ArticleFoods (Basel, Switzerland)2019
Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film.
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 9 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.
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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
9 citing papers in PubMed, 31 citations in OpenAlex.
- Emerging Trends in Active Packaging for Food: A Six-Year Review.Foods (Basel, Switzerland) · 2025Review
- Extension of Poultry Meat Shelf Life UsingFoods (Basel, Switzerland) · 2025Article
- Enhancing the lipid stability of foods of animal origin using edible packaging systems.Food chemistry: X · 2024Review
- Efficacy of Whey Protein Film Incorporated with Portuguese Green Tea (Foods (Basel, Switzerland) · 2022Article
- A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies.Foods (Basel, Switzerland) · 2021Review
- Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAP.Foods (Basel, Switzerland) · 2020Article
- Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat.Foods (Basel, Switzerland) · 2020Article
- A New Insight on CardoonFoods (Basel, Switzerland) · 2020Review
- Effect of Chitin-Glucan Hydrogel Coating on Shelf Life of Kashar Cheese.Food technology and biotechnologyArticle
Corrections and comments
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Authors and funding
4 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Active packaging aims to prolong food's shelf-life by directly interacting with the packaged food. This type of packaging is characterized by having the active agent incorporated into the package polymer, such as antioxidant additives, that will gradually migrate from the package polymer to the packed food and, consequently, delay food's natural lipid oxidation. In this study, the efficiency of an active whey protein film incorporated with a rosemary extract on retarding the lipid oxidation of salami slices was evaluated. The lipid oxidation of the salami was measured by the thiobarbituric acid reactive substances (TBARS) assay and hexanal monitorization. Also, a sensory analysis on the salami packaged for 60 and 90 days was performed. The active film was able to delay the salami's lipid oxidation for, at least, 30 days. The samples packaged with the active film revealed a bitter taste related to the rosemary extract and a bit sweet from the WP and the glycerol.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.