ArticleFoods (Basel, Switzerland)2022
Combined Effect of Chitosan Coating and Laurel Essential Oil (
Article in Foods (Basel, Switzerland), 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.
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
8 citing papers in PubMed.
- Effect of Wheat Gluten Films Infused with Mint and Clove Essential Oils on the Shelf Life of Fresh Minced Chicken.Foods (Basel, Switzerland) · 2026Article
- Chitosan nanoparticles loaded withOpen veterinary journal · 2025Review
- Chitosan and Chitosan-Essential Oil Composites as Edible Coatings for Meat and Meat Products: A Review.Recent advances in food, nutrition & agriculture · 2025Review
- Combined Effect of an Active AgIonFoods (Basel, Switzerland) · 2024Article
- Article
- Integrated Analysis of Transcriptome and Metabolome Profiles in the Longissimus Dorsi Muscle of Buffalo and Cattle.Current issues in molecular biology · 2023Article
- Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese.Foods (Basel, Switzerland) · 2023Article
- Chitosan Increases Lysine Content through Amino Acid Transporters inFoods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The combined effect of chitosan coating (CHI) and laurel essential oil (LEO) on the shelf-life extension of water buffalo meat stored under aerobic packaging conditions at 4 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored over an 18-day storage period. Microbiological data indicated that the (CHI) coating along with (LEO) was the most efficient among treatments in reducing populations of bacteria by 3.2 log cfu/g on day 6 of storage (p < 0.05). pH values of meat varied between 6.04 and 6.21, while thiobarbituric acid (TBA) values were equal to or less than 2.12 mg malondialdehyde/kg throughout storage. The colour parameter L* and a* values decreased, while b* values increased during storage (p < 0.05). Taste proved to be a more sensitive sensory attribute than odour. Based on sensory and microbiological data, product shelf life was approximately 5−6 days for control samples, 7−8 days for samples treated with (LEO), 12 days for samples treated with (CHI), and 13−14 days for samples treated with (CHI + LEO).
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What OpenQuestion holds
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.