Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products

摘要

The negative effects exerted by chemical and thermal preservations on health and food quality have led to a rising interest in the active coating with natural antimicrobials, as a novel alternative. The aim of this study was to prepare and characterize the nanoemulsion incorporated with the mixture of star anise essential oil, poly lysine and nisin, then evaluate the influences of nanoemulsion-based active coating (NEAC) on quality attributes and shelf life of Yao meat. Physicochemical, microbial, and sensory properties were regularly monitored at day 1, 4, 8, 12, 16, 20.