Evidence map›Paper›PMID 39497696›Full record

ArticleFood technology and biotechnology2024

Supercritical CO

Cezar Ionuț Bichescu, Liliana Mihalcea, Raffaele Raimondo, Mihaela Cotârleț, Bogdan Păcularu-Burada, Vasilica Barbu, Gabriela Râpeanu, Gabriela Elena Bahrim, Nicoleta Stănciuc

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food technology and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

9 authors.

Cezar Ionuț BichescuCross-Border Faculty, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania.ORCID https://orcid.org/0000-0002-8670-1566
Liliana MihalceaFaculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania.ORCID https://orcid.org/0000-0003-4075-3907
Raffaele RaimondoMater Soc. Cons. a R. L., Brecce a Sant'Erasmo Street, 80146 Naples, Italy.ORCID https://orcid.org/0009-0001-0196-2565
Mihaela CotârlețFaculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania.ORCID https://orcid.org/0000-0002-1378-1542
Bogdan Păcularu-BuradaFaculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania.ORCID https://orcid.org/0000-0003-0230-2654
Vasilica BarbuFaculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania.ORCID https://orcid.org/0000-0002-7780-6649
Gabriela RâpeanuFaculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania.ORCID https://orcid.org/0000-0002-5804-2786
Gabriela Elena BahrimFaculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania.ORCID https://orcid.org/0000-0001-8210-1793
Nicoleta StănciucFaculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania.ORCID https://orcid.org/0000-0002-4763-8656

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Research background: Fish by-products are discarded as waste, which has a significant impact on the environment. They have no economic value, but there are many opportunities to turn them into high value products. Due to significant quantities generated internationally and the continuous expansion of the market for ω-3 and ω-6 fatty acids as nutraceuticals, innovative technological approaches are needed to transform this waste into marketable products with added value, while limiting the risk of environmental pollution. Experimental approach: In this study, two temperatures (40 and 60 °C) at a constant pressure during the extraction of anchovy by-products with supercritical CO Results and conclusions: The results showed a higher content of total fatty acids when extracted at 40 °C, resulting in two fractions on a dry mass basis of (712±12) mg/g in the fraction obtained in the separator with code S40 and (732±10) mg/g in the fraction obtained in the separator with code S45, respectively. The monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs) accounted for 40-44 %. The extracts showed a higher mass fraction of eicosapentaenoic acid ((28.7±1.0) mg/g) in fraction S45 when extracted at 60 °C. A minimum inhibitory and bactericidal concentration of 0.66 μg/mL against Novelty and scientific contribution: The approaches used in our study open up new opportunities for adding value to the fish by-products through extraction and microencapsulation, extending their potential use to food, cosmetics and nutraceuticals.

Indexed as

anchovy by-productsbinding constantspolyunsaturated fatty acidssupercritical extractiontransglutaminase-mediated crosslinking

Identifiers

PMID39497696
PMCPMC11531679

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.