ArticleJournal of food science and technology2020
Application of natural fruit extract and hydrocolloid-based coating to retain quality of fresh-cut melon.
Article in Journal of food science and technology, 2020. 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, 29 citations in OpenAlex.
- The State of the Art and Innovations in Active and Edible Coatings and Films for Functional Food Applications.Polymers · 2025Review
- Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices.Foods (Basel, Switzerland) · 2025Article
- Review
- Bioactive Compounds from Fruits as Preservatives.Foods (Basel, Switzerland) · 2023Review
- Evaluation of the use ofFrontiers in nutrition · 2023Article
- Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress.Molecules (Basel, Switzerland) · 2022Review
- An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges.Polymers · 2021Review
- Prototype continuous microwave foam-mat dryer: design and fabrication.Journal of food science and technology · 2021Article
- Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Application of hydrocolloid based edible coatings is widely investigated as a promising means to retain quality and to extend the shelf life of food products. Present investigation was aimed to analyze influence of treatments, with different concentrations of lemon extract (0, 5, 10 and 15)% and coating with (0 and 5)% soy protein isolate (SPI), on fresh-cut melons. After the treatments, the samples were packed in polypropylene containers and kept at 4 °C for quality and shelf life analyses. The study involved 8 combinations of melon samples which were monitored in triplicate on specific days for different quality parameters including headspace gases, physicochemical, sensory and microbiological changes over the storage period. Lowest weight loss was indicated by samples treated with both lemon extract and soy protein isolate. When compared to control, coated samples indicated 4.36 log CFU/g lesser total plate count, and 2.39 log CFU/g lesser yeast and mold count at the completion of storage. Treatments showed effectiveness to retain vitamin C of melon samples. Total soluble solids, pH and titratable acidity varied remarkably through the storage life. Significant differences were observed in sensory attributes of control and coated samples. Chroma and color change (ΔE) values also reflected the potential of soy protein isolate coating to protect foods. Overall, the results suggested that lemon extract and soy protein isolate can help in retaining quality and extending the shelf life of fresh-cut melon.
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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.