Properties of encapsulated raspberry powder and its efficacy for improving the color stability and amino acid composition of pastırma cemen pastes with different pH during long term cold-storage.

Muhammet Irfan Aksu, Nevzat Konar, Emre Turan, Faruk Tamtürk, Arda Serpen

Abstract read

In one paragraph

Article in Journal of food science and technology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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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

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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.

Raspberry Powder (Rubus idaeus L.) as a Natural Preservative in Aerobically Packaged Ground Beef: The Phytochemical Profile and Effect on Lipid Oxidation, Color Deterioration, and Microbial Growth during Storage.ACS omega · 2025
Article

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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

5 authors.

Muhammet Irfan AksuFaculty of Agriculture, Department of Food Engineering, Atatürk University, Erzurum, 25100 Türkiye.ORCID 0000-0001-9391-6955

Nevzat KonarFaculty of Agriculture, Department of Dairy Technology, Ankara University, Ankara, 06170 Türkiye.ORCID 0000-0002-7383-3949

Emre TuranFaculty of Agriculture, Department of Food Engineering, Ordu University, Ordu, 52200 Türkiye.ORCID 0000-0002-4289-0107

Faruk TamtürkDÖHLER Food, İstanbul, Turkey.ORCID 0000-0003-2050-8250

Arda SerpenDÖHLER Food, İstanbul, Turkey.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, the changes in the physicochemical properties, color stability, and amino acid composition of cemen paste (CP) produced by adjusting to different pH levels (3.0, 4.0, 5.0, and 6.0) and enriched with different amounts (0%, 3%, 4% and 5%) of encapsulated raspberry powders (ERP) during 120 days of storage at 2.0 ± 0.5 °C were investigated. ERP had an important potential for use as a food ingredient with its bioactive components (total phenolic content (TPC), anthocyanin and ascorbic acid), antioxidant activity and high redness values. Essential and non-essential amino acid composition, moisture content, pH, lightness ( Graphical abstract: Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-06029-6.

Indexed as

Amino acid compositionBioactive compoundsCemen pasteColorEncapsulated raspberry powderpH

Identifiers

PMID39868395

DOI10.1007/s13197-024-06029-6

PMCPMC11757660

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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.