ArticleFood science and biotechnology2020
The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (
Article in Food science and biotechnology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Development and Characterization of κ-Carrageenan-Based Edible Films Enriched With Resveratrol or Quercetin for Shelf-Life Extension of Goat Meat Burger Patties.Journal of food science · 2025Article
- Beet Root Peel Extract as a Natural Cost-Effective pH Indicator and Food Preservative in Edible Film: Shelf Life Improvement of Cold-Stored Trout Fillet.Food science & nutrition · 2024Article
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- Impact of sodium alginate-based film loaded with resveratrol and thymol on the shelf life of cooked sausage and the inoculatedFood science & nutrition · 2023Article
- Edible film based on corn zein containing dill extract and essential oil/β-cyclodextrin inclusion complex: Shelf life enhancement of common carp fillet.Food science & nutrition · 2023Article
- Influence of extraction techniques on the efficiency of pomegranate (Food science & nutrition · 2023Article
- Effect of extraction methods on the efficiency of sumac (Food science & nutrition · 2022Article
- Edible Xanthan/Propolis Coating and Its Effect on Physicochemical, Microbial, and Sensory Quality Indices in Mackerel Tuna (Gels (Basel, Switzerland) · 2022Article
- Gelatin-starch composite coating containing cucumber peel extract and cumin essential oil: Shelf life improvement of a cheese model.Food science & nutrition · 2022Article
- Antibacterial Biodegradable Films Based on Alginate with Silver Nanoparticles and Lemongrass Essential Oil-Innovative Packaging for Cheese.Nanomaterials (Basel, Switzerland) · 2021Article
- Shelf-Life Extension of Refrigerated Turbot (Frontiers in nutrition · 2021Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The goal of this study was examining the effects of sodium alginate coating (SA) containing resveratrol (R) on enhancement rainbow trout fillets' shelf-life. Treatments of the study were as follows: control, SA, SA-R 0.001% and SA-R 0.003%. Storage of the samples was done for 15 days at 4 °C. To analyze samples, 3-day intervals were used. Compared to the uncoated trout, the values of pH, peroxide and K were significantly lower in the coated samples (
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Registered trials
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