ReviewFood science & nutrition2025
An Investigation Into Impact of Date Seed Bioactive Compound Addition on the Quality Attributes, Shelf Life, In Vitro Digestibility, and Bioactive Properties of Cottage Cheese.
Review 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.
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.
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.
Who cites it
2 citing papers in PubMed.
- Effect of Enzymatic Lactose Hydrolysis on the Quality and Texture of Full-Fat Curd Cheese Produced Without Whey Separation.Microorganisms · 2025Article
- An Investigation Into Impact of Date Seed Bioactive Compound Addition on the Quality Attributes, Shelf Life, In Vitro Digestibility, and Bioactive Properties of Cottage Cheese.Food science & nutrition · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study demonstrates the potential of date seed bioactive compounds (DSBCs) as a dual-function additive in cottage cheese (CC), enhancing both its nutritional quality and shelf life. DSBCs were incorporated into CC at varying concentrations (0%, 2.5%, 5.0%, 10%, and 20%) and stored at 4°C for 14 days. Results showed a significant increase in total phenolic content (TPC) and antioxidant activity with higher DSBC concentrations, though both slightly declined during storage. Microbial analysis revealed a marked reduction in spoilage-causing microorganisms, confirming the antimicrobial potential of DSBCs as a natural preservative. Physicochemical evaluations indicated that enriched CC retained desirable moisture, texture, and rheological properties revealed a semi-solid cheese with a viscoelastic property. Notably, the in vitro digestion shows good bioaccessibility of DSBCs and antioxidants activity at the intestinal phase. This work highlights an eco-innovative approach to valorizing agro-waste, showing that the extracted DSBCs supports both as functional fortifying agent and natural antimicrobial agent that improved shelf life and consumer safety in dairy systems. The integration of DSBCs in CC represents a novel dairy innovation, offering a sustainable solution for enhancing food quality and safety.
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Registered trials
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.