ArticleFood science & nutrition2023
Effects of free and encapsulated
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 6 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.
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Who cites it
6 citing papers in PubMed, 7 citations in OpenAlex.
- Development of Skimmed Goat Milk Functional Ingredient Enriched with Grape Pomace Seed andFoods (Basel, Switzerland) · 2026Article
- Interaction of gibberellic acid, potassium nitrate and role of pollen sources on physicobiochemical traits of grape.Scientific reports · 2025Article
- Phytochemicals of Vitis vinifera L. var. King Ruby protect mice from benzo(a)pyrene-induced lung injury.Scientific reports · 2025Article
- Cocktail Sausage Supplemented With Whole Tomato Powder Encapsulated in Chia Seed Mucilage (Food science & nutrition · 2024Article
- Encapsulation ofFood science & nutrition · 2024Article
- Effects of free and encapsulatedFood science & nutrition · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The current study was conducted to elucidate the impact of grape seed extract (SE) and microencapsulated seed extract (MSE) addition to UF-Feta cheese. The SE was encapsulated in maize starch, alginate, and canola oil using the emulsion technique. The SE and MSE characteristics were evaluated. The products were subjected to physicochemical (pH, titrable acidity, color, texture, and sensory properties), microbiological analysis (starter count), and lipid oxidation test (proxide, acid degree, and ansidine value) during 60 days of storage. The main phenol component in the SE was catechin (419.04 mg/L), gallic acid (319.63 mg/L), and chlorogenic acid (4.19 ± 0.002 mg/L). The antioxidant value was 157.80 mg/L. The MSE was elliptical in shape with a 24.29 μm diameter. The efficiency of microencapsulation was 53.86%. The addition of SE and MSE had no significant effect on pH and acidity, but lipolysis decreased based on acid degree value (0.7%;
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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.