Evidence map›Paper›PMID 40563348›Full record

ReviewAntioxidants (Basel, Switzerland)2025

A Review on Improving the Oxidative Stability of Pine Nut Oil in Extraction, Storage, and Encapsulation.

Jingwen Zhu, Zhenzhou Li, Yisen Wang, Zhexuan Mu, Xiaohong Lv, Zhenyu Wang, Aijun Dong, Ziluan Fan, Hua Zhang

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Antioxidants (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. Article
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.

Jingwen ZhuDepartment of Food Science and Engineering, College of Life Sciences, Northeast Forestry University, Harbin 150040, China.
Zhenzhou LiDepartment of Special Food and Drug and Biochemical Innovation Research Center, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China.
Yisen WangDepartment of Special Food and Drug and Biochemical Innovation Research Center, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China.
Zhexuan MuDepartment of Special Food and Drug and Biochemical Innovation Research Center, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China.
Xiaohong LvHeilongjiang Academy of Forestry Sciences, Harbin 150040, China.
Zhenyu WangDepartment of Special Food and Drug and Biochemical Innovation Research Center, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China.
Aijun DongDepartment of Special Food and Drug and Biochemical Innovation Research Center, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China.
Ziluan FanDepartment of Food Science and Engineering, College of Life Sciences, Northeast Forestry University, Harbin 150040, China.ORCID 0000-0003-3031-2876
Hua ZhangDepartment of Special Food and Drug and Biochemical Innovation Research Center, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China.ORCID 0000-0002-1262-2195

Funding

Graduate Education teaching research project DGYYJ2024-31the National "14th Five-Year Plan" National Key R&D Program "R&D and Demonstration of Green Production Process for Material Ecological Products" Re-search Sub-project 1 "R&D and Demonstration of Nut Full Resource Utilization Process" 2022YFF1300504-01
6 · The paper itself

Abstract

Pine nut oil (PNO) is highly valued by consumers for its rich content of unsaturated fatty acids, which confer unique nutritional benefits. However, PNO is highly susceptible to lipid oxidation during storage and extraction. This chemical degradation compromises product quality and poses potential risks to food safety. To address this challenge, the food industry is developing antioxidant strategies, including optimizing pretreatment conditions to improve flavor and storage stability. Green extraction technologies such as microwave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE) have been introduced to enhance extraction efficiency and promote environmental sustainability. Light-proof packaging, reduced oxygen environments, and temperature control have also been employed to significantly extend the shelf life of PNO. Furthermore, to maintain the nutritional integrity and safety of PNO while expanding its functional applications in the food industry, several innovative approaches have been employed. These include the incorporation of natural antioxidants, the development of Pickering emulsions, the use of microencapsulation, and the formulation of oleogels.

Indexed as

antioxidant strategiesgreen technologieslipid oxidationpine nut oilpreventive measuresstorage stabilityunsaturated fat

Identifiers

PMID40563348
PMCPMC12189135

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.