期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 59, 期 1, 页码 247-255出版社
ELSEVIER
DOI: 10.1016/j.lwt.2014.05.037
关键词
Essential oil; Thyme; Antimicrobial activity; Microencapsulation; Minced pork
Microencapsulation with beta-cyclodextrin (beta-CD) as a delivery platform offers a promising application for natural antimicrobial delivery for food safety. Hence, this study aimed to characterize inclusion complexes of thymol and thyme essential oil with beta-CD and their resulting antimicrobial activities. Inclusion complexes were prepared by kneading (KN) and freeze-drying (FD) methods. The entrapment efficiencies ranged from 71 to 83 g/100 g with higher (P < 0.05) values for thymol and FD particles. All particles showed irregular shapes and sharp edges with significant differences in size distribution and strong tendency to agglomerate. FD produced higher (P < 0.05) particle sizes than KN method. Differential Scanning Calorimetry (DSC) analysis confirmed inclusion complexes formation between beta-CD and both compounds. Phase solubility tests indicated B-s-type complexes formation between thymol and beta-CD. All compounds effectively inhibited bacterial growth within the concentration range tested. Free thyme oil showed higher (P < 0.05) antimicrobial activity than thymol, and FD beta-CD inclusion complexes were able to inhibit Escherichia coli K12 at lower (P < 0.05) active compound concentrations than corresponding free oils. Antimicrobial activities of beta-CD inclusion complexes against total viable counts in pork meat system throughout storage were observed. The FD method showed to be the best encapsulation method with enhanced antimicrobial activity for both compounds. Published by Elsevier Ltd.
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