Synthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meat

[Display omitted] •Essential oils were loaded in the sodium alginate and whey protein-based nanoentities.•Nanoentities showed better thermal stability and sustained release than the free oils.•Mānuka oil possessed higher antioxidant capacity and total phenolics than rosemary oil.•Nanoemulsions had the lowest TBARS values in wagyu than free oils and nanocapsules.•Essential oils and their nanoforms reduced lipid oxidation in meat pastes than controls. Mānuka (MO) and rosemary oils (RO) -containing nanoemulsions and nanocapsules made of sodium alginate and whey protein, were designed and compared for their antioxidant effect. Mānuka oil-nanoemulsions and nanocapsules had smaller particle sizes (343 and 330 nm), less negative zeta potential (−12 mV and −10 mV), higher phenolic content, and antiradical characteristics than RO-nano-entities. However, nano-entities of both oils showed more thermostability and sustained release than free oils. Further, the antioxidant effect of essential oils and their nano-entities was compared against sodium nitrite (SN)-added and without antioxidants-added (controls) and Wagyu and crossbred beef pastes (14 days refrigerated storage). No significant difference among MO, RO and their nano-entities was noticed in crossbred pastes, while in Wagyu, nanoemulsions showed the lowest oxidation values than controls and SN-added pastes. Hence, nano-entities can be alternatives to chemical preservatives as natural antioxidants in meat preservation, along with improved thermal stability and release than free oils.