首页|Effect of cinnamaldehyde-nanoemulsion and nanostructured lipid carriers on physicochemical attributes of reduced-nitrite sausages

Effect of cinnamaldehyde-nanoemulsion and nanostructured lipid carriers on physicochemical attributes of reduced-nitrite sausages

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  • NETL
  • NSTL
  • Elsevier
© 2024 Elsevier LtdThis study aimed to produce cinnamaldehyde (CA)-loaded nanostructured lipid carriers (NLC) and nanoemulsion (NE) to replace nitrite in sausage. The NLC and NE droplet sizes were 132 and 116 nm with encapsulation efficiency of 98 and 96 %, respectively. In in vitro antimicrobial assessment, the free CA and NE showed higher microbial activity against S. aureus and E. coli than NLC. Meanwhile, NE showed a faster release profile for CA than NLC. Among the samples, NE and NE + nitrite indicated the lowest peroxide value (3.7 ± 0.1), TVBN amount (8.6 ± 0.2), acidity (0.3 ± 0.02), microbial quality (against E. coli, C. perfringens, lactic acid bacteria, psychrophilic bacteria, total mold and yeast, and total viable counts), and sensory attribute, while the NE + nitrite sample exhibited better color properties and higher oxymyoglobin content (5–10 % higher). Therefore, NE + nitrite can be the best choice due to supporting the different quality parameters of sausage.

Encapsulation efficiencyMicrobial attributesOxidationReleaseSensory attributes

Hojati N.、Amiri S.、Radi M.、Abedi E.

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Department of Food Science and Technology Yasuj Branch Islamic Azad University

Department of Food Science and Technology Yasuj Branch Islamic Azad UniversityDepartment of Food Science and Technology Yasuj Branch Islamic Azad University||Sustainable Agriculture and Food Security Research Group Yasuj Branch Islamic Azad University||

Department of Food Science and Technology Yasuj Branch Islamic Azad University||Sustainable Agriculture and Food Security Research Group Yasuj Branch Islamic Azad University

Department of Food Science and Technology Faculty of Agriculture Fasa University

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2024

10.1016/j.foodchem.2024.138658

Food chemistry

Food chemistry

EISCI
ISSN：0308-8146
年,卷(期)：2024.444(Jun.30)
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