Evidence map›Paper›PMID 41006467›Full record

ArticleScientific reports2025

Synergistic effect of fermented raspberry juice and high hydrostatic pressure along with coconut sap in chitosan coating for barramundi preservation.

Mohammad Mahdi Karimkhani, Tayebeh Zeinali, Fatemeh Ebadifard, Abdollah Jamshidi, Seyed Kamran Ghoreishi, Rezvan Shaddel

Abstract read
In one paragraph

Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

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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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

6 authors.

Mohammad Mahdi KarimkhaniDepartment of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
Tayebeh ZeinaliDepartment of Nutrition and Food Hygiene, School of Health, Geriatric Health Research Center, Birjand University of Medical Sciences, Birjand, Iran.
Fatemeh EbadifardDepartment of Mathematics Education, Farhangian University, P.O. Box 14665-889, Tehran, Iran.
Abdollah JamshidiDepartment of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran. ajamshid@um.ac.ir.
Seyed Kamran GhoreishiDepartment of Statistics, Faculty of Sciences, University of Qom, Qom, 37185- 359, Iran.
Rezvan ShaddelDepartment of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, P.O.Box 56199-11367, Ardabil, Iran.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to investigate the biological properties of probiotic and synbiotic Lactobacillus gasseri SM 05 (L. gasseri) and Lactobacillus casei subsp. casei (L. casei) in the black raspberry (BR) matrix. A distinctive aspect of this research was its assessment of both fermented and non-fermented raspberry juices as active components in chitosan-based edible coatings, supplemented by coconut sap at concentrations of 5% and 10%, along with the application of high hydrostatic pressure (HHP) processing. These interventions were evaluated for their synergistic potential in enhancing the antioxidant capacity of coatings applied to Lates calcarifer (barramundi) fillets. What distinguishes this study from prior works is the integration of cutting-edge HHP technology, the deliberate exclusion of essential oils and synthetic preservatives, and the novel incorporation of coconut sap across coating formulations. Experimental outcomes revealed that synbiotic formulations-specifically L. gasseri combined with Oligofructose-Enriched Inulin (LG-OEI) and L. casei with OEI (LC-OEI)-exerted the most pronounced bioactivity. The key findings underscore the efficacy of Oligofructose-Enriched Inulin in promoting lactic acid bacterial metabolism and metabolite production within fruit juice substrates. Additionally, the deployment of 10% coconut sap in conjunction with HHP treatment-rather than conventional VAT pasteurization-yielded superior coating performance, effectively preserving the quality of fish samples over a 15-day period. In conclusion, the LG-OEI formulation, when used in chitosan coatings augmented with 10% coconut sap and processed via HHP, demonstrated the highest preservation efficacy.

Indexed as

ChitosanCocosFood PreservationFruit and Vegetable JuicesRubusAnimalsAntioxidantsBassFermentationHydrostatic PressureLacticaseibacillus caseiProbioticsAntioxidantsChitosanAnti-inflammatoryBlack raspberry juiceCoconut sapFermentationTBARS

Identifiers

PMID41006467
PMCPMC12474982

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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.