Abstract: The inclusion complexes of grape seed extract (GSE) with (2-hydroxypropyl)-β-cyclodextrin (HP-β-CD) at different molar ratios were prepared by the co-precipitation method. The structures of the inclusion complexes were characterized by Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC) and scanning electron microscopy (SEM). In addition, the inhibitory effect of the inclusion complex with GSE:HP-β-CD ratio = 1:2 on seven strains of spoilage bacteria isolated from lamb tripe was studied. At the same time, the pH, total volatile basic nitrogen (TVB-N) content and sensory evaluation scores during storage were determined as freshness indices to explore the preservative effect of the inclusion complex on lamb tripe. The results showed that the formation of the inclusion complex was confirmed by FTIR spectroscopy, DSC and SEM. Seven strains of spoilage bacteria were isolated from lamb tripe. The inclusion complex with GSE:HP-β-CD ratio = 1:2 had the strongest bacteriostatic activity against Staphylococcus aureus and Escherichia coli causing the spoilage of lamb tripe, with diameters of bacteriostatic circles of 15.13 and 18.11 mm, respectively. Compared with the blank group, the three inclusion complexes could effectively reduce the TVB-N content and pH of lamb trip, and keep the sensory evaluation within an acceptable range of e during 6 d of storage at 4 ℃, with the greatest effect being observed at a GSE:HP-β-CD ratio of 1:2. Thus, these experimental results provide theoretical evidence for the development of novel preservatives meat products.

Key words: grape seed extract (GSE), inclusion complex, lamb tripe, spoilage bacteria, preservation