Sustained-release application of porous starch/gum arabic microencapsulated sea buckthorn essential oil in yak meat preservation

This study prepared microcapsules using sea buckthorn essential oil (SBEO) as the core material and gum arabic with porous starch as wall material via complex coacervation (with successful encapsulation confirmed by FTIR spectroscopy), and further explored its sustained-release application in yak meat preservation (from 0 to 8 days). Their effect on yak meat preservation during 0-8 days refrigerated storage was evaluated. Physicochemical parameters in groups (Control, SB oil, PS: starch+ SB, WS: microcapsules, WP: starch + microcapsules) were measured. All SB-containing groups maintained color/ moisture, delayed pH rise, inhibited microbes, and mitigated myofibrillar protein (MP) oxidative damage. WP exhibited superior preservation: significantly better at stabilizing color/ moisture, inhibiting MP oxidation while preserving its secondary/ tertiary structures. Via sustained release, WP prolonged antioxidant/ antibacterial activity, thus significantly improve the quality stability of yak meat during storage. The porous starch combined with microencapsulated oil (WP) proved optimal for enhancing yak meat storage quality.