Probiotication of cooked sausages employing agroindustrial coproducts as prebiotic co‐encapsulant in ionotropic alginate–pectin gels

Abstract

Summary Cooked sausages were formulated inoculating alginate–pectin microcapsules containing agroindustrial coproducts, cactus pear peel flour or apple marc flour, seeking to enhance the nutritional value of cooked meat products. The microcapsules increased total moisture (from 66 to 75% in average), but water was not being physically retained since higher expressible moisture values in inoculated samples were observed (20% as compared to 15% in control). Inoculated samples presented higher lactic acid bacteria populations, since in addition to the thermotolerant capacity of the bacteria, encapsulation added a protective barrier for the bacteria to survive. Higher lactic acid bacteria counts were reflected in fewer coliforms in inoculated samples (<0.001 log CFU after 15 days of storage), with no detrimental effect on texture. Natural antioxidants present in agroindustrial coproducts decreased the oxidative rancidity of lipids for storage. The results imply that agroindustrial coproducts are a good alternative to formulate symbiotic functional ingredients that can be employed to improve the nutritional properties of nondairy thermal processed food products, like cooked emulsified meat products.

Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts

“… Increased antioxidant capacity, and decreased the oxidative rancidity of lipids during storage. Barragán Martínez et al (2020) …”

Sugar-Based Water Retention Agents in Meat Products: Enhancing Water-Holding Capacity and Promoting Health Benefits

“…alginate/rosemary and oregano essential oils [128,129] not only have excellent WHC, but also make meat products have better antioxidant activity and shelf life. Moreover, the probiotic capsule prepared using cactus pear peel flour or apple marc flour combined with alginate and pectin can effectively promote the reproduction of lactic acid bacteria and inhibit pathogenic bacteria such as coliform bacteria, and has positive WHC, which provides a favorable scheme for the addition of non-dairy matrix probiotics [130]. At the same time, alginate produces additional carboxyl groups through succinic anhydride modification, bringing the antioxidant center of the molecule close to the interface, increasing its anti-free radical and metal-chelating properties and protecting the lipids from oxidation [131].…”

The Role of Microencapsulation in Food Application

“…The alginate and pectin microencapsulation of lactic bacteria, together with prebiotics such as pear cactus peel flour and 1% apple marc flour, increase the number of beneficial bacteria (between 165 and 185%) and decrease the number of pathogens by 100% when they are added at 5% to cooked sausages for 15 days of storage [ 49 ]. Microcapsules with probiotics have even been studied in fermented products and found to not alter the sensory properties of the product or the fermentation process but maintain the viability of the bacteria and fulfill the goal of reaching the consumer [ 17 ].…”