ArticleFoods (Basel, Switzerland)2022
Preparation, Physicochemical Characterization, and Antioxidant Activity of Naringin-Silk Fibroin-Alginate Microspheres and Application in Yogurt.
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 4 papers.
What it found
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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.
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Who cites it
4 citing papers in PubMed, 21 citations in OpenAlex.
- Silk Fibroin-Polyphenol Gels and Hydrogels: Molecular Interactions, Gelation Strategies, Responsive Behaviors, and Multifunctional Applications.Gels (Basel, Switzerland) · 2026Review
- 3D-Printed Biomimetic Hydroxyapatite Composite Scaffold Loaded with Curculigoside for Rat Cranial Defect Repair.ACS omega · 2024Article
- Phytochemical Properties, Extraction, and Pharmacological Benefits of Naringin: A Review.Molecules (Basel, Switzerland) · 2023Review
- Controlled released naringin-loaded liposome/sucrose acetate isobutyrate hybrid depot for osteogenesisFrontiers in bioengineering and biotechnology · 2022Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
Naringin is the major polyphenol in bitter orange peel with antioxidant property. However, its pH sensitivity, low solubility, and bitter taste limit its application in food. In this study, naringin-sodium alginate-silk fibroin microspheres were prepared by the ionic gel method. The loading capacity and encapsulation efficiency of naringin in microspheres were 13.2% and 77.6%, respectively. The morphology of microspheres was characterized by scanning electron microscopy. The X-ray diffractometry and differential scanning calorimetry results showed naringin was amorphous after encapsulation. Fourier-transform infrared spectroscopy and molecular docking analysis confirmed the intermolecular hydrogen bonds between naringin and sodium alginate. Naringin could release from the microspheres continuously under different pH conditions. Compared with free naringin, the 2,2-diphenyl-1-picrylhydrazyl scavenging activity and the stability of naringin microspheres were significantly improved. The application of naringin microspheres in yogurt indicated the precipitation of whey could be effectively reduced and the decline rate of pH was inhibited. The study suggested that naringin encapsulated microspheres were beneficial for improving the shelf life of this bioactive product as well as providing a new idea for functional yogurt.
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Registered trials
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