Application of LDPE Film–Loaded Nutmeg Essential Oil Pickering Emulsion to Extend Tilapia Fillets’ Shelf Life

The food industry is still dependent on plastics for packaging materials, primarily due to their effectiveness in safeguarding products from external factors, such as moisture, light, and gas. However, traditional plastic packaging lacks the ability to actively preserve the quality and extend the shelf life of food. To address this challenge, various methods are currently being developed through surface modifications and the incorporation of active compounds. In most cases, studies on the modification of active film using low-pressure plasma (LPP) use different parameters, including time, pressure, and power, without a systematic optimization process. Therefore, this study aims to determine the optimum parameters for the combination of LPP treatment and Pickering emulsion (PE) of nutmeg essential oil (NEO) using Taguchi’s orthogonal assay design (OAD) to produce LDPE-active film. The results showed that the optimum conditions were 15 W LPP power, 30 s LPP duration time, and 1.5% PE-NEO concentration. These results showed a 50% improvement in power and time efficiency. LDPE film–loaded PE-NEO was then applied to tilapia fillets in cold storage. The results showed that the TBARS and TBVN values of the samples after the treatment were lower than those of the control by 12.11% and 16.74%, respectively.