SYNTHESIS AND CHARACTERIZATION OF NANO-CHITOSAN LOADED WITH MINT ESSENTIAL OIL FOR APPLICATION IN MINCED BEEF PRESERVATION

Abstract

This study was conducted in the laboratories of Science and technology dept. as it included the isolation and identification of Staphylococcus aureus pathogenic bacteria from minced meat using standard laboratory methods. The Mint essential oil (MEO)was extract by water distillation method. The GC MS technique was used to analysis the chemical compounds of MEO, 64 compounds were recorded, the most important compound were (11.52%)2 – ispropyl - 5- methylcyclohexanone (menthol), (11.33%)D-limonene, (9.92%) 2 – cyclohexen – 1 - methylethylidene, and (6.28%) Cyclohexanone. Synthesized the MEO to Nano-capsulation by Chitosan nanoparticles (CSNPs) loaded with MEO. The nanoparticles characterized by UV-Visible spectroscopy, Fourier Transform Infrared Spectroscopy (FT-IR), Energy Dispersive X-Ray analysis (EDX). And Atomic Force Microscopy (AFM). The antibacterial activity of the prepared CSNPs loaded with MEO have performed against S. aureus by Spared plate Method (SPM), the results of MIC for CSNPs loaded with MEO was 4.25µg/ml, 4.25 µg/ml and 1.89µg/ml against S. aureus. Stored minced beef meat at a temperature of 4°C where bacterial growth was low at the beginning of the preservation period, while there was a significant increase in logarithm number of bacteria at thirteenth day.