Abstract
Ostrich meat has a favorable nutritional profile but is susceptible to oxidative deterioration due to its high prooxidants. This study aimed to assess the effects of edible coatings made from Malva neglecta mucilage (MLM) including Myrtus communis essential oil (MEO), in both conventional and nanocomposite (nanoclay-based) forms on the oxidative stability and sensory characteristics of ostrich meat during 21-day storage at 4 °C. Samples coated with nanocomposite MLM containing 8 % MEO (NMLM-MEO 8 %) showed significantly lower pH (6.19), peroxide value (1.67 meq/kg lipid), thiobarbituric acid reactive substances index (1.11 mg MDA/kg), and carbonyl content (1.74 nmol/mg protein), alongside higher phenolic content (3.51 mg GAE/g meat) and overall acceptability score (4.6) compared to other groups (P ≤ 0.05). These findings demonstrate the potential of NMLM-MEO 8 % coating containing natural antioxidants as effective active packaging material, providing oxidative protection and sensory improvement in ostrich meat, while offering a sustainable alternative for the meat packaging industry.
• Conventional and nanocomposite MLM-MEO coatings were prepared and characterized.
• Ostrich meat was treated with MLM-MEO and NMLM-MEO coatings and stored at 4 °C.
• The oxidative and sensory stability of ostrich meat samples were compared.
• The NMLM-MEO 8 % coating demonstrated the highest antioxidant activity.
• Ostrich meat with NMLM-MEO 8 % showed better sensory attributes than other groups.