Effect of multilayer nanoMINUS SIGN /mini-furcellaran/chitosan emulsions with oregano essential oil on quality, oxidation and consumer perception of pork loins stored at 4 oC and MINUS SIGN 20 oC

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F25%3A43926546" target="_blank" >RIV/62156489:43210/25:43926546 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1016/j.ijbiomac.2025.140491" target="_blank" >https://doi.org/10.1016/j.ijbiomac.2025.140491</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.ijbiomac.2025.140491" target="_blank" >10.1016/j.ijbiomac.2025.140491</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of multilayer nanoMINUS SIGN /mini-furcellaran/chitosan emulsions with oregano essential oil on quality, oxidation and consumer perception of pork loins stored at 4 oC and MINUS SIGN 20 oC

Popis výsledku v původním jazyce

The aim of this study is to investigate the effects of multilayer nanoMINUS SIGN /mini- furcellaran/chitosan emulsions with oregano essential oil and bioactive peptides (RW4 and LL37) on nutritional quality, oxidation and consumer perception of pork loins stored at 4 oC and MINUS SIGN  20 oC for 18 days and six months, respectively. The triple-layer emulsions were applied on pork loins via the electrospraying method at 20 kV. The multilayer miniMINUS SIGN /nano-emulsions significantly inhibited lipid and protein oxidation during refrigerated and freezer storage, proving their antioxidant activity. In addition, the coatings did not negatively affect the color attributes or texture profile of pork loins either both storage conditions. Furthermore, the application of coatings had no influence on the proximate or fatty acid composition of pork loin during refrigerated storage. Therefore, this study allows to show that the developed triple-layer emulsions with oregano essential oil applied through electrospraying improved the quality and physicochemical properties of pork loins, proving potential for fresh meat preservation.

Název v anglickém jazyce

Effect of multilayer nanoMINUS SIGN /mini-furcellaran/chitosan emulsions with oregano essential oil on quality, oxidation and consumer perception of pork loins stored at 4 oC and MINUS SIGN 20 oC

Popis výsledku anglicky

The aim of this study is to investigate the effects of multilayer nanoMINUS SIGN /mini- furcellaran/chitosan emulsions with oregano essential oil and bioactive peptides (RW4 and LL37) on nutritional quality, oxidation and consumer perception of pork loins stored at 4 oC and MINUS SIGN  20 oC for 18 days and six months, respectively. The triple-layer emulsions were applied on pork loins via the electrospraying method at 20 kV. The multilayer miniMINUS SIGN /nano-emulsions significantly inhibited lipid and protein oxidation during refrigerated and freezer storage, proving their antioxidant activity. In addition, the coatings did not negatively affect the color attributes or texture profile of pork loins either both storage conditions. Furthermore, the application of coatings had no influence on the proximate or fatty acid composition of pork loin during refrigerated storage. Therefore, this study allows to show that the developed triple-layer emulsions with oregano essential oil applied through electrospraying improved the quality and physicochemical properties of pork loins, proving potential for fresh meat preservation.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

International Journal of Biological Macromolecules

ISSN

0141-8130

e-ISSN

1879-0003

Svazek periodika

303

Číslo periodika v rámci svazku

April

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

11

Strana od-do

140491

Kód UT WoS článku

001423307900001

EID výsledku v databázi Scopus

2-s2.0-85216739648