Enhancing Hamburger Shelf Life With Nanoparticles, Pickering Nanoemulsion, and Nanophytosomes of Zataria Multiflora Essential Oil: A Comparative and Predictive Study Publisher



Taghizadeh M¹ ; Nezhad Fard RM^{2, 3} ; Aman Mohammadi M⁴ ; Abbasi A⁵ ; Ntsombohntsefong G⁶ ; Darani KK⁵ ; Mohammadi M⁷ ; Khosroshahi NK⁵ ; Hosseini H⁵ Show Affiliations
Source: LWT Published:2025

Abstract

Preserving the microbial safety of hamburgers, a popular but highly perishable meat product, remains a major challenge in food technology. Natural antimicrobials like Zataria multiflora essential oil (ZEO) show strong potential but are limited by volatility, instability, and reduced efficacy during storage. This study explored a nanotechnology-based solution to enhance the shelf life and antimicrobial performance of ZEO. Three delivery systems were developed: nanoparticles (ZNPs), nanophytosomes (ZNPHs), and Pickering nanoemulsions (ZPNEs). Their antibacterial activity against Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes was evaluated in a hamburger model using response surface methodology (RSM) to simulate real-world variables, NaCl concentration (0–12 g/L), temperature (10–37 °C), time (up to 48 h), and sub-MIC levels (0.25–0.75 μL/mL). ZNPHs emerged as the most effective system, achieving up to a 2.3 log CFU/g reduction in bacterial counts after 7 days at 4 °C, followed by ZNPs (2.9 log CFU/g for S. aureus) and ZPNEs (2.6 log CFU/g for E. coli) at 0.5 μL/g. All nanocarriers significantly outperformed free ZEO, offering more stable and controlled antimicrobial release. By improving delivery and overcoming key limitations of essential oils, this study highlights nanophytosomes in particular as a promising, natural strategy for extending the shelf life and microbial safety of ready-to-eat meat products. These findings support the development of clean-label preservation methods that respond to consumer demand for safer, additive-free foods. © 2025