Enhancement of the quality and preservation of frozen burgers by active coating containing Rosa canina L. extract nanoemulsions

This study aimed to assess the impact of an edible coating holding within chia seed gum (CSG) and Rosa canina L. extract (RCE) nanoemulsions (10%, 20%, and 40% w/w) on the oxidation, microbial load, and sensory characteristics of burgers in a 90-day frozen storage period. Based on the findings, the active CSG coatings showed remarkable antioxidant and antimicrobial activities. By increasing the level of RCE nanoemulsions, the functional activity of coatings significantly increased (P