ReviewAntioxidants (Basel, Switzerland)2020
Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review.
Review in Antioxidants (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 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
8 citing papers in PubMed.
- Bacteriocins as a Promising Antimicrobial Strategy Against Multidrug-Resistant Pathogens: Mechanisms of Action, Applications in Human and Animal Health, and the Food Industry.BioMed research international · 2026Review
- Potential Starter Candidate Based on Safety and Technological Evaluation ofJournal of microbiology and biotechnology · 2025Article
- Combining plant extracts and hot water treatments for the management of postharvest mango anthracnose (Colletotrichum gloeosporioides).Scientific reports · 2025Article
- On the Mechanism of the Ionizing Radiation-Induced Degradation and Recycling of Cellulose.Polymers · 2023Review
- Application of Nanotechnology to Improve the Performance of Biodegradable Biopolymer-Based Packaging Materials.Polymers · 2021Review
- Plant Antioxidants for Food Safety and Quality: Exploring New Trends of Research.Antioxidants (Basel, Switzerland) · 2021Article
- Determining Sonication Effect onSensors (Basel, Switzerland) · 2021Article
- Fluorescence-based characterisation of selected edible insect species: Excitation emission matrix (EEM) and parallel factor (PARAFAC) analysis.Current research in food science · 2021Article
Corrections and comments
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Authors and funding
14 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.
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Registered trials
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