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Research Article


Chitosan nanoparticles loaded with Aloe vera gel as a natural preservative for enhancing the shelf life and quality of mutton meat

Jasim M. Fayyad, Majid J. Al-saadi.


Abstract
Background:
Meat quality and safety are essential issues in the food industry because oxidation and microbial growth directly affect their shelf life and physical and chemical properties. Chitosan and Aloe vera gel are natural compounds known for their antioxidant and antimicrobial properties, making them promising agents for developing food preservation technologies.

Aim:
This study aimed to assess the effects of chitosan nanoparticles (CNPs) and A. vera gel on mutton meat’s physicochemical, microbiological, and oxidative properties during refrigerated storage at 4 °C.

Methods:
Mutton samples were treated in four groups (control, CNPs loaded with A. vera gel, CNPs alone, and A. vera gel alone). They analyzed six aging intervals (0, 1, 2, 5, 8, and 12 days) in a factorial arrangement (4×6). Key chemical parameters, including thiobarbituric acid reactive substances and pH values, as well as microbial counts, particularly the growth of Pseudomonas aeruginosa, were evaluated.

Results:
CNPs loaded with A. vera gel improved sensory characteristics, reduced lipid oxidation, and inhibited P. aeruginosa growth more effectively than other treatments or the control.

Conclusion:
These findings highlight the potential of 2% CNPs loaded with A. vera gel as a natural preservative to enhance refrigerated mutton’s quality and shelf life, which may have promising applications in the food industry.

Key words: Aloe vera, Chitosan nanoparticles, Mutton meat, Pseudomonas aeruginosa, Refrigerator storage


 
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How to Cite this Article
Pubmed Style

Fayyad JM, Al-saadi MJ. Chitosan nanoparticles loaded with Aloe vera gel as a natural preservative for enhancing the shelf life and quality of mutton meat. Open Vet J. 2025; 15(6): 2500-2510. doi:10.5455/OVJ.2025.v15.i6.22

Web Style

Fayyad JM, Al-saadi MJ. Chitosan nanoparticles loaded with Aloe vera gel as a natural preservative for enhancing the shelf life and quality of mutton meat. https://www.openveterinaryjournal.com/?mno=245043 [Access: July 05, 2025]. doi:10.5455/OVJ.2025.v15.i6.22

AMA (American Medical Association) Style

Fayyad JM, Al-saadi MJ. Chitosan nanoparticles loaded with Aloe vera gel as a natural preservative for enhancing the shelf life and quality of mutton meat. Open Vet J. 2025; 15(6): 2500-2510. doi:10.5455/OVJ.2025.v15.i6.22


Vancouver/ICMJE Style

Fayyad JM, Al-saadi MJ. Chitosan nanoparticles loaded with Aloe vera gel as a natural preservative for enhancing the shelf life and quality of mutton meat. Open Vet J. (2025), [cited July 05, 2025]; 15(6): 2500-2510. doi:10.5455/OVJ.2025.v15.i6.22


Harvard Style

Fayyad, J. M. & Al-saadi, . M. J. (2025) Chitosan nanoparticles loaded with Aloe vera gel as a natural preservative for enhancing the shelf life and quality of mutton meat. Open Vet J, 15 (6), 2500-2510. doi:10.5455/OVJ.2025.v15.i6.22


Turabian Style

Fayyad, Jasim M., and Majid J. Al-saadi. 2025. Chitosan nanoparticles loaded with Aloe vera gel as a natural preservative for enhancing the shelf life and quality of mutton meat. Open Veterinary Journal, 15 (6), 2500-2510. doi:10.5455/OVJ.2025.v15.i6.22


Chicago Style

Fayyad, Jasim M., and Majid J. Al-saadi. "Chitosan nanoparticles loaded with Aloe vera gel as a natural preservative for enhancing the shelf life and quality of mutton meat." Open Veterinary Journal 15 (2025), 2500-2510. doi:10.5455/OVJ.2025.v15.i6.22


MLA (The Modern Language Association) Style

Fayyad, Jasim M., and Majid J. Al-saadi. "Chitosan nanoparticles loaded with Aloe vera gel as a natural preservative for enhancing the shelf life and quality of mutton meat." Open Veterinary Journal 15.6 (2025), 2500-2510. Print. doi:10.5455/OVJ.2025.v15.i6.22


APA (American Psychological Association) Style

Fayyad, J. M. & Al-saadi, . M. J. (2025) Chitosan nanoparticles loaded with Aloe vera gel as a natural preservative for enhancing the shelf life and quality of mutton meat. Open Veterinary Journal, 15 (6), 2500-2510. doi:10.5455/OVJ.2025.v15.i6.22


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