ArticleACS omega2025
Antimicrobial Packaging from Potato Starch and Pectin with Citric Acid and Bioactive Compounds from Cashew Apple: Preparation, Characterization, and Application in Bread.
Article in ACS omega, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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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.
The trial behind it
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Who cites it
3 citing papers in PubMed.
- Ultrasound-assisted water based sustainable extraction of potato peel extract for the development of potato starch based active edible films for the preservation of fresh-cut potatoes.Food chemistry: X · 2026Article
- Corn starch/Carboxymethyl Cellulose Films: Influence of Citric Acid on Water Susceptibility, Morphological and Tensile Properties.ACS omega · 2026Article
- Novel Active Films with Semolina and Jatoba (Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to develop and characterize active antimicrobial films composed of potato starch and pectin, by incorporating inverted sugar as a plasticizer and bioactive compounds from cashew (CC) and citric acid (CA) as additives for application in bread packaging. Five treatments were formulated by the solution casting method: F0 (without CC-0.5% CA), F1 (1% CC-0.25% CA), F3 (3% CC-0.5% CA), F6 (6% CC-1% CA), and C1 (without CC and CA). Two other controls were used in the bread application (C2: low-density polyethylene and C3: unpackaged bread). Treatments with additives exhibited an increased water vapor permeability compared to C1; F6 showed the highest value (7.62 × 10
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Registered trials
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