ArticleGels (Basel, Switzerland)2022
Hydrogels, Oleogels and Bigels as Edible Coatings of Sardine Fillets and Delivery Systems of Rosemary Extract.
Article in Gels (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- Physicochemical Insights Into Structuring Olive Oil With Dry-Fractionated Anhydrous Milk Fat.Journal of food science · 2026Article
- Oregano Oil Emulsion Coatings as a Natural Approach to Extend the Shelf Life of Atlantic Bonito (Foods (Basel, Switzerland) · 2026Article
- Formulation and Characterization of Edible Bigel Inks for Structuring Fat Alternatives in 3D-Printed Foods.Gels (Basel, Switzerland) · 2026Article
- Oxidation Mechanism in Bigels and Emulgels-Challenges and Solutions.Molecules (Basel, Switzerland) · 2026Review
- Food preservatives: natural or synthetic?Archives of microbiology · 2026Review
- Sunflower Oil-Beeswax Oleogels and Bigels Enriched With Quercetin-Rich Onion Phenolics for Biscuit Fat Replacement: Physicochemical, Antioxidant, and Stability Outcomes.Food science & nutrition · 2026Article
- Recent trends in basil seed gum-based films and coatings for food packaging: An updated review.Food chemistry: X · 2025Review
- Natural Polymer-Based Coatings for Animal-Derived Products: A Review of Applications, Functionality, Characterization, and Challenges.Foods (Basel, Switzerland) · 2025Review
- Advancing Gel Systems with Natural Extracts: Antioxidant, Antimicrobial Applications, and Sustainable Innovations.Gels (Basel, Switzerland) · 2025Review
- Food-Grade Bigel Systems: Formulation, Characterization, and Applications for Novel Food Product Development.Gels (Basel, Switzerland) · 2024Review
- Hydrogels with Essential Oils: Recent Advances in Designs and Applications.Gels (Basel, Switzerland) · 2024Review
- Determination of Biogenic Amine Level Variations upon Storage, in Chicken Breast Coated with Edible Protective Film.Foods (Basel, Switzerland) · 2024Article
- Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise.Foods (Basel, Switzerland) · 2024Article
- Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage.Frontiers in nutrition · 2024Article
- Bigels as Delivery Systems: Potential Uses and Applicability in Food.Gels (Basel, Switzerland) · 2023Review
- Structural and Physical Characteristics of Mixed-Component Oleogels: Natural Wax and Monoglyceride Interactions in Different Edible Oils.Gels (Basel, Switzerland) · 2023Article
- Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability.Gels (Basel, Switzerland) · 2023Review
- Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics.Gels (Basel, Switzerland) · 2023Article
- Oleogels-Innovative Technological Solution for the Nutritional Improvement of Meat Products.Foods (Basel, Switzerland) · 2022Review
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Authors and funding
4 authors.
Funding
Abstract
Edible coatings provide an alternative way to reduce packaging requirements and extend the shelf life of foods by delaying oxidation and microbial spoilage. Hydrogels, oleogels and bigels were applied as coatings on fresh sardine fillets. The effectiveness of these coatings as delivery systems of rosemary extract (RE) was also evaluated. Three groups of sardine fillet treatments were prepared: (i) the control (C), which comprised sardine fillets without coating, (ii) sardine fillets with plain hydrogel (H), oleogel (O) or bigel (BG) coatings, and (iii) sardine fillets with RE incorporated into the H, O and BG coatings. The different treatments were evaluated for lipid oxidation (TBA test), total volatile basic nitrogen (TVB-N) and microbiological growth during cold storage at 4 °C. Results showed that hydrogel, oleogel and bigel coatings delayed oxidation. The incorporation of RE into coatings significantly retarded lipid oxidation but did not affect the proliferation of microorganisms during storage. When RE was incorporated in the oleogel phase of the bigel coating, it produced significantly lower TVB-N values compared to the control and BG treatments. The incorporation of RE into the oleogel phase of the bigel coating may be a promising method of maintaining the storage quality of the sardine fillets stored at refrigerated temperatures.
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