Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils

Overview

Journal Foods

Date 2025 Jan 25

PMID 39856814

Authors

Tainara Santos Oliveira

Rogeria Comastri de Castro Almeida

Vanessa de Lima Silva

Claudio Vaz Di Mambro Ribeiro

Leilson Rocha Bezerra

Camila Duarte Ferreira Ribeiro

Affiliations

Soon will be listed here.

Abstract

Essential and edible oils have applications in reducing oxidative processes and inhibiting the growth of microorganisms in meats and their derivatives, providing a natural alternative to synthetic preservatives. This preservative action meets the demand for clean labels and safe products, aiming to replace synthetic additives that pose potential health risks. Advances and limitations in applying essential and edible oils in meat preservation, highlighting their preservative properties or ability to improve nutritional profiles, are explored in this study. Despite the benefits, the direct application of oils faces limitations such as low solubility and sensory impact, which can be overcome by nanotechnology, including association with biopolymeric matrices, focusing on the protection of bioactive compounds and enhancing the functionality of natural oils in food systems. This approach is essential for innovation in food preservation, promoting safety and sustainability in the meat sector, and following consumer expectations and food safety guidelines. Studies suggest that by combining the functional benefits of essential and edible oils associated with nanotechnology, there can be significant contributions to innovation and sustainability in the meat sector, promoting natural preservation and meeting market regulations and expectations.

References

Esmaeili H, Cheraghi N, Khanjari A, Rezaeigolestani M, Akhondzadeh Basti A, Kamkar A . Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages. Meat Sci. 2020; 166:108135. DOI: 10.1016/j.meatsci.2020.108135. View

Kilic B, Ozer C . Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage. Meat Sci. 2017; 131:18-24. DOI: 10.1016/j.meatsci.2017.04.020. View

Hellwig M . Analysis of Protein Oxidation in Food and Feed Products. J Agric Food Chem. 2020; 68(46):12870-12885. DOI: 10.1021/acs.jafc.0c00711. View

Hanula M, Szpicer A, Gorska-Horczyczak E, Khachatryan G, Pogorzelski G, Pogorzelska-Nowicka E . Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions. Molecules. 2022; 27(8). PMC: 9031012. DOI: 10.3390/molecules27082397. View

Ferreira C, Nunes I . Oil nanoencapsulation: development, application, and incorporation into the food market. Nanoscale Res Lett. 2019; 14(1):9. PMC: 6323048. DOI: 10.1186/s11671-018-2829-2. View

Esazadeh K, Ezzati Nazhad Dolatabadi J, Andishmand H, Mohammadzadeh-Aghdash H, Mahmoudpour M, Naemi Kermanshahi M . Cytotoxic and genotoxic effects of tert-butylhydroquinone, butylated hydroxyanisole and propyl gallate as synthetic food antioxidants. Food Sci Nutr. 2024; 12(10):7004-7016. PMC: 11521724. DOI: 10.1002/fsn3.4373. View

Ferreira I, Vasconcelos L, Leite A, Botella-Martinez C, Pereira E, Mateo J . Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality. Biomolecules. 2022; 12(10). PMC: 9599731. DOI: 10.3390/biom12101416. View

Ghorbanzade T, Jafari S, Akhavan S, Hadavi R . Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. Food Chem. 2016; 216:146-52. DOI: 10.1016/j.foodchem.2016.08.022. View

Bakry A, Abbas S, Ali B, Majeed H, Abouelwafa M, Mousa A . Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications. Compr Rev Food Sci Food Saf. 2020; 15(1):143-182. DOI: 10.1111/1541-4337.12179. View

10.

Soladoye O, Juarez M, Aalhus J, Shand P, Estevez M . Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health. Compr Rev Food Sci Food Saf. 2021; 14(2):106-122. DOI: 10.1111/1541-4337.12127. View

11.

Vargas-Ramella M, Munekata P, Pateiro M, Franco D, Campagnol P, Tomasevic I . Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils. Foods. 2020; 9(5). PMC: 7278821. DOI: 10.3390/foods9050571. View

12.

Mujovic M, Sojic B, Peulic T, Kocic-Tanackov S, Ikonic P, Bozovic D . Effects of Dill () Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger. Foods. 2024; 13(6). PMC: 10969687. DOI: 10.3390/foods13060896. View

13.

Froiio F, Ginot L, Paolino D, Lebaz N, Bentaher A, Fessi H . Essential Oils-Loaded Polymer Particles: Preparation, Characterization and Antimicrobial Property. Polymers (Basel). 2019; 11(6). PMC: 6630521. DOI: 10.3390/polym11061017. View

14.

McKenna D, Mies P, Baird B, Pfeiffer K, Ellebracht J, Savell J . Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles. Meat Sci. 2011; 70(4):665-82. DOI: 10.1016/j.meatsci.2005.02.016. View

15.

Fadiloglu E, Yildiz Turp G, Celebioglu C, Sel G . Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat. Meat Sci. 2023; 204:109251. DOI: 10.1016/j.meatsci.2023.109251. View

16.

McClements D, Ozturk B . Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications. Foods. 2021; 10(2). PMC: 7915003. DOI: 10.3390/foods10020365. View

17.

Al-Juhaimi F, Shahzad S, Ahmed A, Adiamo O, Mohamed Ahmed I, Alsawmahi O . Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage. J Food Sci Technol. 2018; 55(5):1797-1805. PMC: 5897300. DOI: 10.1007/s13197-018-3094-1. View

18.

Dominguez R, Pateiro M, Gagaoua M, Barba F, Zhang W, Lorenzo J . A Comprehensive Review on Lipid Oxidation in Meat and Meat Products. Antioxidants (Basel). 2019; 8(10). PMC: 6827023. DOI: 10.3390/antiox8100429. View

19.

Phang H, Bruhn C . Burger preparation: what consumers say and do in the home. J Food Prot. 2011; 74(10):1708-16. DOI: 10.4315/0362-028X.JFP-10-417. View

20.

Shetta A, Kegere J, Mamdouh W . Comparative study of encapsulated peppermint and green tea essential oils in chitosan nanoparticles: Encapsulation, thermal stability, in-vitro release, antioxidant and antibacterial activities. Int J Biol Macromol. 2018; 126:731-742. DOI: 10.1016/j.ijbiomac.2018.12.161. View