Effect of clove and bamboo essential oil nanoemulsion in extending the shelf life of meat ball

Abstract

This study examined the effectiveness of nanoemulsions (NE) containing clove essential oil (CEO) or bamboo essential oil (BEO) as an alternative approach to preserved chicken meat balls, emphasizing microbial safety and shelf-life during 15-day refrigerated storage evaluation. The results show that EO-NEs have the potential to improve meat balls preservation since they dramatically slowed down pH increase, decreased lipid oxidation, and decreased microbial counts when compared to control samples, which is crucial for consumer acceptance. The study concludes that CEO and BEO nanoemulsions, which have strong antioxidant and antibacterial properties, are viable natural substitutes for preserving meat balls. As a result, they may be utilized to prolong the shelf life and guarantee the safety of chicken meat balls during refrigeration storage.