Enhancing the preservation of chicken breast using a curdlan/BSA gel interacted with citrus flavonoids: Interaction mode and dual-component protection.

Mahmoud Salah, Mohamed F Hassan, Ibrahim Khalifa, Mohammed Mansour, Bokai Hu, Yuanyuan Liu, Qiujin Zhu

Abstract read

In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

7 authors.

Mahmoud SalahCollege of Life Sciences, Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education)/Institute of Agro-Bioengineering, Guizhou University, Guizhou Province, Guiyang 550025, China.

Mohamed F HassanDepartment of Agricultural Botany, Faculty of Agriculture, Al-Azhar University, Cairo 11651, Egypt.

Ibrahim KhalifaDepartment of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates.

Mohammed MansourDesert Research Center (DRC), Matariya, Cairo, Egypt.

Bokai HuKey Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang 550025, China.

Yuanyuan LiuGuizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.

Qiujin ZhuCollege of Life Sciences, Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education)/Institute of Agro-Bioengineering, Guizhou University, Guizhou Province, Guiyang 550025, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study developed bovine serum albumin (BSA)-curdlan (Cn) gels infused with flavonoid extract (Fs) from orange peels to enhance chicken breast's quality. Characterization via fluorescence intensity (FI), FTIR, UV-vis, SEM, and XPS confirmed effective flavonoid integration and stable structure. Among variants, the BSA-Cn-Fs-9 gel showed the highest antioxidant activity (DPPH 40.30% and ABTS 93.72%) and sustained the release rate of Fs extract (72.91%). BSA-Cn-Fs-9 gel showed strong inhibitory effects against bacteria, including

Indexed as

Antimicrobial activityChicken breast preservationOrange-peel extractProtein-polysaccharide gelSustained release

Identifiers

PMID42781016

DOI10.1016/j.fochx.2026.104426

PMCPMC13599659

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