This study was aimed to examine the antioxidant (thiobarbituric acid reactive substances [TBARS], peroxide value [PV], and as well as antimicrobial (total bacterial count, Staphylococcus aureus [S. aureus], mold and yeast counts) activities and spoilage indices (total volatile base nitrogen [TVB‐N]) of quinoa peptide‐loaded liposomes incorporated into burger during 12 days of refrigerated storage. Among four prepared batches, the lowest TBARS, PV, and TVB‐N values (0.281 ± 0.05 mg MDA/kg, 3.25 ± 0.34 mEq/kg and 18.65 ± 0.88%, respectively) were correlated with T3 treatment (5 mg/ml peptide). A significant different in the antimicrobial activity among each treatment after 12 days of storage was noted. At the end of refrigerated storage, the highest mean of total bacterial count, S. aureus, mold and yeast (8.36 ± 0.22, 4.19 ± 0.2, and 3.28 ± 0.05 log CFU/g, respectively) were observed in control group, while the lowest corresponded values (3.95 ± 0.2, 2.52 ± 0.25, and 1.52 ± 0.02 log CFU/g, respectively) were noted in T3 treatment. The results showed that the antimicrobial and antioxidant properties of the examined burgers were improved by incorporation of liposomes quinoa peptides encapsulated.
Quinoa as a small, light-colored round grain which is used food ingredient is the fruit of Quinoa plant (Amaranthaceae family) natively cultivated in Bolivia, Chile, and Peru since 5,000 years ago which commonly known as Inca rice in the South American countries (Alan, 2011). The protein content of Quinoa is about 16% while the high amounts of lysine, methionine, and cysteine have differentiated quinoa seeds from other cereals (Abugoch et al., 2009). Therefore, it can be used to supply human foods while due to the appropriate and sufficient amounts of essential compounds in quinoa, this product, can be considered as a good
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