Encapsulation of Rosmarinus officinalis essential oils in chitosan-benzoic acid nanogel with enhanced antibacterial activity in beef cutlet against Salmonella typhimurium during refrigerated storage

摘要: Abstract In the present study, encapsulation by chitosan (CS)–benzoic acid (BA) nanogel was used to improve antioxidant and antimicrobial activity as well stability of Rosmarinus officinalis essential oils (REOs). The mean diameter gel nanoparticles produced below 100 nm with a uniform size distribution spherical shape. Subsequently, antibacterial coatings including free REOs CS–BA nanogel-encapsulated against Salmonella typhimurium evaluated on inoculated beef cutlet samples. results obtained showed that coating more effective compared in reducing population cutlets under refrigerated storage. Nano-encapsulation at 2 mg/g had most promising effect pathogens population. Moreover, nano-encapsulation led least impact increasing pH 0.5 mg/g minimum effects color values during Overall, revealed due volatility instability EOs when exposed environmental factors, their considerably improved performance. conclusion, form can be an tool reduce foodborne like S. typhimurium extending meat shelf life.