ArticleMolecular nutrition & food research2025
Exploring the Phytochemical and Physical Stability of Phycocyanin, Anthocyanins, and Betacyanin in a Cheesecake Product.
Article in Molecular nutrition & food research, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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
1 citing paper in PubMed.
- Exploring the Phytochemical and Physical Stability of Phycocyanin, Anthocyanins, and Betacyanin in a Cheesecake Product.Molecular nutrition & food research · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
12 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Color has been recognized as a paramount sensory attribute in the food industry. Although synthetic colorants have traditionally been used to ensure consistent color in food products, growing concerns about their possible toxicity and environmental impact have led to a shift toward using natural, biobased pigments. This study explored the phytochemical stability of three natural colorants (phycocyanin, anthocyanins, and betacyanin) incorporated in a cheesecake product and their interactions with various sweeteners (sucrose, fructose, sorbitol, dextrose, and xylitol). The fillings and cakes were analyzed for their phytochemical composition, color, and antioxidant properties. Phycocyanin and cyanidin-3-glucoside confirmed robust stability across all sweeteners. In contrast, xylitol-sweetened cheesecake retained the highest betacyanin concentration (7.81 mg/g) and maintained it over the 5-day shelf life (p > 0.05), compared to dextrose-sweetened samples (7.07 mg/g). Dextrose and fructose significantly enhanced the stability and antioxidant properties compared to xylitol and sorbitol. These findings suggest that the choice of sweetener plays a crucial role in maintaining the stability and enhancing the health benefits of cheesecake fillings, paving the way for the development of functional foods with natural colorants.
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.