Hybrid Crude Palm Oil Unaué HIE OxG Nanoencapsulated in Jackfruit Seed Flour: an Alternative for Beef Burger Preservation

Abstract

In this study, we evaluated the quality of beef burgers enriched with nanoencapsulated hybrid crude palm oil Unaué HIE OxG and jackfruit seed flour (HCPO-NP). HCPO-NP, obtained through homogenization, demonstrated promising characteristics including a nanoscale size of 222.10 ± 21.15 nm, a polydispersity index of < 0.3, a zeta potential of − 24.22 ± 3.53 mV, spherical morphology, high encapsulation efficiency (93.16 ± 9.43%), color stability, antioxidant activity, and complete carotenoid retention (100%). Burgers containing HCPO-NP (N-burgers) were compared to those with the same constituents in the free form (F-burgers) and control burgers without additives (C-burgers). The evaluation was based on color stability, carotenoid content, lipid and protein oxidation, pH, and microbial growth. Microbial analysis included the detection of mesophilic and psychrophilic bacteria, specifically Enterobacteriaceae, coagulase-positive Staphylococci, and Salmonella spp., over a 12-day storage period at 4 °C. HCPO-NP effectively maintained a* values, stabilized carotenoid content, inhibited lipid and protein oxidation, and prevented acidity increase in N-burgers. Additionally, HCPO-NP suppressed the growth of mesophilic bacteria and Enterobacteriaceae. These findings demonstrate that HCPO-NPs efficiently preserved refrigerated beef burgers and have potential as a natural food nanopreservative.

Graphical Abstract