{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,23]],"date-time":"2026-08-23T18:11:32Z","timestamp":1787508692716,"version":"build-2736575974"},"reference-count":35,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2025,10,14]],"date-time":"2025-10-14T00:00:00Z","timestamp":1760400000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,1,15]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Chilled marinated steaks are susceptible to potential microbiological contamination at the slaughter and production stages, making the product highly susceptible to spoilage. In the present study, clove essential oil liposome (CEL) and chitosan\u2010coated liposomes (chitosomes) were fabricated to preserve chilled marinated steaks.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      The results indicated that chitosan\u2010coated CEL with a concentration of 0.2% (0.2\u2009CS\u2010CEL) exhibited the highest system stability. At this optimal concentration, the particle size was 369.7\u2009nm, the zeta potential was 39.64\u2009mV and the polydispersity index (PDI) was 0.56. The CEL maintained a morphologically intact and well\u2010defined structure, whereas the chitosan coating formed a network without altering the spherical shape of the CEL. Characteristic peaks associated with phenolic hydroxyl groups of essential oils were detected in both 0.2\u2009CS\u2010CEL and CEL spectra, confirming the successful encapsulation of essential oils. Chitosan coating increased the main phase transition temperature of CEL from 225 to 250\u2009\u00b0C, significantly enhancing its thermal stability.\n                      <jats:italic>In vitro<\/jats:italic>\n                      release experiments revealed that both liposomes and chitosomes followed a Fickian release pattern for essential oil. Chitosan coating extended the slow release of essential oil, with only 65.03% released after 24\u2009h. Remarkably, 0.2\u2009CS\u2010CEL effectively inhibited all microbial flora on the steaks, extending their shelf life from 2 to 4\u2009days compared to CEL, which only significantly inhibited non\u2010dominant flora.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>These findings collectively suggest that liposomes, particularly chitosan\u2010coated liposomes, hold considerable potential for developing novel preservative solutions for chilled marinated foods, providing an alternative to synthetic preservatives. \u00a9 2025 Society of Chemical Industry.<\/jats:p>\n                  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