Innovative coating of turkey breast with nanoemulsion solution containing chia mucilage and sage essential oil by using vacuum impregnation.

1. In recent years, the coating of meat and related products has shown potential in extending shelf life. However, there are no studies on coating with nanoemulsion solutions using vacuum impregnation (VI) technique in meat matrices. This study evaluated the impact of nanoemulsion coating solutions, comprising chia mucilage and different concentrations of sage essential oil (SEO) on antioxidant properties and quality characteristics of turkey breast during storage using VI.2. Five coating solutions were developed, including coating with water (CV), chia mucilage (CMV), chia mucilage + 0.5% SEO (CMS1V), chia mucilage + 1% SEO (CMS2V) and chia mucilage + 1.5% SEO (CMS3V).3. The results indicated that increasing the SEO in nanoemulsion solutions significantly boosted antioxidant activity. Incorporating sage essential oil at a concentration of 1.5%, led to a notable reduction in peroxide value (PV) and thiobarbituric acid reactive substances (TBARS), which suggested reduced lipid oxidation. Additionally, the carbonyl and sulphhydryl content of turkey strips were significantly influenced by nanoemulsion coating solutions. Microbiological analysis revealed that nanoemulsions containing chia mucilage + SEO effectively reduced microbial load during storage, highlighting the antimicrobial properties of SEO. Furthermore, nanoemulsion coatings containing SEO inhibited the increase in total volatile basic nitrogen (TVB-N) values during storage, which extended the freshness of the meat.4. Overall, incorporating SEO into nanoemulsion coatings, alongside chia mucilage, maintained the quality attributes of turkey breast during storage, confirming the potential of nanoemulsion coatings in extending shelf life and preserving meat product quality.