Microbial diversity and food safety in duck meat preservation: effects of nanoemulsion nutmeg seed extract with focus on proteobacteria and lactococcus
This study explores the innovative use of nanoemulsions from nutmeg seed extract for preserving duck breast meat, focusing on their impact on microbial diversity and functional pathways. Preservation was achieved through spray application using 15% microemulsion (MEp15) and 5% nanoemulsion (NEp5) fo...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2453531 |
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| author | Supamri Supamri Lilik Eka Radiati Agus Susilo |
| author_facet | Supamri Supamri Lilik Eka Radiati Agus Susilo |
| author_sort | Supamri Supamri |
| collection | DOAJ |
| description | This study explores the innovative use of nanoemulsions from nutmeg seed extract for preserving duck breast meat, focusing on their impact on microbial diversity and functional pathways. Preservation was achieved through spray application using 15% microemulsion (MEp15) and 5% nanoemulsion (NEp5) formulations of nutmeg seed extract. Amplicon analysis of 16S rRNA revealed NEp5’s dual role in suppressing harmful Proteobacteria (e.g. Acinetobacter, 8.94 ± 3.99%) while enhancing beneficial Lactococcus (17.31 ± 8.35%). KEGG data highlighted NEp5’s ability to predict microbial functional pathways associated with cancer and metabolic disorders after 21 days of duck breast meat storage, outperforming MEp15 and control treatments. This study develops effective natural extract nanoemulsions as an eco-friendly preservation technology with significant potential to extend meat shelf life while ensuring safety and sustainability. |
| format | Article |
| id | doaj-art-15b1c74727974a97951ce8a04e14e2d1 |
| institution | Kabale University |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-15b1c74727974a97951ce8a04e14e2d12025-01-21T16:29:19ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452025-12-0123110.1080/19476337.2025.2453531Microbial diversity and food safety in duck meat preservation: effects of nanoemulsion nutmeg seed extract with focus on proteobacteria and lactococcusSupamri Supamri0Lilik Eka Radiati1Agus Susilo2Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang, IndonesiaDepartment of Animal Science, Faculty of Animal Science, Brawijaya University, Malang, IndonesiaDepartment of Animal Science, Faculty of Animal Science, Brawijaya University, Malang, IndonesiaThis study explores the innovative use of nanoemulsions from nutmeg seed extract for preserving duck breast meat, focusing on their impact on microbial diversity and functional pathways. Preservation was achieved through spray application using 15% microemulsion (MEp15) and 5% nanoemulsion (NEp5) formulations of nutmeg seed extract. Amplicon analysis of 16S rRNA revealed NEp5’s dual role in suppressing harmful Proteobacteria (e.g. Acinetobacter, 8.94 ± 3.99%) while enhancing beneficial Lactococcus (17.31 ± 8.35%). KEGG data highlighted NEp5’s ability to predict microbial functional pathways associated with cancer and metabolic disorders after 21 days of duck breast meat storage, outperforming MEp15 and control treatments. This study develops effective natural extract nanoemulsions as an eco-friendly preservation technology with significant potential to extend meat shelf life while ensuring safety and sustainability.https://www.tandfonline.com/doi/10.1080/19476337.2025.2453531Duck meat preservationmicrobial functional predictive pathwaysmicrobiota diversitynanoemulsionnutmeg seed extract |
| spellingShingle | Supamri Supamri Lilik Eka Radiati Agus Susilo Microbial diversity and food safety in duck meat preservation: effects of nanoemulsion nutmeg seed extract with focus on proteobacteria and lactococcus CyTA - Journal of Food Duck meat preservation microbial functional predictive pathways microbiota diversity nanoemulsion nutmeg seed extract |
| title | Microbial diversity and food safety in duck meat preservation: effects of nanoemulsion nutmeg seed extract with focus on proteobacteria and lactococcus |
| title_full | Microbial diversity and food safety in duck meat preservation: effects of nanoemulsion nutmeg seed extract with focus on proteobacteria and lactococcus |
| title_fullStr | Microbial diversity and food safety in duck meat preservation: effects of nanoemulsion nutmeg seed extract with focus on proteobacteria and lactococcus |
| title_full_unstemmed | Microbial diversity and food safety in duck meat preservation: effects of nanoemulsion nutmeg seed extract with focus on proteobacteria and lactococcus |
| title_short | Microbial diversity and food safety in duck meat preservation: effects of nanoemulsion nutmeg seed extract with focus on proteobacteria and lactococcus |
| title_sort | microbial diversity and food safety in duck meat preservation effects of nanoemulsion nutmeg seed extract with focus on proteobacteria and lactococcus |
| topic | Duck meat preservation microbial functional predictive pathways microbiota diversity nanoemulsion nutmeg seed extract |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2025.2453531 |
| work_keys_str_mv | AT supamrisupamri microbialdiversityandfoodsafetyinduckmeatpreservationeffectsofnanoemulsionnutmegseedextractwithfocusonproteobacteriaandlactococcus AT lilikekaradiati microbialdiversityandfoodsafetyinduckmeatpreservationeffectsofnanoemulsionnutmegseedextractwithfocusonproteobacteriaandlactococcus AT agussusilo microbialdiversityandfoodsafetyinduckmeatpreservationeffectsofnanoemulsionnutmegseedextractwithfocusonproteobacteriaandlactococcus |