Evidence map›Paper›PMID 38790806›Full record

ArticleFoods (Basel, Switzerland)2024

Preparation, Optimization, and Characterization of Bovine Bone Gelatin/Sodium Carboxymethyl Cellulose Nanoemulsion Containing Thymol.

Mengying Liu, Ruheng Shen, Liyuan Wang, Xue Yang, Li Zhang, Xiaotong Ma, Long He, Aixia Li, Xiangying Kong, Hongmei Shi

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

10 authors.

Mengying LiuCollege of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.ORCID 0009-0002-6699-651X
Ruheng ShenCollege of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
Liyuan WangCollege of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
Xue YangCollege of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
Li ZhangCollege of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
Xiaotong MaCollege of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
Long HeCollege of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
Aixia LiCollege of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
Xiangying KongQinghai Haibei Animal Husbandry and Veterinary Science Research Institute, Haibei 810200, China.
Hongmei ShiGansu Gannan Animal Husbandry and Veterinary Workstation, Hezuo 746300, China.

Funding

ebei Modern Agricultural Industry Technology System Beef and Yak Industry Innovation Team Construction Project HBCT2018130204National Beef and Yak Industry System CARS-37National Key R&D Program 2021YFD2100503
6 · The paper itself

Abstract

The aim of this study is to produce a biodegradable food packaging material that reduces environmental pollution and protects food safety. The effects of total solids content, substrate ratio, polyphenol content, and magnetic stirring time on bovine bone gelatin/sodium carboxymethylcellulose nanoemulsion (BBG/SCMC-NE) were investigated using particle size, PDI, turbidity, rheological properties, and zeta potential as evaluation indexes. The micro, structural, antioxidant, encapsulation, and release properties were characterized after deriving its optimal preparation process. The results showed that the nanoemulsion was optimally prepared with a total solids content of 2%, a substrate ratio of 9:1, a polyphenol content of 0.2%, and a magnetic stirring time of 60 min. SEM showed that the nanoemulsion showed a dense and uniform reticulated structure. FTIR and XRD results showed that covalent cross-linking of proteins and polysaccharides altered the structure of gelatin molecular chains to a more compact form but did not change its semi-crystalline structure. DSC showed that the 9:1 BBG/SCMC-NE had a higher thermal denaturation temperature and greater thermal stability, and its DPPH scavenging rate could reach 79.25% and encapsulation rate up to 90.88%, with excellent slow-release performance. The results of the study provide basic guidance for the preparation of stable active food packaging with excellent properties.

Indexed as

antioxidantsbovine bone gelatinnanoemulsionprocess optimizationstructures

Identifiers

PMID38790806
PMCPMC11120539

What OpenQuestion holds

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Registered trials

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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.