ArticleFoods (Basel, Switzerland)2019
The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
13 citing papers in PubMed.
- Edible coatings and films in meat preservation: Materials, functional mechanisms, and technological challenges.Veterinary world · 2026Review
- From Cheese Whey to Functional Ingredients: Upcycling Whey Proteins for Cardiovascular and Immunomodulatory Health-Evidence Mapping and Perspectives from Portugal.Foods (Basel, Switzerland) · 2026Review
- Synergistic Integration of Carbon Quantum Dots in Biopolymer Matrices: An Overview of Current Advancements in Antioxidant and Antimicrobial Active Packaging.Molecules (Basel, Switzerland) · 2024Review
- Review
- Evaluation the Potential of Onion/Laponite Composites Films for Sustainable Food Packaging with Enhanced UV Protection and Antioxidant Capacity.Molecules (Basel, Switzerland) · 2023Article
- LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat.Foods (Basel, Switzerland) · 2023Article
- Network pharmacology combined with molecular docking to explore the potential mechanisms for the antioxidant activity of Rheum tanguticum seeds.BMC complementary medicine and therapies · 2022Article
- Efficacy of Whey Protein Film Incorporated with Portuguese Green Tea (Foods (Basel, Switzerland) · 2022Article
- Active packaging for Salmon stored at refrigerator with Polypropylene nanocomposites containing 4A zeolite, ZnO nanoparticles, and green tea extract.Food science & nutrition · 2020Article
- Development and evaluation of edible films based on cassava starch, whey protein, and bees wax.Heliyon · 2020Article
- A New Insight on CardoonFoods (Basel, Switzerland) · 2020Review
- Development and Characterization of Gelled Double Emulsions Based on Chia (Foods (Basel, Switzerland) · 2019Article
- Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film.Foods (Basel, Switzerland) · 2019Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Active packaging is becoming progressively more significant as a response to the dynamic changes in current consumer demand and market tendencies. Active packaging is projected to interact directly with the packaged food or with the headspace within the package with the aim of maintaining or extending product quality and shelf-life. Aiming for sustainability, the potential application as biodegradable films of whey protein concentrate (WPC) was evaluated. Aromatic plant's extracts present high antioxidant properties, representing an alternative for synthetic food additives. The main objective of this study was to verify the effectiveness of an edible WPC film incorporated with a plant-based extract on retarding the lipid oxidation of fresh salmon. Green tea extract (GTE) was chosen to be incorporated into the active film. Fresh salmon was packaged with the control film (WPC) and with active film (WPC-GTE). The oxidation level of non-packaged samples and packaged samples were tested for different storage times. Four methods were applied to evaluate lipid oxidation state of fresh salmon: peroxide value,
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Registered trials
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