Evidence map›Paper›PMID 40607036›Full record

ArticleFrontiers in nutrition2025

Chemical composition, characterization, and antimicrobial properties of

Serpil Demirci Kayiran, Umay Merve Guven Bolgen, Ebru Akgül, Pinar Kadiroglu, Nurten Cengiz, Tilbe Cevikelli, Deniz Onan, Esra Eroglu Ozkan, Gizem Bozdogan, Mehmet Boga and 3 more

Abstract read
In one paragraph

Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing 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

5 citing papers in PubMed.

  1. Article
  2. Review
  3. Review
  4. Article
  5. 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

13 authors.

Serpil Demirci KayiranDepartment of Pharmaceutical Botany, Faculty of Pharmacy, Cukurova University, Adana, Türkiye.
Umay Merve Guven BolgenDepartment of Pharmaceutical Technology, Faculty of Pharmacy, Cukurova University, Adana, Türkiye.
Ebru AkgülDepartment of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Türkiye.
Pinar KadirogluDepartment of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Türkiye.
Nurten CengizDepartment of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Türkiye.
Tilbe CevikelliDepartment of Pharmaceutical Technology, Faculty of Pharmacy, Bahçeşehir University, Istanbul, Türkiye.
Deniz OnanDepartment of Pharmaceutical Biotechnology, Faculty of Pharmacy, Cukurova University, Adana, Türkiye.
Esra Eroglu OzkanDepartment of Pharmacognosy, Faculty of Pharmacy, Istanbul University, Istanbul, Türkiye.
Gizem BozdoganDepartment of Pharmaceutical Botany, Faculty of Pharmacy, Cukurova University, Adana, Türkiye.
Mehmet BogaDepartment of Analytical Chemistry, Faculty of Pharmacy, Dicle University, Diyarbakir, Türkiye.
Yesim OzogulDepartment of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Türkiye.
Tuba EsatbeyogluDepartment of Molecular Food Chemistry and Food Development, Institute of Food and One Health, Gottfried Wilhelm Leibniz University Hannover, Hannover, Germany.
Fatih OzogulDepartment of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Türkiye.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Background and aims: Methods: Nanoemulsions containing three different concentrations of EO (1%, 3%, and 5%) were tested for conductivity, droplet size, pH, polydispersity index (PDI), rheological properties, viscosity, and zeta potential. In addition, chemical composition was analyzed using gas chromatography-mass spectrometry. Moreover, the antimicrobial properties of the EOs and its nanoemulsion forms were evaluated Results: The results showed that the dispersions with a spherical shape and droplet sizes were smaller than 165 nm for all three concentrations (154.9, 165.0, and 151.3 nm, respectively). All formulations maintained their physical properties even after stability tests. Major components in the essential oil (EO) were identified as γ-terpinene, thymol, carvacrol, and p-cymene. The nanoemulsion delayed the growth of mold and yeast for up to 28 days. Conclusions: Consequently, these findings indicate that

Indexed as

antimicrobial activityantioxidant propertiescurd cheeseessential oilfood preservationnanoemulsionThymbra spicata

Identifiers

PMID40607036
PMCPMC12217937

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.