ArticleFood science & nutrition2023
Antioxidant activity of nanoencapsulated chia (
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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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
9 citing papers in PubMed.
- Unlocking the Role of Chia (Salvia hispanica L.) Seed Phenolic Metabolites in Postprandial Glucose Modulation: in vitro, in vivo, and Antioxidant Evidence Supported by Molecular Docking.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Synthesis,ACS omega · 2026Article
- Improving ricotta cheese shelf life using saffron petal extract double nanoemulsions stabilized by plant proteins and Lepidium sativum L. gum.Scientific reports · 2026Article
- An Investigation Into Impact of Date Seed Bioactive Compound Addition on the Quality Attributes, Shelf Life, In Vitro Digestibility, and Bioactive Properties of Cottage Cheese.Food science & nutrition · 2025Review
- Nanoencapsulation of Asparagus (Food science & nutrition · 2025Article
- Effect of phycocyanin and phycoerythrin on antioxidant and antimicrobial activity of refrigerated low-fat yogurt and cream cheese.Scientific reports · 2024Article
- Evaluation ofLife (Basel, Switzerland) · 2024Article
- Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract.Food science & nutrition · 2024Article
- Antioxidant activity of nanoencapsulated chia (Food science & nutrition · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The study aimed to produce a functional ricotta cheese with chia seed extract (CSE) nanocapsules. First, the CSE was encapsulated using lecithin and basil seed gum, and its characteristics and antioxidant activity (AA) were evaluated. The free CSE (F-CSE) and encapsulated CSE (E-CSE) were then added to ricotta cheese formulation (1.5 and 3.0% w/w). The samples were kept for 15 days in a refrigerator and their physicochemical, sensory properties, AA, and oxidative stability were examined. The particle size, polydispersity index, zeta potential, and encapsulation efficiency of CSE nanocapsules were 59.23 nm, 0.328, -44.47 mV, and 80.06%, respectively. The CSE showed remarkable AA in vitro. The AA of F-CSE was higher than E-CSE. The moisture, dry matter, fat, and protein content of cheese samples were in the range of 52.64%-53.31%, 46.69%-47.36%, 19.02%-19.28%, and 16.88%-17.02%, respectively. The color of F-CSE cheeses was slightly yellower than control; however, they did not have clear color differences. During storage, the acidity, hardness, chewiness, and peroxide value of cheeses increased, while the pH, total phenol content, and AA decreased (
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