Evidence map›Paper›PMID 35741910›Full record

ArticleFoods (Basel, Switzerland)2022

Pickering Emulsion Stabilized by Tea Seed Cake Protein Nanoparticles as Lutein Carrier.

Li Liang, Junlong Zhu, Zhiyi Zhang, Yu Liu, Chaoting Wen, Xiaofang Liu, Jixian Zhang, Youdong Li, Ruijie Liu, Jiaoyan Ren and 3 more

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article 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 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
3.6field-weighted citation impact, top 8% 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

3 citing papers in PubMed, 25 citations in OpenAlex.

  1. Review
  2. Nature Nano-Barrier: HPMC/MD-BasedFoods (Basel, Switzerland) · 2025
    Article
  3. Review
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

13 authors at 4 institutions in 1 country.

Li LiangCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.ORCID 0000-0003-3555-3572
Junlong ZhuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Zhiyi ZhangCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Yu LiuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Chaoting WenCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.ORCID 0000-0002-8660-7860
Xiaofang LiuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Jixian ZhangCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.ORCID 0000-0003-3933-2558
Youdong LiCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.ORCID 0000-0002-8860-3804
Ruijie LiuNational Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Jiaoyan RenSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Qianchun DengHubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
Guoyan LiuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Xin XuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Yangzhou University · CNChinese Academy of Agricultural Sciences · CNJiangnan University · CNSouth China University of Technology · CN

Funding

National Natural Science Foundation of China 31901651
6 · The paper itself

Abstract

To effectively deliver lutein, hydrothermally prepared tea seed cake protein nanoparticles (TSCPN) were used to fabricate Pickering emulsion, and the bioaccessibility of lutein encapsulated by Pickering emulsion and the conventional emulsion was evaluated in vitro. The results indicated that the average size and absolute value of zeta potential of TSCPN increased along with the increase in the protein concentration, and 2% protein concentration was adopted to prepare TSCPN. With the increase in the concentration of TSCPN, the size of Pickering emulsion decreased from 337.02 μm to 89.36 μm, and when the TSCPN concentration was greater than 0.6%, all emulsions exhibited good stability during the 14 days storage. Combined with the microstructure result, 1.2% TSCPN was used to stabilize Pickering emulsion. With the increase in ionic concentration (0-400 mM), the particle size of the emulsions increased while the absolute value of zeta potential decreased. TSCPN-based Pickering emulsion was superior to the conventional emulsion for both lutein encapsulation (96.6 ± 1.0% vs. 82.1 ± 1.4%) and bioaccessibility (56.0 ± 1.1% vs. 35.2 ± 1.2%). Thus, TSCPN-based Pickering emulsion in this study have the potential as an effective carrier for lutein.

Indexed as

bioaccessibilitydeliveryhydrothermalin vitro digestionluteinnanoparticlesPickering emulsionproteintea seed cake

Identifiers

PMID35741910
PMCPMC9223012
OpenAlexW4281669678

What OpenQuestion holds

Textmetadata
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.