Nano-Coating Loaded With Leaf and Flowers of Plant Extract Stabilized With Fenugreek Seed Gum and Soy Protein Isolate in Increasing the Shelf Life of Mutton Fillet.

In this study, the extract of leaf and flower of was obtained using an ultrasonic-assisted extraction method. The extraction yield and the content of phenolic, flavonoid, and flavonol compounds in the flower extract were higher (13.93%, 74.97 mg GAE g DM, 31.93 mg QE g DM, and 9.08 mg QEE g DM) than leaf extract (10.69%, 67.46 mg GAE g DM, 23.04 mg QE g DM, and 11.34 mg QEE g DM). Both extracts demonstrated antioxidant properties in tests involving the scavenging of DPPH radicals and the ferric reduction assay. Extracts exhibited antimicrobial properties. MIC of flower extract against and were 2500 and 5000, while MBC of leaf extract were 15,000, and 20,000 ppm, respectively. The concentration of 2000 ppm of extracts was encapsulated in fenugreek seed gum (FSG) and soy protein isolate (SPI) produced by the emulsification method. All nano-coatings exhibited a nanometric size range between 172.75 to 255.21 nm, and encapsulation efficiency higher than 80.0% (80.82% to 89.59%). The application of nano-coatings significantly reduced microbial counts and delayed lipid oxidation in mutton meat during 12 days of cold storage at 4°C, enhancing meat quality and extending shelf life. The inclusion of bioactive compounds like polyphenols in the coatings contributed to antimicrobial and antioxidant effects, decreasing pH levels and preventing spoilage. The findings indicated that the combination of edible FSG and SPI as wall materials with 2000 ppm of extract demonstrated efficacy in implementation bacterial growth and lipid oxidation in fresh mutton meat.