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
Jazyk angličtina Země Nizozemsko Médium print-electronic
Typ dokumentu časopisecké články
PubMed
39894104
DOI
10.1016/j.ijbiomac.2025.140491
PII: S0141-8130(25)01040-2
Knihovny.cz E-zdroje
- Klíčová slova
- Chitosan, Furcellaran, Multilayer emulsions, Oregano, Oxidation, Physicochemical properties, Pork loin,
- MeSH
- antioxidancia chemie farmakologie MeSH
- chitosan * chemie MeSH
- chování spotřebitelů * MeSH
- dobromysl (rod) * chemie MeSH
- emulze chemie MeSH
- konzervace potravin metody MeSH
- kvalita jídla MeSH
- lidé MeSH
- oleje prchavé * chemie farmakologie MeSH
- oleje rostlin * chemie MeSH
- oxidace-redukce MeSH
- prasata MeSH
- skladování potravin MeSH
- vepřové maso MeSH
- zvířata MeSH
- Check Tag
- lidé MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- Názvy látek
- antioxidancia MeSH
- chitosan * MeSH
- emulze MeSH
- oleje prchavé * MeSH
- oleje rostlin * 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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