Evidence map›Paper›PMID 40967086›Full record

ArticleUltrasonics sonochemistry2025

Synergistic impact of multi-frequency ultrasound on sea buckthorn juice fermentation: A holistic study on bioactive compounds, micromorphology, sensory quality, and computational evidence.

Sanabil Yaqoob, Aysha Imtiaz, Kanza Aziz Awan, Hiba Naveed, Ahmad Faraz, Remah Sobhy, Jian-Ya Qian, Akmal Nazir, Qing Shen

Abstract read
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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 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

9 authors.

Sanabil YaqoobDepartment of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, China; Panvascular Diseases Research Center, The Quzhou Affiliaed Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou 324000, China; Laboratory of Food, Nutrition and Clinical Research, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China; Department of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan.
Aysha ImtiazSchool of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
Kanza Aziz AwanDepartment of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan.
Hiba NaveedDepartment of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan.
Ahmad FarazDepartment of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan.
Remah SobhyAgricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Department of Biochemistry, Faculty of Agriculture, 13736, Moshtohor, Benha University, Egypt.
Jian-Ya QianSchool of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China. Electronic address: jyqian@yzu.edu.cn.
Akmal NazirDepartment of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, 15551, Al Ain, United Arab Emirates. Electronic address: akmal.nazir@uaeu.ac.ae.
Qing ShenPanvascular Diseases Research Center, The Quzhou Affiliaed Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou 324000, China; Laboratory of Food, Nutrition and Clinical Research, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China. Electronic address: leonqshen@163.com.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigates the combined effect of multi-frequency ultrasound-assisted fermentation on enhancing the functional and nutritional quality of sea buckthorn (Hippophae rhamnoides L.) juice. A defined tri-strain lactic acid bacteria (LAB) consortium; Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, and Lactobacillus helveticus was employed to evaluate its impact on phytochemical enrichment, antioxidant potential, and sensory characteristics. The integrated bioprocess resulted in a substantial increase in total phenolic content (23.8-fold) and total flavonoid content (1.18-fold) compared to the unfermented control. Antioxidant activity showed significant enhancement with DPPH radical scavenging increasing from 88.63 % to 122.73 % and FRAP rising from 100.91 to 566.58 µmol/L. HPLC analysis revealed notable increases in quinic acid (1.29-fold), gallic acid (3.20-fold), and citric acid (7.34-fold), while FTIR, SEM, and XRD analyses confirmed microstructural alterations and improved bioactive accessibility. Sensory evaluation indicated elevated fruity and floral aroma intensities, with scores rising from 2.5 to 4.5. These findings demonstrate that multi-frequency ultrasound coupled with LAB fermentation is an effective, non-thermal approach for enhancing the bioactive, structural, and organoleptic attributes of sea buckthorn juice, supporting its potential as a next-generation functional beverage with broad nutraceutical applications.

Indexed as

FermentationFruit and Vegetable JuicesHippophaeSensationTasteUltrasonic WavesAntioxidantsAntioxidantsFunctional beveragesLactic acid bacteriaMulti-frequency ultrasonicationPhenolic enrichment, Antioxidant activitySea buckthornUltrasound-assisted fermentation

Identifiers

PMID40967086
PMCPMC12478094

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LicenceCC BY
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Registered trials

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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.