Unlocking the power of nature: Safeguarding refrigerated camel meat with herb‐extracted (Anethum graveolens leaves) zinc nanoparticles

Abstract

The utilization of zinc nanoparticles as a bacterial protective layer in the food industry is highly favored. Additionally, the presence of antioxidant and polyphenol compounds in certain herbs can enhance this protective effect. In this study, zinc nanoparticles were synthesized using a green method involving the extract of Anethum graveolens leaves. To assess their antibacterial protection on camel meat against Escherichia coli O157:H7 and Listeria monocytogenes, three protective materials (A. graveolens L., ZnNPs, and Zn [NO3]2) were evaluated at concentrations ranging from 0% to 1% over a period of 20 days. The results demonstrated that ZnNPs (1%) exhibited the best performance, leading to a reduction in the microbial population (Log CFU g−1) of E. coli O157:H7 and L. monocytogenes from 5 to 2.4 and 2.6, respectively. A. graveolens L. extract was the second most effective protective agent. However, it was observed that higher concentrations of all tested substances resulted in improved protection. For instance, the reduction in E. coli O157:H7 count decreased from 5 to 3.25 (Log CFU g−1) with A. graveolens L. (1%), while for L. monocytogenes, it decreased from 5 to 3.5 (Log CFU g−1). Moreover, parameters such as peroxide value (PV), pH, protein carbonyl content, total volatile basic nitrogen (TVB‐N), and thiobarbituric acid reactive substances (TBARS) were effectively controlled, preventing rapid increases. The protective effect of the meat led to lower values of these parameters compared with the control sample. Cytotoxicity assessments confirmed the non‐toxic nature of both A. graveolens L. and ZnNPs. Overall, the findings of this study highlight the potential of combining chemical methods with natural materials to significantly enhance the effectiveness of ZnNPs, ensuring the health and quality of food products.