ArticleFoods (Basel, Switzerland)2021
Effect of Ferulic Acid-Grafted-Chitosan Coating on the Quality of Pork during Refrigerated Storage.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Ferulic acid-impregnated sodium alginate-pectin biopolymer film for active packaging and shelf-life extension of potato chips.Journal of the science of food and agriculture · 2026Article
- Caffeic acid-integrated biopolymer systems: Advancing sustainable active packaging for food preservation.Food chemistry: X · 2025Review
- Ferulic acid: extraction, estimation, bioactivity and applications for human health and food.Journal of the science of food and agriculture · 2025Review
- Preparation of Eugenol-Thymol-Cuminal Composite Essential Oil Microcapsules with AITC & β-Cyclodextrin Inclusion Complex and Its Effect on Quality of Chilled Pork.Foods (Basel, Switzerland) · 2025Article
- Exploring the Potential of Chitosan-Phytochemical Composites in Preventing the Contamination of Antibiotic-Resistant Bacteria on Food Surfaces: A Review.Molecules (Basel, Switzerland) · 2025Review
- Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation.Current research in food science · 2025Article
- Antimicrobial ingredients ofHeliyon · 2024Article
- Effective Preservation of Chilled Pork Using Photodynamic Antibacterial Film Based on Curcumin-β-Cyclodextrin Complex.Polymers · 2023Article
- Antimicrobial Compounds in Food Packaging.International journal of molecular sciences · 2023Review
- Lid Films of Poly(3-hydroxybutyrate-Foods (Basel, Switzerland) · 2023Article
- The Antimicrobial and Antibiofilm Activity of Oregano Essential Oil againstFoods (Basel, Switzerland) · 2022Article
- Chitosan-Based Materials: An Overview of Potential Applications in Food Packaging.Foods (Basel, Switzerland) · 2022Review
- Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Pork is perishable due to oxidation and microbial spoilage. Edible coating based on biopolymers and phenolic compounds is an effective way to preserve the quality of pork. In this study, ferulic acid-grafted-CS (ferulic acid-g-CS) with strong antioxidant and antimicrobial activities was synthesized through a carbodiimide-mediated coupling reaction. The obtained ferulic acid-g-CS was used as an edible coating material for fresh pork. The effect of ferulic acid-g-CS coating on the quality of pork during storage was investigated at 4 °C for 8 days. As compared to the uncoated pork, pork coated with CS and ferulic acid-g-CS showed lower total viable counts, total volatile basic nitrogen values, pH values, thiobarbituric acid reactive substances, and drip losses. Besides, pork coated with CS and ferulic acid-g-CS presented more compact microstructures than the uncoated pork at the eighth day. Sensory evaluation assay showed pork coated with CS and ferulic acid-g-CS had better color, odor, and over acceptance in comparison with the uncoated pork. Ferulic acid-g-CS coating, due to its relatively higher antioxidant and antimicrobial activities compared to CS coating, had a better performance in refrigerated pork preservation. Ferulic acid-g-CS coating effectively extended the shelf life of refrigerated pork to 7 days. This study revealed ferulic acid-g-CS coating was a promising technology for refrigerated pork preservation.
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