Non-Thermal Supercritical Carbon Dioxide Processing Retains the Quality Parameters and Improves the Kinetic Stability of an Araticum Beverage Enriched with Inulin-Type Dietary Fibers.

Henrique Silvano Arruda, Eric Keven Silva, Glaucia Maria Pastore, Mario Roberto Marostica Junior

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing 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

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

4 authors.

Henrique Silvano ArrudaDepartment of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil.ORCID 0000-0003-4963-5042

Eric Keven SilvaDepartment of Food Engineering and Technology, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil.ORCID 0000-0002-7623-8539

Glaucia Maria PastoreDepartment of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil.

Mario Roberto Marostica JuniorDepartment of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, SP, Brazil.

Funding

Conselho Nacional de Desenvolvimento Científico e Tecnológico 301496/2019-6Conselho Nacional de Desenvolvimento Científico e Tecnológico 403976/2021-9Conselho Nacional de Desenvolvimento Científico e Tecnológico 406820/2018-0Coordenação de Aperfeicoamento de Pessoal de Nível Superior 88887.469390/2019-00Coordenação de Aperfeicoamento de Pessoal de Nível Superior Finance Code 001Fundação de Amparo à Pesquisa do Estado de São Paulo 2015/13320-9Fundação de Amparo à Pesquisa do Estado de São Paulo 2015/50333-1Fundação de Amparo à Pesquisa do Estado de São Paulo 2018/11069-5Fundação de Amparo à Pesquisa do Estado de São Paulo 2019/13465-8Fundação de Amparo à Pesquisa do Estado de São Paulo 2020/08761-4Fundação de Amparo à Pesquisa do Estado de São Paulo 2023/01876-9Red Iberoamericana de Alimentos Autóctonos Subutilizados 118RT0543

6 · The paper itself

Abstract

Fruit-based beverages have been considered excellent food vehicles for delivering prebiotics. However, the conventional thermal processes currently used to microbiologically and enzymatically stabilize these products may cause significant losses in their sensory, physicochemical, nutritional, and bioactive characteristics. Thus, in this study, we evaluate the effect of different levels of pressure (8, 15, and 21 MPa) and temperature (35 and 55 °C) on the characteristics of an inulin-enriched araticum beverage processed with non-thermal supercritical carbon dioxide (SC-CO

Indexed as

Annona crassiflora Mart.Brazilian biodiversityCerrado fruitemerging technologyfood stabilizationfructooligosaccharidesfunctional foodgreen chemistrymaroloprebiotic

Identifiers

PMID37444333

DOI10.3390/foods12132595

PMCPMC10340414

What OpenQuestion holds

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LicenceCC BY

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Registered trials

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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.