Nanoparticles Lipidic of Pequi Oil and Eugenol Combined with Alginate Improve Oxidative Stability, Beef Patty Quality, and the Shelf Life of Beef Patties

Abstract

The present study aimed to develop, characterize, and assess the effects of sodium alginate-based nanoparticles containing pequi oil (NAP) and pequi oil with eugenol (NAPE), evaluating their application in beef patties with emphasis on oxidative stability, physicochemical, microbiological, and sensory properties. The nanoparticles (NAP and NAPE) exhibited an encapsulation efficiency of 91.89%, particle sizes ranging from 244 to 255 nm, a polydispersity index between 0.40 and 0.51, and a zeta potential of − 31.4 to − 39.2 mV, indicating good colloidal stability. Morphological analysis revealed spherical, amorphous structures with nanoemulsion characteristics, and thermal analysis demonstrated stability with degradation onset temperatures up to 500 °C. Pequi oil and eugenol addition in nanoparticles improved oxidative stability, exhibiting the highest antioxidant activity. Eugenol also inhibited bacterial strains, including Listeria monocytogenes, Escherichia coli, and Klebsiella pneumoniae, with bactericidal effects on Staphylococcus aureus and Enterococcus faecalis. Toxicity tests indicated low toxicity for pequi oil and NAPE, however, there was a higher toxicity for NAP. Beef patties added free eugenol and NAPE had better pH stability, color retention, and sensory quality, enhancing aroma, flavor, and texture. These findings suggest that pequi oil + eugenol, particularly in nanoencapsulated with alginate polysaccharide form, improve beef patty quality and shelf life, offering a natural alternative to synthetic additives in the food industry.