ArticleFood chemistry: X2025
Construction of flaxseed polyphenol nanolipid emulsions as edible coatings and their application in shelf life extension of spiced beef.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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
1 citing paper in PubMed.
- A Review of Preparation Methods, Mechanisms, and Applications of Bio-Based Phenolic Nanoparticles.Foods (Basel, Switzerland) · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Flaxseed polyphenols exhibited antibacterial and antioxidant properties; however, their poor solubility and stability limited their application in food products. Incorporation into nano-emulsions improved their dissolution and encapsulation. This study evaluated the stability of flaxseed polyphenol nano-emulsions, formulated with chitosan, lactoferrin, glyceryl monocaprate, and flaxseed gum (FP-CTS-FG, FP-LF-FG,FP-GM-FG), over 28 days of storage, heating at 60/80/100 °C, and freeze-thaw cycles at -20 °C. The initial zeta potentialof these three emulsions are all greater than 30 mV, and the particle sizes are less than 500 nm. Minimal changes in particle size, zeta potential, and phase behavior, along with reduced surface tension and droplet aggregation, indicated good stability. When used as a coating for spiced beef, the emulsion reduced moisture loss, inhibited microbial growth, and delayed lipid oxidation and quality deterioration. Overall, our findings provided new insights and avenues for the application of flaxseed polyphenols 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.