ArticleInternational journal of food science2022
Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product.
Article in International journal of food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 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
6 citing papers in PubMed, 16 citations in OpenAlex.
- Ultrasound-Assisted Nanoemulsification for Food and Nutraceutical Applications: Mechanisms, Formulation Strategies, and Translational Challenges.Foods (Basel, Switzerland) · 2026Review
- Synergistic protective effects of curcumin nano-emulsion and virgin coconut oil against thermal oxidation of sunflower oil and its hepatorenal toxicity in rats.Frontiers in nutrition · 2026Article
- Food-related nanoemulsions: Fabrication approaches, characterization methods, and emerging applications.Current research in food science · 2026Review
- Harnessing theFood chemistry: X · 2026Article
- Production of microencapsulated cinnamon extract using spray drying and evaluation of its effects on bread quality.Scientific reports · 2025Article
- Ultrasound-Assisted Processing for Improved Texture and Nutrient Retention in Dragon Fruit and Banana Ice Cream.International journal of food science · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The quality of the bread has been always an important issue and needs to be improved. Curcumin nanoemulsion provides an antioxidant and other nutritional value to the bakery products. Our aim was to determine the effect of curcumin nanoemulsions as a food additive on the quality and digestibility of breads. Curcumin nanoemulsion was stabilized by using Tween 80 and an ultrasound approach and its incorporation of curcumin nanoemulsion into bread formulation as the replacement of margarine. The objects of the study were the obtained bread from wheat flour, namely, control sample, CuNE containing sample, and raw curcumin containing bread sample. The results of the sensory evaluation of prototype bread suggest that curcumin nanoemulsion does affect organoleptic properties of bread. The result of antioxidant activity for curcumin nanoemulsion bread is higher (31.59%) compared to a control bread (20.59%). Also, in addition to a positive effect, there is an increase in the total strain and the elasticity of the crumb of bread compared to the control bread. SEM (scanning electron microscope) study shows that formulation with nanoemulsion promotes uniform distribution of fine pores (porosity).
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Registered trials
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.