Preparation and characterization of Salecan β-glucan-based edible film loaded with lemon essential oil nanoemulsion: Effects on the preservation of chilled pork

Chilled meat is highly prone to microbial spoilage, and edible films with antimicrobial properties offer a feasible solution. In this study, oil-in-water (O/W) nanoemulsions loaded with lemon essential oil (LEO) were developed. Nanoemulsification improved the antioxidant and antimicrobial activities of LEO. The edible films, using Salecan β-glucan as the matrix and incorporating varying ratios of LEO nanoemulsion, demonstrated uniform oil distribution and desirable appearance. Kinetic modeling showed a slow release of LEO from the film by a diffusion-dominated coupled mechanism. The film with 5 % LEO nanoemulsion displayed superior mechanical strength, barrier properties, and prolonged essential oil release, significantly inhibiting spoilage bacteria. Preservation tests confirmed its efficacy in controlling pH, total viable count, TVB-N, and lipid oxidation, thereby prolonging the shelf-life of chilled pork and significantly delaying deterioration in quality indicators such as color and texture. This approach presents a promising method for developing innovative edible films for chilled meat preservation.