Preparation of Sea-buckthorn Oil Microcapsule Composite Film and the Preservation Effect of Hand-grabbed Mutton
In order to explore the preservation effect of microcapsule composite film with sea-buckthorn oil on hand-grabbed mutton, this study used gelatin/acacia to coat sea-buckthorn oil, and prepared microcapsule composite film with sea-buckthorn oil using gelatin as membrane substrate and glycerin as plas...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040064 |
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| author | Bingbing ZHANG Guishan LIU Delang XIE Haiyang MA Yang LI Fang MA Xiaojun LI Qingqing CAO Xiaoxue LI Qian ZHANG |
| author_facet | Bingbing ZHANG Guishan LIU Delang XIE Haiyang MA Yang LI Fang MA Xiaojun LI Qingqing CAO Xiaoxue LI Qian ZHANG |
| author_sort | Bingbing ZHANG |
| collection | DOAJ |
| description | In order to explore the preservation effect of microcapsule composite film with sea-buckthorn oil on hand-grabbed mutton, this study used gelatin/acacia to coat sea-buckthorn oil, and prepared microcapsule composite film with sea-buckthorn oil using gelatin as membrane substrate and glycerin as plasticizer. The mechanical properties, surface morphology and antioxidant and antibacterial activities of the composite film were measured, and the film was fitted on the surface of hand-grabbed mutton. The effects of composite membrane on color, pH, weight loss, TVB-N, total number of bacterial colonies and sensory indexes were analyzed to evaluate the fresh-keeping effect of hand-grabbed mutton. Results showed that the embedding rate and yield of sea buckthorns oil microcapsules were 88.94% and 76.28%, respectively, and the optimum conditions for preparing the membrane were 6 g/100 mL gelatin concentration. The ratio of gelatin to glycerin was 1:0.4 and the drying conditions were 20 ℃ for 48 h. The thickness of the composite film was 0.36±0.01 cm, the percentage of breaking elongation was 50.56%±0.55%, the tensile strength was 27.81±0.22 N, and the permeability coefficient was 2.50±0.10 ×10−12 g·cm/(cm2·Pa·s), indicating that it had good mechanical properties. Compared with coating treatment, DPPH and ABTS+ free radical scavenging rates decreased by 18.95% and 19.84% after 15 d. The antibacterial zone diameter was 3±0.5 cm. Compared with the blank group and the coated group, the composite film could reduce the weight loss rate, inhibit the growth of TVB-N, maintain the color and extend the shelf life for 5 d. This study proved that microcapsule composite film with sea-buckthorn oil has good preservation effect, providing theoretical guidance for meat preservation. |
| format | Article |
| id | doaj-art-c4b28e4359614ba794e12a1871bcf3d9 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-c4b28e4359614ba794e12a1871bcf3d92025-02-08T08:06:21ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-0146439340310.13386/j.issn1002-0306.20240400642024040064-4Preparation of Sea-buckthorn Oil Microcapsule Composite Film and the Preservation Effect of Hand-grabbed MuttonBingbing ZHANG0Guishan LIU1Delang XIE2Haiyang MA3Yang LI4Fang MA5Xiaojun LI6Qingqing CAO7Xiaoxue LI8Qian ZHANG9School of Food Science and Engineering, Ningxia University, Yinchuan 750021, ChinaSchool of Food Science and Engineering, Ningxia University, Yinchuan 750021, ChinaSchool of Food Science and Engineering, Ningxia University, Yinchuan 750021, ChinaSchool of Food Science and Engineering, Ningxia University, Yinchuan 750021, ChinaSchool of Food Science and Engineering, Ningxia University, Yinchuan 750021, ChinaSchool of Food Science and Engineering, Ningxia University, Yinchuan 750021, ChinaSchool of Food Science and Engineering, Ningxia University, Yinchuan 750021, ChinaSchool of Food Science and Engineering, Ningxia University, Yinchuan 750021, ChinaSchool of Food Science and Engineering, Ningxia University, Yinchuan 750021, ChinaSchool of Food Science and Engineering, Ningxia University, Yinchuan 750021, ChinaIn order to explore the preservation effect of microcapsule composite film with sea-buckthorn oil on hand-grabbed mutton, this study used gelatin/acacia to coat sea-buckthorn oil, and prepared microcapsule composite film with sea-buckthorn oil using gelatin as membrane substrate and glycerin as plasticizer. The mechanical properties, surface morphology and antioxidant and antibacterial activities of the composite film were measured, and the film was fitted on the surface of hand-grabbed mutton. The effects of composite membrane on color, pH, weight loss, TVB-N, total number of bacterial colonies and sensory indexes were analyzed to evaluate the fresh-keeping effect of hand-grabbed mutton. Results showed that the embedding rate and yield of sea buckthorns oil microcapsules were 88.94% and 76.28%, respectively, and the optimum conditions for preparing the membrane were 6 g/100 mL gelatin concentration. The ratio of gelatin to glycerin was 1:0.4 and the drying conditions were 20 ℃ for 48 h. The thickness of the composite film was 0.36±0.01 cm, the percentage of breaking elongation was 50.56%±0.55%, the tensile strength was 27.81±0.22 N, and the permeability coefficient was 2.50±0.10 ×10−12 g·cm/(cm2·Pa·s), indicating that it had good mechanical properties. Compared with coating treatment, DPPH and ABTS+ free radical scavenging rates decreased by 18.95% and 19.84% after 15 d. The antibacterial zone diameter was 3±0.5 cm. Compared with the blank group and the coated group, the composite film could reduce the weight loss rate, inhibit the growth of TVB-N, maintain the color and extend the shelf life for 5 d. This study proved that microcapsule composite film with sea-buckthorn oil has good preservation effect, providing theoretical guidance for meat preservation.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040064sea-buckthorn oil microcapsulescomposite membranehand-grabbed muttonpreservation |
| spellingShingle | Bingbing ZHANG Guishan LIU Delang XIE Haiyang MA Yang LI Fang MA Xiaojun LI Qingqing CAO Xiaoxue LI Qian ZHANG Preparation of Sea-buckthorn Oil Microcapsule Composite Film and the Preservation Effect of Hand-grabbed Mutton Shipin gongye ke-ji sea-buckthorn oil microcapsules composite membrane hand-grabbed mutton preservation |
| title | Preparation of Sea-buckthorn Oil Microcapsule Composite Film and the Preservation Effect of Hand-grabbed Mutton |
| title_full | Preparation of Sea-buckthorn Oil Microcapsule Composite Film and the Preservation Effect of Hand-grabbed Mutton |
| title_fullStr | Preparation of Sea-buckthorn Oil Microcapsule Composite Film and the Preservation Effect of Hand-grabbed Mutton |
| title_full_unstemmed | Preparation of Sea-buckthorn Oil Microcapsule Composite Film and the Preservation Effect of Hand-grabbed Mutton |
| title_short | Preparation of Sea-buckthorn Oil Microcapsule Composite Film and the Preservation Effect of Hand-grabbed Mutton |
| title_sort | preparation of sea buckthorn oil microcapsule composite film and the preservation effect of hand grabbed mutton |
| topic | sea-buckthorn oil microcapsules composite membrane hand-grabbed mutton preservation |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040064 |
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