Shen Ruheng, Yang Xue, Duan Yufeng, Liu Mengying, Zhang Li, He Long, Chen Cheng, Wang Wenxing, Tong Lin, Han Guangxing
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
Inner Mongolia Horqin Cattle Industry Co., Horqin, China.
Food Chem X. 2025 Jul 4;29:102714. doi: 10.1016/j.fochx.2025.102714. eCollection 2025 Jul.
The aim of this study was to develop microencapsulated freshness preservatives loaded with quercetin based on bovine serum albumin (BSA)-arabinoxylan (AX) cold-set gels, which were induced by glucono-δ-lactone (GDL), NaCl, and laccase, and to evaluate their freshness preservation effect on beef. Results showed that the GDL-laccase-NaCl condition achieved the highest quercetin encapsulation rate (88.98 %) and free radical scavenging rate (94.08 %), with a minimum inhibitory concentration of 3.125 mg/mL against . FT-IR and XRD structural characterization also demonstrated that the quercetin and the wall material connected by hydrophobic interactions and hydrogen bonding. When applied to beef preservation at 1.5 % of meat weight, the microcapsules effectively delayed pH increase, inhibited oxidation, and reduced microbial growth. In addition, Firmicutes and Proteobacteria were the dominant phyla, and the proportion of spoilage microorganisms was reduced. These findings highlight the potential of BSA-AX gels as quercetin carriers for beef preservation.
本研究的目的是基于牛血清白蛋白（BSA）-阿拉伯木聚糖（AX）冷置凝胶开发负载槲皮素的微胶囊保鲜剂，该凝胶由葡萄糖酸-δ-内酯（GDL）、氯化钠和漆酶诱导形成，并评估其对牛肉的保鲜效果。结果表明，GDL-漆酶-氯化钠条件下槲皮素包封率最高（88.98%），自由基清除率最高（94.08%），对……的最低抑菌浓度为3.125mg/mL。傅里叶变换红外光谱（FT-IR）和X射线衍射（XRD）结构表征还表明，槲皮素与壁材通过疏水相互作用和氢键相连。当以肉重的1.5%应用于牛肉保鲜时，微胶囊有效地延缓了pH值的升高，抑制了氧化，并减少了微生物的生长。此外，厚壁菌门和变形菌门是主要菌门，腐败微生物的比例降低。这些发现突出了BSA-AX凝胶作为槲皮素载体用于牛肉保鲜的潜力。
