ArticleFood science & nutrition2026
Co-Encapsulation of Purslane Seed Oil and Tarragon Essential Oil and Investigating the Use of It as a Natural Preservative and Functional Compound in Burger Formulation.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Nanoencapsulation of Basil (Food science & nutrition · 2026Article
- Pre-harvest UV irradiation differentially modulates terpenoids and esters in tarragon (Frontiers in plant science · 2026Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The study aimed to evaluate the application of purslane seed oil-tarragon essential oil (PO-TE) nanocapsules as natural preservatives and functional elements in beef burger production. The nanocapsules were created by combining different amounts of gum arabic (GA) with whey protein isolate (WPI) to achieve desired emulsifying and film-forming and oxidative protection effects from polysaccharide-protein biopolymer systems. Among the tested formulations (GA0:WPI1, GA1:WPI0, GA3:WPI1, GA1:WPI1, and GA1:WPI3), the selected nanocapsule was partially substituted for fat in burger formulations at levels of 0%, 0.9%, 1.8%, and 2.7%, and product quality was evaluated during 12 days of refrigerated storage. The GA3:WPI1 nanocapsule showed excellent physicochemical stability through its -33.0 mV zeta potential and strong antioxidant activity (DPPH radical scavenging activity, 2,2-diphenyl-1-picrylhydrazyl assay) and high encapsulation efficiency. The study revealed that adding PO-TE nanocapsules to burgers enhanced their oxidative stability and decreased both lipid oxidation markers and microbial growth rates at various concentrations (
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