| Cinnamon essential oil(CO)provides the great potential for food preservation.However,cinnamaldehyde is easy to evaporate,and cannot be well attached to the food surface,limiting its application in the food field.Oleogel is a novel structural oil with three-dimensional network spatial structure linked by the mutual influence of various forces,in which oil droplets are entrapped.This new type of structural oil can effectively change the rheological properties of oils and fats,and enhance its stability and the control of releasing of active substances contained in it,which is attracting great attention of researchers.In this study,cinnamon essential oil ethyl cellulose(CO-EC)oleogel was prepared by CO and ethyl cellulose(EC).Then,the CO-EC oleogel was dispersed in aqueous solution by emulsification.The focus was on the characteristics of CO-EC oleogel and its emulsion,and the and bacteriostatic effect as coating of the sausage surface.First,three different viscosity of EC was used as the matrix to prepare cinnamon essential ethyl cellulose(CO-EC)oleogels.Following it,the properties of microstructure,oil binding capacity,rheological properties,peroxide value and cinnamic aldehyde content were compared among these oleogels.Frequency scanning results showed that the viscous modulus(G")were greater than the elastic modulus(G')of the three CO-EC oleogels.Under the same frequency,G' and G" were increased with the increased viscosity of EC.Viscosity measurement showed that CO-EC oleogels presented flow characteristics of non-Newtonian fluid.When the shear rate<15/s,the viscosity of three kind of CO-EC oleogels was decreased with the viscosity of EC increased.The peroxide value was increased and the cinnamic aldehyde content was decreased when the heating temperature of the CO-EC oleogels increasing.The oleogel network structure more compact with the viscosity of CO-EC oleogels greater.The oil binding ability increased.At the same time,oil-in-water emulsions were prepared using CO-EC oleogels,and the particle size,the stability analysis,the loss rate of cinnamaldehyde,the microstructure and antimicrobial activity of the three kinds of emulsions and the control were studied.The particle size of the emulsion increased and the stability of the emulsion decreased with the increased viscosity of EC.The cinnamaldehyde loss rate increased with the number of days increased,the cinnamaldehyde loss rate decreased with the increased viscosity of EC.Through observing with the confocal microscope,CO can be wrapped in EC.Among the fresh emulsions,the control group had the best antimicrobial activity.However,the CO-EC oleogel emulsion of 45 cP had the best antimicrobial activity among the emulsions stayed for 9 days.It can be concluded that CO was slow-released by adding EC in the emulsions.The emulsions were sprayed on the surface of sausages,and the total number of bacterial colony,total lactobacillus bacterial count,total psychrophilic bacterial count,total pseudomonas bacterial count,microstructure,chromaticity and sensory evaluation of sausages were studied.The results showed that spraying emulsions on the surface of sausages had bactriostasis,and the CO-EC oleogel emulsion of 45 cP had the best performance.The sausages casing was adhered by CO-EC oleogels particles,and the particles could release CO.Lightness value was decreased when sprayed emulsions on the surface of sausages.The CO-EC oleogel emulsion of 100 cP had minimum impact on the color,smell and taste of the sausages.In summary,the CO-EC oleogels prepared with different viscous EC and the corresponding emulsions present varied characteristics,with tailoring contribution to the stability and sustained release of cinnamaldehyde,providing a potential prospect in meat products preservation. |
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