ArticleFood chemistry: X2025
Development of edible nanocomposite films incorporating cinnamaldehyde-carvacrol for extending the shelf life of ready-to-eat steaks.
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.
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Who cites it
3 citing papers in PubMed.
- Multifunctional PVA composite pads enabled by carvacrol-loaded ZIF-8@PAN microspheres: sustained carvacrol release and long-term blueberry preservation.Food chemistry: X · 2026Article
- Sustainable Nanocomposite Films and Coatings for Meat Product Preservation: Recent Advances, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Preparation and characterization of shrimp shell powder enhanced peach gum/sodium alginate ternary composite films.Food chemistry: X · 2026Article
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Authors and funding
5 authors.
Funding
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Abstract
To counteract the short shelf-life of ready-to-eat (RTE) steak imposed by microbial spoilage, we fabricated an antibacterial edible film (MEONF) by dispersing mesoporous-silica MCM-41 nanoparticles loaded with cinnamaldehyde/carvacrol essential oil (CCO) in a gelatin-highland-barley β-glucan matrix. The mesopores of MCM-41 imparted temperature-responsive release of CCO: 42.8 % within 30 d at 4 °C versus 73.6 % at 25 °C, synchronising antibacterial activity with the prevailing micro-flora growth rate. On RTE steak, MEONF doubled shelf-life to 18 d at 4 °C and prolonged it to 12 d at 25 °C. High-throughput sequencing (HTS) revealed that the film selectively suppressed
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Registered trials
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