Evidence map›Paper›PMID 40799197›Full record

ArticleFood chemistry: X2025

Combined effect of thermosonication and natural preservatives on the quality of sugarcane juice.

Tehmina Bibi, Atif Liaqat, Tariq Mehmood, Rabia Iqbal, Muhammad Nadeem, Ashiq Hussain, Farhan Saeed, Muhammad Afzaal, Suleiman A Athawab, Robert Mugabi and 3 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
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

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

1 citing paper in PubMed.

  1. Article
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

13 authors.

Tehmina BibiInstitute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan-64200, Pakistan.
Atif LiaqatInstitute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan-64200, Pakistan.
Tariq MehmoodInstitute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan-64200, Pakistan.
Rabia IqbalInstitute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan-64200, Pakistan.
Muhammad NadeemDepartment of Bioscience, COMSATS University, Islamabad, Sahiwal Campus, Pakistan.
Ashiq HussainInstitute of Food Science and Nutrition, University of Sargodha, Punjab Food Authority, Lahore, Pakistan.
Farhan SaeedDepartment of Food Science, Government College University Faisalabad, Pakistan.
Muhammad AfzaalDepartment of Food Science, Government College University Faisalabad, Pakistan.
Suleiman A AthawabDepartment of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia.
Robert MugabiDepartment of Food Technology and Nutrition, Makerere University, Kampala, Uganda.
Yash D JagdaleDepartment of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108, United States of America.
Gulzar Ahmad NayikMarwadi University Research Centre, Department of Microbiology, Marwadi University, Rajkot-360003, Gujarat, India.
Tawfiq AlsulamiDepartment of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Sugarcane juice (SCJ) is highly perishable, requiring effective preservation to maintain quality. Traditional methods ensure microbial safety but compromise juice quality, prompting exploration of alternatives. This study evaluated the synergistic effects of thermosonication (TS) and natural preservatives (NP) on SCJ quality, including physicochemical, viscosity, phytochemical, microbial, and sensory attributes. SCJ samples were treated with NP (T1), TS (65 °C, 15 min) (T2), both NP and TS (T3), or left untreated (control) and stored at 4 °C for 28 days. T3 exhibited minimal changes in total soluble solids, significantly reduced polyphenol oxidase activity, and lowered microbial load. T3 and T1 increased total phenolic content and antioxidant activity due to NP, with T3 retaining these best during storage. T3 also maintained stable viscosity and superior sensory attributes, particularly color and appearance, outperforming other samples. Combining NP and TS offers an eco-friendly, effective alternative to traditional preservation, enhancing SCJ quality, safety, and shelf life.

Indexed as

Natural preservativesSensory evaluationShelflifeSugarcane juiceThermosonication

Identifiers

PMID40799197
PMCPMC12341699

What OpenQuestion holds

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LicenceCC BY
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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.