Abstract The effect of oregano essential oil (OEO) and resveratrol (RES) nanoemulsion loaded pectin (PEC) edible coating on fresh pork loin preservation under high oxygen modified atmosphere packaging (HOMAP) was investigated. OEO and RES emulsion/nanoemulsions were prepared and showed good stability at 4 °C for 15 days. The emulsion/nanoemulsions were incorporated into a pectin matrix and then applied on fresh pork loins for HOMAP storage at 4 °C. Results showed that coating with OEO and RES incorporation significantly prolonged the shelf-life of pork by minimising the pH and colour change, retarding lipid and protein oxidation, maintaining meat tenderness, and inhibiting microbial growth. In particular, the Nano-OEO-RES-PEC coating sample showed the best performance on meat preservation, which could be ascribed to its smaller particle size with enhanced preservative function and stability. The study suggested that the active nanoemulsion loaded biopolymer edible coating has great potential for fresh meat preservation.

中文翻译：

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牛至精油和白藜芦醇纳米乳负载果胶食用涂层对气调包装猪腰肉保鲜效果的影响

摘要 研究了牛至精油（OEO）和白藜芦醇（RES）纳米乳负载果胶（PEC）食用涂层对高氧气调包装（HOMAP）下新鲜猪腰肉保鲜的影响。制备了 OEO 和 RES 乳液/纳米乳液，并在 4°C 下显示出良好的稳定性 15 天。将乳液/纳米乳液掺入果胶基质中，然后涂在新鲜猪腰肉上，在 4°C 下进行 HOMAP 储存。结果表明，添加 OEO 和 RES 涂层通过最大限度地减少 pH 值和颜色变化、延缓脂质和蛋白质氧化、保持肉嫩度和抑制微生物生长，显着延长了猪肉的保质期。尤其是 Nano-OEO-RES-PEC 涂层样品在肉类保鲜方面表现出最佳性能，这可以归因于其较小的粒径，具有增强的防腐功能和稳定性。研究表明，负载活性纳米乳液的生物聚合物可食用涂层具有巨大的鲜肉保鲜潜力。