ArticlePloS one2026
Applying nanoemulsions produced from the essential oil mixture of citronella and Coleus Amboinicus to preserve minced chicken meat.
Article in PloS one, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Ultrasonication-Enhanced Physicochemical Stability and Antimicrobial Efficacy of Zein-Based Nanomaterials Loaded With Cinnamaldehyde and D-Limonene.Journal of food science · 2026Article
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7 authors.
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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 log10 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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