College of Food Science, Sichuan Agriculture University, Yaan 625000, People's Republic of China.
J Food Prot. 2022 Jun 1;85(6):896-905. doi: 10.4315/JFP-21-380.
The effects of a new edible sodium alginate (SA) coating incorporating cinnamon essential oil nanocapsules (CEO-NPs) and nisin were investigated with beef slices in refrigerated storage for 15 days. All beef samples were analyzed for physicochemical properties (pH, weight loss, and total volatile base nitrogen) and antimicrobial activity against total bacteria. Changes in color parameters and sensory attributes of all beef samples also were evaluated. Incorporation of the complex of CEO-NPs and nisin into the SA coating retarded the growth of microorganisms and reduced lipid oxidation, as determined by pH, total volatile base nitrogen, and total bacteria counts. This treatment also extended the shelf life of beef slices to 15 days. The SA coating with CEO-NPs and nisin significantly reduced weight loss and improved color, odor, texture, and purge quality of the beef samples. These results suggest that treatment with the SA coating enriched with CEO-NPs and nisin can significantly retard the deterioration of beef slices, and the complex of CEO-NPs and nisin can improve antioxidant, antibacterial, and sensory properties of the SA coating. This new edible coating could be useful for preserving beef slices.
本研究将新型可食用海藻酸钠（SA）涂层与肉桂精油纳米胶囊（CEO-NPs）和乳链菌肽结合，应用于冷藏牛肉切片，共贮藏 15 天。所有牛肉样本均进行理化性质（pH 值、失重和总挥发性碱基氮）和总细菌抗菌活性分析。所有牛肉样本的颜色参数和感官属性变化也进行了评估。结果表明，将 CEO-NPs 和乳链菌肽复合物掺入 SA 涂层中可抑制微生物生长，降低脂质氧化，这可通过 pH 值、总挥发性碱基氮和总细菌计数来确定。该处理还将牛肉切片的保质期延长至 15 天。含有 CEO-NPs 和乳链菌肽的 SA 涂层可显著减少失重，并改善牛肉样本的颜色、气味、质地和渗出质量。这些结果表明，用富含 CEO-NPs 和乳链菌肽的 SA 涂层处理可以显著延缓牛肉切片的恶化，而 CEO-NPs 和乳链菌肽的复合物可以改善 SA 涂层的抗氧化、抗菌和感官性能。这种新型可食用涂层可能有助于保持牛肉切片的新鲜度。
