Active food packaging strategies: Promoting mutton quality using Lepidium sativum coatings and nanoemulsions of Dracocephalum moldavica essential oil

Consumer demand for natural and healthy food products is increasing. Essential oils (EOs) present a viable alternative to synthetic preservatives in meat due to their antimicrobial and antioxidant properties. However, their application in meat can be challenging due to volatility and interactions with meat components. Nanotechnology offers a solution by encapsulating EOs within nanoemulsions, improving their stability and minimizing sensory impacts. This research explored the effectiveness of a novel edible coating formulated with cress seed gum (CSG) and incorporating Dracocephalum moldavica essential oil (PDMEO), both in its free form (PDMEO10%) and nanoemulsion (DMNEO). Geranial (33.94%), neral (22.4%), and geranyl acetate (19.27%) were the most abundant compounds, collectively comprising 75.61% of the oil. The phenolic and flavonoid compounds of D. moldavica EO were 52.79 mg of Gallic acid equivalents/g dry plant material and 43.2 mg of Quercetin /g of dry plant material, respectively. Dynamic light scattering analysis revealed a particle size of 136.64 nm and a ζ-potential of -24.53 mV for the DMNEO. The present study demonstrated that Bacillus cereus exhibited the highest sensitivity. Tetracycline exhibited the most pronounced inhibitory effect against Bacillus cereus . The coatings, containing CSG (1%) with varying concentrations of PDMEO10% and DMNEO (0.5%, 1%, and 1.5%), were evaluated on refrigerated mutton meat by assessing microbial growth (Total viable count, Enterobacteriaceae, and fungi), physicochemical properties (pH, moisture, total volatile nitrogen, thiobarbitoric acid, and hardness), color, and sensory attributes. Results demonstrated that higher concentrations of nano EO and EO (1% and 1.5%) significantly reduced microbial load, maintained pH and moisture, and improved overall meat quality. These findings suggest that CSG coatings enriched with DMNEO and PDMEO hold significant potential for enhancing the shelf life and quality of mutton meat.