Hojati Narges, Amiri Sedigheh, Abedi Elahe, Radi Mohsen
Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran.
Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran; Sustainable Agriculture and Food Security Research Group, Yasuj Branch, Islamic Azad University, Yasuj, Iran.
Food Chem. 2024 Jun 30;444:138658. doi: 10.1016/j.foodchem.2024.138658. Epub 2024 Feb 3.
This study aimed to produce cinnamaldehyde (CA)-loaded nanostructured lipid carriers (NLC) and nanoemulsion (NE) to replace nitrite in sausage. The NLC and NE droplet sizes were 132 and 116 nm with encapsulation efficiency of 98 and 96 %, respectively. In in vitro antimicrobial assessment, the free CA and NE showed higher microbial activity against S. aureus and E. coli than NLC. Meanwhile, NE showed a faster release profile for CA than NLC. Among the samples, NE and NE + nitrite indicated the lowest peroxide value (3.7 ± 0.1), TVBN amount (8.6 ± 0.2), acidity (0.3 ± 0.02), microbial quality (against E. coli, C. perfringens, lactic acid bacteria, psychrophilic bacteria, total mold and yeast, and total viable counts), and sensory attribute, while the NE + nitrite sample exhibited better color properties and higher oxymyoglobin content (5-10 % higher). Therefore, NE + nitrite can be the best choice due to supporting the different quality parameters of sausage.
本研究旨在制备负载肉桂醛（CA）的纳米结构脂质载体（NLC）和纳米乳剂（NE），以替代香肠中的亚硝酸盐。NLC和NE的液滴尺寸分别为132和116纳米，包封效率分别为98%和96%。在体外抗菌评估中，游离CA和NE对金黄色葡萄球菌和大肠杆菌的抗菌活性高于NLC。同时，NE中CA的释放速度比NLC更快。在所有样品中，NE和NE+亚硝酸盐的过氧化值最低（3.7±0.1），挥发性盐基氮含量最低（8.6±0.2），酸度最低（0.3±0.02），微生物质量（针对大肠杆菌、产气荚膜梭菌、乳酸菌、嗜冷菌、总霉菌和酵母菌以及总活菌数）和感官属性最佳，而NE+亚硝酸盐样品表现出更好的颜色特性和更高的氧合肌红蛋白含量（高5-10%）。因此，由于能维持香肠的不同质量参数，NE+亚硝酸盐可能是最佳选择。
