Microencapsulated procyanidins by extruding starch improved physicochemical properties, inhibited the protein and lipid oxidant of chicken sausages

Abstract

Microencapsulated procyanidins by extruding starch (MPS) were used in meat and meat products as an antioxidant for their simple production process and high stability. This study investigated the controlled released properties of MPS and their effect on antioxidant capacity, physicochemical properties, and sensory qualities of chicken sausages during 4 • C storage within 28 days. Antioxidant capacity, particle size analysis, and simulated digestion in vitro demonstrated that microencapsulation by extruding starch delayed the procyanidins release. The reduced crystal structure of MPS was determined by the morphology observation (SEM) and the decrease of the typical diffraction peak at 2θ of 20.9 • (XRD). The MPS-added sausage had a higher (p < 0.05) ABTS and DPPH radical scavenging ratio (97.6% and 67.3%) and sulfhydryl contents (114.69 nmol/g protein) than other groups. Moreover, lower (p < 0.05) thiobarbituric acid reactive substances (TBARS) (0.67 mg MDA/kg sausage) and carbonyl values (3.24 nmol/mg protein) were detected in MPS-added sausages than others at the end of storage. The MPS addition increased redness (a* value) and decreased the lightness (L* value). The sensory analysis suggested that the sausage with the increased redness was favorable. These results denominated that MPS was an alternative antioxidant in chicken sausages.Practical Application: In this study, microencapsulated procyanidins were prepared by extrusion technology, and the effect on the quality of chicken sausages was investigated, which provides an alternative natural antioxidant for meat and meat products.

Encapsulation and Characterization of Proanthocyanidin Microcapsules by Sodium Alginate and Carboxymethyl Cellulose

“…Overall, 0.5 mL of PC equal amounts of microcapsule solution and 2 mL of DPPH solution were added to the test tubes, mixed, and then left in the dark for 30 min, and the absorbance values were measured at 515 nm. The free radical scavenging rate was calculated from Equation (11).…”

“…Sodium alginate is a natural, non-toxic macromolecular substance composed of α-L-guluronic acid (G) and β-D-mannuronic acid (M). It is considered an ideal encapsulation material, but single sodium alginate has certain limitations [ 10 , 11 ]. This has prompted the incorporation of carbohydrate polymers to enhance the chemoprotective properties and stability of sodium alginate microcapsules in gastric conditions [ 12 ].…”