ArticleFood science & nutrition2025
Evaluation of Nano-Encapsulation of Sweet Lime Peel Extract Through Its Application on Irradiated Chicken Meat Patties.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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
2 citing papers in PubMed.
- Optimization of Onion Peel Bioactive Compounds Using Eco-Friendly Natural Deep Eutectic Solvent Based Ultrasound-Assisted Extraction.Food science & nutrition · 2026Article
- Mitigating lipid oxidation in meat products using nano-formulated essential oils and plant extracts: a systematic review.Food chemistry: X · 2026Review
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Authors and funding
10 authors.
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Abstract
Study was aimed to investigate the combined effects of gamma irradiation and nano-encapsulation of extracts (2 kGy + 3% SPP and 4 kGy + 3% SPP) prepared from sweet lime peel powder to evaluate the antioxidant properties of irradiated chicken meat patties. The impact of various treatments on irradiated chicken patties was evaluated on physicochemical properties, storage stability analysis, peroxide value (POV), total volatile basic nitrogen (TVBN) and thiobarbituric acid reactive substances (TBARS) by varying storage intervals (0, 7, and 14 days) at freezing temperature (-5°C). The results showed that the gamma irradiated samples (4 kGy) led to a substantial decrease in the microbiological load in SPP added treated samples (T
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