Evidence map›Paper›PMID 38495457›Full record

ArticleFood chemistry: X2024

Implementation of plant extracts for cheddar-type cheese production in conjunction with FTIR and Raman spectroscopy comparison.

Usman Mir Khan, Aysha Sameen, Eric Andrew Decker, Muhammad Asim Shabbir, Shahzad Hussain, Anam Latif, Gholamreza Abdi, Rana Muhammad Aadil

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In one paragraph

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
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

1 citing paper in PubMed.

  1. Review
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

8 authors.

Usman Mir KhanNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
Aysha SameenDepartment of Food Science and Technology, Government College Women University, Faisalabad 38000, Pakistan.
Eric Andrew DeckerDepartment of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Muhammad Asim ShabbirNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
Shahzad HussainDepartment of Food Science and Nutrition, College of Food and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia.
Anam LatifInstitute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan.
Gholamreza AbdiDepartment of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr 75169, Iran.
Rana Muhammad AadilNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Plant extracts have demonstrated the ability to act as coagulants for milk coagulation at an adequate concentration, wide temperatures and pH ranges. This research is focused on the use of different vegetative extracts such as Citrus aurnatium flower extract (CAFE), bromelain, fig latex, and melon extract as economical and beneficial coagulants in the development of plant-based cheddar-type cheese. The cheddar-type cheese samples were subjected to physicochemical analysis in comparison to controlled cheese samples made from acetic acid and rennet. The fat, moisture, protein, and salt contents remained the same over the storage period, but a slight decline was observed in pH. The Ferric reducing antioxidant power (FRAP) increased with the passage of the ripening period. The FTIR and Raman spectra showed exponential changes and qualitative estimates in the binding and vibrational structure of lipids and protein in plant-based cheeses. The higher FTIR and Raman spectra bands were observed in acid, rennet, bromelain, and CAFE due to their firm and strong texture of cheese while lower spectra were observed in cheese made from melon extract due to weak curdling and textural properties. These plant extracts are economical and easily available alternative sources for cheese production with higher protein and nutritional contents.

Indexed as

Antioxidant activityCheddar-type cheesePhysicochemical propertiesPlant extractsSpectroscopy

Identifiers

PMID38495457
PMCPMC10943033

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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.