Chia mucilage-based nanoemulsion coatings with sage essential oil for improving the oxidative stability and shelf life of fresh turkey breast

Hülya Serpil Kavuşan; Meltem Serdaroğlu; Elnaz Sharefi-Abadi

doi:10.18485/meattech.2025.66.3.43

Hülya Serpil Kavuşan Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey https://orcid.org/0000-0003-2928-8020
Meltem Serdaroğlu Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey https://orcid.org/0000-0003-1589-971X
Elnaz Sharefi-Abadi Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey https://orcid.org/0000-0002-4382-0469

DOI: https://doi.org/10.18485/meattech.2025.66.3.43

Keywords: Chia mucilage, sage essential oil, nanoemulsion, edible coating, turkey breast, antioxidant activity, shelf life

Abstract

This study evaluated chia mucilage (CM)-based edible coatings enriched with sage essential oil (SEO) nanoemulsions for improving oxidative stability, microbial safety, and quality of turkey breast strips during refrigerated storage. Coating solutions (C, CS1: CM + 0.5% SEO, CS2: CM + 1% SEO, CS3: CM + 1.5% SEO) were analyzed for total phenolic content (TPC), total antioxidant activity (TAA), and antimicrobial activity. TPC and TAA values increased with SEO concentration, with CMS3 reaching 139.13 mg GAE/g and 55.53% scavenging activity. Although disk diffusion assays showed limited direct antimicrobial activity, the controlled release of SEO during storage provided effective microbial inhibition. In turkey meat samples, the evaluated parameters included coating yield, color parameters (L*, a*, b*), lipid oxidation (TBARS), total mesophilic aerobic bacteria (TMAB) counts, and sensory attributes. CMS2 and CMS3, compared with the other coating solutions, exhibited higher coating yield (96.24% and 94.68%), better color stability, and lower lipid oxidation. After 12 days at 1 °C under MAP, CMS3 reduced TBARS by ~60% (0.41 vs. 1.03 mg MDA/kg) and TMAB counts by 1 log unit, supporting its potential as a clean-label preservation strategy.