Impact of microencapsulated natural antioxidants on the lipid profile and cholesterol oxidation of γ-irradiated meat emulsions
2022
Akhter, Rehana | Masoodi, F.A. | Wani, Touseef Ahmed | Rather, Sajad Ahmad
Rosemary oil (EE, 72%) and mint oil (EE, 58%) were separately microencapsulated in sodium alginate and tested on cholesterol oxidation and fatty acid profile of γ-irradiated (1 kGy) meat emulsions over 30 day storage. The fatty acids (SFAs, MUFAs, PUFAs and TFAs) showed non-significant (p > 0.05) variation in irradiated and non-irradiated emulsions during storage. Among the irradiated samples, significantly (p < 0.05) higher PUFA content was observed in emulsions containing microencapsulated rosemary and mint oil. Over the entire storage, stearic acid (20.70–22.61%) and palmitic acid (12.08–13.97%) were the predominant SFAs. Overall, the n-9-oleic acid (36.20–38.53%) and n-3-α-linolenic acid (5.31–8.42%) was the predominant MUFA and PUFA, respectively. Besides, the predominant TFA were elaidic acid (0.17–3.38%) and vaccenic acid (0.32–1.05%). The irradiated emulsions containing microencapsulated rosemary (T4) and mint oil (T5) exhibited significantly lower cholesterol reduction (T4, 131.9–108.2 mg/100g and T5, 131.4–107.5 mg/100g) and production of COPs (T4, 6.75–44.3 mg/100g and T5, 6.75–43.40 mg/100g) in comparison to irradiated control (cholesterol, 121.6–95.7 mg/100g and COPs, 10.80–65.18 mg/100g) throughout the storage. It is concluded that incorporating microencapsulated natural antioxidants could prevent major changes in PUFAs and reduce COPs formation in meat emulsions at irradiation dose of 1 kGy and offer a better alternative to synthetic additives.
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