Evidence map›Paper›PMID 35681312›Full record

ReviewFoods (Basel, Switzerland)2022

Preparation, Characteristics, and Advantages of Plant Protein-Based Bioactive Molecule Delivery Systems.

Tongwei Guan, Zhiheng Zhang, Xiaojing Li, Shaoning Cui, David Julian McClements, Xiaotian Wu, Long Chen, Jie Long, Aiquan Jiao, Chao Qiu and 1 more

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.

0numbers the graph read from it
0cells of the map it votes in
15citing papers in PubMed
–field-weighted citation impact
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

15 citing papers in PubMed.

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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

11 authors.

Tongwei GuanCollege of Food & Bioengineering, Xihua University, Chengdu 610039, China.
Zhiheng ZhangState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
Xiaojing LiCollege of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
Shaoning CuiDepartment of Food, Yantai Nanshan University, Yantai 264005, China.
David Julian McClementsDepartment of Food Science, University of Massachusetts, Amherst, MA 01060, USA.ORCID 0000-0002-9016-1291
Xiaotian WuCollege of Food & Bioengineering, Xihua University, Chengdu 610039, China.
Long ChenState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.ORCID 0000-0002-7218-2283
Jie LongState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
Aiquan JiaoState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
Chao QiuState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.ORCID 0000-0002-6427-6124
Zhengyu JinState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.

Funding

Natural Science Foundation of Jiangsu Province BK20210458Natural Science Foundation of Shandong Province No. ZR2019PC006Postgraduate Research & Practice Innovation Program of Jiangsu Province KYCX20_1853Special Support for Post-doc Creative Funding in Shangdong Province 2020003072
6 · The paper itself

Abstract

As a renewable resource, the market trend of plant protein has increased significantly in recent years. Compared with animal protein, plant protein production has strong sustainability factors and a lower environmental impact. Many bioactive substances have poor stability, and poor absorption effects limit their application in food. Plant protein-based carriers could improve the water solubility, stability, and bioavailability of bioactive substances by different types of delivery systems. In this review, we present a detailed and concise summary of the effects and advantages of various plant protein-based carriers in the encapsulation, protection, and delivery of bioactive substances. Furthermore, the research progress of food-grade bioactive ingredient delivery systems based on plant protein preparation in recent years is summarized, and some current challenges and future research priorities are highlighted. There are some key findings and conclusions: (i) plant proteins have numerous functions: as carriers for transportation systems, a shell or core of a system, or food ingredients; (ii) plant protein-based carriers could improve the water solubility, stability, and bioavailability of bioactive substances by different types of delivery systems; and (iii) plant protein-based carriers stabilize bioactive substances with potential applications in the food and nutrition fields.

Indexed as

bioactive substancebioavailabilitydeliveryplant protein

Identifiers

PMID35681312
PMCPMC9180007

What OpenQuestion holds

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LicenceCC BY
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.