ArticleFood science & nutrition2026
Shelf-Life Extension of Chicken Fillets Using Flaxseed Mucilage Coatings Incorporated With Bixin-Allicin or Bixin-Orange Peel Essential Oil Nanoemulsions.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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
1 citing paper in PubMed.
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 evaluated the properties of orange peel essential oil (OPE) and allicin emulsions and their efficacy in flaxseed mucilage-bixin (FM-B) coating for preserving chicken fillets during 12-day storage at 4°C. The nanoemulsions (OPEN and AN) exhibited superior initial properties and stability, with significantly smaller initial droplet sizes (93.5 and 81.3 nm, respectively), high zeta potential (-36.46 mV for both), and higher antioxidant activity (33.27 and 42.28 mg/mL) compared to the corresponding microemulsions (OPEM and AM). This enhanced stability was confirmed after 30 days of storage, as the nanoemulsions maintained their small droplet size (117 nm for OPEN and 105 nm for AN), while the microemulsions exhibited significantly larger droplets (1304 nm for OPEM and 1070 nm for AM) and a lower zeta potential (approximately -26.7 mV). Coated fillets demonstrated significantly improved preservation over the uncoated control (C). The best performance was consistently observed for the FM-B-AN and FM-B-OPEN coatings. After 12 days of storage, the FM-B-AN coating limited the pH increase to 6.29, weight loss to 7.17%, and maintained the fillet hardness at 4.53 N, compared to the control values of pH 7.30, 16.43% weight loss, and 3.44 N hardness. Lipid oxidation was significantly inhibited, with FM-B-AN producing the lowest peroxide value (PV) and thiobarbituric acid reactive substances (TBARs) of 4.90 meq O
Indexed as
Identifiers
What OpenQuestion holds
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.