Basil Seed Gum and Sesame Protein Isolate–Based Nanoemulsions as a Nanoencapsulation Strategy for Corn Husk Extract: Application in Shelf Life Extension of Meat Burgers

The incorporation of chemical preservatives, including nitrite, in food and meat products poses a risk to consumer health. Consequently, there has been a significant push in recent years to minimize the reliance on chemical preservatives and to encourage the adoption of natural alternatives. This research examined the effectiveness of corn husk extract (CHE) nanoencapsulated in basil seed gum (BSG) and combined with sesame protein isolate (SPI) as natural preservatives in hamburgers, analyzing their antioxidant and antimicrobial properties over various storage durations in refrigeration. The extract contained phenolic and flavonoid compounds quantified at 1531.23 mg gallic acid per 100 g dry weight and 4.1047 quercetin equivalents per gram. Also, the amount of antioxidant properties of the extract was 68 free radical scavenging activity (DPPH) (percent) and 189.99 μmol Fe⁺²/g(FRAP). After the process parameters have been optimized to decide on, the emulsions were then produced using the best conditions The results of the analysis showed that nanoemulsions encapsulated in the BSG wall material had the smallest particle size (504.61 nm). The value of zeta potential increased (+53.42) and reached its highest value in the use of composite wall materials. The stability of the nanoemulsions decreased with increasing storage time. However, the highest stability of 94.25% on the first day was obtained for the extract that was nanoencapsulated in the composite emulsifier. The tests of peroxide number, TBARS, TVN, release of phenolic compounds, total count in the meat product, and particle size and zeta potential in the emulsions were performed at intervals. The results showed that CHE encapsulated in BSG and SPI was more efficient in delaying the rate of chemical and microbial reactions.