ArticleHeliyon2024
Enhancing hamburger shelf life and quality using gallic acid encapsulated in gelatin/tragacanth gum complex coacervate.
Article in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 14 citations in OpenAlex.
- Encapsulation Strategies for Natural Bioactives in Clean-Label Meat Preservation: A Review.Foods (Basel, Switzerland) · 2026Review
- Dietary Plant-Derived Phenolic Acids and Phenolamides as Natural Preservatives: Antibacterial, Antioxidant and Food Preservation Applications.Foods (Basel, Switzerland) · 2026Review
- Microencapsulation of cholic acid via complex coacervation enhances sustained release and antibacterial activity againstFrontiers in veterinary science · 2026Article
- Protein-Dependent, pH-Selective Complexation in Tragacanth-Protein Systems: An Integrated FTIR-DLS-Rheology-Docking Study.International journal of molecular sciences · 2025Article
- Characterization and antidiabetic activity of cinnamon essential oil emulsion encapsulated by complex coacervation between gelatin and soluble fraction of tragacanth gum.Food chemistry: X · 2025Article
- Spray-Drying Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings and Bioaccessibility of Phenolic Compounds.Gels (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
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 characterized using various techniques, including scanning electron microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, thermogravimetric analysis, and differential scanning calorimetry. 400 ppm encapsulated gallic acid was added to the hamburger formulation, and various microbial properties, chemical analysis (peroxide value (POV) and thiobarbituric acid (TBA)), and sensory properties of the hamburgers were evaluated during storage. Results showed that gallic acid in the hamburgers decreased lipid oxidation from 0.126 to 0.103 mg MAD/kg in the TBA test and 12.73 to 11.03 meq/kg in the POV test during one month of storage. Also, phenolic compounds could prevent the growth and proliferation of spoilage microorganisms by damaging the microorganism cell walls and changing the metabolic processes. So, the amounts of total count and yeast and mold in the treated sample were lower than in the control sample. Significantly, adding encapsulated gallic acid did not negatively affect the flavor or overall evaluation of the samples. Overall, these findings suggested that encapsulated gallic acid is a suitable candidate to maintain chemical, microbial, and sensory characteristics of hamburgers over time.
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