Extending shelf life of chilled pork meat by cinnamaldehyde nano emulsion at non-contact mode

Authors: LIU, FEI - Jiangnan University; YU, CHUNHUA - Jiangnan University; GUO, SHILIANG - Henan Shuanghui Investment & Development Co; Chiou, Bor-Sen; JIA, MENGWEI - Jiangnan University; XU, FEIFEI - Jiangnan University; CHEN, MAOSHEN - Jiangnan University; ZHONG, FANG - Jiangnan University

Submitted to: Journal of Food Packaging and Shelf Life
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/21/2023
Publication Date: 3/30/2023
Citation: Liu, F., Yu, C., Guo, S., Chiou, B., Jia, M., Xu, F., Chen, M., Zhong, F. 2023. Extending shelf life of chilled pork meat by cinnamaldehyde nano emulsion at non-contact mode. Journal of Food Packaging and Shelf Life. 37. Article 101067. https://doi.org/10.1016/j.fpsl.2023.101067.
DOI: https://doi.org/10.1016/j.fpsl.2023.101067

Interpretive Summary: Natural essential oils, such as cinnamaldehyde, can be used as alternatives to synthetic preservatives for extending the shelf life of pork meat. However, the essential oils are highly volatile and have strong flavors when they directly contact foods. In this study, we produced oil-in-water emulsions containing cinnamaldehyde to control their release for preservation of pork meat. We also used a non-contact method of cinnamaldehyde release where the emulsions were placed physically separate from the pork meat inside a package. This reduced the strong flavor of the cinnamaldehyde on the meat sample. We found that emulsions used in a non-contact mode better preserved the pork color, reduced exudate loss, and reduced decomposition of the meat compared to pure cinnamaldehyde. These results indicated that these emulsions can be successfully used to extend the shelf life of pork meat.

Technical Abstract: This study explored the effects of headspace release of cinnamaldehyde from cinnamaldehyde nano emulsion (CNE) on the shelf life of chilled pork meat. The cinnamaldehyde (Cin) was encapsulated in an oil-in-water emulsion using Tween 80 as an emulsifier. The mean particle size, polydispersity index (PDI) and zeta potential of the CNE were determined to be 94.37 ± 2.12nm, 0.227 ±0 .008 and -19.37 ± 1.39mV, respectively. Cin in the emulsion can be continuously and uniformly released in a sealed package. The results showed that under non-contact conditions, the Cin can gradually be released from CNE and fill the headspace, reducing the influence of direct contact on the flavor of the chilled meat. In addition, there were reduced exudate loss, pH, total volatile basic nitrogen and total number of microbial colonies, which effectively prolonged the shelf life of chilled meat.