Comparative study of a liposome and emulsion system with cinnamon essential oil on the quality and proteolysis of refrigerated minced pork

Essential oils have been recognized for their strong antibacterial property, making them an innovative approach for preserving meat. However, their chemical instability and direct impact on meat proteins limit their application. To overcome these limitations, various loading systems have been explor...

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Bibliographic Details

Published in:	Frontiers in Nutrition
Main Authors:	Kegang Wu, Tong Zhang, Xianghua Chai, Pingping Wang, Xuejuan Duan
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2024-05-01
Subjects:	liposome emulsion cinnamon essential oil refrigerated minced pork proteolytic changes
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2024.1341827/full