香辛料精油-β–环糊精微胶囊的物理特征及对酱牛肉熏蒸保鲜的效果研究

Physical characteristic of β-cyclodextrins inclusion complex with spice essential oil and its preservation effect on smoked beef

利用包埋法制备了肉桂精油、丁香精油、肉桂-丁香复合精油三种不同芯材的β–环糊精微胶囊,考察精油的种类对微胶囊包埋率,热稳定性的影响,测定三种微胶囊的挥发性成分对大肠杆菌和金黄色葡萄球菌的最低抑菌浓度(MIC),并通过熏蒸的方法观察不同芯材的微胶囊对酱牛肉冷藏期间菌落总数和感官的变化。结果表明:精油种类对微胶囊的包埋率有明显影响,以肉桂精油微胶囊的包埋率最高,为70.00±0.62%;对微胶囊的热稳定性没有显著影响;对微胶囊挥发性成分的抑菌性能有不同程度的影响,以肉桂精油微胶囊对两种受试细菌的MIC最低,分别为:16、32mg/cm3;对酱牛肉熏蒸抑菌的结果显示三种不同芯材的微胶囊均能显著抑制酱牛肉冷藏(4℃)期间总菌数,以肉桂精油微胶囊的抑菌性能最好;对酱牛肉冷藏期间的感官变化没有显著差异。

Essential oil-β-cyclodextrins(EO-β-CD)inclusion complex exhibits the excellent antimicrobial property for smoked beef during refrigerated storage. This study aimed to evaluate the influence of spice essential oils on the physical characteristic and antibacterial property of EO-β-CD inclusion complex. Cinnamon essential oil(CEO),clove essential oil(CLO)and a 1 ∶ 1 cinnamon:clove essential oil mixture were microencapsulated by the embedding method respectively. EO-β-CD complex was characterized for embedded ef?ciency,thermal stability and its volatile components antibacterial activity against two foodborne bacterial(Escherichia coli,Staphylococcus aureus). Antibacterial activity was expressed as minimum inhibitory concentration(MIC)in mg/cm3 of air. The results showed that the type of essential oil have a significant impact on embedding rate of the complexes,with CEO-β-CD complex the highest embedded rate of 70.00 ±0.62%;it had no in?uences on hot stability and thermal stability;it had a varies degree impact on antibacterial activity of microcapsules volatile components. CEO-β-CD complex had the lowest MIC of 16,32 mg/cm3 for both tested bacteria. The marinated beef was smoked in a closed container and with different types of EO-β-CD complex and stored at 4℃ for 10 day. CEO-β-CD complex showed a signi?cant decrease of microbial growth than other treatments. In summary,EO-β-CD complex has more potential as a natural preservative to maintain the quality of marinated beef.