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首页> 外文期刊>Food and bioprocess technology >Encapsulated Cumin Seed Essential Oil-Loaded Active Papers: Characterization and Evaluation of the Effect on Quality Attributes of Beef Hamburger
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Encapsulated Cumin Seed Essential Oil-Loaded Active Papers: Characterization and Evaluation of the Effect on Quality Attributes of Beef Hamburger

机译：封装的小茴香种子精油负载活性纸：表征和评估牛肉汉堡的质量属性的影响

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摘要

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 degrees C for 7 days and at - 18 degrees 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.
机译：该研究的目的是制造含有封装的孜然种子精油（CSEO）的活性纸，用于牛肉汉堡的保质期延伸。通过Tween80和乳清蛋白分离（WPI）和菊属和菊粉的共混物制备了CSCOO纳米乳液（NE）和皮克林乳液（PE）。 NE具有最低的液滴尺寸和Zeta电位值。用WPI的菊粉混合降低了PE微胶囊的粒度并增加了它们的包封效率。通过Fe-SEM和FT-IR测试批准，均匀形状的PE微胶囊和CSEO和壁材料之间的化学键的发生。在第二步中，将获得的纳米载体掺入纤维素纸中（10％wt。），并研究了活性纸的形态学，抗氧化剂和抗微生物性质。最后，研究了活性纸对储存在4℃的牛肉汉堡的质量和保质期的影响7天和在-18℃下进行60天。在制冷第7天用WPI / inulin-stabilized PE进行的活性纸观察到最高水持能力和最低色差。在储存和PE-WPI /治疗中增加了嗜苯胺和心理细菌的TBARS值和计数对汉堡的微生物生长和脂质氧化的控制具有最大的影响。活性纸对冷藏样品的影响大于冷冻的样品。简而言之，微胶囊化的CSEO-LOADHED纤维素纸的应用具有延长牛肉汉堡的保质期。

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