Evidence map›Paper›PMID 37131847›Full record

ReviewFood chemistry: X2023

Recent insights into Nanoemulsions: Their preparation, properties and applications.

Abeeda Mushtaq, Sajad Mohd Wani, A R Malik, Amir Gull, Seema Ramniwas, Gulzar Ahmad Nayik, Sezai Ercisli, Romina Alina Marc, Riaz Ullah, Ahmed Bari

Abstract readReview
In one paragraph

Review in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 78 papers.

0numbers the graph read from it
0cells of the map it votes in
78citing 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

78 citing papers in PubMed.

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  20. Nanoemulsion-enhanced cytotoxicity ofFrontiers in oncology · 2026
    Article

18 more citing papers are in PubMed but not listed here.

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

10 authors.

Abeeda MushtaqDivision of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Jammu and Kashmir, India.
Sajad Mohd WaniDivision of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Jammu and Kashmir, India.
A R MalikDivision of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India.
Amir GullDepartment of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India.
Seema RamniwasUniversity Centre for Research and Development, Chandigarh University, Gharuan, Mohali 140413, Punjab, India.
Gulzar Ahmad NayikDepartment of Food Science and Technology, Government Degree College Shopian, J&K, India.
Sezai ErcisliDepartment of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey.
Romina Alina MarcFood Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania.
Riaz UllahDepartment of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia.
Ahmed BariDepartment of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The ever-increasing demand for healthy diet by consumers has prompted the research adopting cutting-edge methods that can maintain the quality of fruits and vegetables without the use of preservatives. Emulsion based coating approach has been regarded as a viable way to extend the shelf life of fresh produce. New opportunities are being created in a number of industries, (medicines, cosmetics and food) because of new advancements in the developing field of nanoemulsions. Nanoemulsion based methods are efficient for encapsulating the active ingredients including antioxidants, lipids, vitamins and antimicrobial agents owing to the small droplet size, stability and improved biological activity. This review provides an overview of recent developments in preserving the quality and safety of fresh-cut fruits & vegetables with nanoemulsion as a carrier of functional compounds (antimicrobial agents, antibrowning/antioxidants and texture enhancers). In addition, material and methods used for fabrication of the nanoemulsion is also described in this review. In addition, material and methods used for fabrication, of the nanoemulsion is also present.

Indexed as

EmulsionsFruitsNanoemulsionsPreservationShelf-lifeVegetables

Identifiers

PMID37131847
PMCPMC10149285

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.