Evidence map›Paper›PMID 37589018›Full record

ArticleCurrent research in food science2023

Locust protein hydrolysates have the potential to enhance the storage stability of cheese.

Shubam Singh, Hina F Bhat, Sunil Kumar, Mehnaza Manzoor, Aunzar B Lone, Pawan Kumar Verma, Rana Muhammad Aadil, Konstadina Papastavropoulou, Charalampos Proestos, Zuhaib F Bhat

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PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
1.4field-weighted citation impact, top 19% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed, 9 citations in OpenAlex.

  1. Review
  2. Article
  3. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors at 5 institutions in 3 countries.

Shubam SinghLivestock Products Technology, SKUAST, Jammu, India.
Hina F BhatAnimal Biotechnology, SKUAST, Kashmir, India.
Sunil KumarLivestock Products Technology, SKUAST, Jammu, India.
Mehnaza ManzoorFermentation and Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Jammu, India.
Aunzar B LoneLivestock Products Technology, SKUAST, Jammu, India.
Pawan Kumar VermaVeterinary Pharmacology and Toxicology, SKUAST-J, Jammu, India.
Rana Muhammad AadilNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
Konstadina PapastavropoulouLaboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece.
Charalampos ProestosLaboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece.
Zuhaib F BhatLivestock Products Technology, SKUAST, Jammu, India.
Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu · INNational and Kapodistrian University of Athens · GRIndian Institute of Integrative Medicine · INSher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir · INUniversity of Agriculture Faisalabad · PK

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The study evaluated the efficacy of locust protein hydrolysates (LoPHs) to enhance the quality of Cheddar cheese (ChCh) during storage. The locust protein (LoP) was pre-treated [microwave (Mic) or ultrasonication (Ult) or no treatment (Not)] before hydrolysis using alcalase enzyme (3% w/w). The ChCh samples containing LoPHs at the maximum level of 1.5% were evaluated for quality for 3 months (4 ± 1 °C) and subjected to gastrointestinal simulation. Both pre-treatments (Mic and Ult) significantly (P < 0.05) enhanced the antimicrobial and antioxidant activities of the LoPHs (Ult > Mic > Not). The ChCh samples with LoPHs exhibited significantly (P < 0.05) lower means for lipid oxidation (TBARS and free fatty acids), protein oxidation (total-carbonyl content) and microbial counts (psychrophilic, total plate and yeast/moulds) during the storage. A positive effect was found on the sensory quality of ChCh samples after one month of storage. The gastrointestinal simulation improved the antioxidant capacity of the stored ChCh samples. LoPHs can be used as a novel bio-preservative for cheese.

Indexed as

AlcalaseBiopreservativesCheeseEmerging technologiesInsect proteinStorage quality

Identifiers

PMID37589018
PMCPMC10425899
OpenAlexW4385556204

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

Registered trials

None linked

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.