Evidence map›Paper›PMID 37781058›Full record

ArticleFood science and biotechnology2023

Effects of a chitosan nanoparticles encapsulation on the properties of litchi polyphenols.

Xingan Cheng, Qiwen Zou, Hanhui Zhang, Jianwei Zhu, Murtaza Hasan, Fangyun Dong, Xin Liu, Junjie Li, Yuehua Wu, Xiaojing Lv and 4 more

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

Article in Food science and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
2.4field-weighted citation impact, top 11% 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

4 citing papers in PubMed, 6 citations in OpenAlex.

  1. Article
  2. Article
  3. Review
  4. Article
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

14 authors at 2 institutions in 1 country.

Xingan Cheng *Institute of Natural Product Chemistry, College of Chemistry and Chemical Engineering/Key Laboratory of Green Prevention and Control on Fruits and Vegetables in South China, Ministry of Agriculture and Rural Affairs/Institute of Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225 China.
Qiwen Zou *Institute of Natural Product Chemistry, College of Chemistry and Chemical Engineering/Key Laboratory of Green Prevention and Control on Fruits and Vegetables in South China, Ministry of Agriculture and Rural Affairs/Institute of Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225 China.
Hanhui ZhangInstitute of Natural Product Chemistry, College of Chemistry and Chemical Engineering/Key Laboratory of Green Prevention and Control on Fruits and Vegetables in South China, Ministry of Agriculture and Rural Affairs/Institute of Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225 China.
Jianwei ZhuInstitute of Natural Product Chemistry, College of Chemistry and Chemical Engineering/Key Laboratory of Green Prevention and Control on Fruits and Vegetables in South China, Ministry of Agriculture and Rural Affairs/Institute of Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225 China.
Murtaza HasanInstitute of Natural Product Chemistry, College of Chemistry and Chemical Engineering/Key Laboratory of Green Prevention and Control on Fruits and Vegetables in South China, Ministry of Agriculture and Rural Affairs/Institute of Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225 China.
Fangyun DongInstitute of Natural Product Chemistry, College of Chemistry and Chemical Engineering/Key Laboratory of Green Prevention and Control on Fruits and Vegetables in South China, Ministry of Agriculture and Rural Affairs/Institute of Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225 China.
Xin LiuInstitute of Natural Product Chemistry, College of Chemistry and Chemical Engineering/Key Laboratory of Green Prevention and Control on Fruits and Vegetables in South China, Ministry of Agriculture and Rural Affairs/Institute of Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225 China.
Junjie LiInstitute of Natural Product Chemistry, College of Chemistry and Chemical Engineering/Key Laboratory of Green Prevention and Control on Fruits and Vegetables in South China, Ministry of Agriculture and Rural Affairs/Institute of Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225 China.
Yuehua WuInstitute of Natural Product Chemistry, College of Chemistry and Chemical Engineering/Key Laboratory of Green Prevention and Control on Fruits and Vegetables in South China, Ministry of Agriculture and Rural Affairs/Institute of Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225 China.
Xiaojing LvInstitute of Natural Product Chemistry, College of Chemistry and Chemical Engineering/Key Laboratory of Green Prevention and Control on Fruits and Vegetables in South China, Ministry of Agriculture and Rural Affairs/Institute of Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225 China.
Keqiang WangInstitute of Natural Product Chemistry, College of Chemistry and Chemical Engineering/Key Laboratory of Green Prevention and Control on Fruits and Vegetables in South China, Ministry of Agriculture and Rural Affairs/Institute of Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225 China.
Xiangling DengInstitute of Natural Product Chemistry, College of Chemistry and Chemical Engineering/Key Laboratory of Green Prevention and Control on Fruits and Vegetables in South China, Ministry of Agriculture and Rural Affairs/Institute of Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225 China.
Zhanmei LiuDepartment of Teaching and Research, Guangzhou Nanyang Polytechnic College, Guangzhou, 510900 Guangdong China.
Xuhong JiangInstitute of Natural Product Chemistry, College of Chemistry and Chemical Engineering/Key Laboratory of Green Prevention and Control on Fruits and Vegetables in South China, Ministry of Agriculture and Rural Affairs/Institute of Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225 China.ORCID 0000-0003-4954-225X
Ministry of Agriculture and Rural Affairs · CNGuangzhou Academy of Special Equipment Inspection and Testing · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Litchi polyphenols have very specific biological activities. Nevertheless, the low and inconsistent oral bioavailability and instability hinder the further application of litchi polyphenols in food systems. This work prepared litchi polyphenols loaded chitosan nanoparticles (LP-CSNPs) by ionic gelation method to enhance the encapsulation on the properties of litchi polyphenols. The optimum conditions of formation via single factors and the Box-Behnken design were chitosan (CS) concentration 1.065 mg/mL, sodium tripolyphosphate (TPP) concentration 0.975 mg/mL, and the mass ratios of polyphenols and CS 1:1 with encapsulation efficiency (EE%) of 45.53%. LP-CSNPs presented the nanosized range of particle size (mean 170 nm), excellent polydispersity index (PDI) (0.156 ± 0.025), and zeta potential values (+ 35.44 ± 0.59). The in vitro release in simulated gastric fluid (pH 1.2) and intestinal fluid (pH 6.8) during 100 h was 58.34% and 81.68%, respectively. LP-CSNPs could effectively improve the storage stability and had great antibacterial activity compared with unencapsulated litchi polyphenols.

Indexed as

CharacterizationChitosanEncapsulationLitchi polyphenolsNanoparticles

Identifiers

PMID37781058
PMCPMC10541391
OpenAlexW4366087948

What OpenQuestion holds

Textmetadata
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.