ArticleFoods (Basel, Switzerland)2025
Novel Blueberry Leaf Polysaccharide-Xanthan Gum Composite Gels for Curcumin Encapsulation: Enhanced Stability and Controlled Release.
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 2 papers.
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
2 citing papers in PubMed.
- Citric-acid-assisted upcycling ofFood chemistry: X · 2026Article
- Recent Advances in Polysaccharide-Based Encapsulation of Probiotics: Encapsulation Technologies, Material Properties, and Applications in Dairy Products.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
7 authors.
Funding
Abstract
Curcumin is a natural active ingredient with various health benefits but suffers from poor water solubility, chemical instability, and rapid metabolism. This study developed a novel composite gel, blueberry leaf polysaccharide-xanthan gum (BLP-XG), for the protection and delivery of curcumin. The experimental results demonstrate that the formation of stable composite gel networks is predominantly facilitated by hydrogen bonding and electrostatic interactions between BLP and XG components. In comparison with single-component systems, composite gels exhibit superior structural homogeneity and density, as well as higher thermal stability, viscoelasticity, and predominantly elastic solid behavior. The BLP-XG composite gel achieved the highest curcumin encapsulation rate of 84.23% when the BLP concentration was 2.0%. The composite gel system effectively retained curcumin in the gastric juice and released it in the small intestine. Furthermore, the presence of BLP in the composite gel inhibited curcumin degradation under UV irradiation. This study establishes the research foundation for the development of efficient and stable delivery systems to protect and deliver curcumin and extends the use of blueberry leaf polysaccharides in food and pharmaceutical applications.
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.