Synopsis Seminar

ENCAPSULATION OF BLENDED ESSENTIAL

OILS AND ITS INCORPORATION FOR
STORAGE STABILITY OF CHEVON PATTIES

Major advisor: Submitted by:

Dr. Nitin Mehta DHEERAJ SUNIL PATIL
Assistant Professor
L-2019-V-25-M

Department of Livestock Products Technology

GADVASU, Ludhiana
 Introduction
• Meat is recognized as a perishable commodity and growth of both
pathogenic and spoilage microbes poses severe health risk.

• In India, urbanization and change in lifestyle has boosted the consumer

demand for safe meat and meat products.

• With many new developments in this sector and introduction of novel

processed products, a major challenge is ensuring safety for consumers.

• Use of natural preservatives for protecting meat and meat products from
spoilage and improving their characteristics is novel area of research
(Alsaiqali et al 2016)
• Essential oils are aromatic oily liquids obtained from plant sources and are
valuable source of bioactive molecules possessing antimicrobial and
antioxidant actions against many food borne bacteria (Ahmad et al 2015).

• Oregano (origanum vulgare) essential oil is one of the most popular herb
extracts that can be used as a meat preservative. Two major phenols in
oregano viz. carvacrol and thymol, constitute about 78-82% and are
responsible for most of the antioxidant activity (Yanishlieva et al 1999).

• Rosemary (Rosmarinus officinalis L.) is a popular herb belonging to the

Lamiaceae family. It is active against pathogenic microorganisms such as
Escherichia coli, Bacillus cereus and Staphylococcus aureus (Burt 2004).

• Limitation posed in using essential oils as natural preservatives are that they
are not potent enough as single compounds and can cause negative
organoleptic effects when added in sufficient amounts to provide an
antimicrobial effect.
• Exploring synergies between the essential oils by developing suitable
blends can been suggested as a solution to this problem.

• Utilization of these essential oils in food systems has many drawbacks

due to poor water solubility, strong odour and high volatility.

• Encapsulation of these oils can provide a viable alternative for meat

systems.

• Limited application of this technology in meat science is there and it

is a new area to develop safe, stable and extended shelf life meat
products
 Objectives

1. To standardize the process protocols for the encapsulation of

blended rosemary and oregano essential oils by spray drying and its
quality evaluation.
2. To optimize the incorporation levels of encapsulated blended
essential oils in chevon patties and evaluation of its storage stability
at refrigeration temperature (4 ±1ºC).
Review of
literature
 Zhang et al (2017) investigated antimicrobial action of blended clove and cinnamon oil
nanoemulsions and they observed higher inhibition of microorganism as compared to pure
essential oil. Furthermore, addition in mushroom sauce did not alter organoleptic quality.
 Nikkhah et al (2017) studied synergistic effects of some essential oils against fungal spoilage
on pear fruit and they reported that some double combinations of essential oils resulted in
more inhibitory effect than single essential oil treatments.
 Cheng and Zhong (2015) developed a novel method of preparing stable zein nanoparticle
dispersions for encapsulation of peppermint oil stabilized by gum Arabic. They reported that
encapsulation of peppermint oil in zein nanoparticle-GA complexes did not significantly
change particle dimension and dispersion stability. The gradual release of peppermint oil from
freeze-dried samples was observed at pH 2.0–8.0, reaching complete release in a shorter time
at a lower pH. The established method may enable the preparation of stable zein nanoparticles
for various applications in the food industry.
 Turasan et al (2015) encapsulated REO by freeze drying using whey protein concentrate and
maltodextrin as wall materials. They reported encapsulation to be an effective method for
increasing storage stability of active component of REO.
 Rimini et al (2014) evaluate the effects of a mixture (1:1) of thyme and orange oils (EO) on
the quality characteristics and the oxidative stability of chicken meat (breast and wing).
They reported that both fresh and frozen EO breasts and EO wings were less susceptible to
the lipid oxidation during all induced oxidation times compared with control breasts and
wings. EO had a positive effect on broiler breast and wing lipid oxidation without
negatively affecting meat quality traits.
 Chouliara et al (2007) combined oregano EO and modified atmosphere packaging (MAP)
for the prolongation of the shelf life of fresh breast chicken meat, stored at 4°C. The effect
of oregano EO (0.1 and 1% w/w) was evaluated in combination with two kinds of MAP
[30:70 CO2:N2 (MAP1) and 70:30 CO2:N2 (MAP2)]. Samples treated with 1% oregano
oil and packaged under both MAP did not attain the critical level of cell count (7 log cfu/g)
during a 25day storage period.
 Fasseas et al (2007) evaluated the antioxidant activity of meat treated (homogenized) with
oregano and sage essential oils during meat storage by using thiobarbituric acid (TBA)
assay, diphenylpicrylhydrazyl (DPPH) assay and crocin assay and demonstrated that
treatment with essential oil significantly reduced the oxidation.
 Experiment No. 1

• Name of the experiment: To standardize the process protocols for the encapsulation of blended

rosemary and oregano essential oils by spray drying and its quality evaluation.

• Place/Location of work: Department of Livestock Products Technology, GADVASU, Ludhiana.

• Treatment: The inlet temperature of drier and biopolymer concentration will be optimized for the

development of encapsulated spray dried blended essential oil powder.

• Methodology: In continuation of work carried in department wherein blends of rosemary and

oregano essential oils have been standardized, on the basis of preliminary trials and available

literature, three different combinations of inlet temperatures during spray drying will be tried for

the development of encapsulated blended essential oil powder using various biopolymers. The

best level of coating material and inlet temperature will be selected on the basis of encapsulation

efficiency, microencapsulation yield, water solubility and density. The selected combination will

be evaluated for particle size and morphology.

 Observations: Duplicate samples will be taken for each parameter and
the experiment will be repeated three times, thus, total observations
being six (n=6) for consistency of the results. The results of the
experiment will be recorded and the most suitable polymer concentration
and inlet temperature will be selected.
 Statistical analysis: The data will be statistically analyzed as per
standard methods (SPSS or Design Expert Software).
 Experiment no 2
• Name of the experiment: To optimize the incorporation levels of encapsulated
blended essential oils in chevon patties and evaluation of its storage stability at
refrigeration temperature (4 ±1ºC).
• Place/Location of work: Department of Livestock Products Technology, GADVASU,
Ludhiana.

Sub Experiment No. 2a

• Treatment: The level of encapsulated blended essential oil powder in goat meat
emulsion will be optimized.
• Methodology: The developed encapsulated powder will be incorporated in goat meat
emulsion at three different levels and it will be evaluated for emulsion stability, color,
pH and sensory (8- point descriptive scale) attributes. On the basis of these parameters,
the final level of incorporation of powder in goat meat emulsion will be optimized.
Sub Experiment No. 2b

• Treatment: The developed chevon patties along with control will be packed and stored
at refrigeration temperature (4 ±1ºC).

• Methodology: The standardized emulsion will be used for development of chevon

patties. The treated products along with control will be packed and stored at
refrigeration temperature (4 ±1ºC). The samples will be drawn at weekly interval for 5
weeks. The storage quality will be evaluated on the basis of physico-chemical (pH,
TBARS, Free fatty acid content, peroxide value), sensory (8- point descriptive scale)
and microbiological (Standard plate count, Psychrophilic count, Coliforms count)
parameters.

• Observations: Duplicate samples will be taken for each parameter and the experiment
will be repeated three times, total being six observations (n=6) for consistency of the
results.

• Statistical analysis: The data will be statistically analyzed as per standard methods.
References
 ACTIVITY TABLE AND TIME SCHEDULE

Sem-
S. I
Sem – II Sem – III Sem – IV  

N.
Activity N D
J F MA MJ J A S O N D J F M A M J
1 Collection of relevant   
material
2 Synopsis seminar and
submission
3 To standardize the process     
protocols for the
encapsulation of blended
rosemary and oregano
essential oils by spray
drying and quality thereof
4 To optimize the      
incorporation levels of
encapsulated blended
essential oils in chevon
nuggets and evaluation of
its storage stability at
refrigeration temperature
(4 ±1ºC)
5 Thesis writing 
6 Thesis seminar 
7 Rough thesis submission 
8 Final thesis submission 