Moadab Faegheh RoshanNejad, Azizkhani Maryam
Department of Food Hygiene, Faculty of Veterinary Medicine Amol University of Special Modern Technologies Amol Iran.
Food Sci Nutr. 2025 May 10;13(5):e70237. doi: 10.1002/fsn3.70237. eCollection 2025 May.
The objective of this study was to determine the effect of chitosan edible coating containing (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.
本研究的目的是确定含有（祖郎）精油（EO）纳米乳液的壳聚糖可食用涂层对冷藏鸵鸟肉品质的影响。该精油的主要成分包括杜松烯D、campestrolide、salvial-4(14)-en-1-one和α-红没药醇。祖郎纳米乳液滴的平均直径为75nm，ζ电位为-32mV。将样品用壳聚糖以及掺入1%、2.5%和5%祖郎EO纳米乳液的壳聚糖进行包衣，在4°C下储存12天，并进行理化分析（游离脂肪酸（FFA）、过氧化值（PV）、pH值、总挥发性盐基氮（TVB-N）、滴水损失和质地）以及微生物分析。与纯壳聚糖包衣样品和对照相比，用壳聚糖/2.5%或5% EO纳米乳液处理的样品在冷藏期间的FFA、PV、TVB-N含量和微生物（嗜温菌、肠杆菌科、嗜冷菌）计数显著更低。此外，含有壳聚糖和2.5%或5% EO纳米乳液的处理显示出更低的剪切力、更高的质地嫩度和更低的滴水损失。这些处理作为抗菌剂以及保持理化性质的效率如下：壳聚糖/5% EO纳米乳液＞壳聚糖/2.5% EO纳米乳液＞壳聚糖/1% EO纳米乳液＞壳聚糖。研究结果表明，壳聚糖与EO纳米乳液结合可增强其与食品基质的相互作用，促进EO更好地分散和持续释放，从而确保在整个食品中具有更均匀的抗菌效果。
