Effects of apple polyphenols and hydroxypropyl-β-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage

• Published in: Food chemistry 2022-05, Vol.375, p.131874-131874, Article 131874
• Main Authors: Zhong, Yuanyuan, Han, Ping, Sun, Suling, An, Ning, Ren, Xudong, Lu, Shiling, Wang, Qingling, Dong, Juan
• Format: Article
• Language: English
• Subjects: 2-Hydroxypropyl-beta-cyclodextrin; Animals; Antioxidant; Antioxidants; Frozen processing; Inclusion technique; Meat system; Oxidation-Reduction; Oxidative stability; Polyphenols; Red Meat; Sheep; Solubility; Spectroscopy, Fourier Transform Infrared; Structural changes
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.131874

[Display omitted] •The inclusion complexes (ICs) improved the antioxidation ability of apple polyphenols.•ICs decreased susceptibility of myofibrillar proteins (MPs) to frozen oxidation.•The MPs degradation were inhibited by ICs with concentration on 0.2–1.6 mg/mL.•1.6 mg/mL ICs most effectively improved the tissue structure of frozen muscle. This study aimed to evaluate the effect of inclusion complexes (ICs) on the oxidative stability of myofibrillar proteins (MPs) and microstructures in lamb during frozen storage. The inclusion process between apple polyphenols (APs) and hydroxypropyl-β-cyclodextrin (HP-β-CD) was verified using Fourier transform infrared spectroscopy, thermogravimetric analysis, scanning electron microscopy, and the antioxidant activity of APs. Results showed that the sensitivity of MPs to oxidation improved after 40 weeks. The ICs (0.2–1.6 mg/mL) significantly reduced the carbonyl content, particle size aggregation, protein degradation, fluorescence quenching effect, and decreased the α-helix contents loss of MPs. Additionally, the changes in protein oxidation showed a correlation with the microstructure of muscles, and the addition of 1.6 mg/mL IC remarkably improved the structure of muscle tissues while that of 3.2 mg/mL IC was detrimental to the structural properties. Overall, the exertion of antioxidant activity significantly influenced the cryoprotective effect of ICs on frozen lamb meat.