The Effect of Chitosan Edible Coating Containing Nanoemulsion of Eryngium campestre Essential Oil on the Quality of Ostrich Meat During Storage in Refrigerator

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Abstract
The objective of this study was to determine the effect of chitosan edible coating containing Eryngium campestre (zulang) essential oil (EO) nanoemulsion on the quality of ostrich meat during refrigerated storage. Main components of the EO included germacrene D, campestrolide, salvial‐4(14)‐en‐1‐one, and α‐bisabolol. The zulang nanoemulsion droplets had an average diameter of 75 nm and a zeta potential of −32 mV. The samples were coated with chitosan and chitosan incorporated with 1%, 2.5%, and 5% of zulang EO nanoemulsion, stored at 4°C for 12 days, and physicochemical (free fatty acid (FFA), peroxide value (PV), pH, total volatile basis nitrogen (TVB‐N), drip loss, and texture), and microbial analysis were carried out. Samples treated with chitosan/2.5% or 5% EO nanoemulsion had significantly lower FFA, PV, TVB‐N content, and microbial (mesophiles, Enterobacteriaceae, psychrotrophs) counts during cold storage in comparison to the samples coated with pure chitosan and control. Also, the treatments containing chitosan and 2.5% or 5% EO nanoemulsion showed lower shear force, higher texture tenderness, and lower drip loss. The treatments' efficiency as antimicrobial agents and maintaining physicochemical properties were as follows: chitosan/5% EO nanoemulsion > chitosan/2.5% EO nanoemulsion > chitosan/1% EO nanoemulsion > chitosan. The findings suggest that combining chitosan with EO nanoemulsion enhances its interaction with the food matrix, facilitating better dispersion and sustained release of the EO, which ensures a more uniform antimicrobial effect throughout the food product.
Funding Information
  • Amol University of Technology

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