Evidence map›Paper›PMID 40297660›Full record

ArticleFood chemistry: X2025

Composite solutions of Phycocyanin and chitosan extend oyster shelf life.

Yan Li, Li Liu, Youwei Du, Zihao Yin, Yue Zhao, Guangxin Feng, Mingyong Zeng

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. 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

7 authors.

Yan LiCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Li LiuCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Youwei DuCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Zihao YinCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Yue ZhaoCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Guangxin FengCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Mingyong ZengCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Phycocyanin (PC), a blue antioxidant and anti-inflammatory pigment, was combined with 2.5 % chitosan (CTS) to form stable composite solutions. This study aimed to develop a CTS-PC composite solution with enhanced antioxidant and antimicrobial properties to improve oyster preservation. Structural compatibility was confirmed through scanning electron microscopy and X-ray diffraction. Viscosity and contact angle analyses demonstrated encapsulation and barrier properties. Fourier-transform infrared spectroscopy, circular dichroism, zeta potential, and particle size analyses revealed that hydrogen bonding, hydrophobic interactions, and electrostatic forces contributed to stability. PC enhanced hydrophobicity and antioxidant capacity, and the 0.05 % PC/CTS solution exhibited the best strongest inhibition against

Indexed as

Antimicrobial propertyAntioxidant activityChitosanComposite solutionOyster preservationPhycocyanin

Identifiers

PMID40297660
PMCPMC12036066

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.