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Natural plant essential oils (EOs) are promising antimicrobials for meat preservation, but their volatility causes rapid loss of activity, especially under temperature-abuse conditions associated with cold-chain failure. Herein, lignin-reinforced yeast protein composite particles (YLCPs) were fabricated as protein–polysaccharide composite particulate stabilizers to construct citral-loaded high-internal-phase Pickering emulsions (HIPPEs) as an edible coating for chilled chicken. Non-covalent interactions, including hydrogen bonding, electrostatic association, and hydrophobic interactions, were involved in the formation of YLCPs and were associated with their modified interfacial properties and the development of a viscoelastic network in HIPPEs. HIPPEs stabilized with 3% (w/v) YLCPs achieved an optimal balance between coating spreadability and structural integrity, with a continuous interfacial layer and a well-developed elastic network. The optimized coating encapsulating 400 μg/mL citral maintained potent bactericidal activity against S. aureus and E. coli for at least 7 days by disrupting bacterial membrane integrity, whereas free citral lost activity within 24 h; this prolonged effect was closely associated with citral retention within the reinforced interfacial network. Under a temperature-abuse (cold-chain-failure) model, the coating suppressed pathogen proliferation, retarded protein degradation, and extended the preservation of pathogen-challenged chilled chicken for at least 7 days, with total viable counts kept below 4.1 lg CFU/g. Collectively, lignin-reinforced yeast protein composite particles are efficient Pickering stabilizers that confer HIPPEs with robust interfacial and rheological properties, providing a sustainable edible coating for long-term preservation of chilled meat under cold-chain temperature abuse.
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Zhang et al. (2026) studied this question.
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