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The aim of this study was to investigate the chemical composition, antioxidant, antimicrobial, antibiofilm, cytotoxic effects, and multi-ligand docking of essential oils (EOs) from Nepeta menthoides (NM) and Nepeta cephalotes (NC), as well as their combined application (NM/NC) in the preservation of minced lamb. In this investigation, the impact of NM EOs, NC EOs, and their combination NM/NC on the chemical (pH, peroxide value (PV), and thiobarbituric acid index (TBARs)), microbial (total viable count (TVC), Escherichia coli, Staphylococcus aureus, and fungi), and sensory (odor, color, and overall acceptance) properties of refrigerated minced lamb was assessed over a 10-day period in comparison to the control sample. The primary component of the NM and NC EOs was determined to be neptalactone (35.90% in NM and 69.20% in NC). The EOs exhibited notable levels of total phenolic (106.90–133.40 mg GAE/g) and flavonoids (45.52–53.60 mg QE/g) contents, and demonstrated substantial antioxidant and antimicrobial effects. The multi-docking simulations across E. coli and S. aureus PDBs revealed varied categories and scores, illuminating distinctive ligand-receptor interactions. Statistical findings revealed that the escalation rates of pH, PV, TBARs, TVC, E. coli, S. aureus, and fungi in all treated samples were significantly lower than in the control. Results from the sensory analysis indicated a noteworthy preservation of odor, color, and overall acceptance in the EOs-treated minced lamb compared to the control sample during refrigerated storage. Minced lamb treated with 1% NM/NC combined EOs exhibited an extended shelf life in comparison to the other samples. |
