ArticleFood science & nutrition2024
Improving fresh-cut fruit salad quality and longevity with chitosan coating enriched with poppy seed phenolics.
Article in Food science & nutrition, 2024. 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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Who cites it
5 citing papers in PubMed.
- Recent Advances in Natural Extract-Based Multifunctional Gels for Food Packaging: A Review.Gels (Basel, Switzerland) · 2026Review
- Effect of magnetic field-assisted thawing on the flavor characteristics of blueberries.Current research in food science · 2025Article
- Performance of Biodegradable Active Packaging in the Preservation of Fresh-Cut Fruits: A Systematic Review.Polymers · 2024Review
- Recent Advances in the Preparation, Antibacterial Mechanisms, and Applications of Chitosan.Journal of functional biomaterials · 2024Review
- Improving fresh-cut fruit salad quality and longevity with chitosan coating enriched with poppy seed phenolics.Food science & nutrition · 2024Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This innovative study introduces the application of a 5% (v/v) poppy seed phenolic extract-infused edible chitosan coating on fresh-cut fruit salads (comprising apple, pineapple, pomegranate, and kiwi) stored at +4°C for 12 days. Non-coated samples experienced notable changes: 4.30% weight loss, 25% decay, pH level at 3.59, titratable acidity of 0.18%, and browning index of 1.71. In contrast, fruit salads coated with chitosan-poppy seed phenolic extract exhibited significant improvements: weight loss reduced to 3.10%, decay limited to 3.13%, pH increased to 3.76, titratable acidity enhanced to 0.20%, and browning index notably decreased to 0.33. Soluble solids ranged from 11.83 to 14.71,
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Registered trials
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