ArticleFoods (Basel, Switzerland)2023
Ethanolic Extract of Duea Ching Fruit: Extraction, Characterization and Its Effect on the Properties and Storage Stability of Sardine Surimi Gel.
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 8 papers.
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Who cites it
8 citing papers in PubMed, 21 citations in OpenAlex.
- Impact of Quercetin on the Functional and Structural Properties of Chitooligosaccharide (CHOS)-Enriched Surimi.Gels (Basel, Switzerland) · 2026Article
- Antibacterial characteristics of black currant fruit extracts.BMC complementary medicine and therapies · 2026Article
- Effects of different extraction methods on the trace components and volatile composition, antioxidant activity ofFood science and biotechnology · 2025Article
- Anti-Neuroinflammatory Effects of Compounds Isolated fromMolecules (Basel, Switzerland) · 2025Article
- Lipidomics-Guided Ultrasound-Assisted Ethanol Extraction of Avocado Pulp and Evaluation of Bioactive Properties.Journal of food science · 2025Article
- Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats.Foods (Basel, Switzerland) · 2024Article
- Studies on Food Physical Characterization.Foods (Basel, Switzerland) · 2024Article
- Comparative Study of Quercetin and Hyperoside: Antimicrobial Potential towards Food Spoilage Bacteria, Mode of Action and Molecular Docking.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors at 4 institutions in 4 countries.
Funding
Abstract
The quality of surimi gel can be improved using protein cross-linkers, especially from plant extracts. Apart from the presence of phenolic compounds, Duea ching fruit is rich in calcium, which can activate indigenous transglutaminase or form the salt bridge between protein chains. Its extract can serve as a potential additive for surimi. The effect of different media for the extraction of Duea ching was studied and the use of the extract in sardine surimi gel was also investigated. The Duea ching fruit extract (DCE) was prepared using distilled water and ethanol (EtOH) at varying concentrations. The DCE prepared using 60% EtOH (DCE-60) had the highest antioxidant activity and total phenolic content. When DCE-60 (0-0.125%;
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Registered trials
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