Purpose This study aims to explore the potential of lemongrass essential oil nanoemulsion (LGEO-NE) to improve the storage stability of chevon nuggets. Design/methodology/approach LGEO-NE was developed using ultrasonication at three different amplitudes (20%, 30% and 40%) and time (3, 5 and 7 min) combinations. A total of nine treatments were compared for various physicochemical parameters and the best combination was used to develop LGEO-NE for its incorporation in chevon emulsion. Thereafter, the chevon nuggets were developed and packed under aerobic and modified atmosphere packaging (MAP) conditions. The products were evaluated for various physicochemical, microbiological and sensory parameters over 35 days of storage at refrigeration temperature (4 ± 1 °C). Findings With an increase in ultrasonic amplitude and time, the average droplet size decreased significantly (p ≤ 0.05) and the smallest size was achieved at a sonication amplitude of 40% and a 7-min combination. The stability (%) of LGEO-NE increased (p ≤ 0.05) with increasing ultrasound power and sonication time and all the combinations had negative zeta-potential (ζ) values, indicating correlation with stability of nanoemulsions. Incorporation of LGEO-NE at three different levels (T1: 4%, T2: 6% and T3: 8%) in goat meat emulsion, replacing ice water in formulation resulted in an increase (p ≤ 0.05) in emulsion stability (%), a decrease in redness value and an increase in lightness. Based on sensory analysis, among the three treatments, T2 was found suitable for incorporation. The chevon nuggets developed therefrom when stored at refrigeration under aerobic and MAP conditions had better (p ≤ 0.05) storage stability than control over 35 days, as evident in pH, lipid oxidation, microbiological parameters and sensory attributes. In general, MAP packaged products were significantly (p ≤ 0.05) better maintained than aerobic ones. The study showed that incorporation of LGEO-NE in chevon nuggets significantly (p ≤ 0.05) improved the storage quality of chevon nuggets in both aerobic and MAP conditions. Practical implications The use of essential oil nanoemulsions in meat products offers a natural, effective approach to enhance microbial safety and oxidative stability while extending shelf life. Enhanced dispersion allows reduced essential oil concentrations, minimising sensory drawbacks. In addition, essential oil nanoemulsions align with clean-label and consumer demand for natural preservatives, supporting product innovation and market competitiveness. Social implications Using essential oil nanoemulsions in meat products could benefit public health by decreasing foodborne illness risks and reducing exposure to synthetic chemical preservatives. This technology promotes the production of safer meat incorporating natural ingredients for preservation, aligning with the increasing consumer demand for minimally processed foods. Improved shelf life of meat products may also reduce food waste across the supply chain, enhancing food security and sustainability, particularly in regions with limited cold-chain infrastructure. Originality/value Few studies have explored the use of essential oil nanoemulsions in processed meat products. Using essential oils in nanoformulations to improve storage quality is a novel research area.
Kumar et al. (Wed,) studied this question.
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