ArticleFood science & nutrition2022
Gelatin-starch composite coating containing cucumber peel extract and cumin essential oil: Shelf life improvement of a cheese model.
Article in Food science & nutrition, 2022. 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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Who cites it
8 citing papers in PubMed.
- Bio-Nanocomposites Obtained by Green Synthesis with Silver Nanoparticles from By-Products of Fruits, Berries and Vegetables: Structure, Functionality and Applications-A Review.Nanomaterials (Basel, Switzerland) · 2026Review
- Valorization of Food Waste: Extracting Bioactive Compounds for Sustainable Health and Environmental Solutions.Antioxidants (Basel, Switzerland) · 2025Review
- Different coating application methods: Zein-based edible coating containingFood science & nutrition · 2024Article
- Enhancing the lipid stability of foods of animal origin using edible packaging systems.Food chemistry: X · 2024Review
- Improving the quality of the chicken fillet using chitosan, gelatin, and starch coatings incorporated with bitter orange peel extract during refrigeration.Food science & nutrition · 2023Article
- Influence of extraction techniques on the efficiency of pomegranate (Food science & nutrition · 2023Article
- Application of Agri-Food By-Products in Cheesemaking.Antioxidants (Basel, Switzerland) · 2023Review
- Gelatin-starch composite coating containing cucumber peel extract and cumin essential oil: Shelf life improvement of a cheese model.Food science & nutrition · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the effects of gelatin-starch (GS) composite coating containing cucumber peel extract (CPE) and cumin essential oil (CEO) were evaluated on the shelf life enhancement of ultrafiltered (UF) cheese during 56 days of storage under refrigerated conditions. The obtained hydroethanolic CPE by the microwave method showed the best results in terms of the total phenolic content, reducing power, 2,2'-diphenyl-1-picrylhydrazyl (DPPH) activity, and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity compared to the immersion and ultrasound methods. The studied treatments were as follows: Control (C), GS, CPE, CEO, GS-CPE, GS-CEO, and GS-CPE-CEO. Scanning electron microscopic surface morphology of treated cheese samples showed the formation of a firm, integrated, flawless, and homogenous layer on the cheese slices of the GS-CPE-CEO treatment. All treatments significantly (
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Registered trials
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