Evidence map›Paper›PMID 40946472›Full record

ArticleUltrasonics sonochemistry2025

Effect of cold plasma synergistic ultrasound-assisted enzyme treatment on the improvement of hygroscopicity and quality characteristics of jujube powder.

Chenlu Zeng, Yuxing Liu, Hao Dong, Yaxuan Liao, Ziyi Wang, Wenjing Yang, Jinling Lei, Guogang Chen, Wanting Yang, Shaobo Cheng

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Ultrasonics sonochemistry, 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. Review
  2. Article
  3. Review
  4. 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

10 authors.

Chenlu ZengCollege of Food Science and Technology, Shihezi University, Shihezi 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province) Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Yuxing LiuCollege of Food Science and Technology, Shihezi University, Shihezi 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province) Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Hao DongShihezi Testing Institute of Quality and Metrology, Shihezi 832000, China.
Yaxuan LiaoCollege of Food Science and Technology, Shihezi University, Shihezi 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province) Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Ziyi WangCollege of Food Science and Technology, Shihezi University, Shihezi 832000, China.
Wenjing YangCollege of Food Science and Technology, Shihezi University, Shihezi 832000, China.
Jinling LeiCollege of Food Science and Technology, Shihezi University, Shihezi 832000, China.
Guogang ChenCollege of Food Science and Technology, Shihezi University, Shihezi 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province) Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Wanting YangCollege of Food Science and Technology, Shihezi University, Shihezi 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province) Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China. Electronic address: 18139280260@163.com.
Shaobo ChengCollege of Food Science and Technology, Shihezi University, Shihezi 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province) Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China. Electronic address: chengshaoboshzu@163.com.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to obtain high-quality jujube powder by reducing its hygroscopicity and tendency to agglomerate. Jujube slices were pretreated with enzyme treatment (EZ), ultrasound-assisted enzyme treatment (US-EZ), cold plasma-assisted enzyme treatment (CP-EZ), and a combined cold plasma synergistic ultrasound-assisted enzyme treatment (CP-US-EZ) prior to vacuum microwave drying (MVD). Given that glucose and fructose are key contributors to hygroscopicity and caking, the impact of each pretreatment on the desugarization effect, nutritional quality, and physical properties of the resulting powder was evaluated. All four pretreatments effectively reduced sugar levels and decreased the agglomeration phenomenon, with CP-US-EZ showing the most pronounced effect. Structural analysis via scanning electron microscopy (SEM) and X-ray diffraction revealed that CP and US modified the powder microstructure, promoting the formation of microporous, spongy textures that facilitated sugar removal and slowed down the hygroscopicity. CP-US-EZ-treated powder exhibited the lowest hygroscopicity and highest contact angle, indicating enhanced resistance to moisture uptake and hydrophobicity. This group showed the greatest content of total phenolics, flavonoids, vitamin C, antioxidant capacity, and monophenols, including 3,4-dihydroxybenzoic acid, protocatechualdehyde, and rutin. These findings demonstrate that CP-US-EZ is a promising non-thermal pretreatment technology to solve the hygroscopicity problem of the powder and produce high-quality, low-sugar jujube powder.

Indexed as

Plasma GasesSonicationUltrasonic WavesWettabilityZiziphusPowdersPlasma GasesPowdersCold plasmaDesugarized jujube powderGlucose oxidaseHygroscopicityUltrasound

Identifiers

PMID40946472
PMCPMC12504961

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.