Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation

被引：46

作者：

Smaoui, Slim ^{[1
]}

Ben Hlima, Hajer ^{[2
]}

Ben Braiek, Olfa ^{[3
]}

Ennouri, Karim ^{[4
]}

Mellouli, Lotfi ^{[1
]}

Khaneghah, Amin Mousavi ^{[5
]}

机构：

[1] Univ Sfax Tunisia, Ctr Biotechnol Sfax, Lab Microbial Enzymat Biotechnol & Biomol LBMEB, Rd Sidi Mansour Km 6,POB 1177, Sfax 3018, Tunisia

[2] Univ Sfax Tunisia, Natl Sch Engineers Sfax, Biol Engn Dept, Algae Biotechnol Unit, Sfax 3038, Tunisia

[3] Univ Monastir, Fac Pharm, Lab Transmissible Dis & Biol Act Subst LR99ES27, Monastir, Tunisia

[4] Univ Sfax, Olive Tree Inst, Lab Ameliorat & Protect Olive Genet Resources, Sfax, Tunisia

[5] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci & Nutr, UNICAMP, BR-13083862 Campinas, SP, Brazil

来源：

MEAT SCIENCE | 2021年 / 181卷

关键词：

Encapsulation; Natural antioxidants; Meat preservation; Emerging technologies; THYME ESSENTIAL OIL; CINNAMON ESSENTIAL OIL; OREGANO ESSENTIAL OIL; BENZOIC ACID NANOGEL; ANTIBACTERIAL ACTIVITY; PHENOLIC-COMPOUNDS; DELIVERY-SYSTEMS; COMPLEX COACERVATION; RELEASE BEHAVIOR; WALL MATERIALS;

D O I：

10.1016/j.meatsci.2021.108585

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Encapsulation is currently considered as one the most valuable methods for preserving aromatic compounds or hiding odors, enhancing their thermal and oxidative stability, and expanding their food applications. Indeed, this current article was aimed to provide an overview regarding the encapsulation of plant bioactive compounds and the spray-drying and extrusion processes with a focused discussion regarding the encountered challenges for meat and meat product preservation. Furthermore, different ranges of carbohydrates as wall materials (carriers) besides the process conditions' effects on the encapsulation effectiveness and the particle size of the encapsulated bioactive compounds have been discussed. The encapsulation of these compounds ameliorates the quality of the stored meat products by further delaying in microflora growth and lipid/protein oxidation. Therefore, the innovative technologies for plant active compounds encapsulation offer a prospective alternative for natural preservation development in the meat industry.

引用

页数：15

共 163 条

[21] Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion [J].