Evidence map›Paper›PMID 40238234›Full record

ArticleFoods (Basel, Switzerland)2025

Caffeic Acid-Modified Mushroom Chitosan as a Natural Emulsifier for Soybean Oil-Based Emulsions and Its Application in β-Carotene Delivery.

Jiaofen Lin, Jian Zeng, Guozong Shi, Zesheng Zhuo, Yanyun Guan, Zhipeng Li, Hui Ni, Peng Fei, Bingqing Huang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 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

9 authors.

Jiaofen LinXiamen Key Laboratory of Intelligent Fishery, Applied Technology Engineering Centre of Fujian Provincial Higher Education for Marine Resource Protection and Ecological Governance, School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361100, China.
Jian ZengXiamen Key Laboratory of Intelligent Fishery, Applied Technology Engineering Centre of Fujian Provincial Higher Education for Marine Resource Protection and Ecological Governance, School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361100, China.
Guozong ShiXiamen Key Laboratory of Intelligent Fishery, Applied Technology Engineering Centre of Fujian Provincial Higher Education for Marine Resource Protection and Ecological Governance, School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361100, China.
Zesheng ZhuoXiamen Key Laboratory of Intelligent Fishery, Applied Technology Engineering Centre of Fujian Provincial Higher Education for Marine Resource Protection and Ecological Governance, School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361100, China.
Yanyun GuanXiamen Key Laboratory of Intelligent Fishery, Applied Technology Engineering Centre of Fujian Provincial Higher Education for Marine Resource Protection and Ecological Governance, School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361100, China.
Zhipeng LiXiamen Key Laboratory of Intelligent Fishery, Applied Technology Engineering Centre of Fujian Provincial Higher Education for Marine Resource Protection and Ecological Governance, School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361100, China.
Hui NiXiamen Key Laboratory of Intelligent Fishery, Applied Technology Engineering Centre of Fujian Provincial Higher Education for Marine Resource Protection and Ecological Governance, School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361100, China.
Peng FeiInstitute of Food Science, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China.
Bingqing HuangInstitute of Food Science, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China.

Funding

National Natural Science Foundation of China 22408148Natural Science Foundation of Xiamen of China 3502Z202474015Xiamen Key Laboratory of Intelligent Fishery XMKLIF-OP-202408
6 · The paper itself

Abstract

In this study, we developed a soybean oil-based emulsion system stabilized by caffeic acid-modified mushroom-derived chitosan, significantly enhancing its functional properties. The modification increased the grafting ratio from 5.02% to 8.26%, which greatly improved antioxidant activity and antimicrobial efficacy against Escherichia coli and Staphylococcus aureus. The modified chitosan exhibited superior rheological properties, including increased viscosity and elasticity, contributing to improved emulsification performance. Emulsions stabilized with caffeic acid-modified chitosan showed smaller and more uniform droplet sizes, along with greater stability, as indicated by a higher zeta potential (55.63 mV). These modifications resulted in enhanced β-carotene encapsulation efficiency (up to 87.46%) and improved bioaccessibility (up to 52.13%), highlighting the system's potential as an efficient food-grade carrier for hydrophobic bioactive compounds. In conclusion, caffeic acid-modified mushroom chitosan is an effective natural emulsifier, enhancing stability, antioxidant activity, and nutrient delivery, and has promising applications in functional foods and nutraceuticals.

Indexed as

caffeic acid modificationmushroom chitosansoybean oil emulsionβ-carotene delivery

Identifiers

PMID40238234
PMCPMC11989003

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.