食品科学2025，Vol.46Issue(13)：324-333,10.DOI:10.7506/spkx1002-6630-20250106-031
负载白藜芦醇Pickering乳液保鲜衬垫对冷鲜牛肉的保鲜效果
Effect of Preservative Liner Made with Resveratrol-Loaded Pickering Emulsion on the Preservation of Chilled Beef
摘要
Abstract
In this study,chitosan(CS)and collagen(COL)composite nanoparticles were used as stabilizer to prepare Pickering emulsion loaded with resveratrol(PE-R).The particle size,potential,rheological properties,antibacterial effect,antioxidant properties and stability(centrifugal stability,storage stability,salt ion stability,pH stability)of PE-R were determined.According to the experimental results,PE60(with 60%oil phase)was selected as the optimal one and used to prepare a preservative liner,which was placed in the bottom of the tray for the preservation of chilled beef.The results showed that the swelling rate and solubility of the PE60 liner were both significantly reduced,and this liner significantly slowed down the growth rates of thiobarbituric acid reactive substances(TBARS)value and total volatile basic nitrogen(TVB-N)content,inhibited the reproduction of microorganisms,reduced the centrifugal loss,better maintained the color,and extended the shelf life of beef from 6 to 10 days.关键词
Pickering乳液/白藜芦醇/保鲜衬垫/冷鲜牛肉/保鲜效果Key words
Pickering emulsion/resveratrol/preservative liner/chilled beef/preservation effect分类
轻工纺织引用本文复制引用
杜鹂莹,任国艳,赵冰,将海媛,成晓瑜,徐晨晨,白京..负载白藜芦醇Pickering乳液保鲜衬垫对冷鲜牛肉的保鲜效果[J].食品科学,2025,46(13):324-333,10.基金项目
企业委托项目(22010041) （22010041）
"十四五"国家重点研发计划重点专项(2021YFD2100503) （2021YFD2100503）
