Evidence map›Paper›PMID 38952562›Full record

ReviewFood chemistry: X2024

Bridging sustainability and industry through resourceful utilization of pea pods- A focus on diverse industrial applications.

Rubab Fatima, Filza Fatima, Ammar B Altemimi, Nadia Bashir, Hassan Mehmood Sipra, Syed Ali Hassan, Waqar Mujahid, Aamir Shehzad, Gholamreza Abdi, Rana Muhammad Aadil

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing 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

5 citing papers in PubMed.

  1. Review
  2. Article
  3. Article
  4. Article
  5. 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

10 authors.

Rubab FatimaNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
Filza FatimaNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
Ammar B AltemimiDepartment of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq.
Nadia BashirNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
Hassan Mehmood SipraNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
Syed Ali HassanNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
Waqar MujahidNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
Aamir ShehzadUniLaSalle, Univ.Artois, ULR7519 - Transformations & Agro-ressources, Normandie Université, F-76130, Mont-Saint-Aignan, France.
Gholamreza AbdiDepartment of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr 75169, Iran.
Rana Muhammad AadilNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The focus on sustainable utilization of agricultural waste is currently a leading area of scientific research, driving significant advancements in technology and circular economy models. The fundamental capacity of bio-based products, bioprocessing techniques, and the crucial involvement of microbial treatments are opening opportunities for efficient solutions in various industries. One of the most popular green vegetables, peas are members of the Fabaceae family and have a pod-like structure. Every year, a significant amount of pea pods is discarded as waste products of peas that have negative impacts on our environment. In this comprehensive review, we explore innovative methods for utilizing pea pods to minimize their environmental footprint and optimize their viability across multiple industries. A large portion of the pea processing industry's output consists of pea pods. Variety of proteins, with major classes being globulin and albumin (13%), dietary fiber (43-58%), and minerals are abundant in these pods. Because of their diverse physiochemical properties, they find applications in many diverse fields. The porous pea pods comprised cellulose (61.35%) and lignin (22.12%), which could make them superior adsorbents. The components of these byproducts possess valuable attributes that make them applicable across treatment of wastewater, production of biofuels, synthesis of biocolors, development of nutraceuticals, functional foods, and enzymes for the textile industry, modification of oil, and inhibition of steel corrosion.

Indexed as

Bioactive compoundsBiosorbentsDietary fibersFood wastePea podsSustainability

Identifiers

PMID38952562
PMCPMC11215214

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.