Chitosan‐Based Nanocomposite Films Loaded With Composite Essential Oil Nanoemulsions for Pork Preservation

In this study, carvacrol (CA)/thymol (TH) nanoemulsions (CT NEs) were first prepared by the ultrasonic emulsification method, and then the effects of various nanoemulsion concentrations on the physicochemical properties and biological activities of chitosan/pullulan (CS/PU) nanocomposite films were systematically evaluated. The CT NEs exhibited good stability with a high encapsulation efficiency of 90.29% ± 0.95%, and they were well integrated in the CS/PU matrix as confirmed by the microstructure characterization. The performances of the nanocomposite films were significantly enhanced by CT NEs, including the improvements of mechanical properties and barrier properties. The CS/PU‐CT films exerted notable antioxidant and antibacterial activities. In the end, the CS/PU‐3CT film (with 3.0% w/v CA and TH), with the best antioxidant and antibacterial performance, was applied to the preservation of pork, and its shelf life was extended for 10 days compared to the CK group. The film loaded with 3CT NEs exhibits outstanding performance and offers significant prospects for use in food packaging.