Nanoemulsion-based edible coatings loaded with fennel essential oil/cinnamaldehyde: Characterization, antimicrobial property and advantages in pork meat patties application

The antibacterial property of the fennel essential oil/cinnamaldehyde Nanoemulsion (NE) were prepared and first characterized in terms of their rheological, size and microstructure, which were used for the preservation of pork meat patties. NE had the lower viscosity, the higher zeta potential (31.42), and translucent appearance, the surface of which was smoother, the particle distribution was more uniform (PDI = 0.264). The composite NE had inhibitory effect on both Escherichia coli and Staphylococcus aureus. The quality of control pork meat patties gradually declined during storage and completely corrupted on the 6th day, samples coated by the NE had the lowest total viable counts including the number of mold and yeast, TBARS value and TVB-N content. NE coating maintained the moisture state, flavor and texture of the samples, extending the shelf life from 6 d to 10 d.

Automated summary

The fennel essential oil/cinnamaldehyde Nanoemulsion (NE) exhibited strong antibacterial properties when used to preserve pork meat patties, effectively extending the shelf life of the food products.