首页|Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger

Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger

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  • NSTL
  • Elsevier
The aim of the study was to encapsulate the phenolic extract of the olive leaf by using gelatin and tragacanth gum as wall materials, followed by complex coacervation or lyophilization. The extract was applied in sheep meat hamburger, in order to reduce oxidative degradation. The gelatin and gelatin/tragacanth matrices showed higher values of encapsulation efficiency and antioxidant activity than the matrix with only tragacanth, independent of the encapsulation technique used. The encapsulation was confirmed through DSC and FTIR analyses, and the particles obtained presented an irregular shape. The application of the particles in hamburger demonstrated that the particles of gelatin and gelatin/tragacanth showed greater capacity to reduce oxidative reactions than those of tragacanth, they provided the highest percentages of phenolic compounds release in the first two months of storage. These particles proved to have higher antioxidant efficiency than sodium erythorbate; however, vitamin C showed the highest antioxidant capacity.

Sheep meat hamburgerElectrostatic interationNatural antioxidantPhenolic compoundsRelease in food

Oliveira, Fernanda Moreira、Oliveira, Raquel Moreira、Gehrmann Buchweitz, Lucia Tamires、Pereira, Juliana Rodrigues、dos Santos Hackbart, Helen Cristina、Nalerio, Elen Silveira、Borges, Caroline Dellinghausen、Zambiazi, Rui Carlos

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Univ Fed Pelotas, Fac Agron Eliseu Maciel, Food Sci & Technol, POB 96010900, Pelotas, RS, Brazil

Univ Fed Pelotas, Ctr Chem Pharmaceut & Food Sci, POB 96010900, Pelotas, RS, Brazil

Embrapa Pecuaria Sul, Meat Sci & Technol Lab, BR 153 Km 633 Vila Ind, Bage, RS, Brazil

2022

10.1016/j.foodcont.2021.108426

Food Control

Food Control

SCI
ISSN：0956-7135
年,卷(期)：2022.131
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