Influence of the Crystal Forms of Calcium Carbonate on the Preparation and Characteristics of Indigo Carmine-Calcium Carbonate Lake.

Le Jing, Yuhan Liu, Jiaqi Cui, Jinghan Ma, Dongdong Yuan, Chengtao Wang

Abstract read

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.

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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.

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3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Production of Smoked Sausage UsingFoods (Basel, Switzerland) · 2025
Article

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5 · Who and what money

Authors and funding

6 authors.

Le JingBeijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University, Beijing 100048, China.

Yuhan LiuBeijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University, Beijing 100048, China.

Jiaqi CuiBeijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University, Beijing 100048, China.

Jinghan MaBeijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University, Beijing 100048, China.

Dongdong YuanBeijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University, Beijing 100048, China.ORCID 0000-0003-3337-6613

Chengtao WangBeijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University, Beijing 100048, China.

Funding

National Natural Science Foundation of China 32101877

6 · The paper itself

Abstract

In this study, indigo carmine (IC)-calcium carbonate lakes with different crystalline forms of calcium carbonate were prepared through co-precipitation methods, and the properties of these lakes and their formation mechanisms were investigated. The results showed that amorphous calcium carbonate (ACC) exhibited the smallest particle size and the largest specific surface area, resulting in the highest adsorption efficiency. Vaterite, calcite, and aragonite followed after ACC in decreasing order of adsorption efficiency. Kinetic analysis and isothermal analysis revealed the occurrence of chemisorption and multilayer adsorption during formation of the lakes. The FTIR and Raman spectra suggested participation of sulfonic acid groups in chemisorption. Appearance of IC significantly altered TGA curves by changing weight loss rate before decomposition of calcium carbonate. EDS analysis revealed the adsorption of IC predominantly happened on the surface of calcium carbonate particles rather than the interior.

Indexed as

adsorptioncalcium carbonatecolorant lakeindigo carminepolymorphism

Identifiers

PMID39200534

DOI10.3390/foods13162607

PMCPMC11354058

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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.