Effect of cinnamaldehyde and tannic acid nano-emulsions on meat quality and protein oxidation during cold storage

Abstract

The study investigated the effects of a chitosan coating (CS) loaded with cinnamaldehyde (CIN) and tannic acid (TA) nano-emulsions on the quality and protein oxidation of chilled pork during cold storage. Cinnamaldehyde-Tannic Acid (CIN-TA) nano-emulsions displayed minimal droplet size fluctuations without phase separation over 12 days at 4 °C, indicating their strong applicability for meat preservation. The application of chitosan/cinnamaldehyde tannic acid nano-emulsions (CS/CIN-TAs) effectively preserved meat texture by reducing textural changes, droplet loss, centrifugal loss, and myofibrils degradation. Electronic nose analysis demonstrated that the coating maintained the pork’s original flavor profile throughout storage. The coating significantly inhibited lipid oxidation, with the CS/CIN-TA2 group exhibiting a 23.17 % reduction in peroxide value compared to the control group after storage. Moreover, protein oxidation was reduced significantly, as evidenced by the substantially lower carbonyl content (0.84 nmol/mg) in the CS/CIN-TA2, which was 66.15 % of the carbonyl content in the control group. Additionally, the coating decreased dimeric tyrosine content, delayed the rise in surface hydrophobicity, and maintained thiol content (173.29 μmol/g protein) and Ca²⁺-ATPase activity, thereby preserving myofibrillar protein structural integrity. These findings indicate that the CS/CIN-TA coating functions as an efficacious antioxidant barrier, thereby retarding lipid and protein oxidation processes. Consequently, the quality and shelf life of chilled pork were substantially enhanced, demonstrating the coating’s potential for improving the storage stability of fresh meat products.