The instability and strong flavor or odor of essential oils (EO) limit their direct incorporation into food products. In this study, the antioxidant and antimicrobial Heracleum lasiopetalum essential oil (HLEO) was added to Lepidium sativum seed mucilage (LSSM) solution at four concentrations (0, 0.5, 1, and 1.5%) to develop a novel edible coating and expand its food application. HLEO-loaded LSSM coating was then used to improve the shelf life and quality of beef as a model food system. The coated and control beef samples were periodically analyzed for physicochemical analysis, microbiological, and sensory characteristics over a period of 9 days at 4 °C. The HLEO-enriched LSSM coating, particularly 1.5% loaded one resulted in a significant (p < 0.05) increase in oxidative and microbiological stability and overall acceptance of the beef samples, compared to the control counterpart. HLEO-loaded LSSM coating, therefore, provides a promising alternative to preserve the meat products under cold storage.

中文翻译：

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使用含有 Heracleum lasiopetalum 精油的 Lepidium sativum 种子粘液基可食用涂层来保持新鲜牛肉的质量并延长保质期：一项实验和建模研究。


精油 (EO) 的不稳定性和强烈的风味或气味限制了其直接掺入食品中。在这项研究中，将抗氧化和抗菌的 Heracleum lasiopetalum 精油 (HLEO) 以四种浓度（0、0.5、1 和 1.5%）添加到 Lepidium sativum 种子粘液 (LSSM) 溶液中，以开发一种新型可食用涂层并扩大其食品用途应用。然后，使用装载 HLEO 的 LSSM 涂层作为模型食品系统来提高牛肉的保质期和质量。在 4°C 下为期 9 天的时间内定期对涂层牛肉样品和对照牛肉样品进行物理化学分析、微生物学和感官特性分析。与对照相比，富含 HLEO 的 LSSM 涂层，特别是 1.5% 负载的涂层，导致牛肉样品的氧化和微生物稳定性以及整体可接受性显着增加 (p < 0.05)。因此，装载 HLEO 的 LSSM 涂层为冷藏肉制品提供了一种有前景的替代方案。