Evidence map›Paper›PMID 36418709›Full record

ArticleApplied biochemistry and biotechnology2023

Phytochemical Properties and Antioxidant Capacities of Apple Juice Fermented by Probiotics During Refrigerated Storage and Simulated Gastrointestinal Digestion.

Caiyun Wu, Jun Wang, Ning Liu, Xuefeng Chen, Huaide Xu, Hongjie Lei

Abstract read
PubMed Publisher
In one paragraph

Article in Applied biochemistry and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
1.5field-weighted citation impact, top 18% 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

3 citing papers in PubMed, 10 citations in OpenAlex.

  1. Article
  2. Review
  3. Review
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 at 2 institutions in 1 country.

Caiyun WuCollege of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
Jun WangCollege of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China. jun.wang@nwafu.edu.cn.
Ning LiuCollege of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China.
Xuefeng ChenCollege of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China.
Huaide XuCollege of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
Hongjie LeiCollege of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China. leihongjie@nwafu.edu.cn.
Northwest A&F University · CNShaanxi University of Science and Technology · CN

Funding

Ningxia Zhongning Goji Industry Innovation Research Institute ZNGQCX-A-2019004Ningxia Zhongning Goji Industry Innovation Research Institute ZNGQCX-B-2019007Shaanxi Province Key R&D Program 2022ZDLNY04-06Shaanxi Province Key R&D Program-General Project-Agriculture 2020NY-142Xianyang Municipal Science & Technology Bureau 2019k02-26
6 · The paper itself

Abstract

The phytochemical characteristics and antioxidant capacities of fermented apple juice (FAJ) by Lactobacillus plantarum 90 (Lp90) and Lactobacillus acidophilus 85 (La85) during refrigerated storage and simulated gastrointestinal digestion (SGD) were investigated. Viable counts of Lp90 and La85 were decreased, while phenolic content and antioxidant capacities were improved during refrigerated storage, especially for the increased chlorogenic acid content. Ester content was decreased slightly after refrigeration, while the primary esters including ethyl acetate, amyl acetate, and ethyl 2-methylbutyrate were significantly increased (p < 0.05). Furthermore, ketone content was increased significantly after refrigeration (p < 0.05). In addition, viable counts of Lp90 and La85 remained higher than 6 log CFU/mL after SGD. The presence of probiotics delayed the decrease of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability and increased ferric reducing antioxidant power (FRAP) of FAJ. The contents of gallic acid, chlorogenic acid, epicatechin, ferulic acid, and phlorizin were decreased, while ellagic acid and rutin contents in FAJ were significantly increased after SGD (p < 0.05).

Indexed as

Lactiplantibacillus plantarumMalusProbioticsAntioxidantsDigestionFermentationLactobacillus acidophilusAntioxidantsAntioxidant activityApple juiceFermentationPhytochemical propertiesProbiotics

Identifiers

PMID36418709
OpenAlexW4309796700

What OpenQuestion 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 OpenQuestion graph.