Evidence map›Paper›PMID 41126863›Full record

ArticleFood chemistry: X2025

Effect of steaming on the quality characteristics of jujube fruit: A study of physicochemical properties, antioxidant activity and processing suitability across multiple cultivars.

Hanbing Zhu, Jia Tian, Junguang Ning, Ruirui Dao, Fuxu Pan, Mingrui Chen, Zhuanzhuan Liu, Mingzhu Lu, Mengjun Liu, Changwei Ao and 1 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. 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

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

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

11 authors.

Hanbing ZhuCollege of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071001, China.
Jia TianCollege of Horticulture, Hebei Agricultural University, Baoding, Hebei 071001, China.
Junguang NingCollege of Horticulture, Hebei Agricultural University, Baoding, Hebei 071001, China.
Ruirui DaoCollege of Horticulture, Hebei Agricultural University, Baoding, Hebei 071001, China.
Fuxu PanCollege of Horticulture, Hebei Agricultural University, Baoding, Hebei 071001, China.
Mingrui ChenCollege of Horticulture, Hebei Agricultural University, Baoding, Hebei 071001, China.
Zhuanzhuan LiuCollege of Horticulture, Hebei Agricultural University, Baoding, Hebei 071001, China.
Mingzhu LuCollege of Horticulture, Hebei Agricultural University, Baoding, Hebei 071001, China.
Mengjun LiuResearch Center of Chinese Jujube, Hebei Agricultural University, Baoding, Hebei 071001, China.
Changwei AoCollege of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071001, China.
Zhihui ZhaoResearch Center of Chinese Jujube, Hebei Agricultural University, Baoding, Hebei 071001, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Selecting optimal cultivars is essential for steaming, an emerging consumption method. This study evaluated 52 cultivars to examine the effects of steaming on physicochemical and sensory properties. Multivariate analysis identified WD, X13YZ, and JXMZ as the most suitable for industrial processing. Steaming significantly altered color parameters and texture, with hardness decreasing by 91.86 %. Heat-sensitive nutrients declined markedly, including vitamin C (-29.18%), flavonoids (-30.04 %), and total phenols (-35.86 %). Sugar composition shifted, with substantial increases in fructose (+47.95 %) and glucose (+70.96 %), while sucrose changes were cultivar-specific (e.g., +244.37 % in NJDMZ). Antioxidant activity decreased overall, though cultivars such as FMG and MLC retained over 75 % hydroxyl radical scavenging capacity. Hierarchical clustering grouped cultivars into four classes, enabling targeted applications. These findings provide a basis for cultivar selection to balance nutritional value and sensory quality in steamed products.

Indexed as

Antioxidant stabilityJujube (Ziziphus jujuba mill.)Sensory evaluationSteamingTexture profile analysis (TPA)

Identifiers

PMID41126863
PMCPMC12538462

What OpenQuestion holds

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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.