Evidence map›Paper›PMID 39498247›Full record

ArticleFood chemistry: X2024

Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage.

Yifan Geng, Kaojia Cui, Na Ding, Houping Liu, Junwei Huo, Xiaonan Sui, Yan Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article 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. Article
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  4. Review
  5. Article
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.

Yifan GengCollege of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
Kaojia CuiCollege of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
Na DingCollege of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
Houping LiuCollege of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
Junwei HuoHeilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China.
Xiaonan SuiCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.
Yan ZhangHeilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The study aimed to assess the impact of incorporating five co-pigments (gallic acid, quercetin, rutin, catechin, and epigallocatechin gallate (EGCG)) on the color stability of blue honeysuckle juice (BHJ). Additionally, it sought to determine the influence of varying proportions of anthocyanins in an accelerated test (light at 40 °C for 24 d). Results indicated that the addition of polyphenol co-pigments effectively mitigated the thermal degradation of anthocyanins, enhancing color saturation and antioxidant capacity of BHJ. Notably, quercetin, rutin, catechin, and EGCG exhibited superior efficacy compared to gallic acid. FTIR analysis revealed non-covalent complex formation between co-pigments and anthocyanins, including hydrogen bonds and van der Waals forces, thereby shielding them from degradation. HPLC-ESI-QTOF-MS

Indexed as

Blue honeysuckleColor protectionCo-pigmentsFood processingPolyphenols

Identifiers

PMID39498247
PMCPMC11533655

What OpenQuestion holds

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Registered trials

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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.