Edible coating from citrus essential oil-loaded nanoemulsions: physicochemical characterization and preservation performance

To improve the availability of citrus essential oil (CEOs), nanoemulsions based on chitosan nanoparticles loaded with CEOs were prepared by the emulsion-ionic gelation technique. The structural information and the coating characteristics of the nanoemulsion as well as its preservation properties on silvery pomfret were investigated. The results showed that the amount of CEOs added into a nanoemulsion reduced the stability and rheological properties of the nanoemulsion systems, which indirectly affected the physicochemical properties of the coatings. The formation of the nanoemulsion was attributed to interactions between the functional groups of chitosan and CEOs by hydrogen bonds and electrostatic interactions. Furthermore, the preservation effects on silvery pomfret by the nanoemulsion coating were better than conventional emulsion coatings, which were ascribed to more efficient preventative microorganisms and lipid oxidation from silvery pomfret by the nanoemulsion coating. These results suggested that nanoemulsion coating containing CEOs have great potential in the seafood preservation field.