## 5 Conclusions  
In this study, a nanoemulsion system incorporating enterocin Gr17 and cinnamaldehyde essential oil (CEO) was successfully developed and characterized for application to liquid-smoked salmon fillets storage. The nanoemulsion system incorporating enterocin Gr17 and CEO (CO-NE) could significantly inhibit the growth of microflora, suppress the accumulation of TVB-N and TBARS, and maintain better color, texture, and sensory profiles during smoked salmon storage at 4 \({}^{\circ}\)C. From a microbiological, physicochemical, and sensory point of view, the CO-NE treatment could extend the shelf life to 42 days. In summary, the present work demonstrates that the combination of enterocin Gr17 and CEO could be a promising bio-preservative technology and an alternative to the conventional processes used for improving the safety of fish products at lower additive concentrations of both natural bioactive agents. In our laboratory, a detailed study on the synergetic mechanism between enterocin Gr17 and CEO on the inactivation of foodborne pathogens is currently underway.  
**Supplementary Materials:** The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/foods12010078/s1](https://www.mdpi.com/article/10.3390/foods12010078/s1)]([https://www.mdpi.com/article/10.3390/foods12010078/s1](https://www.mdpi.com/article/10.3390/foods12010078/s1)), Figure S1: The droplet size of nanoemulsions containing enterocin Gr17 and cinnamaldehyde produced by using soybean protein isolate (SPI), whey protein isolate (WPI), sodium caseinate (SCN), hydroxypropyl methylcellulose (HPMC), konjac gum (KGM) and xanthan gum (XGM); Figure S2: The zeta potential of nanoemulsions containing enterocin Gr17 and cinnamaldehyde produced by using soybean protein isolate (SPI), whey protein isolate (WPI), sodium caseinate (SCN), hydroxypropyl methylcellulose (HPMC), konjac gum (KGM) and xanthan gum (XGM); Figure S3. The release rate of enterocin Gr17 (ENT)/cinamaldehyde (CEO) in nanoemulsion produced by using soybean protein isolate (SPI); Table S1: Identification of the volatile compounds of smoked salmon fillets.  
**Author Contributions:** Conceptualization, G.L., J.D. ([PERSON]) and R.N.; methodology, data curation, software, visualization, J.D. ([PERSON]), J.D. ([PERSON]) and H.S.; writing--original draft preparation, J.D. ([PERSON]) and R.N.; formal analysis, validation, J.D. ([PERSON]) and J.D. ([PERSON]); writing--review and editing, R.N.; resources, investigation, supervision, funding acquisition, project administration, G.L. All authors have read and agreed to the published version of the manuscript.  
**Funding:** This research was funded by the National Key R&D program of China (2019 YFC1606200), Natural Science Foundation of Guangdong Province, China (No. 2022A1515140021), National Natural Science Foundation of China (No. 31871772; No. 31671832), and Cultivation Project of Double First-Class Disciplines of Food Science and Engineering, Beijing Technology & Business University (No. BTBUYXTD202208).  
**Data Availability Statement:** Data is contained within the article.  
**Conflicts of Interest:** The authors declare no conflict of interest.