Fabrication of Cinnamon Essential Oil-based Composite Microemulsions and Their Applications in Braised Beef
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Abstract:
To study the phase behavior of an oil-in-water cinnamon essential oil-based microemulsion system, Tween -80 and ethanol were selected as the surfactant and co-surfactant, respectively, and 0.5% nisin, 0.5% sodium phytate, or 0.5% ε-poly-L-lysine?hydrochloride (HCl) was used as the aqueous phase. The pH value, viscosity, electric conductivity, particle size, and other physical properties of the microemulsion system were analyzed, the most stable water-soluble microemulsion formulations were optimized, and the minimum inhibitory concentrations (MICs) of the microemulsions for Escherichia coli and Staphylococcus aureus were determined. Braised beef samples were treated with composite microemulsions containing different preservatives, and the performances of the microemulsions on the preservation of braised beef during cold storage based on total volatile base nitrogen and microbial characteristics were analyzed. The results showed that the three food preservatives had no significant influence on the water solubility of the microemulsionss but affected the pH, electric conductivity, etc. The microemulsions containing ε-poly-L-lysine?HCl (MEP) had the lowest MIC for E. coli (16 mg/ml), and MEP and the microemulsions containing nisin showed the lowest MIC for S. aureus (8 mg/ml). Treatment with the microemulsions delayed beef spoilage, reduced the content of total volatile basic nitrogen in the braised beef during cold storage, and significantly lowered the growth of total bacterial count and coliform bacteria.
