Evidence map›Paper›PMID 36140941›Full record

ArticleFoods (Basel, Switzerland)2022

Hawthorn Juice Simulation System for Pectin and Polyphenol Adsorption Behavior: Kinetic Modeling Properties and Identification of the Interaction Mechanism.

Xuan Zhang, Meijiao Li, Wen Zhao, Zhe Gao, Mengying Wu, Tong Zhou, Chen Wu, Kaixuan Zhou, Xue Han, Qian Zhou

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
3.6field-weighted citation impact, top 8% of its field
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

2 citing papers in PubMed, 19 citations in OpenAlex.

  1. Article
  2. 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

10 authors at 1 institution in 1 country.

Xuan ZhangCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Meijiao LiCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Wen ZhaoCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Zhe GaoCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Mengying WuCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Tong ZhouCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Chen WuCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Kaixuan ZhouCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Xue HanCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Qian ZhouCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Hebei Agricultural University · CN

Funding

a Key Research and Development Plan in Hebei Province Project 20327120Dthe Food Processing Discipline Group of Hebei Agricultural University No. 2021-07
6 · The paper itself

Abstract

The interaction between polyphenols and polysaccharides plays an important role in increasing the turbidity stability of fruit juice and improving unpleasant sensory experiences. The binding adsorption behavior between hawthorn pectin (HP) and polyphenols (epicatechin and chlorogenic acid) accorded with the monolayer adsorption behavior driven by chemical action and were better fitted by pseudo-second order dynamic equation and Langmuir model. The HP binding sites (Qm) and adsorption capacity (Qe) to epicatechin were estimated at 75.188 and 293.627 μg/mg HP, respectively, which was about nine and twelve times higher than that of chlorogenic acid. The interaction between HP and polyphenols exhibited higher turbidity characteristics, particle size and lower zeta potential than epicatechin and chlorogenic acid alone. Meanwhile, according to Fourier Transform Infrared Spectroscopy (FT-IR) analysis, it could be speculated that the interaction between HP and polyphenols resulted in chemical combination. Moreover, ΔH < 0 and TΔS < 0, which indicated that the interaction between HP and polyphenols was mainly driven by hydrogen bonds and van der Waals forces.

Indexed as

chlorogenic acidepicatechinhawthornnon-covalent interactionpectin

Identifiers

PMID36140941
PMCPMC9498233
OpenAlexW4295537299

What OpenQuestion holds

Textmetadata
LicenceCC BY
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 OpenQuestion graph.