Effect of multilayer nano-/mini-furcellaran/chitosan emulsions with oregano essential oil on quality, oxidation and consumer perception of pork loins stored at 4 °C and -20 °C.

The aim of this study is to investigate the effects of multilayer nano-/mini- furcellaran/chitosan emulsions with oregano essential oil and bioactive peptides (RW4 and LL37) on nutritional quality, oxidation and consumer perception of pork loins stored at 4 °C and - 20 °C for 18 days and six months, respectively. The triple-layer emulsions were applied on pork loins via the electrospraying method at 20 kV. The multilayer mini-/nano-emulsions significantly inhibited lipid and protein oxidation during refrigerated and freezer storage, proving their antioxidant activity. In addition, the coatings did not negatively affect the color attributes or texture profile of pork loins either both storage conditions. Furthermore, the application of coatings had no influence on the proximate or fatty acid composition of pork loin during refrigerated storage. Therefore, this study allows to show that the developed triple-layer emulsions with oregano essential oil applied through electrospraying improved the quality and physicochemical properties of pork loins, proving potential for fresh meat preservation.