Food and Bioprocess Technology

, Volume 12, Issue 4, pp 654–664 | Cite as

Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum

  • Franco Emanuel VasileEmail author
  • Ana María Romero
  • María Alicia Judis
  • María Florencia Mazzobre
Original Paper


This work explores the physicochemical, nutritional, and stability aspects of a meat product enriched with fish oil encapsulated in polyelectrolyte beads. Particularly, a non-conventional exudate gum obtained from Prosopis alba tree (G) was assessed as wall component of alginate-chitosan beads. Patty-type products based on beef (gluteus medius) and pork back fat (P) were nutritionally improved by adding free fish oil (P+FO), fish oil encapsulated in alginate-chitosan (P+ACh), or alginate-gum-chitosan (P+AChG) beads. In enriched raw products, the EPA+DHA content was increased 13 folds, and the n3/n6 ratio was 45–55% higher than control. During cooking, the encapsulates increased the oil retention (91 to 94%) respect to samples added with free oil (84%), and modulated the chromatic (∆E = 1.5–1.9) and textural properties (hardness was increased 10–50%; elasticity was reduced 40%) of the cooked meat products. In presence of G, polyunsaturated fatty acids retention was higher (99%) than in P+ACh (95%) or in P+FO (94%). Additionally, P+AChG showed the lowest oxidative damage (TBA value was 50% lower than P+FO) at the end of freeze storage (90 days at − 18 °C) and subsequent heat treatment (15 min at 200 °C). Present results showed that Prosopis alba exudate gum emerges as a novel and useful excipient for the development of polyelectrolyte encapsulation systems able to protect functional lipids in meat-based products.


Prosopis alba exudate gum Polyelectrolyte beads Fish oil encapsulation Meat product Oxidative stability 


Funding Information

The authors are grateful to Universidad Nacional del Chaco Austral – Argentina (UNCAUS – PI N° 37), Universidad de Buenos Aires – Argentina (UBACYT N° 00443BA and N° 00557BA), Agencia Nacional de Promoción Científica y Tecnológica – Argentina (ANPCyT, PICT-2013-1331 and PICT-2017-1744), and Consejo Nacional de Investigaciones Científicas y Técnicas – Argentina (CIN-CONICET PDTS 2015 N° 196) for the financial support.

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Laboratorio de Industrias Alimentarias IIUniversidad Nacional del Chaco AustralPresidencia Roque Sáenz PeñaArgentina
  2. 2.Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)Buenos AiresArgentina
  3. 3.Laboratorio de Propiedades y Conservación de Biomoléculas, Departamento de Industrias, Facultad de Ciencias Exactas y NaturalesUniversidad de Buenos AiresBuenos AiresArgentina

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