Evidence map›Paper›PMID 42643225›Full record

ArticleFood chemistry: X2026

Characterization of soy lecithin/tween 80 synergistically stabilized cumin essential oil nanoemulsions and their application in air-dried camel meat processing.

Hongyan Yu, Haitao Yue, Yuchuan Wang, Jianwen Ma, Xin Guo, Chuan Pang, Qingling Wang, Shiling Lu, Jingyun Wang, Liyuan Huang

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.

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1 · What the graph read from it

What it found

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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

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3 · Its place in the literature

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No citing paper in PubMed yet.

4 · The record

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5 · Who and what money

Authors and funding

10 authors.

Hongyan YuKey Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Haitao YueSynthetic Biology Laboratory, College of Life Science and Technology, Xinjiang University, 830046, China.
Yuchuan WangKey Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Jianwen MaKey Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Xin GuoKey Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Chuan PangXinjiang Qinghu Tiankang Food Co., Ltd., Xinjiang Autonomous Region, Wujiaqu, China.
Qingling WangKey Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Shiling LuKey Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Jingyun WangKey Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Liyuan HuangSichuan Guojian Inspection Co., Ltd., 646000 Luzhou, Sichuan, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The objective of this study was to develop a nanoemulsion of cumin essential oil (CEO-NE) stabilized synergistically by soybean lecithin (SL) and Tween 80 (TW 80), and to investigate the effects of different cumin essential oil (CEO) concentrations (1%-5%) on its physicochemical properties, antioxidant, and antibacterial activities, with a view to further evaluating its potential for preserving sun-dried camel meat. The results showed that when the SL to TW 80 ratio was 1:1, the prepared CEO-NE exhibited the smallest particle size (119.33 ± 2.52 nm) and the highest absolute zeta potential (-56.72 ± 1.23 mV). Through hydrogen bonding and hydrophobic interactions, CEO-NE at various concentrations formed stable nanoemulsion systems, with significantly improved thermal stability. Among these, 3% CEO-NE exhibited the best encapsulation efficiency and the most uniform particle distribution. The results of the antioxidant and antibacterial activity assessments showed that all CEO-NE samples (1%-5%) exhibited concentration-dependent antioxidant and antibacterial effects. The DPPH and ABTS radical scavenging rates increased from 60.24% to 97.09% and from 58.99% to 81.52%, respectively, while the total colony counts of

Indexed as

Camel air-dried meatCumin essential oilNanoemulsionsSoy lecithinTween 80

Identifiers

PMID42643225
PMCPMC13503095

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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.