Evidence map›Paper›PMID 39995974›Full record

ArticleFood science & nutrition2025

Encapsulation of Capsaicin in Oil-In-Water Nanoemulsion: Optimization by a Mixture Design and Its Application in Merguez Sausage Preservation.

Eya Soussi, Khouloud Rigane, Anis Ben Hsouna, Miroslava Kačániová, Wissem Mnif, Zaina Algarni, Moncef Chouaibi

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science & nutrition, 2025. 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. Review
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

7 authors.

Eya SoussiHigher School of Food Industries of Tunisia University of Carthage ElKhadra City, Tunis Tunisia.
Khouloud RiganeHigher School of Food Industries of Tunisia University of Carthage ElKhadra City, Tunis Tunisia.
Anis Ben HsounaLaboratory of Biotechnology and Plant Improvement Centre of Biotechnology of Sfax Sfax Tunisia.
Miroslava KačániováInstitute of Horticulture, Faculty of Horticulture Slovak University of Agriculture Nitra Slovakia.
Wissem MnifDepartment of Chemistry, College of Sciences at Bisha University of Bisha Bisha Saudi Arabia.ORCID https://orcid.org/0000-0002-8123-4743
Zaina AlgarniDepartment of Physics, Faculty of Sciences at Bisha University of Bisha Bisha Saudi Arabia.
Moncef ChouaibiHigher School of Food Industries of Tunisia University of Carthage ElKhadra City, Tunis Tunisia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this research work, a mixture design was applied to optimize the encapsulation of capsaicin in oil-water-nanoemulsion using almond gum, pea protein isolate, and citrus pectin as independent variables. Therefore, results indicated that the cubic, special cubic, and quartic models were the most adequate to describe the variation of responses as a function of independent variables. Therefore, the pea protein isolate showed the highest effect on mean droplet size, polydispersity index, ξ-potential, and antioxidant activities. However, the almond gum was the most significant component in whiteness and plastic viscosity (

Indexed as

capsaicinmerguez preservationmixture designO/W nanoemulsionphysicochemical propertiesshelf life estimation

Identifiers

PMID39995974
PMCPMC11848001

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.