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Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation.
Antioxidants ( IF 7 ) Pub Date : 2020-07-26 , DOI: 10.3390/antiox9080667
Sofia C Lourenço 1 , Maria João Fraqueza 2 , Maria Helena Fernandes 2 , Margarida Moldão-Martins 1 , Vítor D Alves 1
Affiliation  

Alginate-based edible films containing natural antioxidants from pineapple peel were applied in the microbial spoilage control, color preservation, and barrier to lipid oxidation of beef steaks under storage at 4 °C for five days. Different stabilization methods of pineapple peel compounds were used before incorporation into alginate films, including extracted compounds with an hydroalcoholic solvent encapsulated in microparticles, microparticles produced by spray-drying pineapple peel juice, and particles obtained by milling freeze dried pineapple peel. Bioactive films exhibited higher antioxidant activity (between 0.15 µmol to 0.35 µmol FeSO4.7H2O/g dried film) than the alginate film without these compounds (0.02 µmol FeSO4.7H2O/g dried film). Results showed that control films without active compounds had no significant effect on decreasing the microbial load of aerobic mesophilic and Pseudomonas spp., while the films containing encapsulated hydroalcoholic extract showed a significant inhibitory effect on microbial growth of meat at two days of storage. Alginate films containing peel encapsulated extract were effective for maintaining the color hue and intensity of red beef meat samples. Pineapple peel antioxidants have the potential to retard lipid oxidation in meat samples, and the possibility of incorporation of a higher amount of pineapple peel bioactive compounds in the films should be investigated.

中文翻译:

含有菠萝皮活性化合物的食用海藻酸盐膜在牛肉保鲜中的应用。

含有菠萝皮天然抗氧化剂的海藻酸盐基可食膜应用于牛排在 4°C 下储存五天的微生物腐败控制、保色和防止脂质氧化。在将菠萝皮化合物掺入海藻酸盐膜之前,使用了不同的稳定方法,包括用水醇溶剂提取的化合物封装在微粒中、喷雾干燥菠萝皮汁产生的微粒以及通过研磨冷冻干燥菠萝皮获得的颗粒。生物活性膜比不含这些化合物的藻酸盐膜(0.02 µmol FeSO 4 .7H 2 O/g 干燥膜)表现出更高的抗氧化活性(0.15 µmol 至0.35 µmol FeSO 4 .7H 2 O/g 干燥膜)。结果表明,不含活性化合物的对照膜对降低需氧中温菌和假单胞菌属的微生物负荷没有显着效果,而含有胶囊化水醇提取物的膜在储存两天时对肉的微生物生长显示出显着的抑制作用。含有果皮封装提取物的藻酸盐薄膜可有效保持红牛肉样品的色调和强度。菠萝皮抗氧化剂有可能延缓肉类样品中的脂质氧化,因此应研究在薄膜中加入更多菠萝皮生物活性化合物的可能性。
更新日期:2020-07-26
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