ArticleFood science & nutrition2025
Electrospun Polyvinyl Alcohol/Chitosan Nanofibers Film Loaded With Artemisia Essential Oil: A Strategy for Extending Shelf Life and Enhancing Quality of Minced Beef.
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.
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
2 citing papers in PubMed.
- Encapsulation Strategies for Natural Bioactives in Clean-Label Meat Preservation: A Review.Foods (Basel, Switzerland) · 2026Review
- Electrospun Polyvinyl Alcohol/Chitosan Nanofibers Film Loaded With Artemisia Essential Oil: A Strategy for Extending Shelf Life and Enhancing Quality of Minced Beef.Food science & nutrition · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat, due to its high-water activity and nutrient-rich composition, is highly prone to microbial spoilage, especially after mincing, which accelerates contamination and reduces shelf life. This study aimed to develop an active packaging film by incorporating Artemisia essential oil (AEO) into electrospun chitosan/polyvinyl alcohol (CH + PVA) nanofibers films to extend the shelf life and preserve the quality of minced beef. Electrospinning was employed to fabricate CH + PVA nanofiber films, with and without AEO, and their morphology was characterized using scanning electron microscopy (SEM). Minced beef samples were packaged in control, CH + PVA, and CH + PVA + AEO films and stored at 4°C for 18 days. The CH + PVA + AEO film significantly reduced (
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Registered trials
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