Match!

Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products

Published on Jan 1, 2019in Lwt - Food Science and Technology3.71
· DOI :10.1016/j.lwt.2018.09.024
Changling Wu1
Estimated H-index: 1
(NAU: Nanjing Agricultural University),
Lingyun Li1
Estimated H-index: 1
(NAU: Nanjing Agricultural University)
+ 8 AuthorsTianchen Yin1
Estimated H-index: 1
(NAU: Nanjing Agricultural University)
Cite
Abstract
Abstract A low-cost, convenient and organic solvent-free approach was investigated to nanoencapsulate curcumin (CCM) in myofibrillar proteins (MPs) as a potential strategy to improve the oxidative stability of marinated meat products. The encapsulation was enabled by shifting CCM–MP mixture to pH 12 and then pH 7 at different ionic strengths. Stable CCM–MP nanocomplexes were formed at 0.3, 0.6 and 0.9 mol/L NaCl, resulting from the exposure of hydrophobic residues of MPs at alkaline pH to bind with dissolved CCM, which enabled an encapsulation efficiency of about 80% and particle diameters of about 300 nm. DPPH and ABTS radical scavenging tests showed good antioxidant activity of CCM–MP nanocomplexes that enabled the reduction of TBARS and carbonyls values of both raw and cooked chicken meat during refrigerated storage for 12 days. Overall, the stable CCM–MP nanocomplexes show the potential applications to manufacture functional meat products with improved quality.
  • References (40)
  • Citations (2)
Cite
References40
Newest
#1Xing Chen (NAU: Nanjing Agricultural University)H-Index: 8
#2Ron K. Tume (NAU: Nanjing Agricultural University)H-Index: 1
Last.ZhouGuanghong (NAU: Nanjing Agricultural University)H-Index: 32
view all 4 authors...
#1Jiang Yi (SZU: Shenzhen University)H-Index: 10
#2Yuting Fan (USDA: United States Department of Agriculture)H-Index: 6
Last.Yujuan Lu (SZU: Shenzhen University)H-Index: 1
view all 6 authors...
#1Bakht Ramin Shah (MOE: Chinese Ministry of Education)H-Index: 10
#2Chunlan Zhang (MOE: Chinese Ministry of Education)H-Index: 3
Last.Bin Li (MOE: Chinese Ministry of Education)H-Index: 21
view all 4 authors...
#1Xue Zhao (NAU: Nanjing Agricultural University)H-Index: 4
#2Xing Chen (NAU: Nanjing Agricultural University)H-Index: 8
Last.ZhouGuanghong (NAU: Nanjing Agricultural University)H-Index: 32
view all 6 authors...
#1Xiaoxia Huang (Guangdong Pharmaceutical University)H-Index: 2
#2Xulin Huang (Guangdong Pharmaceutical University)H-Index: 3
Last.Kun Hu (Guangdong Pharmaceutical University)H-Index: 6
view all 6 authors...
View next paperExtreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase