The Influence of Essential Oils Derived from Free-range Herbs Echinophora platyloba DC and Ocimum Basilicum L., in Conjunction with Chitosan-based Nanocapsules, on the Physicochemical, Textural, and Sensory Characteristics of Hamburgers

This study evaluated the effects of essential oils from Echinophora platyloba. Examining the effects of free and chitosan-nanoencapsulated oregano and basil on refrigerated hamburgers. Essential oils were used to create chitosan nanocapsules. This study prepared 95% beef hamburger samples to assess the impact of different essential oil formulations on their characteristics. A control sample without oils was created. Samples were created using herbal essential oils. T1 and T3 were tested at 0.2% each, along with T5. Samples were created using nanoencapsulated herbal oils. T2 and T4 were added to hamburger dough containing 0.2% chitosan. A 0.2% nanoencapsulated essential oils formulation (T6) was tested. All formulations were mixed with 100 g of dough and refrigerated at 4 °C for 12 days. The study found that adding essential oils, either free or encapsulated, had no significant impact on the fat, protein, and ash content of hamburgers (p < 0.05). Essential oils, both free and encapsulated, boost antioxidant properties per the FRAP assay. These enhancements improved texture hardness and sensory attributes, positively affecting peroxide value and TVN levels. Storage duration negatively impacts antioxidant properties, texture hardness, and sensory characteristics, as indicated by the FRAP assay. Longer storage raised peroxide value and TVN. The results showed that treatment T6 with 0.1% E. The most effective treatment was 0.1% basil essential oils in chitosan. Nanocapsules with plant essential oils offer a promising avenue for innovative, nutritious products. This strategy leverages essential oils' antimicrobial and antioxidant properties to extend shelf life.