Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets

Nanoemulsion-based edible sodium caseinate coating containing ginger essential oil (GEO) (3 and 6% wt) was applied onto chicken breast fillet to extend its shelf life. GC-MS analysis showed that the most components of GEO were α-zingiberene (24.96%) and then β-sesquiphellandrene (12.74%). Comparison between conventional emulsion and nanoemulsion-based coatings was applied by particle size, polydispersity index and ζ-potential analyses....