Deciphering the Antimicrobial and Antioxidant Potential: A Comparative Study of Free and Encapsulated Plantaricin and Sumac extract for Ground Beef Preservation

Abstract

This study explores a novel approach for ground beef preservation using a synergistic combination of sumac extract and plantaricin encapsulated within chitosan nanoparticles (SU+PL+CH). DLS and FTIR analyses confirmed successful encapsulation, with nanoparticles reaching up to 190 nm, signifying effective bioactive incorporation. The SU+PL+CH treatment exhibited significant (p<0.05) suppression of microbial growth across various populations, including Pseudomonas spp. (reduction by 5.63 log CFU/g), Enterobacteriaceae (reduction by 3.57 log CFU/g), and lactic acid bacteria (reduction by 3.26 log CFU/g) compared to the control group after 14 days of refrigerated storage (4°C). Additionally, the SU+PL+CH treatment demonstrably reduced lipid oxidation, as evidenced by lower thiobarbituric acid reactive substances (TBARS) values (p<0.05). These findings suggest a robust synergistic effect within the encapsulated formulation, surpassing the efficacy of individual components (p<0.05). This research not only corroborates previous reports on sumac extract's antibacterial properties and the preservative potential of chitosan-encapsulated agents but also unveils their enhanced potency within a controlled release system. This work contributes significantly to advancements in food safety and quality by offering a promising strategy for extending meat product shelf life through the utilization of natural antimicrobials.