Preservation of Rabbit Meat in High-Density Polyethylene Packaging Bags Reinforced with Ethyl Cellulose Nanoparticles Loaded with Rosemary Extract

In this work, ethyl cellulose nanoparticles loaded with rosemary extract (RCL-NPs) were synthesized and utilized to reinforce high-density polyethylene (HDPE) packaging bags as a nanotechnological alternative for rabbit meat preservation. The synthesized RCL-NPs were characterized by DLS and for their stability. The analyzed variables of rabbit meat packaged samples included drained liquid, weight loss, color, pH, texture, and hardness. The total phenolic content (TPC) and antioxidant capacity of rosemary extract were also investigated. The results demonstrated that RCL-NPs were 117.30 nm in size with a negative surface charge (−24.59 mV) and low PDI (0.12). According to the Higuchi model, the release rate of RCL-NPs was sustained from 0 to 24 h. The encapsulation efficiency of the implemented synthesis route was 99.97%. The TPC of rosemary extract was 566.13 ± 1.72 mg GAE/L, whereas their antioxidant activity utilizing the DPPH and FRAP assays was 27.86 ± 0.32 mM Trolox/L and 0.31 mM Trolox/L, respectively. Contrary to control samples, rabbit meat samples conserved in HDPE packaging bags reinforced with RCL-NPs prevent drained liquid and weight loss, while preserving *L (60 ± 2.5–66.10 ± 2.0) and *b (10.67 ± 2.28–11.62 ± 2.39), pH (5.22 ± 0.05–5.80 ± 0.03), and texture (10.37 ± 0.82–0.70 ± 0.50). In the same regard, the developed material conserved the hardness of rabbit meat samples, exhibiting values that ranged from 27.79 ± 7.23 to 27.60 ± 3.05 N during the evaluated period (0–13 days). The retrieved data demonstrate the efficacy of RCL in preserving the quality of rabbit meat when integrated with additional food packaging materials.