| It is an inevitable trend in food industry to replace synthetic antimicrobials and antimicrobials with natural antimicrobials and antioxidants.Clove Essential Oil(CEO)extracted from clove has excellent antimicrobial and antioxidant properties.CEO is rich in bioactive substances,which makes CEO very sensitive to light,oxygen and temperature.Because of its strong special flavor and volatility,it greatly limits the efficient use of CEO in food.CEO nano-packaging can effectively solve this problem.In this study,Clove Essential Oil-loaded Chitosan Nanoparticles(CEO-CNS)was prepared by coating with CEO as core material and using chitosan as coating material.Several main factors affecting the entrapment rate and particle size of CEOCNS were analyzed and discussed by single factor test.The preparation process was optimized by orthogonal test.Then the prepared nanocapsules were characterized and analyzed,and applied to the preparation of pork patties.The effect of CEO-CNS on the quality of pork patties preserved at 4 ? was studied.1.CEO-CNS were prepared by ionic gel method.The results showed that under the optimum preparation conditions,the molecular weight of chitosan was 80,000,the pH value of chitosan solution was 4.5,the mass ratio of chitosan to sodium tripolyphosphate was 5:1,the mass ratio of CEO to chitosan was 0.8:1,and the mass ratio of Tween-80 to CEO was 1:1.The encapsulation rate of nanocapsules was 40.2%,and the average diameter of capsules was 175 nm.CEO-CNS are spherical in appearance,full in shape,and have good thermal stability and a certain degree of slowrelease effect.2.CEO-CNS were used in the refrigeration of pork cake.The results showed that the addition of CEO-CNS in pork patties could effectively inhibit the growth of microorganisms in pork patties,delay the lipid oxidation rate in pork patties,and improve the red color stability of pork patties,especially after 4 days of refrigeration.After sensory evaluation,it was determined that CEO-CNS had no adverse effects on the sensory indexes of pork patties.Conclusion: The nano-encapsulation of CEO can effectively improve the stability of CEO and make it better used in food industry.The CEO-CNS prepared by nanoencapsulation technology can effectively improve the quality of pork patties during refrigeration and provide theoretical basis for the development of new natural preservatives in meat. |
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