Evidence map›Paper›PMID 40363742›Full record

ArticleMolecules (Basel, Switzerland)2025

Cascara Kombucha: The Role of Fermentation and Particle Size in Enhancing Antioxidant and Bioactive Properties.

Bussagon Thongbai, Duljira Sukboonyasatit, Kriangsak Banlue, Sudathip Inchuen, Wanida Chuenta, Sirithon Siriamornpun, Sarinthorn Suwannarong

Abstract read
In one paragraph

Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

  1. Article
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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.

Bussagon ThongbaiDepartment of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand.
Duljira SukboonyasatitDepartment of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand.
Kriangsak BanlueDepartment of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand.ORCID 0000-0002-5428-4067
Sudathip InchuenDepartment of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand.
Wanida ChuentaDepartment of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand.ORCID 0000-0001-5846-5781
Sirithon SiriamornpunDepartment of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand.ORCID 0000-0002-5447-096X
Sarinthorn SuwannarongDepartment of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand.ORCID 0000-0001-5252-8171

Funding

Mahasarakham University
6 · The paper itself

Abstract

This study aims to evaluate the effects of different cascara particle sizes and variations in the kombucha fermentation process on the bioactive compounds and antioxidant properties of cascara (

Indexed as

AntioxidantsFermentationKombucha TeaFlavonoidsParticle SizePhenolsPlant ExtractsAntioxidantsFlavonoidsKombucha TeaPhenolsPlant Extractsapigenincaffeic acidCoffea arabica L.coffee husk by–productflavonoidsphenolic compoundssugar additionsustainable development

Identifiers

PMID40363742
PMCPMC12073165

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.