Effect of multilayer nano-/mini-furcellaran/chitosan emulsions with oregano essential oil on quality, oxidation and consumer perception of pork loins stored at 4 °C and -20 °C
Language English Country Netherlands Media print-electronic
Document type Journal Article
PubMed
39894104
DOI
10.1016/j.ijbiomac.2025.140491
PII: S0141-8130(25)01040-2
Knihovny.cz E-resources
- Keywords
- Chitosan, Furcellaran, Multilayer emulsions, Oregano, Oxidation, Physicochemical properties, Pork loin,
- MeSH
- Antioxidants chemistry pharmacology MeSH
- Chitosan * chemistry MeSH
- Consumer Behavior * MeSH
- Origanum * chemistry MeSH
- Emulsions chemistry MeSH
- Food Preservation methods MeSH
- Food Quality MeSH
- Humans MeSH
- Oils, Volatile * chemistry pharmacology MeSH
- Plant Oils * chemistry MeSH
- Oxidation-Reduction MeSH
- Swine MeSH
- Food Storage MeSH
- Pork Meat MeSH
- Animals MeSH
- Check Tag
- Humans MeSH
- Animals MeSH
- Publication type
- Journal Article MeSH
- Names of Substances
- Antioxidants MeSH
- Chitosan * MeSH
- Emulsions MeSH
- Oils, Volatile * MeSH
- Plant Oils * MeSH
The aim of this study is to investigate the effects of multilayer nano-/mini- furcellaran/chitosan emulsions with oregano essential oil and bioactive peptides (RW4 and LL37) on nutritional quality, oxidation and consumer perception of pork loins stored at 4 °C and - 20 °C for 18 days and six months, respectively. The triple-layer emulsions were applied on pork loins via the electrospraying method at 20 kV. The multilayer mini-/nano-emulsions significantly inhibited lipid and protein oxidation during refrigerated and freezer storage, proving their antioxidant activity. In addition, the coatings did not negatively affect the color attributes or texture profile of pork loins either both storage conditions. Furthermore, the application of coatings had no influence on the proximate or fatty acid composition of pork loin during refrigerated storage. Therefore, this study allows to show that the developed triple-layer emulsions with oregano essential oil applied through electrospraying improved the quality and physicochemical properties of pork loins, proving potential for fresh meat preservation.
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