ReviewFoods (Basel, Switzerland)2023
Polysaccharide-Based Edible Films/Coatings for the Preservation of Meat and Fish Products: Emphasis on Incorporation of Lipid-Based Nanosystems Loaded with Bioactive Compounds.
Review 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 13 papers.
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.
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.
Who cites it
13 citing papers in PubMed.
- Investigating the Preservative Effect of Edible Coating Based on Chitosan-Gelatin ContainingFood science & nutrition · 2026Article
- Encapsulation Strategies for Natural Bioactives in Clean-Label Meat Preservation: A Review.Foods (Basel, Switzerland) · 2026Review
- Electrospraying and Nano-Enabled Edible Films for Food Preservation: Controlled Release, Antimicrobial Function, and Future Horizons.Food science & nutrition · 2026Review
- Polysaccharides: Nature's Guardians of Freshness in Food Preservation.Molecules (Basel, Switzerland) · 2026Review
- Lactic Acid Bacteria as Natural Antimicrobials: Biofilm Control in Food and Food Industry.Antibiotics (Basel, Switzerland) · 2026Review
- Carbon dot-integrated edible films: emerging synergies for advanced food packaging applications.RSC advances · 2026Review
- Article
- Edible interfaces based on chitosan, cellulose, and hemicellulose: from food preservation to bioactive delivery and post-consumption relevance.Frontiers in nutrition · 2026Review
- Natural Polymer-Based Coatings for Animal-Derived Products: A Review of Applications, Functionality, Characterization, and Challenges.Foods (Basel, Switzerland) · 2025Review
- Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials.Foods (Basel, Switzerland) · 2025Review
- A comprehensive review on plant protein-based food packaging: Beyond petroleum-based polymers.Current research in food science · 2025Review
- Natural biopolymers in edible coatings: Applications in food preservation.Food chemistry: X · 2025Review
- Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance-A Review.Antioxidants (Basel, Switzerland) · 2024Review
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.
Funding
Abstract
The high water and nutritional contents of meat and fish products make them susceptible to spoilage. Thus, one of the most important challenges faced by the meat industry is extending the shelf life of meat and fish products. In recent years, increasing concerns associated with synthetic compounds on health have limited their application in food formulations. Thus, there is a great need for natural bioactive compounds. Direct use of these compounds in the food industry has faced different obstacles due to their hydrophobic nature, high volatility, and sensitivity to processing and environmental conditions. Nanotechnology is a promising method for overcoming these challenges. Thus, this article aims to review the recent knowledge about the effect of biopolymer-based edible films or coatings on the shelf life of meat and fish products. This study begins by discussing the effect of biopolymer (pectin, alginate, and chitosan) based edible films or coatings on the oxidation stability and microbial growth of meat products. This is followed by an overview of the nano-encapsulation systems (nano-emulsions and nanoliposomes) and the effect of edible films or coatings incorporated with nanosystems on the shelf life of meat and fish products.
Indexed as
Identifiers
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.