Effect of the addition of microcapsules with avocado peel extract and nisin on the quality of ground beef

Abstract

This study evaluated the incorporation of microcapsules containing nisin and avocado peel extract on the shelf life of ground beef. Ten treatments were studied and divided into two groups: one packaged under vacuum and the other in permeable packaging. Each group contained: (a) control, (b) extract, (c) nisin, (d) empty microcapsules (only wall microcapsule system), and (e) microcapsules with extract and nisin. The samples containing the microcapsules presented lower bacterial growth and less oxidation. On day 10, the vacuum‐packaged samples with microencapsulated preservative presented a reduction in the oxidation of proteins of approximately 45%, of 30% in the growth of mesophiles, and of 38% in the growth of coliforms, as well as a reduction in the changes in the pH and ɑW that occur during storage, compared with the permeable control. The combination of microcapsules with vacuum packaging reduced the physicochemical and microbiological changes that occur in the controls.

Effect of portulaca (Portulaca oleracea L.) extract on the quality and physicochemical attributes of vacuum‐packed seasoned steaks during chilled storage

“…5 The rise in pH during the 10-15 days is related to protein degradation and the accumulation of alkaline substances from microbial metabolism. 36 A similar trend was observed in the study by Calderón-Oliver et al, 37 who reported that the pH of vacuum-packed ground beef decreased up to day 8 during refrigerated storage and increased over the following days. The results showed that the trend of pH decrease in the POL extract treatment group was lower than that in the control treatment group (CON) from 0 to 10 days of storage, and the higher the POL extract concentration, the slower the pH decrease.…”

The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread

“…also observed a significant reduction in Lactobacillus acidophilus probiotic cells after baking bread. Other researchers also showed increased thermal stability of probiotic bacteria by encapsulation process(Calderón-Oliver et al, 2020).…”

Effect of Sodium Nitrite, Nisin and Lactic Acid on the Prevalence and Antibiotic Resistance Patterns of Listeria monocytogenes Naturally Present in Poultry

“…Similarly, Ni did not achieve any significant reduction in microbial counts in the current study. In contrast, other authors have observed reductions in APC in different types of meat when nisin [45], or a combination of nisin with tea polyphenols and chitosan [46], was applied. It should be noted that nisin has been shown to have greater antimicrobial potential in meat preparations when in combination with other substances [47].…”