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