Evidence map›Paper›PMID 40502416›Full record

ArticleFood chemistry: X2025

A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications.

Xiuli Wu, Jianwen Zhang, Xue Gong, Xinyao Hu, Xiaojia Zhang, Bingqian Zhang, Qing Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Article
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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

7 authors.

Xiuli WuCollege of Food Science and Engineering, Changchun University, Changchun 130022, China.
Jianwen ZhangCollege of Food Science and Engineering, Changchun University, Changchun 130022, China.
Xue GongCollege of Food Science and Engineering, Changchun University, Changchun 130022, China.
Xinyao HuCollege of Food Science and Engineering, Changchun University, Changchun 130022, China.
Xiaojia ZhangCollege of Food Science and Engineering, Changchun University, Changchun 130022, China.
Bingqian ZhangCollege of Food Science and Engineering, Changchun University, Changchun 130022, China.
Qing ZhangCollege of Food Science and Engineering, Changchun University, Changchun 130022, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

For consumers and the food industry, monitoring food freshness poses significant challenges. This study successfully developed a smart composite film (PDTS-CEO-Cur) based on high amylose tigernut starch (TNS) to extend beef shelf-life and enable freshness monitoring. After 4 h of debranching TNS with pullulanase, the amylose content reached 48.81 %, and the resulting film's tensile strength doubled. The composite film demonstrated remarkable antibacterial and antioxidant properties by incorporating cinnamon essential oil (CEO) and curcumin (Cur). Specifically, the PDTS-CEO-Cur film exhibited a notably high DPPH scavenging rate of 44.36 % in a fat simulant. It also exhibited potent antibacterial activity, with inhibition zones of 9.24 mm and 10.26 mm against

Indexed as

Beef preservationMonitoringPullulanase treatmentSmart composite filmTigernut starch

Identifiers

PMID40502416
PMCPMC12155955

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

None linked

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.