What type of study is this?

This is a Clinical Trial study.

What question did this study set out to answer?

The research aims to evaluate the preservative potential of essential oils for minced chicken meat.

January 6, 2026PLoS ONE0 citationsOpen Access

Applying nanoemulsions produced from the essential oil mixture of citronella and Coleus Amboinicus to preserve minced chicken meat

TVTấn Phát Võ NLNguyen LeVietnam National University Ho Chi Minh City TTTan Triet TchengVietnam National University Ho Chi Minh City

Key Points

The research aims to evaluate the preservative potential of essential oils for minced chicken meat.
Investigated four essential oils for their antibacterial and antioxidant properties.
Formulated a nanoemulsion from a synergistic mixture of essential oils into a chitosan film.
Tested the nanoemulsion's effectiveness on minced chicken stored for 10 days.
CiCa nanoemulsion significantly reduced total viable count to 3.92 log 10 CFU/g.
Maintained total volatile basic nitrogen at 1.59 mg/100 g during storage.
Preserved minced chicken texture with hardness of 663 g.

Abstract

This study investigated the preservative potential of four essential oils (EOs): citronella (Ci), Litsea cubeba (Lc), Coleus amboinicus (Ca), and kaffir lime (Kl) for minced chicken (MC). Their major constituents (geraniol, citral, isobornyl acetate, and D-limonene, respectively) were identified, and their antibacterial and antioxidant capacities were evaluated. A mixture of Lc and Ca displayed the lowest MIC against L. plantarum (2 µL/mL), while citronella showed the highest activity against E. coli (6 µL/mL). Synergy analysis indicated that the CiCa combination produced the strongest antibacterial response and exhibited the highest antioxidant capacity. Based on this dual bioactivity, the CiCa mixture was formulated into a nanoemulsion and incorporated into a chitosan film to develop a nanoemulsion phase inversion chitosan film (NPICF). When applied to MC and stored for 10 days, NPICF significantly delayed spoilage, maintaining a low total viable count (3.92 log 10 CFU/g) and total volatile basic nitrogen (1.59 mg/100 g), while preserving texture (hardness: 663 g; cohesiveness: 0.376). These findings demonstrate that NPICF is a promising natural strategy for extending the shelf-life and maintaining the quality of minced chicken.

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