Evidence map›Paper›PMID 42399109›Full record

ArticleJournal of the science of food and agriculture2026

Metabolomics-based study of the preservation mechanism of a tea saponin-cinnamaldehyde nanoemulsion applied to Xinyu tangerines.

Yan Leng, Xinjian Gao, Yichen Zhang, Zehang Yan, Wanyi Chen, Yang Huang, Xiaoxia Zuo, Liqin Zhu, Zhipeng Cai, Jing Wang and 1 more

Abstract read
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In one paragraph

Article in Journal of the science of food and agriculture, 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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0citing papers 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

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.

Yan Leng *Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.ORCID https://orcid.org/0009-0004-6620-2067
Xinjian Gao *Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.
Yichen ZhangEngineering Laboratory for Agricultural Products Processing and Safety Control of Jiangxi Provincial Development and Reform Commission, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.
Zehang YanEngineering Laboratory for Agricultural Products Processing and Safety Control of Jiangxi Provincial Development and Reform Commission, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.
Wanyi ChenEngineering Laboratory for Agricultural Products Processing and Safety Control of Jiangxi Provincial Development and Reform Commission, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.
Yang HuangEngineering Laboratory for Agricultural Products Processing and Safety Control of Jiangxi Provincial Development and Reform Commission, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.
Xiaoxia ZuoEngineering Laboratory for Agricultural Products Processing and Safety Control of Jiangxi Provincial Development and Reform Commission, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.
Liqin ZhuEngineering Laboratory for Agricultural Products Processing and Safety Control of Jiangxi Provincial Development and Reform Commission, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.ORCID https://orcid.org/0000-0002-1686-671X
Zhipeng CaiEngineering Laboratory for Agricultural Products Processing and Safety Control of Jiangxi Provincial Development and Reform Commission, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.
Jing WangJiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.
Yonggen ShenJiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.

Funding

National Natural Science Foundation of China 32502320
6 · The paper itself

Abstract

backgroundThe Xinyu tangerine is a geographical indication agricultural product from Jiangxi province, China. During postharvest storage, nutrient loss and pathogen-induced decay reduce fruit quality. The selection of appropriate preservatives is therefore important for maintaining postharvest quality. Previous studies have shown that tea saponin-cinnamaldehyde nanoemulsion (TS-CNE) exhibits excellent antifungal activity and physicochemical properties suitable for citrus preservation. This study investigated the preservation efficacy and underlying mechanism of TS-CNE in Xinyu tangerines using metabolomics.

resultsThe TS-CNE treatment maintained fruit firmness and color, reduced the decay rate, decreased malondialdehyde (MDA) and H

conclusionThe TS-CNE treatment effectively preserved postharvest Xinyu tangerines. The preservation mechanism may involve reduced fruit decay during storage through increased accumulation of stress-responsive metabolites, including flavonoids and phenylalanine, in the peel. These findings provide a theoretical basis for the development and application of TS-CNE for postharvest disease control in citrus fruit. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Indexed as

AcroleinCamellia sinensisCitrusFood PreservationFood PreservativesSaponinsEmulsionsFruitMetabolomicsAcroleincinnamaldehydeEmulsionsFood PreservativesSaponinsmetabolomicspreservation mechanismtea saponin–cinnamaldehyde nanoemulsionXinyu tangerine

Identifiers

PMID42399109

What Socratic holds

Textmetadata
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.