This study is aimed to develop a novel edible coating based on Plantago major seed mucilage (PMSM) and Citrus limon essential oil (CLEO) to increase the shelf‐life of buffalo meat during cold storage. The CLEO was firstly isolated by the hydrodistillation method, and it contained mainly limonene (40.5%) and carene (15.4%) with remarkable antioxidant activity (55.7%, 63.8%, and 51.85% based on the DPPH‐radical scavenging, ABTS‐radical scavenging, and carotene‐linoleic acid bleaching tests, respectively) and antibacterial effect against some pathogenic and spoilage microorganisms. The CLEO (0%, 0.5%, 1%, 1.5%, and 2%) was then incorporated into PMSM solution to develop a novel CLEO‐loaded PMSM edible coating for improving the shelf‐life of buffalo meat. The edible coating was able to significantly reduce the progression of lipid oxidation (peroxide value) and microbial growth (total viable count, psychrotrophic bacteria, Escherichia coli, Staphylococcus aureus, and fungi) in buffalo meat during storage period of 10 days at 4°C in comparison with the control (noncoated sample). The meat hardness and sensory properties (i.e., odor, color, appearance, texture, and overall acceptability) were also maintained better upon edible coating applications. Based on the results, the CLEO‐rich PMSM edible coating could be applied as a new and effective preservative to improve the stability of meat products to lipid oxidation and microbial spoilage.

The effect of pretreatment, osmotic–ultrasonic dehydration, on the rehydration kinetic of quince at three temperatures (25, 45 and 70C) was examined. The values of the effective moisture diffusivity of quinces were in the range 8.114 × 10⁻¹¹ to 2.020 × 10⁻¹⁰ for untreated samples and 6.085 × 10⁻¹¹ to 1.308 × 10⁻¹⁰ for pretreated samples, respectively. The temperature dependence of the diffusivity coefficient was also described by the Arrhenius-type relationship. The activation energy was found to be 14.48 and 17.27 kJ/mol, for pretreated and untreated samples quince, respectively. Five different models, Fick's second law of diffusion, Peleg, Weibull, first-order and exponential association, were evaluated based on coefficient of determination (R²), reduced chi-square (χ²) and root means error (RMSE). The Weibull model gives the highest values of R² and the lowest values of χ², SSE and RMSE for untreated and pretreated quince samples. PRACTICAL APPLICATIONS Rehydration is a complex process aimed at the restoration of raw-material properties when dried material comes in contact with water and can be considered as a measure of the injury to the material caused by drying. The capacity of the dry material to be rehydrated depends on certain intrinsic properties of the vegetal tissue and also on how the rehydration process is carried out (process conditions) and on the previous pretreatments applied to the product. These pretreatments are usually used to obtain a better quality of the final product (i.e., better preserved from undesirable changes) and in this sense applying an osmotic–ultrasonic dehydration step prior to the rehydration process could be interesting. The objective of rehydration study is to attain as many products in their original characteristics as fast as possible. An improved knowledge of rehydration kinetics would significantly enhance the feasibility of this process.