ArticleFood science & nutrition2020
Ultrasound-assisted extraction of guava and papaya leaves for the development of functional shrimp patties.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 11 citations in OpenAlex.
- Natural fish gelatin-ajwain edible coatings improve shelf life and quality of chicken nuggets.Food science of animal resources · 2026Article
- Ultrasound-Assisted Fermentation byFoods (Basel, Switzerland) · 2026Article
- Evaluation of Nano-Encapsulation of Sweet Lime Peel Extract Through Its Application on Irradiated Chicken Meat Patties.Food science & nutrition · 2025Article
- Stabilization of Ficus carica L. Drink by utilizing varying levels of ultrasound-assisted moringa extract as a natural preservative.Ultrasonics sonochemistry · 2024Article
- Impact of gamma irradiation and guava leaf extract on the quality and storage stability of chicken patties.Food science & nutrition · 2023Article
- Ultrasound-assisted extraction of guava and papaya leaves for the development of functional shrimp patties.Food science & nutrition · 2020Article
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Authors and funding
11 authors at 4 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The current study was aimed to evaluate the effects of guava and papaya leaves extract on the antioxidant profile and their outcomes in the storage stability of shrimp patties. Total of seven treatments were prepared by employing guava leaf extract (GLE) and papaya leaf extract (PLE) including control. Both the extracts were employed in the concentration of 1% and 2% each and in combination as 1:1% and 2:2%, respectively. The shrimp patties were kept in ziplock bags at refrigeration temperature, and further analysis was done after 21 days of storage period with intermittent evaluation interval of 7 days. The antioxidant capability of functional shrimp patties was determined by total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP). Higher significant values of TPC, DPPH, and FRAP were observed in the functional shrimp patties enriched with GLE2%:PLE2% at start of the experiment. The physicochemical parameters were observed by hunter color, TVBN, TBARS, and peroxide value (POV). Higher significant values of TVBN, TBARS, and peroxide were observed in the control samples as compared to treatment group GLE2%:PLE2%. The bacterial counts were also higher in control samples as compared to the treatment group GLE2%:PLE2%. The sensorial attributes were observed regarding appearance, taste, texture, odor, and overall acceptability. The maximum scores related all parameters were gathered by control group but significantly lower scores were for the group GLE2%:PLE2%. In conclusion, functional shrimp patties enriched with GLE2%:PLE2% showed better antioxidant capacity, stability, and sensory characteristics during storage.
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