ArticleFoods (Basel, Switzerland)2024
The Characterization and Stability of Powdered Oil Loaded with β-Carotene Prepared from a Sodium Caseinate-Carrageenan Complex: The Effect of Vacuum Freeze-Drying and Spray-Drying.
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 2 papers.
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.
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.
Who cites it
2 citing papers in PubMed.
- Phytochemical Profiling and Antioxidant Potential ofFood science & nutrition · 2025Article
- Special Issue: "Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
Abstract
β-carotene (BC) has various biological activities, such as anticancer properties, contributing to the prevention of cardiovascular diseases, etc., while the poor solubility and low bioavailability limit its further development in the food industry. Therefore, how to effectively encapsulate this unstable substance has become a hot topic. Here, different concentrations of sodium caseinate and ι-carrageenan (NaCas-CA) complex emulsions were used as wall materials, and the effect of spray-drying (SD) and vacuum freeze-drying (VFD) on the properties of BC powders loaded with NaCas-CA was investigated. The results showed that the characteristic peaks of BC disappeared in all powdered oils, indicating that BC could be effectively encapsulated. As the wall concentration increased, the surface oil of the powders decreased significantly. At the same concentration, the surface oil content of SD (minimum of 8.34%) was lower than that of VFD (minimum of 10.02%). However, the particle size of SD-reconstituted emulsions was larger than that of VFD. Furthermore, the SD-reconstituted emulsions were more stable than the VFD after storage at 25 °C for 3 h. This study reveals the effect of different drying methods on the structure and stability of powdered oils, providing valuable information for the research of functional active-loaded powdered oils and applications in the food industry.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.