Evidence map›Paper›PMID 37959038›Full record

ArticleFoods (Basel, Switzerland)2023

Effect of Support Matrix and Crosslinking Agents on Nutritional Properties of Orange Juice during Enzyme Clarification: A Comparative Study.

Pâmela M da Silva, Eli Emanuel Esparza-Flores, Anike H Virgili, Eliana W de Menezes, Roberto Fernandez-Lafuente, Lucas Dal Magro, Rafael C Rodrigues

Open access · goldAbstract read
PubMed Full text at PMC Publisher
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. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
0.5field-weighted citation impact, top 32% 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, 3 citations in OpenAlex.

  1. Article
  2. 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

7 authors at 3 institutions in 2 countries.

Pâmela M da SilvaBiocatalysis and Enzyme Technology Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, 9500 Bento Gonçalves Avenue, P.O. Box 15090, Porto Alegre 91501-970, RS, Brazil.
Eli Emanuel Esparza-FloresBiocatalysis and Enzyme Technology Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, 9500 Bento Gonçalves Avenue, P.O. Box 15090, Porto Alegre 91501-970, RS, Brazil.
Anike H VirgiliLSS-Laboratory of Solids and Surfaces, Instituto de Química, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, RS, Brazil.
Eliana W de MenezesLSS-Laboratory of Solids and Surfaces, Instituto de Química, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, RS, Brazil.
Roberto Fernandez-LafuenteDepartamento de Biocatálisis, Instituto de Catálisis-CSIC, Campus UAM-CSIC Madrid, 28049 Madrid, Spain.ORCID 0000-0003-4976-7096
Lucas Dal MagroInstituto Federal de Educação Ciência e Tecnologia Sul-Rio-Grandense-IFSul, Pelotas 96015-360, RS, Brazil.ORCID 0000-0002-2463-1021
Rafael C RodriguesBiocatalysis and Enzyme Technology Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, 9500 Bento Gonçalves Avenue, P.O. Box 15090, Porto Alegre 91501-970, RS, Brazil.ORCID 0000-0001-8592-850X
Universidade Federal do Rio Grande do Sul · BRInstituto de Catálisis y Petroleoquímica · ESInstituto Federal Sul-rio-grandense · BR

Funding

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul 21/2551-0002270-1Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul 22/2551-0000397-4Ministerio de Ciencia e Innovación PID2022-136535OB-I00National Council for Scientific and Technological Development 405418/2021-3
6 · The paper itself

Abstract

This study investigated the impact of a support matrix and active group on the support to the nutritional properties of orange juice after juice clarification. Pectinase was immobilized on chitosan and aminated silica supports, activated with genipin or glutaraldehyde, and applied for juice clarification. The effects on various juice properties, including reducing sugars, total soluble solids, vitamin C, and phenolic compounds, juice color, and pH, were evaluated. The results revealed that the immobilization on chitosan activated using genipin resulted in the highest biocatalyst activity (1211.21 U·g

Indexed as

chitosanclarificationenzyme immobilizationgenipinglutaraldehydenutritional propertiesorange juicepectinasesilica

Identifiers

PMID37959038
PMCPMC10647825
OpenAlexW4387958331

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.