Cinnamaldehyde nanoemulsion-loaded pectin films for delaying quality deterioration of fresh-cut chili pepper during refrigerated storage: Influence of pectin esterification and nanoemulsion concentration.

Zudi Li, Xiaoyan Zhao, Qingyu Yang, Dan Wang, Pan Wang, Shuang Zhao, Wenting Zhao

Abstract read

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

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

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3 · Its place in the literature

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0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

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5 · Who and what money

Authors and funding

7 authors.

Zudi LiInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.

Xiaoyan ZhaoInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.

Qingyu YangCollege of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.

Dan WangInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.

Pan WangInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.

Shuang ZhaoInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.

Wenting ZhaoInstitute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The objective of this study was to fabricate antibacterial pectin-based active films activated with

Indexed as

Active packagingAntibacterial activityFresh-cut chili pepperNanoemulsionPectinTrans-cinnamaldehyde

Identifiers

PMID42787961

DOI10.1016/j.fochx.2026.104469

PMCPMC13602689

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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.