Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs

In this study, nanoemulsions (NEs) were prepared using different concentrations of clove essential oil (2.0, 2.5, and 3.0% CEO) and then their particle size, zeta potential, and encapsulation efficiency were characterized. Three formulations of a model processed meat (chicken meatballs) were prepared containing 0 ml (control, “C”), 10 ml (CEO-NE, “T1”), or 15 ml (CEO-NE, “T2”) of nanoemulsion per 100 g of meatballs. The physicochemical, microbiological, and sensory attributes of these products were determined during storage for 20 days at a refrigerated temperature (4 ± 1 °C). The addition of the nanoemulsions as preservative retarded color fading (loss of redness) of the meatballs during storage, which was attributed to the natural antioxidant properties of the essential oils. Moreover, the generation of lipid oxidation reaction products (TBARS) during storage was significantly lower ( p