Application of microencapsulated essential oil extracted from Thymus schimperi for its antibacterial and antioxidant activity on minced meat
Abstract This study investigated the antibacterial and antioxidant properties of Thymus schimperi essential oil (EO) microencapsulated using spray-drying (SD) and freeze-drying (FD) methods. The effectiveness of these encapsulated EOs was compared to sodium nitrite and an untreated meat sample, serv...
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| Format: | Article |
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Springer
2025-05-01
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| Series: | Discover Applied Sciences |
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| Online Access: | https://doi.org/10.1007/s42452-025-06786-9 |
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| author | Yisgedu Asres Ariaya Hymete Habtamu Admassu Amare Ayalew |
| author_facet | Yisgedu Asres Ariaya Hymete Habtamu Admassu Amare Ayalew |
| author_sort | Yisgedu Asres |
| collection | DOAJ |
| description | Abstract This study investigated the antibacterial and antioxidant properties of Thymus schimperi essential oil (EO) microencapsulated using spray-drying (SD) and freeze-drying (FD) methods. The effectiveness of these encapsulated EOs was compared to sodium nitrite and an untreated meat sample, serving as a negative control, over a 15-day refrigerated storage period (4 °C). In vitro antioxidant activity, evaluated using DPPH, ABTS, and FRAP assays, revealed higher values for SD-encapsulated T. schimperi EO compared to FD-encapsulated EO. DPPH radical scavenging activity for SD-encapsulated EO ranged from 4.6 to 45.15%, while FD-encapsulated EO exhibited activity from 2.73 to 39.81%. ABTS radical scavenging activity for SD-encapsulated EO ranged from 10.45 to 35.12%, and for FD-encapsulated EO from 7.24 to 29.82%. FRAP values were 0.68 mg TE/g for SD-encapsulated EO and 0.73 mg TE/g for FD-encapsulated EO. Antibacterial activity, determined by minimum inhibitory concentration (MIC), indicated that SD-encapsulated T. schimperi EO demonstrated greater efficacy against Escherichia coli and Salmonella typhimurium (MIC: 4 mg/mL) and Staphylococcus aureus and Streptococcus epidermidis (MIC: 8 mg/mL), compared to FD-encapsulated EO (E. coli and Salmonella typhimurium: 8 mg/mL; Staphylococcus aureus: 16 mg/mL; Streptococcus epidermidis: 8 mg/mL). In situ antibacterial activity during refrigerated storage demonstrated the following order of efficacy: sodium nitrite > free T. schimperi EO > SD-encapsulated EO > FD-encapsulated EO > untreated control. These findings suggest that SD-encapsulated T. schimperi EO possesses better antibacterial and antioxidant properties compared to FD-encapsulated EO, indicating its potential as a promising natural preservative for meat products. |
| format | Article |
| id | doaj-art-51a87d1258da42bbba5d113a77ef9142 |
| institution | Kabale University |
| issn | 3004-9261 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Applied Sciences |
| spelling | doaj-art-51a87d1258da42bbba5d113a77ef91422025-08-20T03:53:46ZengSpringerDiscover Applied Sciences3004-92612025-05-017511710.1007/s42452-025-06786-9Application of microencapsulated essential oil extracted from Thymus schimperi for its antibacterial and antioxidant activity on minced meatYisgedu Asres0Ariaya Hymete1Habtamu Admassu2Amare Ayalew3Department of Chemical Engineering, Addis Ababa Science and Technology UniversityDepartment of Pharmaceutical Chemistry and Pharmacognosy, School of Pharmacy, Addis Ababa UniversityFood Process Engineering Program, Addis Ababa Science and Technology UniversityDepartment of Chemistry, Debre Birhan UniversityAbstract This study investigated the antibacterial and antioxidant properties of Thymus schimperi essential oil (EO) microencapsulated using spray-drying (SD) and freeze-drying (FD) methods. The effectiveness of these encapsulated EOs was compared to sodium nitrite and an untreated meat sample, serving as a negative control, over a 15-day refrigerated storage period (4 °C). In vitro antioxidant activity, evaluated using DPPH, ABTS, and FRAP assays, revealed higher values for SD-encapsulated T. schimperi EO compared to FD-encapsulated EO. DPPH radical scavenging activity for SD-encapsulated EO ranged from 4.6 to 45.15%, while FD-encapsulated EO exhibited activity from 2.73 to 39.81%. ABTS radical scavenging activity for SD-encapsulated EO ranged from 10.45 to 35.12%, and for FD-encapsulated EO from 7.24 to 29.82%. FRAP values were 0.68 mg TE/g for SD-encapsulated EO and 0.73 mg TE/g for FD-encapsulated EO. Antibacterial activity, determined by minimum inhibitory concentration (MIC), indicated that SD-encapsulated T. schimperi EO demonstrated greater efficacy against Escherichia coli and Salmonella typhimurium (MIC: 4 mg/mL) and Staphylococcus aureus and Streptococcus epidermidis (MIC: 8 mg/mL), compared to FD-encapsulated EO (E. coli and Salmonella typhimurium: 8 mg/mL; Staphylococcus aureus: 16 mg/mL; Streptococcus epidermidis: 8 mg/mL). In situ antibacterial activity during refrigerated storage demonstrated the following order of efficacy: sodium nitrite > free T. schimperi EO > SD-encapsulated EO > FD-encapsulated EO > untreated control. These findings suggest that SD-encapsulated T. schimperi EO possesses better antibacterial and antioxidant properties compared to FD-encapsulated EO, indicating its potential as a promising natural preservative for meat products.https://doi.org/10.1007/s42452-025-06786-9Thymus schimperiIn situ antioxidantAntibacterialMicroencapsulationSpray dryingFreeze-drying |
| spellingShingle | Yisgedu Asres Ariaya Hymete Habtamu Admassu Amare Ayalew Application of microencapsulated essential oil extracted from Thymus schimperi for its antibacterial and antioxidant activity on minced meat Discover Applied Sciences Thymus schimperi In situ antioxidant Antibacterial Microencapsulation Spray drying Freeze-drying |
| title | Application of microencapsulated essential oil extracted from Thymus schimperi for its antibacterial and antioxidant activity on minced meat |
| title_full | Application of microencapsulated essential oil extracted from Thymus schimperi for its antibacterial and antioxidant activity on minced meat |
| title_fullStr | Application of microencapsulated essential oil extracted from Thymus schimperi for its antibacterial and antioxidant activity on minced meat |
| title_full_unstemmed | Application of microencapsulated essential oil extracted from Thymus schimperi for its antibacterial and antioxidant activity on minced meat |
| title_short | Application of microencapsulated essential oil extracted from Thymus schimperi for its antibacterial and antioxidant activity on minced meat |
| title_sort | application of microencapsulated essential oil extracted from thymus schimperi for its antibacterial and antioxidant activity on minced meat |
| topic | Thymus schimperi In situ antioxidant Antibacterial Microencapsulation Spray drying Freeze-drying |
| url | https://doi.org/10.1007/s42452-025-06786-9 |
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