Evidence map›Paper›PMID 41976448›Full record

ArticleFoods (Basel, Switzerland)2026

Probe-Ultrasonicated Thyme Essential Oil Nanoemulsions: Physicochemical Characterization and Application in Chicken Burgers.

Tamires Soares Schug, Marcia Foster Mesko, Larissa Riberas Silveira Teixeira, Thiago Castanho Pereira, Erico Marlon Moraes Flores, Elessandra da Rosa Zavareze, Carla Rosane Barboza Mendonça, Mariano Michelon, Eliezer Avila Gandra

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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.

Tamires Soares SchugGraduate Program in Food Science and Technology, Federal University of Pelotas (UFPel), Pelotas 96010-900, Brazil.ORCID 0009-0008-6786-6649
Marcia Foster MeskoGraduate Program in Food Science and Technology, Federal University of Pelotas (UFPel), Pelotas 96010-900, Brazil.ORCID 0000-0002-7399-446X
Larissa Riberas Silveira TeixeiraPostgraduate Program in Nutrition and Food, Faculty of Nutrition, Federal University of Pelotas (UFPel), Pelotas 96010-610, Brazil.
Thiago Castanho PereiraDepartment of Chemistry, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil.ORCID 0000-0003-2536-2756
Erico Marlon Moraes FloresDepartment of Chemistry, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil.ORCID 0000-0001-9785-2477
Elessandra da Rosa ZavarezeGraduate Program in Food Science and Technology, Federal University of Pelotas (UFPel), Pelotas 96010-900, Brazil.
Carla Rosane Barboza MendonçaPostgraduate Program in Nutrition and Food, Faculty of Nutrition, Federal University of Pelotas (UFPel), Pelotas 96010-610, Brazil.ORCID 0000-0002-1854-9494
Mariano MichelonSchool of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande 96203-900, Brazil.ORCID 0000-0003-3335-5249
Eliezer Avila GandraGraduate Program in Food Science and Technology, Federal University of Pelotas (UFPel), Pelotas 96010-900, Brazil.ORCID 0000-0003-0978-6014

Funding

Coordenação de Aperfeicoamento de Pessoal de Nível Superior 88887.907827/2023-00
6 · The paper itself

Abstract

The bioactive compounds in thyme essential oil (TEO) have been investigated as natural preservatives. However, their direct application in foods is limited by their poor water solubility and high volatility. In this context, nanoemulsions represent promising delivery systems for bioactive compounds due to their improved physicochemical stability and functional performance. This study aimed to develop and characterize TEO nanoemulsions prepared by ultrasound-assisted encapsulation using an ultrasonic probe and whey protein concentrate as a surfactant, with potential application in chicken burgers. Different sonication times (1, 3, 5, 7, and 10 min) were evaluated, and ultrasonication time was evaluated as the experimental variable. The formulation processed for 3 min presented the smallest hydrodynamic diameter (289 nm) and a homogeneous spherical morphology. The nanoemulsions showed low cytotoxicity, maintaining cell viability above 90% at all evaluated concentrations. In vitro antibacterial assays demonstrated activity against

Indexed as

antimicrobial activitycolloidal stabilitymicrobiological qualitynatural preservativesprocessed meat productsultrasound-assisted emulsification

Identifiers

PMID41976448
PMCPMC13073581

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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.