Evidence map›Paper›PMID 39885160›Full record

ArticleNPJ science of food2025

Fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins for the delivery of curcumin.

Jiamin Xu, Guangyi Kan, Juan Wang, Kefeng Yang, Xichang Wang, Jian Zhong

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. Article
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

6 authors.

Jiamin XuMedical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, 200092, China.
Guangyi KanMedical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, 200092, China.
Juan WangDepartment of Clinical Nutrition, College of Health Science and Technology, Shanghai Jiao Tong University School of Medicine, Shanghai, 200135, China.
Kefeng YangDepartment of Clinical Nutrition, College of Health Science and Technology, Shanghai Jiao Tong University School of Medicine, Shanghai, 200135, China.
Xichang WangNational R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
Jian ZhongMedical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, 200092, China. jzhong@shsmu.edu.cn.ORCID http://orcid.org/0000-0002-2475-3221

Funding

National Science Foundation of China | Major Research Plan 32272338
6 · The paper itself

Abstract

The encapsulation of curcumin in the emulsions has attracted much attention in functional food development. Herein, the fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins were explored for the delivery of curcumin. The curcumin encapsulation had no obvious effect on the formation, storage stability, lipid oxidation, and in vitro droplet digestion behaviors of the emulsions. Both vitamin C (VC) and vitamin E (VE) additions had obvious effects on the peroxidation values of the emulsions: VC + VE < VC < VE < Control < fish oil. The accumulative free fatty acid release percentages were dependent on the vitamins: VC (89.6 ± 1.1%) > Control (86.1 ± 1.0%) > VC + VE (80.5 ± 0.8%) > VE (76.4 ± 1.2%). The emulsions' curcumin retention at room temperature and in vitro digestion behaviors (transformation, bioaccessibility, and bioaccessibility index) depended on vitamin additions: VC + VE ≈ VC > VE ≈ Control. This work was beneficial for the development of fish gelatin-stabilized emulsions to deliver curcumin.

Identifiers

PMID39885160
PMCPMC11782532

What Socratic holds

Textmetadata
LicenceCC BY-NC-ND
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 Socratic graph.