Evidence map›Paper›PMID 41097575›Full record

ArticleFoods (Basel, Switzerland)2025

Nano-Emulsification Potentiates Tea Tree Oil Bioactivity: High-Stability Formulation for Dual Antimicrobial and Antioxidant Food Preservation.

Congnan Cen, Xinxuan Wang, Huan Li, Song Miao, Jian Chen, Yanbo Wang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Nano-Enabled Advances in Tea Tree Essential Oil (Materials (Basel, Switzerland) · 2026
    Review
  2. Article
  3. 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

6 authors.

Congnan CenKey Laboratory of Microbiological Metrology, Measurement & Bio-Product Quality Security, State Administration for Market Regulation, College of Life Science, China Jiliang University, Hangzhou 310018, China.
Xinxuan WangFood Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Huan LiFood Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Song MiaoSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, China.ORCID 0000-0002-8385-3513
Jian ChenFood Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Yanbo WangSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Funding

National Natural Science Foundation of China 32001771National Natural Science Foundation of China 32072290Natural Science Foundation of Zhejiang LGN21C200014Natural Science Foundation of Zhejiang LZ22C200003
6 · The paper itself

Abstract

Essential oils play important roles in the modern food industry as additives and spices. At the same time, most essential oils have broad-spectrum bacteriostatic properties and can be used as natural antimicrobial materials. However, the application of essential oils is limited due to their strong volatility and insolubility in aqueous substrates. In this study, we used ultrasonic emulsification, carboxymethyl chitosan, and Tween 80 to formulate tea tree essential oil (TTO) nanoemulsions with high stability. With a minimum diameter of about 51 nm (PDI = 0.236 ± 0.021) post-emulsification, the TTO nanoemulsions disperse effectively in the drainage system and exhibit good stability after 14 days of storage. In addition, the bioactivity (antibacterial and antioxidant) of TTO nanoemulsions was significantly enhanced following emulsification, as evidenced by MIC and DPPH assays, indicating that nano-emulsification is beneficial to the development of various essential oils. TTO nanoemulsions can be used as a new food preservative to control the growth of bacteria and prevent the deterioration of food via oxidation.

Indexed as

antibacterial propertynanoemulsionstea tree essential oilTEM

Identifiers

PMID41097575
PMCPMC12523386

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.