Biopreservation of Minced Meat with Encapsulated Lactobacillus acidophilus and Green Tea with Nano Selenium in Chitosan Alginate Double Layer Shell

Abstract

The main contributing factors in deteriorating meat products’ quality are lipid oxidation and microbial growth. The main objectives here were the employment of prebiotic [green tea water extract (GTWE)] as a mediator for biosynthesizing selenium nanoparticles (SeNPs), the conjugation of probiotic cells (Lactobacillus acidophilus) with the former mixture and the encapsulation of this composite inside alginate/chitosan double-layer capsules to evaluate their antimicrobial/antioxidant potentialities in meat products.The infrared analysis, UV-vis spectroscopy and transmission microscopy confirmed the biosynthesis of SeNPs using GTWE, with mean diameter of 9.13±2.69 nm, well dispersion and spherical shapes. The GTWE/SeNPs exhibited potent antibacterial activities against Escherichia coli
and Staphylococcus aureus; the S. aureus was more sensitive, and the nanocomposite action exceeded the action of ampicillin. The GTWE/SeNPs also had an antioxidant activity of 88.9 %. The encapsulation of L. acidophilus in alginate/chitosan double layer resulted in capsules with 3.6±0.4 mm diameter and could protect probiotic cells from viability loss in acidic pH values, and high bile salt
concentrations. The treatment of minced meat by blending with fabricated double layered capsules leading to significant decrease in microbial quality (total count, yeast and molds, psychrophilic bacteria) and spoilage chemical parameters (TBARS and TVB-N values) after 7 days of refrigerated storage. The formulated GTWE/SeNPs nanocomposites and their encapsulation with L. acidophilus in
alginate/chitosan double-layer capsules provided effectual biopreservative and quality keeping agents for protecting minced meat.