由含有Zataria多植物精油的固体脂质纳米颗粒激活的酸盐涂层对肉片的保存效果的影响
Sara Safaeian Laein1, Fatemeh Mohajer1, Ali Khanzadi2
1Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
Food chemistry
|February 29, 2024
概括
这项研究表明,含有ZEO的固体脂质纳米颗粒 (SLN),作为可食用涂层,通过减少冷藏期间的微生物和化学破坏,显著延长肉片的保质期.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 微生物学 微生物学
背景情况:
- 在冷藏期间保持新鲜的质量和安全性是一个重大挑战.
- 化学和微生物破坏限制了家禽产品的保质期.
- 开发有效的食用涂层可以减轻这些问题.
研究的目的:
- 评估装有ZEO (ZEO-SLNS) 的固体脂质纳米颗粒 (SLN) 作为肉片的可食用涂层的有效性.
- 评估ZEO-SLNS在冷藏期间对肉片的化学,微生物和感官特性的影响.
- 确定ZEO-SLNS在延长新鲜的保质期方面的潜力.
主要方法:
- 使用传输电子显微镜 (TEM) 准备和描述ZEO-SLNS.
- 封装效率 (EE) 和泽塔潜力的评估.
- 用ZEO-SLNS涂层的肉片的化学,微生物和感官属性的评估,并在4°C下保存12天.
主要成果:
- 优化的ZEO-SLNS表现出球形形态 (251.51 nm滴滴大小,PDI 0.34),具有~55.4%的EE和-20.87 mV的zeta电位.
- 在SLNS中封装ZEO增强了其抗菌和抗氧化特性.
- 含酸盐的ZEO-SLNS通过减缓微生物和化学变化,显著延长了肉片的储存时间.
结论:
- ZEO-SLNS作为新鲜肉片的有效可食涂层.
- 这种可食用的涂层大大减缓了微生物的增殖和化学降解.
- ZEO-SLNS显示出在冷藏期间提高肉产品的安全性和质量的巨大潜力.
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