In this study, the extract of leaf and flower of Pelargonium graveolens was obtained using an ultrasonic-assisted extractionmethod. The extraction yield and the content of phenolic, flavonoid, and flavonol compounds in the flower extract were higher(13.93%, 74.97 mg GAE g DM−1 , 31.93 mg QE g DM−1 , and 9.08 mg QEE g DM−1) than leaf extract (10.69%, 67.46 mg GAE g DM−1 ,23.04 mg QE g DM−1 , and 11.34 mg QEE g DM−1). Both extracts demonstrated antioxidant properties in tests involving the scav-enging of DPPH radicals and the ferric reduction assay. Extracts exhibited antimicrobial properties. MIC of flower extract againstStaphylococcus aureus and Escherichia coli were 2500 and 5000, while MBC of leaf extract were 15,000, and 20,000 ppm, respec-tively. The concentration of 2000 ppm of extracts was encapsulated in fenugreek seed gum (FSG) and soy protein isolate (SPI)produced by the emulsification method. All nano-coatings exhibited a nanometric size range between 172.75 to 255.21 nm, andencapsulation efficiency higher than 80.0% (80.82% to 89.59%). The application of nano-coatings significantly reduced microbialcounts and delayed lipid oxidation in mutton meat during 12 days of cold storage at 4°C, enhancing meat quality and extendingshelf life. The inclusion of bioactive compounds like polyphenols in the coatings contributed to antimicrobial and antioxidanteffects, decreasing pH levels and preventing spoilage. The findings indicated that the combination of edible FSG and SPI as wallmaterials with 2000 ppm of P. graveolens extract demonstrated efficacy in implementation bacterial growth and lipid oxidationin fresh mutton meat
