Effectively Enhancing the Physiological Activity and Sensory Quality of Whole Calamondin Puree via Yeast Fermentation.

Hongjian Zhang, Shuaiguang Liu, Zewei Ma, Huan Huang, Lianhe Zheng, Yan Tian, Qiuping Zhong

Abstract read

In one paragraph

Article in International journal of molecular sciences, 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

7 authors.

Hongjian ZhangHainan University-HSF/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, Haikou 570228, China.

Shuaiguang LiuHainan Institute of Grain and Oil Science, Qionghai 571400, China.

Zewei MaHainan Institute of Grain and Oil Science, Qionghai 571400, China.

Huan HuangHainan Institute of Grain and Oil Science, Qionghai 571400, China.

Lianhe ZhengHainan Institute of Grain and Oil Science, Qionghai 571400, China.

Yan TianEngineering Research Center of Utilization of Tropical Polysaccharide Resources (Ministry of Education), College of Food Science and Engineering, Hainan University, Haikou 570228, China.

Qiuping ZhongHainan University-HSF/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, Haikou 570228, China.

Funding

Hainan Provincial Natural Science Foundation Youth Fund 322QN241Technology Innovation Project of Hainan Provincial Scientific Research Institutes LKS-2023-005

6 · The paper itself

Abstract

To explore the feasibility of pure yeast fermentation in whole Calamondin puree (FWCP) for the utilization of the whole fruit, yeasts were isolated from naturally fermented Calamondin, and their fermentation characteristics were evaluated. The results indicated that all yeasts were able to ferment FWCP, reducing the sour taste by degrading citric acid, increasing the contents of nutrients (such as phenols and limonins) and volatile compounds, and enhancing the antioxidant activity and inhibition of α-glucosidase activity (

Indexed as

FermentationAntioxidantsFlavoring AgentsPhenolsSaccharomyces cerevisiaeTasteVolatile Organic CompoundsYeastsAntioxidantsFlavoring AgentsPhenolsVolatile Organic CompoundsCitrus microcarpaflavor compoundsmetabolic pathwaysphenolic compoundsyeast fermentation

Identifiers

PMID39596054

DOI10.3390/ijms252211984

PMCPMC11593417

What OpenQuestion holds

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LicenceCC BY

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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.