ArticlePolymers2020
Bioactive Protecting Coating of Guar Gum with Thyme Oil to Extend Shelf Life of Tilapia (
Article in Polymers, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
7 citing papers in PubMed, 31 citations in OpenAlex.
- Oregano Oil Emulsion Coatings as a Natural Approach to Extend the Shelf Life of Atlantic Bonito (Foods (Basel, Switzerland) · 2026Article
- Nozzle-less electrospun eugenol-loaded gelatin nanofibers: effect on fish preservation and quality enhancement.NPJ science of food · 2026Article
- Investigation of Guar Gum and Xanthan Gum Influence on Essential Thyme Oil Emulsion Properties and Encapsulation Release Using Modeling Tools.Foods (Basel, Switzerland) · 2024Article
- Studying the microbial, chemical, and sensory characteristics of shrimp coated with alginate sodium nanoparticles containingFood science & nutrition · 2023Article
- Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat.Antioxidants (Basel, Switzerland) · 2022Article
- Review
- Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Edible coatings are safe, legal, and sensory acceptable for food applications and they can be incorporated as natural additives due to their antimicrobial activity, thickening capacity, nutrient content, and bioactive agents for protecting seafood from physical, chemical, and microbiological damage that affects its shelf-life. This study aimed to evaluate the effect of the guar gum bioactive coating with thyme oil on the quality of tilapia fish fillets for 15 days of storage at 4 °C, as a means to extend shelf-life. pH, moisture, ash, fat, color, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), microbiological, and sensory examinations were investigated, and the results were analyzed by analysis of variance. The treatments were control (uncoated, UC), GGC (coated with guar gum, GGC), and guar gum combined with thyme oil (GGCTH). Tilapia fillets were stored at 4 °C, the safe temperature for refrigerated storage for 15 days. GGCTH had a slower increase of pH after 15 days of storage in comparison with GGC and UC (
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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.