Enhancing oxidative stability and sensory properties of ostrich meat using Malva neglecta mucilage nanocomposite coating loaded with Myrtus communis essential oil during refrigeration

Ostrich meat has a favorable nutritional profile but is susceptible to oxidative deterioration due to its high prooxidants. This study aimed to assess the effects of edible coatings made from <i>Malva neglecta</i> mucilage (MLM) including <i>Myrtus communis</i> essential oil (MEO), in both conventional and nanocomposite (nanoclay-based) forms on the oxidative stability and sensory characteristics of ostrich meat during 21-day storage at 4 °C. Samples coated with nanocomposite MLM containing 8 % MEO (NMLM-MEO 8 %) showed significantly lower pH (6.19), peroxide value (1.67 meq/kg lipid), thiobarbituric acid reactive substances index (1.11 mg MDA/kg), and carbonyl content (1.74 nmol/mg protein), alongside higher phenolic content (3.51 mg GAE/g meat) and overall acceptability score (4.6) compared to other groups (<i>P</i> ≤ 0.05). These findings demonstrate the potential of NMLM-MEO 8 % coating containing natural antioxidants as effective active packaging material, providing oxidative protection and sensory improvement in ostrich meat, while offering a sustainable alternative for the meat packaging industry.