Changes in Collagen across Pork Tenderloin during Marination with Rosehip Nanocapsules
Source abstract
Abstract
The objective of this study was to prepare zein–gum Arabic nanocapsules with rosehip oil (NC-RH), apply them to pork tenderloin, and analyze the changes in collagen structure under different conditions (pH 6.5 and 4.0) and temperatures (25 °C and 4 °C). NC-RHs were prepared using the nanoprecipitation method. Nanocapsules had a particle size of 423 ± 4.1 nm, a polydispersity index of 0.125 ± 3.1, a zeta potential value of −20.1 ± 0.41 mV, an encapsulation efficiency of 75.84 ± 3.1%, and backscattering (ΔBS = 10%); the antioxidant capacity of DPPH was 1052 ± 4.2 µM Eq Trolox and the radical scavenging capacity was 84 ± 0.4%. The dispersions exhibited Newtonian behavior at 25 °C and 4 °C. Incorporating NC-RH into acid marination benefited the tenderness, water-holding capacity, and collagen swelling, and favored changes in myofibrillar proteins corroborated with histological tests. The conditions with the best changes in pork tenderloin were a pH of 4.0 at 4 °C with an NC-RH-administered 11.47 ± 2.2% collagen area. Incorporating rosehip nanocapsules modifies collagen fibers and can be applied in pork marinades to increase the shelf life of a functional product.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Meat and Animal Product Quality · Collagen: Extraction and Characterization · Silk-based biomaterials and applications
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Laboratory of Transformation Processes and Emerging Food Technologies, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli 54714, CP, Mexico
Multidisciplinary Research Unit L4 (Veterinary Morphology and Cell Biology), Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli 54714, CP, Mexico
Virology Laboratory, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli 54745, CP, Mexico
Funding
DGAPA-UNAM · Investigation Internal Cathedra · CONAHCYT-INFRA
References (44)
Show source-provided references
1. Review: Pork Quality Attributes from Farm to Fork. Part I. Carcass and Fresh Meat10.1016/j.animal.2021.100402 ↗
2. Modification of Myofibrillar Protein Functional Properties Prepared by Various Strategies: A Comprehensive Review10.1111/1541-4337.12665 ↗
3. Structural Modification of Myofibrillar Proteins by High-Pressure Processing for Functionally Improved, Value-Added, and Healthy Muscle Gelled Foods10.1080/10408398.2017.1347557 ↗
4. Influence of Malic Acid Marination on Characteristics of Connective Tissue and Textural Properties of Beef Semitendinosus Muscle10.1080/19476337.2018.1447017 ↗
5. Influence of Weak Organic Acids and Salts on the Denaturation Characteristics of Intramuscular Connective Tissue. A Differential Scanning Calorimetry Study
6. Meta-Analysis of the Relationship between Collagen Characteristics and Meat Tenderness10.1016/j.meatsci.2021.108717 ↗
7. Collagen Contribution to Meat Toughness: Theoretical Aspects10.1016/j.meatsci.2008.06.016 ↗
8. Gómez, I., Janardhanan, R., Ibañez, F.C., and Beriain, M.J. (2020). The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. Foods, 9.10.3390/foods9101416 ↗
9. Effect of Marinating Time and Low PH on Marinade Performance and Sensory Acceptability of Poultry Meat10.1016/j.meatsci.2010.03.020 ↗
10. Marination Ingredients on Meat Quality and Safety—A Review10.1093/fqsafe/fyad027 ↗
11. The Effect of Rosehip Seed Oil Nanoemulsion on Some Physical, Chemical, and Microbiological Properties of Sea Bass Fillets Stored at 4 ± 1 °C10.1080/10498850.2022.2094207 ↗
12. The Content of Selected Phytochemicals and in Vitro Antioxidant Properties of Rose Hip (Rosa canina L.) Tinctures10.1016/j.nfs.2020.09.003 ↗
13. Characterization of Rosehip (Rosa canina L.) Seed and Seed Oil10.1080/10942912.2013.777075 ↗
14. Rosehip Oil Nanoemulsion as a Stable Delivery System for Omega-3 Fatty Acids to Enhance the Nutritional Value of Yogurt10.1016/j.focha.2023.100545 ↗
15. Antioxidant Interaction of α-Tocopherol, γ-Oryzanol and Phytosterol in Rice Bran Oil10.1016/j.foodchem.2020.128431 ↗
16. Optimization of Nanocapsules Preparation by the Emulsion-Diffusion Method for Food Applications10.1016/j.lwt.2010.10.004 ↗
17. Immunomodulatory Constituents of Conocephalum Conicum (Snake Liverwort) and the Relationship of Isolepidozenes to Germacranes and Humulanes10.1021/acs.jnatprod.0c00585 ↗
18. The Hematoxylin and Eosin Stain in Anatomic Pathology—An Often-Neglected Focus of Quality Assurance in the Laboratory10.1053/j.semdp.2019.06.003 ↗
19. Culling, C.F.A. (2013). Handbook of Histopathological and Histochemical Techniques, Butterworths. [3rd ed.].
20. Pereira Oliveira, C.N., Nani Leite, M., de Paula, N.A., Araújo Martins, Y., Figueiredo, S.A., Cipriani Frade, M.A., and Lopez, R.F.V. (2023). Nanoemulsions Based on Sunflower and Rosehip Oils: The Impact of Natural and Synthetic Stabilizers on Skin Penetration and an Ex Vivo Wound Healing Model. Pharmaceutics, 15.10.3390/pharmaceutics15030999 ↗
21. Controlled Release and Antibacterial Properties of PEO/Casein Nanofibers Loaded with Thymol/β-Cyclodextrin Inclusion Complexes in Beef Preservation10.1016/j.foodchem.2022.132369 ↗
22. Treatment with Ultrasound Improves the Encapsulation Efficiency of Resveratrol in Zein-Gum Arabic Complex Coacervates10.1016/j.lwt.2021.112331 ↗
23. Surfactin-Stabilized Poly(D,L-Lactide) Nanoparticles for Potential Skin Application10.1016/j.colsurfa.2022.129216 ↗
24. Characteristics of Rose Hip (Rosa canina L.) Cold-Pressed Oil and Its Oxidative Stability Studied by the Differential Scanning Calorimetry Method10.1016/j.foodchem.2015.05.034 ↗
25. A Brief Review on Viscosity of Nanofluids10.1007/s40089-014-0126-3 ↗
26. The Effect of Papain Enzyme Dosage on the Modification of Egg-Yolk Lecithin Emulsifier Product through Enzymatic Hydrolysis Reaction10.14716/ijtech.v9i2.1073 ↗
27. Assessment of Physical and Structural Characteristics of Almond Gum10.1016/j.ijbiomac.2016.09.009 ↗
28. A Study of Degradation in Vegetable Oils by Exposure to Sunlight Using Fourier Transform Infrared Spectroscopy
29. Fabrication of Zein and Rhamnolipid Complex Nanoparticles to Enhance the Stability and in Vitro Release of Curcumin10.1016/j.foodhyd.2017.11.003 ↗
30. Biological Macromolecule Delivery System Fabricated Using Zein and Gum Arabic to Control the Release Rate of Encapsulated Tocopherol during in Vitro Digestion10.1016/j.foodres.2018.08.073 ↗
31. Structural Characterization, Formation Mechanism and Stability of Curcumin in Zein-Lecithin Composite Nanoparticles Fabricated by Antisolvent Co-Precipitation10.1016/j.foodchem.2017.05.134 ↗
32. Mabel, S.M., Rios-Mera, J.D., Latoch, A., Czarniecka-Skubina, E., and Moczkowska-Wyrwisz, M. (2023). Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review. Foods, 12.10.3390/foods12193638 ↗
33. Quality Attributes of Different Marinated Oven-Grilled Pork Neck Meat10.1080/10942912.2023.2166952 ↗
34. Strategies to Optimize the Structural and Functional Properties of Myofibrillar Proteins: Physical and Biochemical Perspectives10.1080/10408398.2022.2139660 ↗
35. Physicochemical Changes during Freezing and Thawing of Poultry Meat
36. Effect of Refrigeration on the Collagen and Texture Characteristics of Yak Meat10.1139/cjas-2021-0059 ↗
37. Collagen Characteristics Affect the Texture of Pork Longissimus and Biceps Femoris10.1093/tas/txac129 ↗
38. Roy, B.C., and Bruce, H.L. (2023). Contribution of Intramuscular Connective Tissue and Its Structural Components on Meat Tenderness-Revisited: A Review. Crit. Rev. Food Sci. Nutr.10.1080/10408398.2023.2211671 ↗
39. Skoupá, K., Bátik, A., Št’astný, K., and Sládek, Z. (2023). Structural Changes in the Skeletal Muscle of Pigs after Long-Term Administration of Testosterone, Nandrolone and a Combination of the Two. Animals, 13.10.3390/ani13132141 ↗
40. Effects of PH and NaCl Levels in a Beef Marinade on Physicochemical States of Lipids and Proteins and on Tissue Microstructure10.1016/j.meatsci.2015.07.004 ↗
41. Impact of Citric Acid on the Tenderness, Microstructure and Oxidative Stability of Beef Muscle10.1016/j.meatsci.2008.12.010 ↗
42. Variations in Water-Holding Capacity Due to Changes in the Fibre Diameter, Sarcomere Length and Connective Tissue Morphology of Some Beef Muscles under Acidic Conditions Below the Ultimate PH10.1016/0309-1740(89)90054-5 ↗
43. Karageorgou, A., Paveli, A., Goliomytis, M., Theodorou, G., Politis, I., and Simitzis, P. (2023). The Effects of Yoghurt Acid Whey Marination on Quality Parameters of Pork and Chicken Meat. Foods, 12.10.3390/foods12122360 ↗
44. Augmentation of Quality Attributes of Chicken Tikka Prepared from Spent Hen Meat with Lemon Juice and Ginger Extract Marination10.1108/NFS-02-2015-0010 ↗