Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
Food Chem. 2024 Jul 15;446:138816. doi: 10.1016/j.foodchem.2024.138816. Epub 2024 Feb 23.
The current study aimed to assess the chemical, microbial, and sensory properties of Solid Lipid Nanoparticles (SLNs) in chicken fillets stored at 4 ± 1 °C for 12 days. As a result, the optimized ZEO-SLNS sample exhibited a spherical morphology with a droplet size of 251.51 ± 1.11 nm and a PDI of 0.34 ± 0.01 under transmission electron microscopy (TEM). The encapsulation efficiency (EE) and zeta potential were approximately 55.4 % and -20.87 ± 1.39 mV, respectively. Furthermore, encapsulating ZEO in SLNS enhanced antibacterial and antioxidant activity compared to pure ZEO. As a result, the application of alginate-loaded ZEO-SLNS extended the storage time of fresh chicken fillets. Thus, the application of this edible coating showcased a remarkable ability to substantially decelerate both microbial and chemical changes in chicken fillets during cold storage conditions. This finding underscores the potential of the edible coating as an effective means to enhance the safety and quality of chicken products.
本研究旨在评估在 4±1°C 下储存 12 天的鸡肉片中固体脂质纳米粒 (SLNs) 的化学、微生物和感官特性。结果表明，优化后的 ZEO-SLNS 样品在透射电子显微镜 (TEM) 下呈球形形态，粒径为 251.51±1.11nm，PDI 为 0.34±0.01。包封效率 (EE) 和 Zeta 电位分别约为 55.4%和-20.87±1.39mV。此外，与纯 ZEO 相比，将 ZEO 包封在 SLNS 中可提高其抗菌和抗氧化活性。因此，载有藻酸盐的 ZEO-SLNS 的应用延长了新鲜鸡胸肉的储存时间。因此，这种可食用涂层的应用具有显著的能力，可以在冷藏条件下大大减缓鸡肉片中的微生物和化学变化。这一发现强调了这种可食用涂层作为提高鸡肉产品安全性和质量的有效手段的潜力。
