RESUMEN
In this work, the effect of the addition of olive leaf extracts on the quality of vacuum-packed salmon burgers stored at 4 â during 16 days has been studied. Olive leaf extract and its hydrolysate were initially characterized and then incorporated to salmon burgers. A shelf life study was conducted in three different batches (control, olive leaf extract, and hydrolyzed olive leaf extract burgers). Among the chemical indices determined, total volatile base nitrogen values were lower in hydrolyzed olive leaf extract and olive leaf extract burgers than in control samples. Lipid oxidation was lower in salmon burger with olive leaf extract. Salmon mince treated with hydrolyzed olive leaf extract showed lower microbial counts during the whole study, which extended the shelf life of the fish product. Therefore, the potential of olive leaf extracts to preserve salmon burgers during cold storage has been demonstrated.
Asunto(s)
Productos Pesqueros/microbiología , Manipulación de Alimentos/métodos , Conservación de Alimentos/métodos , Almacenamiento de Alimentos/métodos , Olea , Extractos Vegetales , Salmón , Animales , Frío , Microbiología de Alimentos , Embalaje de Alimentos/métodos , Conservantes de Alimentos , Humanos , Peroxidación de Lípido , Hojas de la Planta , RefrigeraciónRESUMEN
Mesoporous silica particles (MSP) are structures of silicon dioxide arranged so that they are able to create pores between 2 and 50 nm. The high volume of pores and the internal surface of the MSP make them excellent supports for the encapsulation of bioactive molecules. In addition, the possibility of including molecules acting as molecular gate onto their outer surface allows the design of smart delivery systems. Gated-MSP show "zero release" of the encapsulated molecule, but after the application of a specific external stimulus, the cargo is released as a specific response to the stimulus. This article describes the features of the MSP used in the encapsulation of bioactive compounds, the most important molecular gates to create controlled release systems, as well as examples of application of MSP for the encapsulation and controlled release of food ingredients and nutraceuticals. These applications include the modulation of the bioaccessibility of food ingredients or nutraceuticals as well as the protection of their stability against external agents degradation.
Las partículas mesoporosas de sílice (PMS) son estructuras de dióxido de silicio organizadas de manera que se crean poros entre 2 y 50 nm. El alto volumen de poros y su superficie interna, convierten a las PMS en excelentes soportes para la encapsulación de moléculas bioactivas. Además, la posibilidad de incluir moléculas con función de puerta molecular en su superficie externa permite el diseño de sistemas inteligentes de liberación. Las PMS con puerta molecular muestran "liberación cero" de la molécula encapsulada, pero tras la aplicación de un estímulo externo específico son capaces de liberar su carga como respuesta específica a dicho estímulo.En este artículo se describen las características de las PMS usadas en la encapsulación de compuestos bioactivos, las puertas moleculares más importantes para crear sistemas de liberación controlada y ejemplos de aplicación de PMS para la encapsulación de ingredientes alimenticios y nutracéuticos. Estas aplicaciones incluyen la modulación de la bioaccesibilidad de ingredientes alimenticios o nutracéuticos, así como la protección de su estabilidad frente a la degradación por agentes externos.