ArticleJournal of food science2026
Industrial Peanut Oil-Cake as a Base Material for the Construction of Nanocapsules Loaded With Oregano Essential Oil for Food Delivery Applications.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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.
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.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
The objective was to develop and characterize nanocapsules (NPs) employing a peanut oil-cake concentrate (POCC) obtained from the industrial peanut oilcake as wall material incorporated with oregano essential oil (OEO) as core. POCC was employed to fabricate oregano essential oil nanocapsules (OEO-NPs) with different POCC/OEO ratios: control (NPs-0), ratio 1:1 (OEO-NPs-1) and ratio 1:5 (OEO-NPs-5). The average diameter of NPs-0 was 404.00 ± 1.00 nm. The nanoparticle size decreased from 190.63 ± 1.00 nm for OEO-NPs-1 to 164.53 ± 1.00 nm for OEO-NPs-5. The zeta potential found for the different NPs samples highlighted that a long-term stability of the nanoparticles can be expected. The polydispersity index (PDI) value decreased as the amount of OEO added increased. OEO-NPs-5 presented a higher monodispersion in comparison to the other treatments. No porosity or crack zones were detected on the surface of the NPs in the scanning electron microscopy analysis. The encapsulation efficiency (EE) was 91.33%, and 85.15% for OEO-NPs-1 and OEO-NPs-5, respectively. According to the results from the in-vitro OEO release study, the delivery system made by POCC was suitable for controlling the release of OEO. The storage study carried out at 4°C for 90 days showed a decrease in the oxidizing capacity during storage. In general, no significant differences were observed in the volatile compounds profile for OEO-NPs-1 and OEO-NPs-5 during 90 storage days. The POCC demonstrated a good capacity to incorporate OEO with good EE and high release rate control, indicating that NPs made with POCC have potential for food preservation. PRACTICAL APPLICATIONS: Nanocapsules formed from a valueless by-product of the peanut industry and the incorporation of oregano essential oil demonstrated an antioxidant effect, representing an alternative in the food industry for food preservation.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.