Evidence map›Paper›PMID 41567564›Full record

ArticleFood chemistry: X2026

Green preservation: enhancing shelf life of chicken meat using antimicrobial and antioxidant deep eutectic solvent nanoemulsions.

Yegane Alirezaei, Nafiseh Soltanizadeh, Maryam Fanaei, Mohsen Ebrahimi Hemmati Kaykha

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. 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

4 authors.

Yegane AlirezaeiDepartment of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
Nafiseh SoltanizadehDepartment of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
Maryam FanaeiDepartment of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
Mohsen Ebrahimi Hemmati KaykhaDepartment of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Chicken meat is highly perishable during refrigeration due to rapid microbial and oxidative spoilage. This study investigates the development and application of hydrophobic deep eutectic solvents (HDESs) and their nanoemulsions as coatings for chicken meat to enhance shelf-life. HDESs were synthesized using lactic acid (LA), acetic acid (AA), and decanoic acid (DA) as hydrogen bond donors and menthol (M) as a hydrogen bond acceptor. Physicochemical properties revealing that LA:M exhibited the highest viscosity and surface tnsion. FTIR analysis confirmed strong hydrogen bonding in HDES formulations. HDESs Nanoemulsions demonstrated droplet sizes between 7.15 and 63.75 nm. AA:M-coated samples exhibited the lowest pH, reducing TVBN levels by 31.49 % compared to the control after 7 days storage. AA:M and DA:M nanoemulsions reduced TBARs by 26.59 % and 37.23 %, respectively, compared to the control. The AA:M nanoemulsion had the lowest MIC and MBC and AA:M coated samples showed the lowest bacterial and fungal counts.

Indexed as

Chicken meatCoating, preservationHydrophobic deep eutectic solventNanoemulsion

Identifiers

PMID41567564
PMCPMC12816873

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LicenceCC BY-NC-ND
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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.