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Microencapsulation of Eugenol Through Gelatin-Based Emulgel for Preservation of Refrigerated Meat

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Abstract

Preservation of refrigerated meat has always been a concern in food industry. In our study, eugenol (Eu) microcapsules were prepared to solve this problem. Eu was embedded into a gelatin-based emulgel with both low-energy and high-energy methods. The emulgel was further spray dried to obtain the Eu microcapsule. The physicochemical properties, microstructure, and thermodynamic properties of the microcapsules were studied. Results showed that the microcapsule powders prepared from the high-energy emulgel (HEG) contained less water and appeared no caking. But the microcapsule prepared from the low-energy emulgel (LEG) showed more regular shape. After dissolution, the reconstructed emulgel was investigated in terms of texture, microstructure, thermal properties, and preservation effects. Reconstructed emulgel from both LEG and HEG showed significantly higher gel strength but similar thermal properties comparing to the fresh one. In addition, meat covered with reconstructed emulgel showed less weight loss and more stable pH and total volatile basic nitrogen (TVB-N) value, as well as stronger resistance to bacterial reproduction, especially against lactic acid bacteria. The results indicated that the microencapsulation of Eu through gelatin-based emulgel might be a convenient and effective technology for refrigerated meat preservation.

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Acknowledgments

This study was financially supported by the National Natural Science Foundation of China (Grant No. 31871844 & 31501530).

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Authors and Affiliations

  1. State Key Laboratory of Biocatalysis & Enzyme Engineering, College of Life Science, Hubei University, Wuhan, 430062, China

    Jiawei Wan & Feng Sheng

  2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China

    Jiawei Wan, Ying Hu, Tingyang Ai, Jing Li & Bin Li

  3. Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, China

    Jiawei Wan, Ying Hu, Tingyang Ai, Jing Li & Bin Li

  4. College of Food Science and Technology, Wuhan Business University, Wuhan, 430056, China

    Yaqiong Pei

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  1. Jiawei Wan
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Correspondence to Feng Sheng or Jing Li.

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Wan, J., Pei, Y., Hu, Y. et al. Microencapsulation of Eugenol Through Gelatin-Based Emulgel for Preservation of Refrigerated Meat. Food Bioprocess Technol 13, 1621–1632 (2020). https://doi.org/10.1007/s11947-020-02502-0

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  • DOI: https://doi.org/10.1007/s11947-020-02502-0

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