Inhibition of lipid oxidation in refrigerated beef using multilayer encapsulated chitosan/gum arab/polydextrose single-bulb garlic antioxidant

Key Points

• This research aims to evaluate the effectiveness of multilayer encapsulated garlic antioxidant in preventing lipid oxidation in refrigerated beef.
• Utilized multilayer encapsulation of chitosan, gum arabic, and polydextrose for garlic extract.
• Applied the encapsulated garlic antioxidant to refrigerated beef samples.
• Measured lipid oxidation levels over a specified period.
• Significant reduction in lipid oxidation levels was observed in treated beef compared to controls.
• The encapsulation method increased the stability and effectiveness of the garlic antioxidant.