Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Federal de Pelotas, CEP 96010-900, Pelotas, RS, Brazil.
Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Federal de Pelotas, CEP 96010-900, Pelotas, RS, Brazil.
Int J Food Microbiol. 2020 Oct 2;330:108696. doi: 10.1016/j.ijfoodmicro.2020.108696. Epub 2020 May 30.
Synthetic preservatives can have harmful effects on the body, so plant essential oils appear to be an attractive natural alternative. However, the use of essential oils is limited due to the low stability and possible negative effects on the sensory properties of food. Oil encapsulation was suggested as a way to overcome these drawbacks. The objective of this study was to encapsulate thyme essential oil and to evaluate its antioxidant and antimicrobial potential in vitro and in situ in of hamburger-like meat products. The casein-maltodextrin capsules produced by spray-drying were assessed for encapsulation efficiency, thermal stability, chemical compounds and morphology. Antioxidant activity was evaluated by DPPH, hydroxyl and nitric oxide methods, while antimicrobial activity was evaluated in vitro against four bacteria and in situ in hamburger-like products. The capsule showed high encapsulation efficiency and thermal stability, and spherical and irregular morphology. The casein-maltodextrin encapsulated essential oil showed antioxidant and antimicrobial activity against Staphylococcus aureus, Escherichia coli, Listeria monocytogenes and Salmonella Typhimurium tested in vitro and against thermotolerants coliforms and Escherichia coli in situ, showing potential for application as a natural preservative in food.
合成防腐剂可能对人体有害，因此植物精油作为一种有吸引力的天然替代品出现了。然而，由于精油的稳定性低，以及可能对食品感官特性产生负面影响，其使用受到限制。油包埋被认为是克服这些缺点的一种方法。本研究的目的是包埋百里香精油，并评估其在汉堡状肉品中的体外和原位抗氧化和抗菌潜力。通过喷雾干燥生产的酪朊酸钠-麦芽糊精胶囊的包埋效率、热稳定性、化学化合物和形态进行评估。通过 DPPH、羟基和一氧化氮方法评估抗氧化活性，而体外评估对四种细菌的抗菌活性和原位评估汉堡状产品中的抗菌活性。胶囊显示出高的包埋效率和热稳定性，以及球形和不规则的形态。在体外，酪朊酸钠-麦芽糊精包埋精油对金黄色葡萄球菌、大肠杆菌、单核细胞增生李斯特菌和肠炎沙门氏菌表现出抗氧化和抗菌活性，在原位对耐热大肠菌群和大肠杆菌也表现出活性，显示出作为食品天然防腐剂的应用潜力。
