Abstract：
:Synthetic preservatives can have harmful effects on the body, so plant essential oils appear to be an attractive natural alternative. However, the use of essential oils is limited due to the low stability and possible negative effects on the sensory properties of food. Oil encapsulation was suggested as a way to overcome these drawbacks. The objective of this study was to encapsulate thyme essential oil and to evaluate its antioxidant and antimicrobial potential in vitro and in situ in of hamburger-like meat products. The casein-maltodextrin capsules produced by spray-drying were assessed for encapsulation efficiency, thermal stability, chemical compounds and morphology. Antioxidant activity was evaluated by DPPH, hydroxyl and nitric oxide methods, while antimicrobial activity was evaluated in vitro against four bacteria and in situ in hamburger-like products. The capsule showed high encapsulation efficiency and thermal stability, and spherical and irregular morphology. The casein-maltodextrin encapsulated essential oil showed antioxidant and antimicrobial activity against Staphylococcus aureus, Escherichia coli, Listeria monocytogenes and Salmonella Typhimurium tested in vitro and against thermotolerants coliforms and Escherichia coli in situ, showing potential for application as a natural preservative in food.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Radünz M,Dos Santos Hackbart HC,Camargo TM,Nunes CFP,de Barros FAP,Dal Magro J,Filho PJS,Gandra EA,Radünz AL,da Rosa Zavareze Edoi
10.1016/j.ijfoodmicro.2020.108696subject
Has Abstractpub_date
2020-10-02 00:00:00pages
108696eissn
0168-1605issn
1879-3460pii
S0168-1605(20)30190-2journal_volume
330pub_type
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