Evidence map›Paper›PMID 39410124›Full record

ArticleFoods (Basel, Switzerland)2024

Physicochemical Characterization, Rheological Properties, and Antimicrobial Activity of Sodium Alginate-Pink Pepper Essential Oil (PPEO) Nanoemulsions.

Mariah Almeida Lima, Juliana Carusi, Liliana de Oliveira Rocha, Renata Valeriano Tonon, Rosiane Lopes Cunha, Amauri Rosenthal

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

6 authors.

Mariah Almeida LimaFood Technology Department, Institute of Technology, University Federal Rural of Rio de Janeiro, Seropedica 23890-000, RJ, Brazil.ORCID 0000-0003-3146-7044
Juliana CarusiDepartment of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Campinas 13083-862, SP, Brazil.
Liliana de Oliveira RochaDepartment of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Campinas 13083-862, SP, Brazil.
Renata Valeriano TononEmbrapa Food Technology, Rio de Janeiro 23020-470, RJ, Brazil.ORCID 0000-0002-2891-2760
Rosiane Lopes CunhaDepartment of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas 13083-862, SP, Brazil.ORCID 0000-0003-2228-5492
Amauri RosenthalEmbrapa Food Technology, Rio de Janeiro 23020-470, RJ, Brazil.ORCID 0000-0002-0580-4214

Funding

Lacrimal Gland Repair Using Progenitor CellsR01EY026202 · NEI · SCRIPPS RESEARCH INSTITUTE, THE · PI MAKARENKOVA, HELEN P. · 2016 to 2025
$5.2M
Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro E-26/202.710-2019Fundação de Amparo à Pesquisa do Estado de São Paulo 2019/27354-3National Council for Scientific and Technological Development 141604/2020-4National Council for Scientific and Technological Development 311529/2021-6National Council for Scientific and Technological Development 465335/2014-4
6 · The paper itself

Abstract

Essential oils (EOs) have antimicrobial properties, but their low solubility in water and strong flavor pose challenges for direct incorporation into food, as they can negatively impact organoleptic properties. To overcome these issues, strategies such as oil-in-water (O/W) nanoemulsions have been developed to improve EO dispersion and protection while enhancing antimicrobial efficacy. The objective of this study was to create sodium alginate-pink pepper essential oil (PPEO) nanoemulsions using microfluidization. Various formulations were assessed for physicochemical, physical, and antimicrobial properties to evaluate their potential in food applications. The microfluidized emulsions and nanoemulsions had droplet sizes ranging from 160 to 443 nm, polydispersity index (PdI) ranging from 0.273 to 0.638, and zeta potential (ζ) ranging from -45.2 to 66.3 mV. The nanoemulsions exhibited Newtonian behavior and remarkable stability after 20 days of storage. Antimicrobial testing revealed effectiveness against

Indexed as

antimicrobial activitymicrofluidizationnanoemulsionpink pepper essential oilsodium alginate

Identifiers

PMID39410124
PMCPMC11476015

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.