Quality and shelf life assessment of steam-cooked chicken fingers coated with essential oil nanoemulsions

Cinnamon nanoemulsion (CNE), clove nanoemulsion (CvNE), and thyme nanoemulsion (TNE) were prepared using three different essential oils (EOs: cinnamon, clove, and thyme) and chitosan for the coating of chicken fingers. The nanoemulsions were investigated for their active functional groups, antimicrobial, and antioxidant activity. CNE had the highest antioxidant potential and a significant bacterial inhibition rate followed by CvNE, and TNE. The polydispersity index (PDI) was found between 0.13 ± 0.01–0.31 ± 0.02 showing a homogenous particle distribution with a lower mean size of the particles. The steam-cooked chicken fingers were divided into four batches for coatings, such as control (without coating), CNE, CvNE, and TNE and stored at 4 ± 1 °C. The pH, moisture content, proximate values, lipid oxidation of coated samples were determined during the storage period. Moreover, the sensory analysis and shelf life study were also conducted throughout the storage period. It was observed that the coated samples had a relatively higher shelf life (20 days) with minimum microbial count (4.7 ± 0.0 log 10  cfu/g), while the untreated sample (control) spoiled within 10 days of storage. In addition, coated chicken fingers exhibited a higher sensory acceptance than the control. The study concluded that the EOs rich nanoemulsion may be utilized as an alternative to synthetic antioxidant and antimicrobial agents. It may also be used for shelf life extension of food products.