Encapsulação de óleo essencial de tomilho (Thymus vulgaris) em mucilagem de chia (Salvia hispanica L.) para aplicação em linguiça suína frescal

Abstract

The sausage market has increased competitiveness in the last decade, as the consumption of meat products has become increasingly present in the eating habits of the Brazilian population. However, this type of product contains food additives, mainly nitrate and nitrite preservatives, known for their carcinogenic potential. Thyme essential oil can be a natural alternative to replace such preservatives, however, its direct use can interfere with the sensorial characteristics of the product, in order to mask the strong odor and flavor of the essential oil, the encapsulation technique can be applied. Studies demonstrate the efficient use of chia mucilage as a wall material for encapsulation. The objective of this study was to evaluate the effect of thyme essential oil encapsulated in chia mucilage applied to meat sausages as a partial or total replacement for sodium nitrate and nitrite. Three particles were produced with different concentrations of thyme essential oil (3.5, 7.5 and 10%) and evaluated for encapsulation efficiency, antioxidant activity, thermal properties, morphology and antimicrobial activity. Particles with 10% thyme essential oil showed greater encapsulation efficiency (98.25%), antioxidant activity (25.53%), thermal stability and were more effective in inhibiting Staphylococcus aureus. There was no influence of the oil concentration in the particles on the yield values. Depending on the results, these particles were added to fresh pork sausage formulations, one with only preservatives (FC), another with half the concentration of preservatives used in the first formulation and with the addition of thyme essential oil particles (F1), another with just the particles (F2) and finish the last one without adding preservatives and without particles (F3). The sausages were evaluated for their physical-chemical and microbiological characteristics. In general, the addition of thyme essential oil particles in the formulation without preservatives (F2) reduced the acidity, peroxide value and p anisidine of the sausage in relation to the formulation without added preservatives (F3) or the one added 50% of preservatives and with particles (F1). Formulations F1 and F2 increased the a* parameter (redness) during storage time. Furthermore, the addition of the encapsulated oil in the formulation (F2) provided microbiological control against coagulase-positive Staphylococci, Escherichia coli, mesophilic aerobic bacteria and Salmonella. In agreement with the results found, it is concluded that the use of thyme essential oil particles in chia mucilage demonstrated the potential to be used to replace nitrates and nitrites in meat products.