ArticleFoods (Basel, Switzerland)2023
Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 27 citations in OpenAlex.
- Combined Effects of Potato Peel Powder and Pomegranate Peel Powder on the Quality Attributes of Refrigerated Chicken Meatballs.Foods (Basel, Switzerland) · 2026Article
- Bioactive-Loaded Zein Nanofiber Coatings for Improving Microbiological and Oxidative Quality, and Extending the Shelf Life of Chicken Meatballs.ACS omega · 2026Article
- Impact of Dietary Alginate Hydrogel Capsules with Lavender Essential Oil on Oxidative Stability, Fatty Acid Profile, and Mineral Composition of Breast Muscles in Broiler Chickens.Foods (Basel, Switzerland) · 2025Article
- Review
- Effect of Nutmeg (Foods (Basel, Switzerland) · 2024Article
- Effect ofFoods (Basel, Switzerland) · 2024Article
- Ratanjot (Foods (Basel, Switzerland) · 2024Article
- Antibacterial activity of the biogenic volatile organic compounds from three species of bamboo.Frontiers in plant science · 2024Article
- Essential Oils ofFoods (Basel, Switzerland) · 2023Article
- Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes.Foods (Basel, Switzerland) · 2023Article
- The effects of essential oil from Lippia origanoides and herbal betaine on performance, intestinal integrity, bone mineralization and meat quality in broiler chickens subjected to cyclic heat stress.Frontiers in physiology · 2023Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study explores the efficacy of bamboo essential oil (BEO) incorporated at 15 ppm (T1, BEO-I) and 30 ppm (T2, BEO-II) on the overall physicochemical and oxidative stability, microbial deterioration, and sensory acceptability of meatballs stored for 20 days under refrigerated conditions. Analysis of various parameters, including physicochemical quality, color (CIE L*, CIE a* and CIE b*), generation of oxidative products (TBARS), microbial growth, and sensory acceptability of meatballs were evaluated at 5-day intervals. In addition, the total phenolics and flavonoid content of BEO were estimated, and fatty acids were determined by Gas chromatography (GC.) To gain insights into the biological activities of the BEO, antioxidant assays were determined in vitro using various methods. The antibacterial activity of BEO was also evaluated against Gram-positive (
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Registered trials
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