The Preservative Effect of Tea Polyphenols/ε-Polylysine Hydrochloride Composite Microcapsules on Sciaennops ocellatus Fillets
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Abstract:
In this study, microcapsules with sustained release properties were prepared by spray drying using polylactic acid (PLA) and ethyl cellulose (EC) as the wall materials, and tea polyphenols (TP), ε-polylysine hydrochloride (ε-PL) or TP/ε-PL mixture as the core substance(s). Using Sciaennops ocellatus fillets as the preservation objects, the preservation performance of the preservatives and their derived microcapsules were studied. The results showed that after the treatment with the preservatives and microcapsules, the growth of microorganisms in the fish fillets was inhibited, with the changing rate of pH being slowed down, the rates of fat oxidation and protein decomposition decreasing, and the decreasing rates of sensory score and texture index ranking for the fish fillets being reduced. From the 11th day, the total number of colonies of the fish fillets treated with microencapsulated preservatives was lower than that for those treated with unencapsulated preservatives in the same period (by 0.20 to 0.37 lg(cfu/g). The treatment with the TP/ε-PL composite preservative and its derived microcapsules led to a decrease of 0.17~1.09 lg(cfu/g) in the total number of colonies of the fish fillets, compared with the treatment with a single preservative and its derived microcapsules in the same period. Therefore, the microencapsulation of preservatives had a long-lasting antibacterial activity, and the combination of TP and ε-PL exhibited a synergistic effect and led to a greater preservative effect (which extended the shelf life of fish fillets by 3~5 days).
