桑椹多酚及其微胶囊对猪肉脯品质的改良

Improving the Quality of the Dried Minced Pork Slices by Mulberry Polyphenols and Its Microcapsules

摘要:

该实验使用超声法将桑椹多酚（MP）包埋入β-环糊精中（β-CD），制备桑椹多酚-β-环糊精微胶囊（MPM），验证了β-环糊精对桑椹多酚的保护作用，并探究了桑椹多酚对肉脯的理化特性、抗氧化活性以及氧化稳定性的影响。结果表明，β-环糊精可以提高酚类物质的稳定性，实现酚类物质的缓释。添加有0.2% MPM的肉脯在贮藏28 d后总酚保留率达到54.55%，较对照组（添加0.2% MP）提高了71.06%。同时，β-环糊精的包合作用还有助于进一步改善桑椹肉脯的质构和色泽。较空白对照组而言，以MPM部分替代MP制作的肉脯ABTS自由基清除能力、FRAP还原能力、DPPH自由基清除率分别提升了1.05倍、20.99倍、1.04倍；产品的过氧化值、TBARS值和羰基含量分别下降了75.11%、19.16%、44.77%，巯基向二硫键的转化受到了抑制。该研究有助于推进桑椹多酚在功能性肉制品开发中的应用，为提高植物多酚在热加工食品中的稳定性提供技术参考。

Abstract:

In the present study, mulberry polyphenols (MP) were embedded in β-cyclodextrin (β-CD) by ultrasound to produce mulberry polyphenol-β-cyclodextrin on the physicochemical properties, antioxidant activity, and oxidation stability of the dried minced pock slice were microcapsules (MPM). The protective effect of β-cyclodextrin on mulberry polyphenols was verified, and the effects of mulberry polyphenols investigated. The results showed that β-cyclodextrin could improve the stability of polyphenols and facilitate the slow release of phenolic compounds. After 28 days of storage, the retention rate of total phenolics in dried minced pork slices made with 0.2% MPM reached 54.55%, which increased by 71.06% compared with the control (supplemented with 0.2% MP). At the same time, the inclusion effect of β-cyclodextrin further improved the texture and color of the mulberry polyphenols-enriched dried minced pork slices. Compared with the blank control group, the ABTS free radical scavenging ability, FRAP reduction ability, and DPPH free radical scavenging rate of the meat prepared by of replaced partially MP with MPM increased by 1.05 times, 20.99 times, and 1.04 times, respectively. The peroxide value, TBARS value, and carbonyl content decreased by 75.11%, 19.16%, and 44.77%, respectively, with the conversion of sulfhydryl groups to disulfide bonds being significantly inhibited. This research will help to promote the application of mulberry polyphenols in the development of functional meat products and provide technical reference for improving the stability of plant polyphenols in thermal processed food products.