Abstract
The purpose of the study was to solve the volatility, thermal sensitivity, and poor water solubility of Litsea essential oil (LEO). This study investigated the emulsification effects of Litsea essential oil nanoemulsion (LEON) from surfactants, cosurfactants, HLB levels, etc. by the Shah method. The storage stability of LEON was evaluated by particle size, Zeta potential, centrifugal transmittance, and aroma components. The antibacterial effects were investigated by bacteriostatic circle, minimum inhibitory concentration (MIC), etc. Finally, the LEON was applied to duck meat. The study showed that the Zeta potential, centrifugal transmittance and particle size of LEON had low volatility. The LEO critical compositions were d-limonene and citral before and after encapsulation. LEON had a good antibacterial effect on Staphylococcus aureus, and the bacteria’s action mechanism destroyed the cell wall. LEON could improve the storage quality of duck meat. It is significant for expanding the application of Litsea essential oil.
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