Effects of Thyme Essential Oil Microcapsules on the Antioxidant and Quality Characteristics of Mutton Patties

被引：7

作者：

Yu, Hongyan ^{[1
]}

Ma, Zehao ^{[1
]}

Wang, Jingyun ^{[1
,2
]}

Lu, Shiling ^{[1
]}

Cao, Doudou ^{[1
]}

Wu, Jiaxing ^{[1
]}

机构：

[1] Shihezi Univ, Sch Food Sci & Technol, Shihezi 832000, Peoples R China

[2] Xinjiang Cerim Modern Agr Co, Shuanghe 833400, Peoples R China

来源：

FOODS | 2023年 / 12卷 / 20期

关键词：

thyme essential oil; microcapsules; phenolic compounds; mutton patties; POMEGRANATE PEEL EXTRACT; MINCED PORK SLICES; PROTEIN OXIDATION; ANTIMICROBIAL ACTIVITY; MICROENCAPSULATION; STABILITY; STORAGE; DETERIORATION; POLYPHENOLS; COLOR;

D O I：

10.3390/foods12203758

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to assess the stability of thyme essential oil microcapsules (TEOMs) and their impacts on the antioxidant properties and quality of lamb patties. The results demonstrated that gum Arabic effectively enhanced the stability of phenols within the thyme essential oil (TEO), with an optimal core/wall ratio of 1:8. Substituting TEO with TEOMs in lamb patties led to reductions in the thiobarbituric acid content, carbonyl content, sulfhydryl loss, and protein cross-linking. Additionally, the TEOMs positively influenced the mutton patties' color, texture, microbiological stability, and sensory attributes. These findings substantiate the idea that TEOMs exhibit significant potential as a natural preservative to enhance the quality of mutton patties.

引用

页数：15

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