Calderón-Oliver Mariel, Escalona-Buendía Héctor B, Ponce-Alquicira Edith
Tecnologico de Monterrey Escuela de Ingeniería y Ciencias Toluca de Lerdo Mexico.
Departamento de Biotecnología Universidad Autónoma Metropolitana Iztapalapa Mexico.
Food Sci Nutr. 2020 Feb 22;8(3):1325-1334. doi: 10.1002/fsn3.1359. eCollection 2020 Mar.
This study evaluated the incorporation of microcapsules containing nisin and avocado peel extract on the shelf life of ground beef. Ten treatments were studied and divided into two groups: one packaged under vacuum and the other in permeable packaging. Each group contained: (a) control, (b) extract, (c) nisin, (d) empty microcapsules (only wall microcapsule system), and (e) microcapsules with extract and nisin. The samples containing the microcapsules presented lower bacterial growth and less oxidation. On day 10, the vacuum-packaged samples with microencapsulated preservative presented a reduction in the oxidation of proteins of approximately 45%, of 30% in the growth of mesophiles, and of 38% in the growth of coliforms, as well as a reduction in the changes in the pH and that occur during storage, compared with the permeable control. The combination of microcapsules with vacuum packaging reduced the physicochemical and microbiological changes that occur in the controls.
本研究评估了含有乳酸链球菌素和鳄梨果皮提取物的微胶囊对绞碎牛肉货架期的影响。研究了十种处理方法，并将其分为两组：一组采用真空包装，另一组采用透气包装。每组包含：(a) 对照组，(b) 提取物组，(c) 乳酸链球菌素组，(d) 空微胶囊组（仅壁微胶囊系统），以及 (e) 含有提取物和乳酸链球菌素的微胶囊组。含有微胶囊的样品显示出较低的细菌生长和较少的氧化。在第10天，与透气对照组相比，采用微胶囊化防腐剂真空包装的样品中蛋白质氧化减少了约45%，嗜温菌生长减少了30%，大肠菌群生长减少了38%，并且储存期间pH值变化也有所减少。微胶囊与真空包装的组合减少了对照组中发生的物理化学和微生物变化。
