Alginate Coating Charged by Hydroxyapatite Complexes with Lactoferrin and Quercetin Enhances the Pork Meat Shelf Life.
active edible coating
cold storage
hydroxyapatite
lactoferrin
quercetin
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
26 Jan 2023
26 Jan 2023
Historique:
received:
07
12
2022
revised:
20
01
2023
accepted:
23
01
2023
entrez:
11
2
2023
pubmed:
12
2
2023
medline:
12
2
2023
Statut:
epublish
Résumé
In this work, the effect of an alginate-based coating loaded with hydroxyapatite/lactoferrin/quercetin (HA/LACTO-QUE) complexes during the storage of pork meat was evaluated. FT-IR spectra of HA/LACTO-QUE complexes confirmed the adsorption of QUE and LACTO into HA crystals showing the characteristic peaks of both active compounds. The kinetic releases of QUE and LACTO from coatings in an aqueous medium pointed out a faster release of LACTO than QUE. The activated alginate-based coating showed a high capability to slow down the growth of total viable bacterial count, psychotropic bacteria count,
Identifiants
pubmed: 36766082
pii: foods12030553
doi: 10.3390/foods12030553
pmc: PMC9914435
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : This research was supported by the Italian Ministry of Health
ID : Financing (IZS ME 02/21 RC)
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