JOURNAL ARTICLE

Evaluation of the antimicrobial effect of encapsulated cumin seed essential oil in chickpea protein–maltodextrin matrix and its potential to extend the shelf life of meatballs.

  • Published In: Food Science & Technology International, 2026, v. 32, n. 3. P. 333 1 of 3

  • Database: Academic Search Ultimate 2 of 3

  • Authored By: Devecioglu, Dilara; Atli, Onur; Karaca, Asli Can; Karbancioglu-Guler, Funda 3 of 3

Abstract

This article focuses on evaluating the antimicrobial effectiveness of cumin seed essential oil (CEO) encapsulated in a chickpea protein–maltodextrin matrix via spray drying and its potential application as a natural preservative in meat products. The study demonstrated successful encapsulation confirmed by scanning electron microscopy and Fourier transform infrared spectroscopy, with both encapsulated and non-encapsulated CEO showing inhibitory effects against Escherichia coli BC1402, Pseudomonas aeruginosa ATCC 27853, Salmonella Typhimurium ATCC 0402, and Staphylococcus aureus ATCC 25923. In situ tests on meatballs revealed that CEO, particularly in encapsulated form, effectively reduced microbial growth during refrigerated storage, showing comparable antimicrobial activity to sodium nitrite, a common synthetic preservative. The findings suggest encapsulated CEO as a promising natural alternative for extending the shelf life of meat-based products, though further research on sensory effects and combined preservation methods is recommended.

Additional Information

  • Source:Food Science & Technology International. 2026/04, Vol. 32, Issue 3, p333
  • Document Type:Article
  • Subject Area:Science
  • Publication Date:2026
  • ISSN:1082-0132
  • DOI:10.1177/10820132241307715
  • Accession Number:192655791
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