Evidence map›Paper›PMID 42310891›Full record

ArticleJournal of the science of food and agriculture2026

Turmeric essential oil-loaded wheat starch cryogels as superabsorbent pads for active packaging of fish fillets.

Elder Pacheco da Cruz, Laura Martins Fonseca, Cristina Jansen, Rosane Lopes Crizel, Gabriel Lucas Pail, Camila de Oliveira Pacheco, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze

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In one paragraph

Article in Journal of the science of food and agriculture, 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

8 authors.

Elder Pacheco da Cruz *Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agro-industrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.
Laura Martins Fonseca *Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agro-industrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.ORCID https://orcid.org/0000-0001-6012-1275
Cristina JansenLaboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agro-industrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.
Rosane Lopes CrizelLaboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agro-industrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.
Gabriel Lucas PailLaboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agro-industrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.
Camila de Oliveira PachecoLaboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agro-industrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.
Alvaro Renato Guerra DiasLaboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agro-industrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.
Elessandra da Rosa ZavarezeLaboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agro-industrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.

Funding

Conselho Nacional de Desenvolvimento Científico e TecnológicoCoordenação de Aperfeiçoamento de Pessoal de Nível SuperiorFinanciadora de Estudos e ProjetosFundação de Amparo à Pesquisa do Estado do Rio Grande do Sul
6 · The paper itself

Abstract

backgroundThis study aimed to create a cryogel with water-absorbing and antioxidant properties. Wheat starch (10%, w/v) was used to produce cryogels, which were then incorporated with turmeric essential oil (TEO) at two concentrations: 20% and 30% (w/w of starch). The production method consisted of gelatinization, freeze/thaw cycles, and subsequent freeze-drying. The materials were applied as an absorbent pad for fish fillet exudate. The major compounds of TEO were ar-turmerone (43.60%) and α-turmerone (23.49%), characterized by gas chromatography.

resultsThe cryogels showed a porous structure, and the thermal stability of TEO was improved when entrapped in the materials. The mechanical properties reached 260.79 g for hardness, 0.90 for cohesiveness and 0.97 for springiness for the dried form. The cryogels displayed low density (approximately 0.110 g cm

conclusionExhibiting water-absorbing capacity, high loading capacity, controlled in vitro release, and antioxidant activity. The developed materials are promising three-dimensional materials for active food packaging applications in fish fillet preservation. © 2026 Society of Chemical Industry.

Indexed as

CryogelsCurcumaFood PackagingOils, VolatileSeafoodStarchTriticumAnimalsAntioxidantsFishesWaterAntioxidantsCryogelsOils, VolatileStarchWaterantioxidant activityCurcuma longain vitro releaseMugil lizaTriticum aestivum L

Identifiers

PMID42310891
PMCPMC13442979

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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.