以牛血清白蛋白-阿拉伯木聚糖冷凝凝胶为壁材制备槲皮素微胶囊及其在牛肉保鲜中的应用

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102714

Ruheng Shen , Xue Yang , Yufeng Duan , Mengying Liu , Li Zhang , Long He , Cheng Chen , Wenxing Wang , Lin Tong , Guangxing Han

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引用次数: 0

摘要

本研究以牛血清白蛋白(BSA)-阿拉伯木聚糖（AX）冷凝凝胶为原料，经葡萄糖-δ-内酯（GDL）、NaCl和漆酶诱导，制备了槲皮素负载的微胶囊保鲜保鲜剂，并对其在牛肉中的保鲜效果进行了评价。结果表明，gdl漆酶- nacl条件下槲皮素包封率最高（88.98%），自由基清除率最高（94.08%），对热刺的抑制浓度最低为3.125 mg/mL。FT-IR和XRD结构表征也表明槲皮素与壁材通过疏水相互作用和氢键连接。当应用于肉重1.5%的牛肉保存时，微胶囊有效地延缓了pH值的增加，抑制了氧化，减少了微生物的生长。此外，厚壁菌门和变形菌门为优势门，腐败微生物比例降低。这些发现突出了BSA-AX凝胶作为牛肉保存槲皮素载体的潜力。

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Preparation of quercetin microcapsules with bovine serum albumin-arabinoxylan cold-set gels as wall material and its application in beef preservation

The aim of this study was to develop microencapsulated freshness preservatives loaded with quercetin based on bovine serum albumin (BSA)-arabinoxylan (AX) cold-set gels, which were induced by glucono-δ-lactone (GDL), NaCl, and laccase, and to evaluate their freshness preservation effect on beef. Results showed that the GDL-laccase-NaCl condition achieved the highest quercetin encapsulation rate (88.98 %) and free radical scavenging rate (94.08 %), with a minimum inhibitory concentration of 3.125 mg/mL against Brochothrix thermosphacta. FT-IR and XRD structural characterization also demonstrated that the quercetin and the wall material connected by hydrophobic interactions and hydrogen bonding. When applied to beef preservation at 1.5 % of meat weight, the microcapsules effectively delayed pH increase, inhibited oxidation, and reduced microbial growth. In addition, Firmicutes and Proteobacteria were the dominant phyla, and the proportion of spoilage microorganisms was reduced. These findings highlight the potential of BSA-AX gels as quercetin carriers for beef preservation.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.