Chemical preservative delivery in meat using edible vegetable tubular cellulose

Tubular Cellulose from Orange Juice By-Products as Carrier of Chemical Preservatives; Delivery Kinetics and Microbial Stability of Orange Juice

“…However, delignified materials have also been successfully used for the immobilization of microorganisms for several food applications [12,19,20]. Recently, our team reported the preparation of an edible tubular cellulose-based support for the delivery of chemical preservative in meat products [13]. Following that trend, in the present study, orange juice by-products such as orange pulp (orange pulp and orange peel pith) were delignified and evaluated as support for SB for applications in the juice and beverage industry.…”

“…Delignification was carried out by the treatment of orange pulp with 1% w/v NaOH and heating at 70 • C for 3 h (Table 1) [13]. The delignified orange pulp (TC) was dried for approximately 48 h, at −45 • C (temperature of condenser) under vacuum pressure of 15 × 10 −3 mbar using the freeze-drying process (Labtech Freeze Dryer, LFD 5508, Daihan Labtech Co., Ltd, Namyangju, South Korea).…”

“…The delignified orange pulp (TC) was dried for approximately 48 h, at −45 • C (temperature of condenser) under vacuum pressure of 15 × 10 −3 mbar using the freeze-drying process (Labtech Freeze Dryer, LFD 5508, Daihan Labtech Co., Ltd, Namyangju, South Korea). The surface characterization of orange pulp was performed using a Micromeritics Tristar surface area and porosity analyzer and scanning electron microscope as described previously [13].…”

“…In order to study the effect of contact time on the final SB amount encapsulated, 30 mL of 15 and 30% w/v SB solution was added to 1.5 g TC, and samples were taken at 0.5, 2, 3.5 and 5 h. In order to study the effect of initial concentration of SB solution, different concentrations of SB (1.5-49% w/v) were prepared in 30 mL of deionized water, and 1.5 g TC was added. The mixtures were left under stirring for 2 h. TC/SB-SG (tubular cellulose/sodium benzoate substrates using the starch gel method (SG)) was prepared following the method described by Panitsa et al [13] with slight modifications (7 mL of deionized water was mixed with corn starch and 5% w/v SB solution).…”

“…Tubular cellulose (TC) is a natural material with great potential as an encapsulation/immobilization carrier. In several studies, TC from various origins has already been used successfully for the encapsulation of enzymes (TC from wood sawdust) [11] and microbial cells (TC from Indian mango, sal wood and rice husk) [12] and for the preservative delivery in meat products (TC from leaf celery and spinach) [13]. Following this trend, the aim of the present study is the evaluation of TC from edible orange pulp as a suitable material for the delivery of SB in orange juice.…”