Evidence map›Paper›PMID 41285898›Full record

ArticleNPJ science of food2025

Evolution of the structure and rheology of processed seaweed Ulva spp. during in vitro digestion.

Antonio Souto-Prieto, Angel Cobos, Tania Ferreiro, Zuriel Castillo, Laura Díaz-Piñero, Marta Martínez-Sanz, Patricia Lopez-Sanchez

Erratum issuedAbstract 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. An erratum has been issued. 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

5 · Who and what money

Authors and funding

7 authors.

Antonio Souto-PrietoDepartment of Analytical Chemistry, Nutrition and Food Science, Facultad de Ciencias, Universidade de Santiago de Compostela, Campus Terra, Lugo, 27002, Spain. antonio.s.prieto@usc.es.
Angel CobosDepartment of Analytical Chemistry, Nutrition and Food Science, Facultad de Ciencias, Universidade de Santiago de Compostela, Campus Terra, Lugo, 27002, Spain.
Tania FerreiroDairy Products and Food Technology Center APLTA, Universidade of Santiago de Compostela, Rúa Montirón, Lugo, 27002, Spain.
Zuriel CastilloDepartment of Analytical Chemistry, Nutrition and Food Science, Facultad de Ciencias, Universidade de Santiago de Compostela, Campus Terra, Lugo, 27002, Spain.
Laura Díaz-PiñeroEscuela de doctorado, Universidad Autónoma de Madrid, Francisco Tomas y Valiente 7, Madrid, 28049, Spain.
Marta Martínez-SanzEscuela de doctorado, Universidad Autónoma de Madrid, Francisco Tomas y Valiente 7, Madrid, 28049, Spain.
Patricia Lopez-SanchezDepartment of Food Technology, Marine Research Institute IIM-CSIC, Rúa de Eduardo Cabello, Vigo, 36208, Spain. plopez@iim.csic.es.

Funding

Xunta de Galicia 17DF-D5BD-4071-A710
6 · The paper itself

Abstract

Seaweed is a sustainable and nutrient-rich food source, but its complex cell wall architecture can physically shield its components from digestion, potentially limiting their release and utilisation. This study investigated how mechanical (blending) and thermal (40-100 °C) processing affect the structure, rheology, and digestive behaviour of Ulva spp. dispersions. Processing modulated particle size, softness, and polysaccharide solubilisation, influencing the viscosity and viscoelastic properties of the dispersions. During in vitro digestion, gastric viscosity increased over time for all samples, driven by particle swelling, while intestinal viscosity was lower and stable, except in the 100

Identifiers

PMID41285898
PMCPMC12749087

What OpenQuestion holds

Textmetadata
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.