This study was aimed to assess the impact of cellulose nanofibers (CNF) edible coating incorporated with ginger essential oil (GEO) and citric acid (CA) on the shelf life of the ready‐to‐cook barbecue chicken meat. The treatments containing ginger essential oil and citric acid significantly reduced the microbial population compared with the control and cellulose nanofibers. The most effective treatment was the CNF + GEO 2% + CA 1%, which increased the meat shelf life up to 6 days. The highest chemical changes were seen in the control and the CNF treatments. The combined use of GEO and CA revealed to have a better impact on spoilage control. The sensory analysis also showed that the GEO improved taste, odor, texture, and overall acceptability of the samples. Based on the results of this research, the CNF coating is recommended as a basic edible coating method for incorporating other antimicrobial and antioxidant compounds in meat products. Practical applications Food coating with novel techniques is developing to extend the food shelf life. Cellulose nanofibers as a natural nano polymer are not only able to coat the food well, but also with the sustained release of plant essential oils, to preserve the food. The ready‐to‐cook barbecue chicken is a highly perishable product with a generally short shelf life. Its shelf life could be increased using cellulose nanofibers coating containing ginger essential oil and citric acid.

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The goal of this study was examining the effects of sodium alginate coating (SA) containing resveratrol (R) on enhancement rainbow trout fillets' shelf-life. Treatments of the study were as follows: control, SA, SA-R 0.001% and SA-R 0.003%. Storage of the samples was done for 15 days at 4°C. To analyze samples, 3-day intervals were used. Compared to the uncoated trout, the values of pH, peroxide and K were significantly lower in the coated samples (p \ 0.05). R enhanced the impacts of alginate on extending the samples' shelf life. Sensory analyses showed that R improved the sensory scores significantly (p \ 0.05); besides, it did not show more changes on the sensory features and was invisible in the surface of samples. In the conclusion, R was suggested to be a strong alternative to synthetic antioxidants in refrigerated trout fillet in very low concentrations with many health benefits.

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The objective of this study was to evaluate the effects of tomato residuum extract (TRE) dipping and Arabic gum (AG) coating enriched with dill essential oil (DEO) on the shelf life extension of refrigerated trout fillets. Gas chromatography/mass spectrometry analysis revealed that the main constituents of DEO were alpha‐phellandrene (30.17%), limonene (28.31%), and carvone (21.31%). Antioxidant activities of acetone, ethanol, methanol, cold, and hot water extracts of tomato residuum were examined using reducing power and 2,2‐azinobis‐3‐ethylbenzothiazoline‐6‐sulphonic acid assays in maceration, ultrasound, and combined ultrasound and maceration extraction methods. The strongest antioxidant activities were found in the ultrasound‐assisted extraction with ethanol 50%. Thiobarbituric acid, total volatile basic nitrogen, and peroxide values indicated that TRE 3%–AG–DEO 2% and TRE 6%–AG–DEO 2% treatments could significantly (p ≤ .05) extend the shelf life of the fillets. Also, sensory evaluation showed that TRE along with DEO had significant (p ≤ .05) pleasant effects on the sensory characteristics of the fillets. It was concluded that TRE dipping along with AG coating containing DEO could be a suitable alternative for the synthetic preservative in the refrigerated trout fillets.

BACKGROUND There is a growing demand in the food industry for the replacement of synthetic preservatives with their natural alternatives. This has led to the development of novel methods such as encapsulation of plants essential oil with appropriate physicochemical stability, and antibacterial and organoleptic properties. This study aimed to prepare an optimal nanoemulsion of Thymus daenensis L. essential oil for use as a natural preservative in mayonnaise. RESULTS The analysis of droplet diameter, polydispersity index, zeta potential, encapsulation rate, and intrinsic stability showed that out of nine T. daenensis essential oil‐containing nanoemulsions, two preparations of A and B had high stability scores. In vitro antibacterial tests showed the adverse effect of Tween 80 volume on the antibacterial properties of nanoemulsions. One nanoemulsion (essential oil:Tween 80, ratio 1:1, 15 min sonication) was considered to be optimal based on its long‐term stability and antibacterial effects on Salmonella Typhimurium, Escherichia coli, and Listeria monocytogenes. However, compared to the optimal nanoemulsion, the pure essential oil showed more antibacterial effects. The bacterial control in mayonnaise was close to equal for sodium benzoate (in maximum limit 1 g kg−1) and the optimal nanoemulsion (½ MIC) for 24 h. The optimal nanoemulsion achieved significantly higher sensory scores (taste, appearance, and mouthfeel) than the pure essential oil in mayonnaise (P < 0.05). CONCLUSION The results demonstrated similar antibacterial effects for the optimal nanoemulsion and sodium benzoate. The optimal nanoemulsion, due to its desirable sensorial attributes, long‐term stability, and slow release of volatile compounds, can be considered an appropriate alternative to synthetic preservatives.