Evidence map›Paper›PMID 25829586›Full record

ArticleJournal of food science and technology2015

The encapsulation of flavourzyme in nanoliposome by heating method.

Mahshid Jahadi, Kianoosh Khosravi-Darani, Mohammad Reza Ehsani, Mohammad Reza Mozafari, Ali Akbar Saboury, Pouneh Sadat Pourhosseini

Open access · bronzeAbstract read
In one paragraph

Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.

0numbers the graph read from it
0cells of the map it votes in
13citing papers in PubMed
1.3field-weighted citation impact, top 20% of its field
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

13 citing papers in PubMed, 49 citations in OpenAlex.

  1. Review
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  3. Review
  4. Article
  5. Review
  6. Article
  7. Liposomal Saffron: A Promising Natural Therapeutic and Immune-Boosting Agent.International journal of preventive medicine · 2022
    Article
  8. Review
  9. Review
  10. Article
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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors at 3 institutions in 2 countries.

Mahshid JahadiDepartment of Food Science and Technology, Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan, Iran Post Box: 81595/158.
Kianoosh Khosravi-DaraniNational Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Post Box: 19395-4741, Tehran, Iran.
Mohammad Reza EhsaniDepartment of Food Science and Technology, Research and Science Branch, Islamic Azad University, Tehran, Iran.
Mohammad Reza MozafariDepartment of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia.
Ali Akbar SabouryInstitute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran.
Pouneh Sadat PourhosseiniInstitute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran.
University of Tehran · IRShahid Beheshti University of Medical Sciences · IRUniversiti Putra Malaysia · MY

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The main objective of this study was to use heating method (HM) to prepare liposome without employing any chemical solvent or detergent. Plackett-Burman design (PBD) was applied for the screening of significant process variables including the lecithin proportion, the cholesterol/lecithin ratio, the pH of solution for liposome preparation, the enzyme/lecithin ratio, the stirring time, the process temperature, the speed of stirrer, the ratio of stirrer to the tank diameter, the application of homogenization, the method of adding enzyme and centrifugation conditions on the encapsulation efficiency (EE %) of liposome and the activity of liposomal Flavourzyme (LAPU(-1)) (P < 0.05). Then, the response surface methodology based on the central composite design (CCD) was applied for the evaluation of the impacts of the significant mentioned variables on the EE (%) and the activity of the liposomal Flavourzyme. The results indicated that the lecithin proportion and the stirring time were the major influential variables for both responses. The most suitable formulation of the Flavourzyme-loaded liposome is 4.5 % lecithin, 45 °C temperature, 5 % Flavourzyme/lecithin ratio, 30 min stirring time and medium pH of 6. Under suitable operating conditions, the EE of liposome and the activity of the liposomal Flavourzyme were achieved as 26.5 % and 9.96 LAPU ml(-1), respectively. AFM technique and size distribution clearly showed the diameter of 189 nm for the spherical shape of the Flavourzyme- loaded nanoliposome.

Indexed as

FlavourzymeHeating methodNanoliposomePlackett-Burman designResponse surface methodology

Identifiers

PMID25829586
PMCPMC4375226
OpenAlexW2087993180

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

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.