Impact of Green Extraction Methods for Algae and Aquatic Plants on Amino Acid Composition and Taste Detection Using Electronic Tongue Analysis.

Lyket Chuon, Witoon Prinyawiwatkul, Amporn Sae-Eaw, Peerapong Wongthahan

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. 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

4 authors.

Lyket ChuonDepartment of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand.ORCID 0009-0008-8872-1406

Witoon PrinyawiwatkulSchool of Nutrition and Food Sciences, Agricultural Center, Louisiana State University, Baton Rouge, LA 70803, USA.ORCID 0000-0001-5270-8957

Amporn Sae-EawDepartment of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand.ORCID 0000-0002-7722-2838

Peerapong WongthahanDepartment of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand.ORCID 0000-0003-4581-0026

Funding

Young Researcher Development Project of Khon Kaen University Year 2025.

6 · The paper itself

Abstract

The growing demand for sustainable protein sources has increased interest in algae and aquatic plants as alternatives to animal-derived proteins. These resources are rich in protein, amino acids, and umami compounds but require suitable extraction methods to maximize yield and quality. This study compared three green extraction techniques-maceration (MAE, 80 °C, 2 h), ultrasound-assisted extraction (UAE, 750 W, 20 kHz, 50% amplitude, 35 °C, pH 12, 1 h), and enzyme-assisted extraction (EAE, 5% β-glucanase/flavourzyme, 55 °C, pH 6.5, 1 h)-on five raw materials: wakame (commercial seaweed), hair seaweed, sea lettuce, water silk algae, and

Indexed as

enzyme-assisted extractione-tonguefreshwater algaemaceration extractionseaweedultrasound-assisted extractionumami

Identifiers

PMID41596904

DOI10.3390/foods15020305

PMCPMC12840424

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

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.