Comparison of the Effect of Sodium Nitrite and Nanocapsules Carrying Astaxanthin from Haematococcus pluvialis with Maltodextrin-sodium Caseinate Combined Coating in Controlling Oxidative and Microbial Spoilage of Common Sausage

Document Type : Research Article

Authors

• Soheyl Reyhani Poul ¹
• Sakineh Yeganeh ²
• Reza Safari ³

¹ Department of Processing of Fishery Products, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources

² Department of Fisheries, Faculty of Animal Science and Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

³ Caspian Sea Ecology Research Institute, Fisheries Science Research Institute, Agricultural Research Education And Extention Organization, Sari, Iran

https://doi.org/10.22067/ifstrj.2023.78749.1202

Abstract

Introduction
One of the synthetic and harmful preservatives used in sausage formulation is sodium nitrite. This compound helps to increase the shelf life and marketability of meat products by preventing the growth of anaerobic bacteria, especially clostridium, exerting an antioxidant effect, stabilizing the red color of meat and improving the taste. Despite these benefits, sodium nitrite is very dangerous for health and it can cause malignant diseases. For this reason, it is necessary to replace this substance using a natural preservative. Pigments extracted from aquatics such as astaxanthin due to having antioxidant activity, antimicrobial properties and pink color may be a good substitute for sodium nitrite. However, these pigments must be nanoencapsulated at first due to their sensitivity to food processing conditions, including high temperatures. The aim of the current research at the first was to extract astaxanthin from Haematococcus pluvialis microalgae using the acid-acetone method and pigment nanoencapsulation using maltodextrin-sodium caseinate combined coating. Then, sodium nitrite in the sausage formulation was replaced by the carrier nanocapsules with different proportions and oxidative and microbial spoilage tests, color and sensory evaluations were performed for different treatments.
 
Materials and Methods
At first, astaxanthin pigment was extracted from Haematococcus pluvialis using the acid-acetone technique. Then, the extracted pigment was nanoencapsulated using maltodextrin-sodium caseinate combined coating and the resulting (carrier) nanocapsules in the form of treatments A (120 mg/kg sodium nitrite), B (120 mg/kg nanocapsules carrying astaxanthin), C (90 mg/kg sodium nitrite+30 mg/kg nanocapsules carrying astaxanthin), D (60 mg/kg sodium nitrite+60 mg/kg nanocapsules carrying astaxanthin) and E (30 mg/kg sodium nitrite+90 mg/kg nanocapsules carrying astaxanthin) were replaced sodium nitrite in the sausage formulation. These treatments were evaluated in terms of oxidative and microbial spoilage, color indices and sensory properties during 28 days of storage at refrigerator along with the control (without sodium nitrite and carrier nanocapsules). This research was conducted in a completely randomized design. Data were analyzed by one-way analysis of variance and the difference between the means was evaluated by Duncan's test at 95% confidence level.
 
Results and Discussion
According to the results, the lowest levels of thiobarbituric acid and peroxide value during the storage period were related to treatments B, E and D (p>0.05). Treatments A and C  had no significant difference in terms of thiobarbituric acid and peroxide value until day 14 (p>0.05), but with increasing storage time, this difference became significant and treatment A showed higher values (p<0.05). The results of this section showed that the power of astaxanthin in controlling oxidative spoilage is significantly greater than sodium nitrite, and if the purpose is only to control this type of spoilage, there is no need to replace or use sodium nitrite. The results also showed that in terms of controlling microbial spoilage, sodium nitrite has more power than nanocapsules carrying astaxanthin. So that, the lowest amount of total volatile basic nitrogen (TVB-N) and the most standardized pH were related to treatments A, C and D (p>0.05) during the storage period (p<0.05). Treatments B and E (p>0.05) were ranked next (p<0.05) in terms of the two mentioned indicators. The results of this section showed that if sodium nitrite reduced from 120 mg/kg to 60 mg/kg  and replaced by nanocapsules carrying astaxanthin in the sausage formulation, the resulting product has the same antimicrobial power as the product containing 120 mg/kg sodium nitrite. Evaluation of the color and sensory properties of treatments showed that A, C and D treatments are at a higher level than B, E (treatments) and control in terms of color indices and general acceptance (p<0.05). The comparison of the color indices and sensory properties of the treatments on days 0 and 28 of storage at refrigerator showed that the color and sensory indices remained constant in the formulated treatments, unlike the control.
 
Conclusion
 Nanocapsules carrying astaxanthin with maltodextrin-sodium caseinate combined coating as a natural product with many properties in health, control and prevention of various diseases, have a high efficiency to replace the sodium nitrite in sausage formulation. So that, if 30 to 60 mg/kg of the permissible limit of 120 mg/kg of sodium nitrite in the sausage formulation is replaced by nanocapsules carrying astaxanthin, the resulting product will be similar to the product containing 120 mg/kg of sodium nitrite in terms of shelf life, resistance to oxidative and microbial spoilage, color indices and sensory properties.

Keywords

• Haematococcus microalgae
• Nanocapsules carrying astaxanthin
• Oxidative spoilage
• Sausage
• Sodium nitrite

Main Subjects

• Food Biotechnology

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

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