Evidence map›Paper›PMID 39822982›Full record

ArticlePeerJ2025

Effects of tropical fruit blends on fermentative and pigmentation aspects of probiotic native cultured goat milk.

Isadora Kaline Camelo Pires de Oliveira Galdino, Gabriel Monteiro da Silva, Miqueas Oliveira Morais da Silva, Giordanni Cabral Dantas, Elainy Virgínia Dos Santos Pereira, Tiago Almeida de Oliveira, Karina Maria Olbrich Dos Santos, Antonio Silvio do Egito, Flávia Carolina Alonso Buriti, Haíssa Roberta Cardarelli

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in PeerJ, 2025. 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

10 authors.

Isadora Kaline Camelo Pires de Oliveira GaldinoCentro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil.
Gabriel Monteiro da SilvaDepartamento de Engenharia Agrícola, Universidade Federal de Campina Grande, Campina Grande, Paraíba, Brazil.
Miqueas Oliveira Morais da SilvaCentro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil.
Giordanni Cabral DantasCentro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil.
Elainy Virgínia Dos Santos PereiraNúcleo de Pesquisa e Extensão em Alimentos, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil.
Tiago Almeida de OliveiraDepartamento de Estatística, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil.
Karina Maria Olbrich Dos SantosEmbrapa Agroindústria de Alimentos, Empresa Brasileira de Pesquisa Agropecuária, Rio de Janeiro, Brazil.
Antonio Silvio do EgitoEmbrapa Caprinos e Ovinos, Núcleo Regional Nordeste, Empresa Brasileira de Pesquisa Agropecuária, Campina Grande, Paraíba, Brazil.
Flávia Carolina Alonso BuritiCentro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil.
Haíssa Roberta CardarelliCentro de Tecnologia e Desenvolvimento Regional, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Background: Fruits are sources of bioactive compounds such as phenolics that bring health benefits to consumers. The addition of fruit products and microorganisms with probiotic potential in fermented goat milk can facilitate the acquisition of these benefits through diet. In this sense, the objective of this study was to evaluate the effect of incorporating a mixture of ingredients from jaboticaba ( Methods: A simplex-centroid experimental design was conducted, comprised of seven trials totaling the addition of 30% of the fruit preparations in the final formulation of fermented milk and one control trial (without addition of preparations), with the response being the total phenolic content and the instrumental color parameter a*. Fermentations were carried out with the addition of the native culture Results: The final pH among trials ranged from 4.55 to 4.69, titratable acidity ranged from 0.59 to 0.64, the population

Indexed as

Cultured Milk ProductsFermentationFruitMilkPigmentationProbioticsAnimalsGoatsHydrogen-Ion ConcentrationLactiplantibacillus plantarumPhenolsPhenolsAcidificationExperimental designFruit ingredientsLactiplantibacillus plantarumReddish colorTotal phenolic content

Identifiers

PMID39822982
PMCPMC11737326

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.