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

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.