Sarmast, Elham; Foudjing, Gildas Gaelle Domguia; Salmieri, Stéphane et Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033
(2023).
Application of combined essential oils and bacteriocins encapsulated in gelatin for bio-preservation of meatballs
Journal of Food Safety
, nº e13080.
pp. 1-12.
DOI: 10.1111/jfs.13080.
Résumé
In this study, gelatin-based encapsulation of different bioactive compounds including essential oils (EOs) and bacteriocins, produced by lactic acid bacteria was established to evaluate the microbial, physiochemical, and sensory qualities of meatballs. Determination of minimum inhibitory concentration followed by checkboard method showed citrus extract, Mediterranean formulation, Cinnamon and thyme EOs had inhibitory concentrations between 20 and 5000 ppm and synergistic effect against common contaminant and pathogenic bacteria in meat. The bacteriocins produced by Lactobacillus curvatus and Pediococcus acidilactici showed antimicrobial activity between 10,000 and 80,000 ppm against Leuconostoc mesenteroides, Carnobacterium divergens, Lactobacillus curvatus, Listeria inocua, Listeria monocytogenes, and Pseudomonas aeruginosa. Encapsulation of the bioactive compounds in gelatin kept the bioactive content to greater extent. The encapsulated bioactive compounds were effective to inhibit the microbial growth, retard the lipid oxidation and color changes, and preserve the sensorial attributes of meatballs. It can be concluded that gelatin-based encapsulation of Cinnamon EOs and bacteriocins is effective to extend the shelf-life of meatballs.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | - |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 17 oct. 2023 15:36 |
| Dernière modification: | 17 oct. 2023 15:36 |
| URI: | https://espace.inrs.ca/id/eprint/13672 |
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