Abstract

The aim of this research was to fabricate an active paper containing encapsulated cumin seed essential oil (CSEO) for shelf-life extension of beef hamburger. CSEO-loaded nanoemulsions (NE) and Pickering emulsions (PE) were prepared by Tween80 and blend of whey protein isolate (WPI) and inulin, respectively. The NE had the lowest droplet size and zeta potential values. The blending of inulin with WPI decreased the particle size of PE microcapsules and increased their encapsulation efficiency. Uniformly shaped PE microcapsules and occurring of chemical bonds between CSEO and wall materials were approved by FE-SEM and FT-IR tests. At the second step, the obtained nanocarriers were incorporated into the cellulosic papers (10%wt.) and the morphological, antioxidant and antimicrobial properties of active papers were investigated. Finally, the effect of active papers on quality and shelf-life of beef hamburgers stored at 4 °C for 7 days and at − 18 °C for 60 days was investigated. The highest water holding capacity and the lowest color difference were observed for active papers amended with WPI/inulin-stabilized PE at the 7th day of refrigeration. TBARS value and counts of mesophilic and psychrophilic bacteria increased during storage and PE-WPI/In treatment had the maximum effect on controlling of microbial growth and lipid oxidation of hamburger. The effect of active papers on the refrigerated samples was more than the frozen ones. In brief, application of microencapsulated CSEO-loaded cellulose papers has the potential to extend the shelf-life of beef hamburger.

中文翻译：

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封装的孜然籽精油活性纸：表征和评价牛肉汉堡品质属性的影响

摘要

这项研究的目的是制造一种活性纸，其中包含封装的孜然籽精油（CSEO），可延长牛肉汉堡的保质期。负载CSEO的纳米乳液（NE）和Pickering乳液（PE）分别通过Tween80和乳清蛋白分离物（WPI）和菊粉的混合物制备。NE的液滴尺寸和Zeta电位值最低。菊粉与WPI的混合降低了PE微胶囊的粒径并提高了其封装效率。FE-SEM和FT-IR测试证实了形状均匀的PE微胶囊以及CSEO与壁材料之间化学键的出现。第二步，将获得的纳米载体掺入纤维素纸中（10％wt。），并研究活性纸的形态，抗氧化和抗菌性能。最后，研究了活性纸对牛肉汉堡的质量和保质期的影响，牛肉汉堡在4°C下储存7天，在− 18°C下储存60天。在冷藏的第7天，用WPI /菊粉稳定的PE修正的活性纸观察到了最高的持水量和最低的色差。TBARS值以及中温和嗜冷细菌的数量在储存过程中增加，PE-WPI /在处理中对汉堡包的微生物生长和脂质氧化的控制作用最大。活性纸对冷藏样品的影响大于冷冻样品。简而言之，微囊化CSEO纤维素纸的应用有可能延长牛肉汉堡的保质期。