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<p>To tackle the high volatility, hydrophobicity and instability that limited cinnamaldehyde (CMA) in practical applications, CMA nanoemulsion (CNE) synergistically stabilized by cinnamic acid (CA) and Tween-80 were successfully prepared and characterized by ultrasonic emulsification treatment. The results showed that the CNE particle size was uniform (105.54 ± 2.14&#xa0;nm). The CMA in CNE showed better slow-release properties under sealed conditions (22.68 ± 2.81% on day 10). The heat stability, freeze–thaw stability and storage stability of CNE showed good stability during 10 d storage period. Sensory and physicochemical property analyses indicated that the CNE was released headspace under non-contact conditions, reducing the impact on the flavor of chilled beef. It also effectively mitigated the increase in pH, juice loss and the increase in total volatile base nitrogen (TVB-N), thiobarbituric acid-reactive substance (TBARS), and total number of microbial colonies (TNC) of chilled beef during refrigeration.</p> Graphical abstract <p></p>

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Non-contact preservation of chilled beef using cinnamaldehyde nanoemulsion stabilized by cinnamic acid/Tween-80

  • 期刊论文

  • 发表日期：

    2026年7月11日

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  • Yating Liu,
  • Jie Zhong,
  • Na Gan,
  • Lijuan Chen,
  • Peiran Liu,
  • Junjie Xu,
  • Fang Geng,
  • Tingting Li,
  • Di Wu

摘要

To tackle the high volatility, hydrophobicity and instability that limited cinnamaldehyde (CMA) in practical applications, CMA nanoemulsion (CNE) synergistically stabilized by cinnamic acid (CA) and Tween-80 were successfully prepared and characterized by ultrasonic emulsification treatment. The results showed that the CNE particle size was uniform (105.54 ± 2.14 nm). The CMA in CNE showed better slow-release properties under sealed conditions (22.68 ± 2.81% on day 10). The heat stability, freeze–thaw stability and storage stability of CNE showed good stability during 10 d storage period. Sensory and physicochemical property analyses indicated that the CNE was released headspace under non-contact conditions, reducing the impact on the flavor of chilled beef. It also effectively mitigated the increase in pH, juice loss and the increase in total volatile base nitrogen (TVB-N), thiobarbituric acid-reactive substance (TBARS), and total number of microbial colonies (TNC) of chilled beef during refrigeration.

Graphical abstract