PDF(Pubmed)
Abstract：
Essential oils have been recognized for their strong antibacterial property, making them an innovative approach for preserving meat. However, their chemical instability and direct impact on meat proteins limit their application. To overcome these limitations, various loading systems have been explored. This study aimed to compare the effect of cinnamon essential oil (CEO) loaded in a liposome and emulsion system on the proteolysis of minced pork and to evaluate the advantages of each delivery system in preventing microorganism-induced quality deterioration of meat. Minced pork treated with CEO-liposomes exhibited lower pH, total volatile basic nitrogen (TVB-N), and total viable count (TVC) values than CEO-emulsions and provided better protection against microorganisms. SDS-polyacrylamide gel electrophoresis (PAGE) analysis confirmed that CEO-liposome was more effective in protecting proteins from degradation. Moreover, CEO-liposome produced lower amount of bitter amino acids and harmful biogenic amines. Antibacterial mechanisms indicated that CEO-liposome exhibited a stronger inhibitory effect against major spoilage bacteria in meat products by increasing cell membrane permeability. The membrane damage was further supported by an increase in conductivity and the leakage of nucleic acids. Compared to the CEO-emulsion system, CEO-liposome emerged as an effective preservative for minced pork. These results provided important theoretical support for using a bioactive compound delivery system to prevent microorganism-induced quality deterioration in meat.
摘要：
精油因其强大的抗菌性能而被认可，使它们成为保存肉类的创新方法。然而,它们的化学不稳定性和对肉类蛋白质的直接影响限制了它们的应用。为了克服这些限制,各种加载系统已被探索。本研究旨在比较加载在脂质体和乳液系统中的肉桂精油（CEO）对猪肉末蛋白水解的影响，并评估每种递送系统在防止微生物引起的肉类品质恶化方面的优势。用首席执行官脂质体处理的猪肉末表现出较低的pH值，总挥发性碱性氮（TVB-N），和总活菌计数（TVC）值比首席执行官乳液，并提供更好的保护免受微生物。SDS-聚丙烯酰胺凝胶电泳（PAGE）分析证实，CEO-脂质体在保护蛋白质免于降解方面更有效。此外，CEO-脂质体产生较少量的苦味氨基酸和有害的生物胺。抗菌机制表明，CEO-脂质体通过增加细胞膜通透性对肉制品中的主要腐败细菌表现出更强的抑制作用。电导率的增加和核酸的泄漏进一步支持了膜损伤。与首席执行官乳液系统相比，CEO-脂质体成为猪肉末的有效防腐剂。这些结果为使用生物活性化合物递送系统防止微生物引起的肉类品质恶化提供了重要的理论支持。
