Work

Natural preservation of duck breast meat using nutmeg ( Myristica fragrans ) nanoemulsion: a green biotechnological approach

Year: 2025

Type: article

Abstract: This study investigated the application of nutmeg (Myristica fragrans) extract nanoemulsion as a natural and sustainable strategy to improve the physicochemical quality and molecular stability of duck breast meat during 21 days of refrigerated storage at 4 °C. Treatments included 5% and 3% nanoemulsions and an untreated control (T0). The 3% nanoemulsion (NEp 3%) was most effective in maintaining pH, water activity (aw) and color parameters (L*, a*, b*). Fourier Transform Infrared (FTIR) spectroscopy showed that NEp 3% preserved higher intensities of C = C and C–O functional groups, suggesting protection against oxidative degradation of phenolic compounds and unsaturated fats. These results support the potential of nutmeg nanoemulsion as a green preservation approach for extending meat shelf life. Further studies are encouraged to evaluate its sensory performance and consumer acceptance under industrial conditions.

Source: Cogent Food & Agriculture

DOI: 10.1080/23311932.2025.2601379

Authors: Supamri Supamri, Lilik Eka Radiati

Institution: University of Brawijaya

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: diamond

Funder: Lembaga Pengelola Dana Pendidikan