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

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, polylysine 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. Prepared nanoemulsion with 1.5% soy protein isolate (SPI) showed good stability with the smallest particle size (97.1 ± 0.8 nm) in 45 days, and better antimicrobial effect on microorganisms in Yao meat. The application of NEAC caused no effect on moisture content of the meat samples for 20 days. However, the reduction of pH and total volatile basic nitrogen of meat samples were significant (p < 0.05). The shelf life was extended from 8 days to 16 days due to the inhibition of bacterial growth during storage. The sensory analysis results suggested a good retention of color, odor and overall acceptance of samples by the application of NEAC. The study confirmed that the NEAC with combined star anise essential oil, polylysine and nisin, is a potential coating to improve quality and shelf life for perishable ready-to-eat Yao meat products.