丁香精油纳米胶囊对冷藏调理猪肉饼品质的影响
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摘要
本实验采用离子凝胶法,以壳聚糖为壁材制备丁香精油纳米胶囊,主要研究了丁香精油纳米胶囊的物理特性及其对调理猪肉饼(4±1)℃冷藏期间菌落总数、脂肪氧化、色泽、pH值、高铁肌红蛋白质量分数以及感官品质的影响。结果表明:丁香精油纳米胶囊的平均粒径为254.7 nm,ζ-电势为35.4 mV,多分散指数为0.33;精油的释放曲线呈现初始的快速增加阶段,随后累积释放率缓慢增加,直到108 h才停止释放;丁香精油可以抑制猪肉饼脂质氧化和微生物腐败,但具有较强烈的精油味道且对猪肉饼护色效果不佳,随着冷藏时间的延长,其抗氧化和抗菌活性下降;添加丁香精油纳米胶囊显著抑制了猪肉饼脂质氧化和微生物生长,并使猪肉饼具有较高的红色稳定性,且对猪肉饼冷藏期间的感官指标没有不良影响。结论:丁香精油纳米胶囊可作为新型纳米保鲜剂延长猪肉饼冷藏期间的货架期。
In this study, clove essential oil-incorporated chitosan nanocapsules(CLEO-CNS) were produced by an ionic gelation method and their physical properties were studied. The effect of CLEO-CNS on the aerobic plate count(APC), lipid oxidation, color, pH, metmyoglobin(MMb) content and sensory quality of pork patties stored at(4 ± 1) ℃ for up to 8 days were investigated. The average size, zeta potential and polydispersity index of the prepared nanocapsules were 254.7 nm,35.4 mV and 0.33, respectively. In vitro release evaluation showed an initial burst effect, followed by a slow CLEO release during 108 hours. Unencapsulated CLEO was useful to inhibit lipid oxidation and microbial spoilage in pork patties. But,its strong flavor and unsatisfactory color protection would limit its utilization in patties. The antioxidant and antimicrobial activities decreased during cold storage. The use of CLEO-CNS considerably inhibited lipid oxidation and microbial growth and improved red color stability of pork patties while having no negative effects on sensory attributes of patties during cold storage.These results indicate that CLEO-CNS can be a promising nano preservative for extending the shelf life of pork patties.
In this study, clove essential oil-incorporated chitosan nanocapsules(CLEO-CNS) were produced by an ionic gelation method and their physical properties were studied. The effect of CLEO-CNS on the aerobic plate count(APC), lipid oxidation, color, pH, metmyoglobin(MMb) content and sensory quality of pork patties stored at(4 ± 1) ℃ for up to 8 days were investigated. The average size, zeta potential and polydispersity index of the prepared nanocapsules were 254.7 nm,35.4 mV and 0.33, respectively. In vitro release evaluation showed an initial burst effect, followed by a slow CLEO release during 108 hours. Unencapsulated CLEO was useful to inhibit lipid oxidation and microbial spoilage in pork patties. But,its strong flavor and unsatisfactory color protection would limit its utilization in patties. The antioxidant and antimicrobial activities decreased during cold storage. The use of CLEO-CNS considerably inhibited lipid oxidation and microbial growth and improved red color stability of pork patties while having no negative effects on sensory attributes of patties during cold storage.These results indicate that CLEO-CNS can be a promising nano preservative for extending the shelf life of pork patties.
引文
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[3]NOORI S,ZEYNALI F,ALMASI H.Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger(Zingiber officinale)essential oil and its effect on safety and quality attributes of chicken breast fillets[J].Food Control,2018,84:312-320.DOI:10.1016/j.foodcont.2017.08.015.
[4]SMAOUI S,HSOUNA A B,LAHMAR A,et al.Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat[J].Meat Science,2016,117:196-204.DOI:10.1016/j.meatsci.2016.03.006.
[5]SIROCCHI V,DEVLIEGHERE F,PEELMAN N,et al.Effect of Rosmarinus officinalis L.essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat[J].Food Chemistry,2017,221:1069-1076.DOI:10.1016/j.foodchem.2016.11.054.
[6]MULLA M,AHMED J,AL-ATTAR H,et al.Antimicrobial efficacy of clove essential oil infused into chemically modified LLDPE film for chicken meat packaging[J].Food Control,2017,73:663-671.DOI:10.1016/j.foodcont.2016.09.018.
[7]KHALEQUE M A,KEYA C A,HASAN K N,et al.Use of cloves and cinnamon essential oil to inactivate Listeria monocytogenes in ground beef at freezing and refrigeration temperatures[J].LWT-Food Science and Technology,2016,74:219-223.DOI:10.1016/j.lwt.2016.07.042.
[8]NISAR T,WANG Z C,YANG X,et al.Characterization of citrus pectin films integrated with clove bud essential oil:physical,thermal,barrier,antioxidant and antibacterial properties[J].International Journal of Biological Macromolecules,2018,106:670-680.DOI:10.1016/j.ijbiomac.2017.08.068.
[9]国家卫生和计划生育委员会.食品安全国家标准食品添加剂使用标准:GB 2760-2014[S].北京:中国标准出版社,2014:74.
[10]GHADERI-GHAHFAROKHI M,BARZEGAR M,SAHARI MA,et al.Nanoencapsulation approach to improve antimicrobial and antioxidant activity of thyme essential oil in beef burgers during refrigerated storage[J].Food and Bioprocess Technology,2016,9(7):1187-1201.DOI:10.1007/s11947-016-1708-z.
[11]TARHINI M,GREIGE-GERGES H,ELAISSARI A.Proteinbased nanoparticles:from preparation to encapsulation of active molecules[J].International Journal of Pharmaceutics,2017,522(1/2):172-197.DOI:10.1016/j.ijpharm.2017.01.067.
[12]JANG K I,LEE H G.Stability of chitosan nanoparticles for L-ascorbic acid during heat treatment in aqueous solution[J].Journal of Agricultural and Food Chemistry,2008,56(6):1936-1941.DOI:10.1021/jf073385e.
[13]WORANUCH S,YOKSAN R.Eugenol-loaded chitosan nanoparticles:I.thermal stability improvement of eugenol through encapsulation[J].Carbohydrate Polymers,2013,96(2):578-585.DOI:10.1016/j.carbpol.2012.08.117.
[14]KHANJARI A,KARABAGIAS I K,KONTOMINAS M G.Combined effect of N,O-carboxymethyl chitosan and oregano essential oil to extend shelf life and control Listeria monocytogenes in raw chicken meat fillets[J].LWT-Food Science and Technology,2013,53(1):94-99.DOI:10.1016/j.lwt.2013.02.012.
[15]张慧芸,郭新宇.丁香精油-壳聚糖复合可食性膜对生肉糜保鲜效果的影响[J].食品科学,2014,35(18):196-200.DOI:10.7506/spkx1002-6630-201418038.
[16]EMIRO?LU Z K,YEMI?G P,CO?KUN B K,et al.Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties[J].Meat Science,2010,86(2):283-288.DOI:10.1016/j.meatsci.2010.04.016.
[17]KEAWCHAOON L,YOKSAN R.Preparation,characterization and in vitro release study of carvacrol-loaded chitosan nanoparticles[J].Colloids and Surfaces B,Biointerfaces,2011,84(1):163-171.DOI:10.1016/j.colsurfb.2010.12.031.
[18]国家食品药品监督管理总局.食品卫生微生物学检验菌落总数测定:GB 4789.2-2016[S].北京:中国标准出版社,2016:9-10.
[19]ZHANG Lin,LIN Y H,LENG X J,et al.Effect of sage(Salvia offcinalis)on the oxidative stability of Chinese-style sausage during refrigerated storage[J].Meat Science,2013,95(2):145-150.DOI:10.1016/j.meatsci.2013.05.005.
[20]国家卫生和计划生育委员会.食品安全国家标准食品pH值的测定:GB 5009.237-2016[S].北京:中国标准出版社,2016:1-4.
[21]RUBIO B,MARTíNEZ B,GARCíA-CACHáN M D,et al.Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids[J].Meat Science,2008,80(4):1182-1187.DOI:10.1016/j.meatsci.2008.05.012.
[22]KRZYWICKI K.The determination of heam pigments in meat[J].Meat Science,1982,7(1):29-36.DOI:10.1016/0309-1740(82)90095-X.
[23]POHLMAN F W,STIVARIUS M R,MCELYEA K S,et al.The effects of ozone,chlorine dioxide,cetylpridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological,instrumental color,and sensory color and odor characteristics of gound beef[J].Meat Science,2002,61(3):307-313.DOI:10.1016/S0309-1740(01)00198-X.
[24]宠俊忠.临床中药学[M].北京:中国医药科技出版社,1989:197-198.
[25]张慧芸,孔保华.丁香提取物抗菌机理的研究[J].食品科学,2009,30(3):88-91.DOI:10.3321/j.issn:1002-6630.2009.03.018.
[26]SADGROVE N,GREATREX B,JONES G L.α-Cyclodextrin encapsulation enhances antimicrobial activity of cineole-rich essential oils from Australian species of Prostanthera(Lamiaceae)[J].Natural Volatiles and Essential Oils,2015,2(2):30-38.
[27]SHEARD P R,ENSER M,WOOD J D,et al.Shelf life and quality of pork and pork products with raised n-3 PUFA[J].Meat Science,2000,55(2):213-221.DOI:10.1016/S0309-1740(99)00145-X.
[28]KONG Baohua,ZHANG Huiyun,XIONG Youling.Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action[J].Meat Science,2010,85(4):772-778.DOI:10.1016/j.meatsci.2010.04.003.
[29]JUNG D C,LEE S Y,YOON J H,et al.Inhibition of pork and fish oxidation by a novel plastic film coated with horseradish extract[J].LWT-Food Science and Technology,2009,42(4):856-861.DOI:10.1016/j.lwt.2008.11.015.
[30]AHN D U,NAM K C.Effects of ascorbic acid and antioxidants on the color of irradiated ground beef[J].Journal of Food Science,2003,68(5):1686-1690.DOI:10.1016/j.radphyschem.2004.04.012.
[31]HU Jing,WANG Xuge,XIAO Zuobing,et al.Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork[J].LWT-Food Science and Technology,2015,63(1):519-526.DOI:10.1016/j.lwt.2015.03.049.
[32]MANCINI S,PREZIUSO G,DAL BOSCO A,et al.Effect of turmeric powder(Curcuma longa L.)and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers[J].Meat Science,2015,110:93-100.DOI:10.1016/j.meatsci.2015.07.005.
[33]BEKHIT A E D,CASSID Y L,HURST R D,et al.Post-mortem metmyoglobin reduction in fresh venison[J].Meat Science,2007,75(1):53-60.DOI:10.1016/j.meatsci.2006.06.015.
[2]H?C-WYDRO K,FLASI?SKI M,ROMA?CZUK K.Essential oils as food eco-preservatives:model system studies on the effect of temperature on limonene antibacterial activity[J].Food Chemistry,2017,235:127-135.DOI:10.1016/j.foodchem.2017.05.051.
[3]NOORI S,ZEYNALI F,ALMASI H.Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger(Zingiber officinale)essential oil and its effect on safety and quality attributes of chicken breast fillets[J].Food Control,2018,84:312-320.DOI:10.1016/j.foodcont.2017.08.015.
[4]SMAOUI S,HSOUNA A B,LAHMAR A,et al.Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat[J].Meat Science,2016,117:196-204.DOI:10.1016/j.meatsci.2016.03.006.
[5]SIROCCHI V,DEVLIEGHERE F,PEELMAN N,et al.Effect of Rosmarinus officinalis L.essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat[J].Food Chemistry,2017,221:1069-1076.DOI:10.1016/j.foodchem.2016.11.054.
[6]MULLA M,AHMED J,AL-ATTAR H,et al.Antimicrobial efficacy of clove essential oil infused into chemically modified LLDPE film for chicken meat packaging[J].Food Control,2017,73:663-671.DOI:10.1016/j.foodcont.2016.09.018.
[7]KHALEQUE M A,KEYA C A,HASAN K N,et al.Use of cloves and cinnamon essential oil to inactivate Listeria monocytogenes in ground beef at freezing and refrigeration temperatures[J].LWT-Food Science and Technology,2016,74:219-223.DOI:10.1016/j.lwt.2016.07.042.
[8]NISAR T,WANG Z C,YANG X,et al.Characterization of citrus pectin films integrated with clove bud essential oil:physical,thermal,barrier,antioxidant and antibacterial properties[J].International Journal of Biological Macromolecules,2018,106:670-680.DOI:10.1016/j.ijbiomac.2017.08.068.
[9]国家卫生和计划生育委员会.食品安全国家标准食品添加剂使用标准:GB 2760-2014[S].北京:中国标准出版社,2014:74.
[10]GHADERI-GHAHFAROKHI M,BARZEGAR M,SAHARI MA,et al.Nanoencapsulation approach to improve antimicrobial and antioxidant activity of thyme essential oil in beef burgers during refrigerated storage[J].Food and Bioprocess Technology,2016,9(7):1187-1201.DOI:10.1007/s11947-016-1708-z.
[11]TARHINI M,GREIGE-GERGES H,ELAISSARI A.Proteinbased nanoparticles:from preparation to encapsulation of active molecules[J].International Journal of Pharmaceutics,2017,522(1/2):172-197.DOI:10.1016/j.ijpharm.2017.01.067.
[12]JANG K I,LEE H G.Stability of chitosan nanoparticles for L-ascorbic acid during heat treatment in aqueous solution[J].Journal of Agricultural and Food Chemistry,2008,56(6):1936-1941.DOI:10.1021/jf073385e.
[13]WORANUCH S,YOKSAN R.Eugenol-loaded chitosan nanoparticles:I.thermal stability improvement of eugenol through encapsulation[J].Carbohydrate Polymers,2013,96(2):578-585.DOI:10.1016/j.carbpol.2012.08.117.
[14]KHANJARI A,KARABAGIAS I K,KONTOMINAS M G.Combined effect of N,O-carboxymethyl chitosan and oregano essential oil to extend shelf life and control Listeria monocytogenes in raw chicken meat fillets[J].LWT-Food Science and Technology,2013,53(1):94-99.DOI:10.1016/j.lwt.2013.02.012.
[15]张慧芸,郭新宇.丁香精油-壳聚糖复合可食性膜对生肉糜保鲜效果的影响[J].食品科学,2014,35(18):196-200.DOI:10.7506/spkx1002-6630-201418038.
[16]EMIRO?LU Z K,YEMI?G P,CO?KUN B K,et al.Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties[J].Meat Science,2010,86(2):283-288.DOI:10.1016/j.meatsci.2010.04.016.
[17]KEAWCHAOON L,YOKSAN R.Preparation,characterization and in vitro release study of carvacrol-loaded chitosan nanoparticles[J].Colloids and Surfaces B,Biointerfaces,2011,84(1):163-171.DOI:10.1016/j.colsurfb.2010.12.031.
[18]国家食品药品监督管理总局.食品卫生微生物学检验菌落总数测定:GB 4789.2-2016[S].北京:中国标准出版社,2016:9-10.
[19]ZHANG Lin,LIN Y H,LENG X J,et al.Effect of sage(Salvia offcinalis)on the oxidative stability of Chinese-style sausage during refrigerated storage[J].Meat Science,2013,95(2):145-150.DOI:10.1016/j.meatsci.2013.05.005.
[20]国家卫生和计划生育委员会.食品安全国家标准食品pH值的测定:GB 5009.237-2016[S].北京:中国标准出版社,2016:1-4.
[21]RUBIO B,MARTíNEZ B,GARCíA-CACHáN M D,et al.Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids[J].Meat Science,2008,80(4):1182-1187.DOI:10.1016/j.meatsci.2008.05.012.
[22]KRZYWICKI K.The determination of heam pigments in meat[J].Meat Science,1982,7(1):29-36.DOI:10.1016/0309-1740(82)90095-X.
[23]POHLMAN F W,STIVARIUS M R,MCELYEA K S,et al.The effects of ozone,chlorine dioxide,cetylpridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological,instrumental color,and sensory color and odor characteristics of gound beef[J].Meat Science,2002,61(3):307-313.DOI:10.1016/S0309-1740(01)00198-X.
[24]宠俊忠.临床中药学[M].北京:中国医药科技出版社,1989:197-198.
[25]张慧芸,孔保华.丁香提取物抗菌机理的研究[J].食品科学,2009,30(3):88-91.DOI:10.3321/j.issn:1002-6630.2009.03.018.
[26]SADGROVE N,GREATREX B,JONES G L.α-Cyclodextrin encapsulation enhances antimicrobial activity of cineole-rich essential oils from Australian species of Prostanthera(Lamiaceae)[J].Natural Volatiles and Essential Oils,2015,2(2):30-38.
[27]SHEARD P R,ENSER M,WOOD J D,et al.Shelf life and quality of pork and pork products with raised n-3 PUFA[J].Meat Science,2000,55(2):213-221.DOI:10.1016/S0309-1740(99)00145-X.
[28]KONG Baohua,ZHANG Huiyun,XIONG Youling.Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action[J].Meat Science,2010,85(4):772-778.DOI:10.1016/j.meatsci.2010.04.003.
[29]JUNG D C,LEE S Y,YOON J H,et al.Inhibition of pork and fish oxidation by a novel plastic film coated with horseradish extract[J].LWT-Food Science and Technology,2009,42(4):856-861.DOI:10.1016/j.lwt.2008.11.015.
[30]AHN D U,NAM K C.Effects of ascorbic acid and antioxidants on the color of irradiated ground beef[J].Journal of Food Science,2003,68(5):1686-1690.DOI:10.1016/j.radphyschem.2004.04.012.
[31]HU Jing,WANG Xuge,XIAO Zuobing,et al.Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork[J].LWT-Food Science and Technology,2015,63(1):519-526.DOI:10.1016/j.lwt.2015.03.049.
[32]MANCINI S,PREZIUSO G,DAL BOSCO A,et al.Effect of turmeric powder(Curcuma longa L.)and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers[J].Meat Science,2015,110:93-100.DOI:10.1016/j.meatsci.2015.07.005.
[33]BEKHIT A E D,CASSID Y L,HURST R D,et al.Post-mortem metmyoglobin reduction in fresh venison[J].Meat Science,2007,75(1):53-60.DOI:10.1016/j.meatsci.2006.06.015.