Effect of Incorporation of Spearmint Extract Microencapsulated with β-Cyclodextrin on Properties of Polypropylene Packaging Films and Emulsion Sausage Shelf Life

doi:10.7506/spkx1002-6630-201811038

Abstract

Abstract: In this paper, we prepared polypropylene (PP) films as the membrane material and PP films incorporated with spearmint extract as an antibacterial agent (S/PP) and spearmint extract microencapsulated with β-cyclodextrin (β-CD) as a sustained-release layer (S-β-CD/PP) by extrusion blow molding. The thickness, mechanical properties, light transmittance, water vapor transmittance and antimicrobial properties of these films were compared and their effects on preserving the quality and extending the shelf life of emulsion sausage were evaluated by monitoring changes in the color, pH, thiobarbituric acid value and total bacterial count of sausages during storage at 25 ℃. The results indicated that β-CD as an embedding medium could greatly protect the active ingredients of spearmint extract from being damaged during film processing. The 1% S-β-CD/PP film had sustainable and stable antibacterial effect, extending the shelf life of emulsion sausage to 50 days. The results of this study can provide new ideas for the development of meat packaging material.

Key words: sustained release, antibacterial film, shelf-life, emulsion sausage, spearmint

CLC Number:

TS206.4

JIA Xiaoyun, ZHANG Shunliang, LIU Wenying, LI Yingnan, ZHAO Yan, YANG Kai, WANG Le, LI Xiang, WANG Shouwei, CHENG Xiaoyu. Effect of Incorporation of Spearmint Extract Microencapsulated with β-Cyclodextrin on Properties of Polypropylene Packaging Films and Emulsion Sausage Shelf Life[J]. FOOD SCIENCE, 2018, 39(11): 241-246.

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Effect of Incorporation of Spearmint Extract Microencapsulated with β-Cyclodextrin on Properties of Polypropylene Packaging Films and Emulsion Sausage Shelf Life

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