Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products

Polymeric nanoemulsions enriched with Eucalyptus citriodora essential oil

“…It is known that the E. citriodora essential oil (ECEO) has a wide spectrum of biological activities, including herbicidal [3,4] , antifungal [5] , insecticide [6] , antioxidant [7,8] , antimicrobial [9,10] properties. However, the storage of EOs is a critical matter due to their sensitivity to heat, humidity and air, being subject to hydrolysis, oxidation, dehydration and isomerization reactions [11][12][13] . Thus, the encapsulation of EOs is an important nanotechnological strategy to enable the use of such constituents, improving their physical-chemical stability and promoting protection against external factors [14][15][16][17][18] .…”

Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review

“…Furthermore, encapsulation of these essential oils in well‐designed nanoemulsions can enhance their stability, ease of utilization, and efficacy (Moradi & Barati, 2019; Rao et al., 2019). Various researchers have reported that essential oil encapsulated within nanoemulsions have strong antimicrobial and/or antioxidant activity, including cinnamon and thyme oils in beef patties (Ghaderi‐Ghahfarokhi, Barzegar, Sahari, & Azizi, 2016), ginger oil in chicken breast fillets (Noori, Zeynali, & Almasi, 2018), citrus oil in fresh silvery pomfret ( Pampus argenteus ) fillets (Wu et al., 2016), orange oil in emulsified meats (Almaráz‐Buendia et al., 2019), anise oil in Yao meat products (Liu, Zhang, Bhandari, Xu, & Yang, 2020), oregano oil for fresh pork loins (Xiong et al., 2020), Ferulago angulata oil (Shokri, Parastouei, Taghdir, & Abbaszadeh, 2020) and garlic oil in beef meat sausages (Esmaeili et al., 2020). Some nutraceuticals loaded into nanoemulsions have also been shown to exhibit antimicrobial activity, such as curcumin in chicken fillets (Abdou et al., 2018; Khan, Sadiq, & Mehmood, 2020).…”

“…(2018) also reported that curcumin‐loaded nanoemulsions inhibited lipid oxidation (MDA) in chicken fillets. Coating Yao meat products with a mixture of anise oil nanoemulsions, polylysine, and nisin significantly reduced chemical deterioration and extended their shelf life (Liu et al., 2020). Noori et al.…”

“…Some studies have shown that nanoemulsion‐based edible coatings/films can exhibit both antioxidant and antimicrobial activity when applied to muscle foods. For instance, coatings containing nanoemulsified anise oil, polylysine, and nisin significantly inhibited bacterial growth and oxidation in Yao meat products (Liu et al., 2020). Similarly, coatings containing ginger oil nanoemulsions exhibited antioxidant and antimicrobial activity in refrigerated chicken fillets (Noori et al., 2018).…”

“…Treating king mackerel steaks with sunflower oil nanoemulsions was shown to improve the appearance, texture, and odor, thereby prolonging their shelf life (Joe et al., 2012). Covering Yao meat products with antimicrobial coatings containing nanoemulsified anise oil, polylysine, and nisin also improved the appearance of product and odor during storage (Liu et al., 2020). Similarly, covering chicken breast fillets with coatings containing nanoemulsified ginger oil improved sensory attributes, which was attributed to their antioxidant and antimicrobial effect (Noori et al., 2018).…”