ArticleFood science & nutrition2024
The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir-like beverages.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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.
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.
Who cites it
5 citing papers in PubMed.
- Highlighting Lactic Acid Bacteria in Beverages: Diversity, Fermentation, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Fruit and Vegetable Juices as Functional Carriers for Probiotic Delivery: Microbiological, Nutritional, and Sensory Perspectives.Microorganisms · 2025Review
- Evaluating the Potential of Gamma-Glutamylcysteine and Glutathione as Substitutes for SOFood science & nutrition · 2025Article
- Antioxidant, Antithrombotic and Anti-Inflammatory Properties of Amphiphilic Bioactives from Water Kefir Grains and Its Apple Pomace-Based Fermented Beverage.Antioxidants (Basel, Switzerland) · 2025Article
- The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir-like beverages.Food science & nutrition · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Water kefir (WK) is a nondairy probiotic beverage produced using water kefir grains that are highly adaptable to diverse food substrates. Fruit and vegetables have been used more in beverage production in recent years due to their plentiful nutritional qualities. In this context, the aim of this study is to develop fruit-vegetable juice-based beverages fermented with WK grains in order to produce novel, non-dairy, probiotic water kefir-like beverages (W-KLBs) with improved sensory and nutritional properties. In this context, black carrot (BC), apple (A), grape (G), and green cabbage (GC) juices are fermented with commercial WK grains. Results showed that BC-KLB possessed the highest antioxidant activity (75.50%), total phenolic (1248.60 mg GA/L), and total monomeric anthocyanin (391.31 mg/L as cyaniding-3-glucoside equivalent) content. Also, the sensory evaluation demonstrated that BC-KLB was the most favorable sample, while GC-KLB received negative feedback. These findings strongly support the suitability of BC juice to develop W-KLB with high added value and functional properties.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.