Preservation of traditional Chinese pork balls supplemented with essential oil microemulsion in a phase‐change material package

Abstract

BACKGROUND In this study, we evaluated the combined effect of cinnamon essential oil (CEO) microemulsions, and a temperature buffering package using phase‐change material (PCM) microcapsules on the physicochemical property, lipid oxidation, and bacterial load of traditional Chinese pork balls (shi zi tou) during temperature fluctuation storage for 9 days. RESULTS Transmission electron microscope characterization revealed that n‐tetradecane microcapsules possessed a core‐shell spherical shape with a size ranging from 300 to 600 nm. The use of n‐tetradecane microcapsule packaging was found to maintain cold storage temperature efficiently. After 9 days of storage, the combination of CEO microemulsions with n‐tetradecane microcapsules did not lead to changes in the color parameters of pork balls. At day 9, n‐tetradecane microcapsules, used alone or in combination with CEO microemulsions, showed lower thiobarbituric acid reactive substances (TBARS) values than the control group, while their combination exhibited the lowest pH and 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) values. Furthermore, the combination treatment retarded the growth of total plate count, lactic acid bacteria, Enterobacteriaceae, and Staphylococcus spp. after 4 and 9 days. CONCLUSIONS The combinations of CEO microemulsions and PCM microcapsules could extend the shelf‐life of cooked pork products, suggesting a feasible strategy for meat preservation. © 2020 Society of Chemical Industry

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

“…This may be due to the decomposition and volatilization of the In relation to the different thermal treatments, we have obtained TBARS values ranging from 0.32 to 1.52 mg MDA/kg. These aftermaths are similar to those reporter in different cooked pig meat and products where values between 0.29 and 3.26 mg MDA/kg were come across [9,27,60,61]. However, other authors found lower TBARS rates, which did not exceed 0.29 mg MDA/kg [62][63][64].…”

“…But other authors obtained results that adapt to ours. Thus, Hernández et al [ 60 ], Weber et al [ 69 ] and Lorenzo et al [ 34 ] concluded that the microwaving produced a greater lipid oxidation than other thermal treatments. Keep in mind that this cooking method is characterized by the use of a low time and temperature, the data obtained in this work suggest that there may be an interaction between microwave and meat fat which causes the oxidation of unsaturated fatty acids [ 9 ].…”

“…This result agrees with those reported by Weber et al [ 69 ] and Lorenzo and Domínguez [ 14 ]. This may be due to the decomposition and volatilization of the secondary oxidation compounds generated by the high treatment temperature [ 60 , 70 ]. At the same time, lipid oxidation products could be lost by dissolving in the frying oil [ 69 ].…”

Fabrication and characterization of dextran/zein hybrid electrospun fibers with tailored properties for controlled release of curcumin

“…1,2 Electrospun fibers have several potential advantages including tunable diameter, high porosity, and high specific surface area, and are therefore potentially good candidates for the encapsulation of bioactive compounds, 3,4 delivery of probiotics, 5 formation of nano-sensors, 6 adsorption of heavy metals, 7 and the production of active food packaging. 8,9 Natural and edible materials have the potential to overcome the environmental issues caused by conventional non-biodegradable synthetic packaging, and are therefore a potentially attractive option for food packaging. 10 In recent years, interest in the use of electrospun biopolymer fibers such as polysaccharides, proteins for various food applications has increased, due to their biocompatibility, biodegradability, high loading capacity, and safety.…”

Fabrication and characterization of fast dissolving glycerol monolaurate microemulsion encapsulated gelatin nanofibers with antimicrobial activity

“…21,22 Microemulsion inclusion improves aqueous solubilization, physical stability and the antimicrobial activity of GML. 23 Hybrid electrospinning of a microemulsion with a polymer solution allows the direct encapsulation of hydrophilic and/or hydrophobic compounds within nanofibers. 24 Kriegel et al 25 fabricated polyvinyl alcohol nanofibers with encapsulation of eugenol microemulsions and found excellent antimicrobial activity against Salmonella typhimurium and Listeria monocytogenes.…”