ReviewFoods (Basel, Switzerland)2025
Impact of High Hydrostatic Pressure, Ultrasound, and Pulsed Electric Field in Beverages Fermentation: A Review of Nutritional, Functional, and Sensory Aspects and the Future.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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.
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.
Who cites it
3 citing papers in PubMed.
- Pulsed Electric Field-Assisted Valorisation of Rosehip Seed Meal and Baobab Pulp to Produce a Fermented Beverage.Molecules (Basel, Switzerland) · 2026Article
- Machine learning-guided green ultrasound processing enhances polyphenols, antioxidant capacity, andFrontiers in nutrition · 2026Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
This review evaluated the impact of emerging non-thermal technologies, such as high hydrostatic pressure (HHP), ultrasound (US), and pulsed electric fields (PEF), on the properties of fermented beverages. According to the information gathered, HHP improves cellular integrity and antioxidant activity of beverages, while US enhances nutrient release and improves the nutritional profile by increasing peptide content and cell viability. For its part, PEF accelerates fermentation and enhances the accumulation of bioactive compounds, which improves the sensory quality of the product. Despite their potential, the industrial implementation of these technologies faces several challenges, including technical limitations, economic constraints, and issues related to consumer acceptance. Consequently, further research is required to optimize processing parameters and address these obstacles. Overall, these technologies represent a promising approach for developing high-quality fermented beverages that meet the growing demand for health benefits and environmental sustainability.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.