Evidence map›Paper›PMID 40957870›Full record

ArticleNPJ science of food2025

Integrating bacterial cellulose in artisanal ice cream: a farm-to-fork sustainable approach.

Gabriela Olimpia Isopencu, Denisa Eglantina Duță, Gabriela Daniela Criveanu-Stamatie, Raul Augustin Mitran, Alexandru Stefan, Cosmin Romanitan, Oana Andreea Brincoveanu, Ruxandra Gabriela Soare, Alexandra Mocanu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in NPJ science of food, 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. Review
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

9 authors.

Gabriela Olimpia IsopencuFaculty of Chemical Engineering and Biotechnologies, National University of Science and Technology Politehnica Bucharest, 1-7 Gh. Polizu Street, Bucharest, 011061, Romania.
Denisa Eglantina DuțăNational Research & Development Institute for Food Bioresources, IBA Bucharest, 6 Dinu Vintilă Street, 2nd District, Bucharest, 021102, Romania.
Gabriela Daniela Criveanu-StamatieNational Research & Development Institute for Food Bioresources, IBA Bucharest, 6 Dinu Vintilă Street, 2nd District, Bucharest, 021102, Romania.
Raul Augustin Mitran"Ilie Murgulescu" Institute of Physical Chemistry, Romanian Academy, 202 Splaiul Independentei, Bucharest, 060021, Romania.
Alexandru StefanFaculty of Chemical Engineering and Biotechnologies, National University of Science and Technology Politehnica Bucharest, 1-7 Gh. Polizu Street, Bucharest, 011061, Romania.
Cosmin RomanitanNational Institute for Research and Development in Microtechnologies - IMT Bucharest, 126A Iancu Nicolae Street, Voluntari, Ilfov, 077190, Romania.
Oana Andreea BrincoveanuNational Institute for Research and Development in Microtechnologies - IMT Bucharest, 126A Iancu Nicolae Street, Voluntari, Ilfov, 077190, Romania.
Ruxandra Gabriela SoareTechnical University of Denmark (DTU), Anker Engelunds Vej 101, 2800, Kongens Lyngby, Denmark. s243001@dtu.dk.
Alexandra MocanuFaculty of Chemical Engineering and Biotechnologies, National University of Science and Technology Politehnica Bucharest, 1-7 Gh. Polizu Street, Bucharest, 011061, Romania. alexandra.mocanu@imt.ro.

Funding

Romanian Ministry of Research, Innovation, and Digitization through the Core Program within the National Research, Development and Innovation Plan 2022-2027 Project 2307 - μNanoEl, contract number 8N/03.01.2023Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii PN-IV-P7-7.1-PTE-2024-0305, no. 40PTE/2025
6 · The paper itself

Abstract

This study explored the use of bacterial cellulose (BC) in milk-based cocoa ice cream as possible dietary fibers. BC fibers were added in 1%, 3%, and 5% wt. amounts, resulting in notable changes in texture, density, melting behavior. The ice cream transitioned from a Bingham to a Herschel-Bulkley fluid, while density rose with higher fiber content. Although hardness and gumminess slightly increased, the 5% wt. BC sample formed a more cohesive network structure when melted. Ice nucleation was delayed, with the first melt drop appearing later as BC content rose up to 22 minutes for the 5% wt. sample. Caloric content dropped by up to 21% corresponding to the highest amount of BC, making it a healthier dessert option. However, sensory testing showed that 1% and 3% wt. BC formulations were the most appealing to consumers.

Identifiers

PMID40957870
PMCPMC12441127

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.