该实验以柠檬籽油为芯材,酵母细胞和辛烯基琥珀酸酐酯化淀粉为壁材,采用双层包埋法制备柠檬籽油复合微胶囊。通过双包埋微胶囊结构的观察和分析以及牛肉干的贮藏实验,研究双包埋微胶囊的包埋效果和对牛肉干保鲜作用的影响。结果表明,双包埋微胶囊的载油量最大为193.003 mg/g;其表面粗糙,结构完整;红外光谱分析结果表明,双包埋微胶囊在包埋过程中形成新的氢键,说明双包埋是成功的;差示扫描量热法测得双包埋后的微胶囊热稳定性提高。与传统干燥剂和空白组相比,双包埋微胶囊组能够显著抑制牛肉干的挥发性盐基总氮和硫代巴比妥酸反应物(P<0.05)含量升高,延缓感官品质的下降。因此,柠檬籽油复合微胶囊是一种良好的牛肉干传统干燥剂替代品,具有较大的市场开发潜力。
The aim of this study was to prepare a safe and effective preservative for beef jerky. In this experiment, lemon seed oil was used as the core material, yeast cells and octenyl succinic anhydride esterified starch were used as the wall material to prepare lemon seed oil composite microcapsules by the double embedding method. The effect of the double-embedded microcapsules on the freshness of beef jerky was investigated by observation and analysis of the structure of the microcapsules and the storage of beef jerky. The results showed that the maximum oil loading of the double-embedded microcapsules was 193.003 mg/g; the surface was rough and the structure was intact; the infrared spectra showed that the double-embedded microcapsules formed new hydrogen bonds during the embedding process, which indicating that the double-embedding was successful. The thermal stability of the double-embedded microcapsules was improved as measured by differential scanning calorimetry. Compared with the conventional desiccant and blank groups, the double-embedded microcapsule group was able to significantly inhibit the volatile salt-based total nitrogen and thiobarbituric acid reactants of beef jerky (P<0.05) and delayed the decline of sensory quality. Therefore, lemon seed oil composite microcapsules are a good alternative to traditional desiccants for beef jerky and have greater potential for market development.
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