Evidence map›Paper›PMID 38338632›Full record

ArticleFoods (Basel, Switzerland)2024

Optimizing Quality and Shelf-Life Extension of Bor-Thekera (

Shikhapriyom Gogoi, Puja Das, Prakash Kumar Nayak, Kandi Sridhar, Minaxi Sharma, Thachappully Prabhat Sari, Radha Krishnan Kesavan, Maharshi Bhaswant

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In one paragraph

Article in Foods (Basel, Switzerland), 2024. 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

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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

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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

8 authors.

Shikhapriyom GogoiDepartment of Food Engineering and Technology, Central Institute of Technology, Kokrajhar 783370, India.
Puja DasDepartment of Food Engineering and Technology, Central Institute of Technology, Kokrajhar 783370, India.
Prakash Kumar NayakDepartment of Food Engineering and Technology, Central Institute of Technology, Kokrajhar 783370, India.ORCID 0000-0001-5811-6629
Kandi SridharDepartment of Food Technology, Karpagam Academy of Higher Education (Deemed to Be University), Coimbatore 641021, India.ORCID 0000-0002-6174-0024
Minaxi SharmaDepartment of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India.ORCID 0000-0001-6493-5217
Thachappully Prabhat SariDepartment of Food Science and Technology, National Institute of Food Technology, Entrepreneurship and Management, Kundli 131028, India.ORCID 0000-0003-3385-2069
Radha Krishnan KesavanDepartment of Food Engineering and Technology, Central Institute of Technology, Kokrajhar 783370, India.
Maharshi BhaswantNew Industry Creation Hatchery Center, Tohoku University, Sendai 980-8579, Japan.ORCID 0000-0003-4501-5487

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the quality characteristics of pasteurized and thermosonicated bor-thekera (Garcinia pedunculata) juices (TSBTJs) during storage at 4 °C for 30 days. Various parameters, including pH, titratable acidity (TA), total soluble content (TSSs), antioxidant activity (AA), total phenolic content (TPC), total flavonoid content (TFC), ascorbic acid content (AAC), cloudiness (CI) and browning indexes (BI), and microbial activity, were analyzed at regular intervals and compared with the quality parameters of fresh bor-thekera juice (FBTJ). A multi-layer artificial neural network (ANN) was employed to model and optimize the ultrasound-assisted extraction of bor-thekera juice. The impacts of storage time, treatment time, and treatment temperature on the quality attributes were also explored. The TSBTJ demonstrated the maximum retention of nutritional attributes compared with the pasteurized bor-thekera juice (PBTJ). Additionally, the TSBTJ exhibited satisfactory results for microbiological activity, while the PBTJ showed the highest level of microbial inactivation. The designed ANN exhibited low mean squared error values and high R

Indexed as

ANNantioxidant activitybor-thekerajuicemicrobial activitypreservationthermosonication

Identifiers

PMID38338632
PMCPMC10855326

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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.