Enhanced preservation effects of clove (Syzygium aromaticum) essential oil on the processing of Chinese bacon (preserved meat products) by beta cyclodextrin metal organic frameworks (β-CD-MOFs)

Abstract

The applications of clove (Syzygium aromaticum) essential oil (CEO) are limited by instability, low solubility and high volatility. The present study aimed to improve the properties of CEO by microencapsulation with cyclodextrin metal organic frameworks (β-CD-MOFs) to enhance the preservation effects on Chinese bacon (preserved meat products). The microencapsulated CEO by β-CD-MOFs (CEO/β-CD-MOFs) not only did not inhibit the antioxidant activities of CEO, but also showed significant improvements on their ROS scavenging abilities and thermo-/pH-stabilities. The increases of superoxide anion and hydroxyl radical scavenging activities were 20.74% and 12.84%, respectively. In addition, less lipid oxidation, including malondialdehyde (MDA) contents and peroxide values (POV), of Chinese bacon was found after the CEO/β-CD-MOFs treatment than CEO and synthetic antioxidant (BHT) treatments. These results suggested the enhanced preservation effects of microencapsulated CEO on the processing of Chinese bacon and the great potential of β-CD-MOFs as carriers for essential oils in food industry applications.