artykuł w czasopiśmie
Effect of multilayer nano-/mini-furcellaran/chitosan emulsions with oregano essential oil on quality, oxidation and consumer perception of pork loins stored at 4 °C and -20 °C
doi https://doi.org/10.1016/j.ijbiomac.2025.140491
tytuł Effect of multilayer nano-/mini-furcellaran/chitosan emulsions with oregano essential oil on quality, oxidation and consumer perception of pork loins stored at 4 °C and -20 °C
autor Kulawik ; Piotr
Endalew Tadesse ; Eskindir
Szymkowiak ; Andrzej
Tkaczewska ; Joanna
Zając ; Marzena
Guzik ; Paulina
Janik ; Magdalena
Tadele ; Wondyfraw
Szram ; Rafał
Grzebieniarz ; Wiktoria
Nowak-Nazarkiewicz ; Nikola
Milosavljević ; Vedran
Jamróz ; Ewelina
tytuł publikacji zbiorowej International Journal of Biological Macromolecules
rok 2025
numer Vol. 303
numer artykułu 140491
strony 1-11
ISSN/eISSN 0141-8130 ; 1879-0003
słowa kluczowe autorskie Physicochemical properties
Chitosan
Furcellaran
Multilayer emulsions
Pork loin
Oregano
Oxidation
abstrakt angielski The aim of this study is to investigate the effects of multilayer nano-/mini- furcellaran/chitosan emulsions with oregano essential oil and bioactive peptides (RW4 and LL37) on nutritional quality, oxidation and consumer perception of pork loins stored at 4 °C and - 20 °C for 18 days and six months, respectively. The triple-layer emulsions were applied on pork loins via the electrospraying method at 20 kV. The multilayer mini-/nano-emulsions significantly inhibited lipid and protein oxidation during refrigerated and freezer storage, proving their antioxidant activity. In addition, the coatings did not negatively affect the color attributes or texture profile of pork loins either both storage conditions. Furthermore, the application of coatings had no influence on the proximate or fatty acid composition of pork loin during refrigerated storage. Therefore, this study allows to show that the developed triple-layer emulsions with oregano essential oil applied through electrospraying improved the quality and physicochemical properties of pork loins, proving potential for fresh meat preservation. (original abstract)
finansowanie This work was supported by the National Centre for Research and Development, Poland [Grant No.: LIDER/2/0004/L-10/18/NCBR/2019]
uwagi Summ. | Bibliogr.
język eng
Punkty ewaluacyjne 100.0000