Alginate Coating Charged by Hydroxyapatite Complexes with Lactoferrin and Quercetin Enhances the Pork Meat Shelf Life.

Autor: Montone AMI; Department of Industrial Engineering, University of Salerno, 84084 Fisciano, SA, Italy.; Department of Food Inspection, Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Portici, NA, Italy., Malvano F; Department of Industrial Engineering, University of Salerno, 84084 Fisciano, SA, Italy., Taiano R; Department of Industrial Engineering, University of Salerno, 84084 Fisciano, SA, Italy., Capparelli R; Department of Agriculture, University of Naples 'Federico II', 80055 Portici, NA, Italy., Capuano F; Department of Food Inspection, Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Portici, NA, Italy., Albanese D; Department of Industrial Engineering, University of Salerno, 84084 Fisciano, SA, Italy.
Jazyk: angličtina
Zdroj: Foods (Basel, Switzerland) [Foods] 2023 Jan 26; Vol. 12 (3). Date of Electronic Publication: 2023 Jan 26.
DOI: 10.3390/foods12030553
Abstrakt: In this work, the effect of an alginate-based coating loaded with hydroxyapatite/lactoferrin/quercetin (HA/LACTO-QUE) complexes during the storage of pork meat was evaluated. FT-IR spectra of HA/LACTO-QUE complexes confirmed the adsorption of QUE and LACTO into HA crystals showing the characteristic peaks of both active compounds. The kinetic releases of QUE and LACTO from coatings in an aqueous medium pointed out a faster release of LACTO than QUE. The activated alginate-based coating showed a high capability to slow down the growth of total viable bacterial count, psychotropic bacteria count, Pseudomonas spp. and Enterobacteriaceae during 15 days at 4 °C, as well as the production of the total volatile basic nitrogen. Positive effects were found for maintaining the hardness and water-holding capacity of pork meat samples coated with the activated edible coatings. Sensory evaluation results demonstrated that the active alginate-based coating was effective to preserve the colour and odour of fresh pork meat with overall acceptability up to the end of storage time.
Databáze: MEDLINE
Externí odkaz: