Functional Model Beverages of Saffron Floral By-Products: Polyphenolic Composition, Inhibition of Digestive Enzymes, and Rheological Characterization.

Débora Cerdá-Bernad, Adrian S D'costa, Diego A Moreno, Nicolas Bordenave, María José Frutos

Abstract read

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

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

5 authors.

Débora Cerdá-BernadAgro-Food Technology Department, CIAGRO-UMH, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University, 03312 Orihuela, Spain.ORCID 0000-0003-0612-9211

Adrian S D'costaSchool of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Ottawa, ON K1N 6N5, Canada.ORCID 0000-0002-0324-8947

Diego A MorenoPhytochemistry and Healthy Food Lab, Department of Food Science and Technology, CEBAS, CSIC, Campus Universitario de Espinardo-25, 30100 Murcia, Spain.ORCID 0000-0002-6547-8764

Nicolas BordenaveSchool of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Ottawa, ON K1N 6N5, Canada.ORCID 0000-0002-1253-4494

María José FrutosAgro-Food Technology Department, CIAGRO-UMH, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University, 03312 Orihuela, Spain.ORCID 0000-0003-0620-5050

Funding

European Union, PRIMA-Partnership for Research and Innovation in the Mediterranean Area program Project SAFFROMFOOD

6 · The paper itself

Abstract

Despite the rapid and dynamic evolution of research into dietary polyphenols, there is still a knowledge gap regarding their bioaccessibility since it could be influenced by the chemical and nutritional compositions of the food matrix. This study aimed to describe the impact of food thickeners (xanthan gum, guar gum, β-glucan, pectin) on the bioactivity of flavonoids from saffron floral by-products in model beverages before and after thermal processing. The different beverage formulas were characterized in terms of polyphenolic composition using HPLC-DAD-ESI-MS

Indexed as

aggregationantioxidantsflavonoidsfunctional drinksinhibition assayphenolic compoundspolysaccharidesrheology

Identifiers

PMID38790740

DOI10.3390/foods13101440

PMCPMC11120039

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.