Evidence map›Paper›PMID 42382793›Full record

ArticleFood chemistry: X2026

Fabrication of a quaternary ammonium chitosan/pomelo peel extract nanocarrier system for tea polyphenol delivery: characterization, stability, digestibility, and release properties.

Chao Ai, Bo He, Xuanlin Luo, Ruobing Wang, Jingling Kang, Xinyi Li, Wenli Xiao, Zhaohong Zhong, Lei Chen, Xi Xie and 1 more

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. 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

11 authors.

Chao AiCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.
Bo HeCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.
Xuanlin LuoCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.
Ruobing WangCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.
Jingling KangCollege of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China.
Xinyi LiCollege of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China.
Wenli XiaoCollege of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China.
Zhaohong ZhongCollege of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China.
Lei ChenCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.
Xi XieCollege of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China.
Huifan LiuCollege of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The application of tea polyphenols (TP) is constrained by their inherent chemical instability. In this study, a nanocarrier delivery system for TP was fabricated

Indexed as

DigestionNanocarrierPomelo peelStabilityTea polyphenols

Identifiers

PMID42382793
PMCPMC13316666

What OpenQuestion holds

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LicenceCC BY-NC
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.