Effectiveness of Zinc Oxide Nanoparticles, Red Cabbage and Beet Root in Reducing Bacterial and Fungal Growth in Refrigerated Beef Kofta

Mohamed, Amany Ahmed; Hafez, N.; Khalil, K.; Mahmoud, Rehab; Abd El- Tawab, Samah

doi:10.21608/jfds.2024.331083.1177

Effectiveness of Zinc Oxide Nanoparticles, Red Cabbage and Beet Root in Reducing Bacterial and Fungal Growth in Refrigerated Beef Kofta

Document Type : Original Article

Authors

¹ Department of Food Science and Technology, Faculty. of Agriculture, Fayoum University,

² Department of Food Science and Technology, Faculty. of Agriculture, Fayoum University.

³ Chemistry Department, Faculty of Science, Beni-Suef University, Beni-Suef 62511, Egypt.

10.21608/jfds.2024.331083.1177

Abstract

This study determinate the antimicrobial effectiveness of zinc oxide nanoparticles (ZnO NPs), red cabbage, and beetroot in reducing bacterial and fungal growth in refrigerated beef kofta, a traditional meat product. Meat products are prone to microbial contamination and spoilage, even under refrigeration, making it crucial to develop effective and natural preservation strategies. ZnO NPs are known as strong antibacterial and antifungal properties, attributed to the generation of reactive oxygen species that disrupt microbial cell membranes and functions. Additionally, red cabbage and beetroot are rich in anthocyanins and betalains, natural compounds with potent antimicrobial and antioxidant activities. This study evaluated the effects of these agents, both individually and in combination, over a 21-day refrigerated storage period. Results showed that ZnO NPs, red cabbage, and beetroot significantly reduced the growth of various microorganisms. The ZnO NPs treatment alone was effective in lowering bacterial counts, including psychrophilic bacteria, Staphylococcus aureus, coliforms, and Pseudomonas aeruginosa. Notably, the combination treatments of ZnO NPs with 4% red cabbage (RC ZnONP4%) and 4% beetroot (BR ZnONP4%) demonstrated superior antimicrobial activity, achieving up to a 99% reduction in total bacterial counts throughout the storage period. These combinations also effectively controlled yeast and mold growth, maintaining low levels by day 21. Conclusion: The study suggests that combining ZnO NPs with red cabbage and beetroot can enhance meat preservation, extend shelf life, and provide a safer, more sustainable alternative.

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