ArticleJournal of food science and technology2023
Nanoparticles of chitosan and oregano essential oil: application as edible coatings on chicken patties.
Article in Journal of food science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 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
5 citing papers in PubMed.
- Protective Effect ofFoods (Basel, Switzerland) · 2026Article
- Caraway Essential Oil Nanoparticles in Prolonged Stability and Sensory Improvement of Fresh Pork Sausages.Foods (Basel, Switzerland) · 2026Article
- Development of OptimizedACS omega · 2025Article
- Cinnamon Essential Oil Delivery Systems: Preparation Processes, Packaging Forms, and Industrialization Potentials.Food science & nutrition · 2025Review
- Innovations in Edible Packaging Films, Coatings, and Antimicrobial Agents for Applications in Food Industry.Comprehensive reviews in food science and food safety · 2025Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Abstract: The dense nutritional structure of meat predisposes it to microbial spoilage and oxidative changes. Thus, the present study evaluated the antimicrobial and antioxidant effect of the edible coating of nanoparticles of chitosan and oregano essential oil on the quality and shelf-life of chicken patties. Total four types of edible coatings were prepared, viz. T Graphical abstract: Edible coating of nanoparticles of chitosan alone (T3) as well as chitosan incorporated with incorporated with oregano essential (T4) oil were prepared and characterized by HR-TEM and UV-Vis Spectrophotometry. UV-Vis Spectrophotometry revealed that T3 and T4 had the absorption maximum of 209 nm and 276 nm, respectively. HR-TEM revealed that (T4) had a spherical shape, with average size ranging from 100 to 200 nm while (T3) had a smaller size ranging from 80 to 100 nm, with a rough surface having a dense structure. Upon coating of chicken patties with edible coatings, a significant improvement was observed in the quality and shelf-life of chicken patties than control during refrigeration storage (4±1 °C). Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05804-1.
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Registered trials
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