Evidence map›Paper›PMID 39498458›Full record

ArticleCurrent research in food science2024

Blue food proteins: Novel extraction technologies, properties, bioactivities and applications in foods.

Shuo Fan, Yaxin Yin, Qirui Liu, Xinru Yang, Daodong Pan, Zhen Wu, Ming Du, Maolin Tu

Abstract read
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In one paragraph

Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

8 authors.

Shuo FanState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang, 315211, China.
Yaxin YinState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang, 315211, China.
Qirui LiuState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang, 315211, China.
Xinru YangState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang, 315211, China.
Daodong PanState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang, 315211, China.
Zhen WuState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang, 315211, China.
Ming DuSchool of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China.
Maolin TuState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang, 315211, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

With the growing demand for healthy and sustainable food, blue food proteins have emerged as an important way to address resource-intensive production and environmental concerns. This paper systematically reviewed the extraction technologies, properties and bioactivities of blue food proteins and explored their wide range of applications. The novel extraction technologies not only improve the extraction efficiency of the proteins, shorten the production time and have environmental advantages, but also enhance the protein properties and facilitate subsequent applications. The amino acid composition of the blue food proteins is close to the FAO recommended standard and better than most of the livestock proteins, with excellent solubility and water holding capacity. Some of the proteins also have significant bioactivity and show great potential for improving health. Applications include emulsions, protein films, microcapsules, food colorants, dietary supplements, 3D printing materials, and cultured meat. This paper provides theoretical support for further research and application of blue food proteins and promotes their wider application in future food products.

Indexed as

ApplicationBlue foodNovel extraction technologyProtein

Identifiers

PMID39498458
PMCPMC11533013

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.