There is an increasing demand for bio-based packaging materials incorporated with active nanoparticles as one of the new technologies to obtain food products with improved quality and extended shelf-life. The objectives of this study were to develop a chitosan-gelatin based edible coating incorporated with nano-encapsulated tarragon essential oils (TEO) and to investigate the effects of chitosan-gelatin coatings containing TEO or TEO-loaded nanoparticles (TEO-NPs) on the preservation of pork slices during refrigerated storage for 16 days. Nanoparticles with the average diameters of 246.27–504.60 nm were produced using different mass ratios of chitosan to TEO (1:0, 1:0.2, 1:0.4, 1:0.6, 1:0.8 and 1:1) by ionic gelation method. Zeta potential and encapsulation efficiency (EE) of the prepared TEO-NPs were 27.07–37.12 mV and 9.83–35.57%, respectively. TEO-NPs with the maximum EE were applied for preparing the edible coatings. The results suggested that the coating treatments could significantly inhibit quality deterioration of pork slices. Nano-encapsulation contributed to the sustained release of TEO and caused an improved antioxidant, antibacterial and sensory properties. The study suggests that chitosan-gelatin coating incorporated with TEO-NPs could be developed as a prospective active packaging to preserve pork slices.

对于结合有活性纳米颗粒的生物基包装材料的需求不断增长，这是一种获得质量提高，货架期延长的食品的新技术。这项研究的目的是开发与纳米囊封的龙蒿精油（TEO）结合的基于壳聚糖-明胶的可食用涂料，并研究含有TEO或载有TEO的纳米颗粒（TEO-NPs）的壳聚糖-明胶涂料的作用。在冷藏中保存猪肉片16天。通过离子凝胶法，使用壳聚糖与TEO的质量比不同（1：0、1：0.2、1：0.4、1：0.6、1：0.8和1：1），制得平均直径为246.27–504.60 nm的纳米粒子。制备的TEO-NP的Zeta电位和包封效率（EE）分别为27.07–37.12 mV和9.83–35.57％。将具有最大EE的TEO-NP用于制备可食用涂料。结果表明，包衣处理可以显着抑制猪肉切片的质量下降。纳米封装有助于TEO的持续释放，并改善了抗氧化剂，抗菌和感官特性。该研究表明，与TEO-NPs结合的壳聚糖-明胶涂层可以作为一种前景活跃的包装来保存猪肉片。