Enhancing hamburger shelf life and quality using gallic acid encapsulated in gelatin/tragacanth gum complex coacervate.

ABSTRACT: Considering mitigating oxidative degradation and inhibiting microbial proliferation in meat products, incorporating antioxidant and antimicrobial materials is critical to enhance shelf life, maintain quality, and ensure food safety. So, this study aimed to investigate the antimicrobial and antioxidant effects of encapsulated gallic acid on the quality of hamburgers during 30 days of storage. Gallic acid was microencapsulated in tragacanth gum/gelatin complex coacervate, and its encapsulation efficiency was optimized by the response surface method. The optimized encapsulation conditions were 1:4 polymer ratio (tragacanth to gelatin ratio); total polymer content, 0.9 %; pH, 3.5; and gallic acid content, 0.88 %, resulting in a 98 % encapsulation efficiency. The microcapsules were characterize

SUBMITTER: Asghari-Varzaneh E 

PROVIDER: S-EPMC10830573 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature