Evidence map›Paper›PMID 42370364›Full record

ArticleFrontiers in nutrition2026

Valorization of wine industry by-products as a flavoring agent in water kefir: microbiological viability and functional properties.

Ana Carolina Mendes Oliveira Campos, Ana Elisa Barbosa Siqueira, Maria Isabela da Silva Figueiredo, Marcos Antônio Soares, Claudia Puerari, Maressa Caldeira Morzelle, Julio Cesar Colivet Briceno, Juliana Aparecida Correia Bento

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Article in Frontiers in nutrition, 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

8 authors.

Ana Carolina Mendes Oliveira CamposFood and Nutrition Department, Faculty of Nutrition, Federal University of Mato Grosso (UFMT), Cuiabá, Brazil.
Ana Elisa Barbosa SiqueiraPost-graduate Program in Tropical Agriculture, Federal University of Mato Grosso (UFMT), Cuiabá, Brazil.
Maria Isabela da Silva FigueiredoLaboratory of Biotechnology and Microbial Ecology, Institute of Biosciences, Federal University of Mato Grosso, Cuiabá, Brazil.
Marcos Antônio SoaresLaboratory of Biotechnology and Microbial Ecology, Institute of Biosciences, Federal University of Mato Grosso, Cuiabá, Brazil.
Claudia PuerariFood and Nutrition Department, Faculty of Nutrition, Federal University of Mato Grosso (UFMT), Cuiabá, Brazil.
Maressa Caldeira MorzelleFood and Nutrition Department, Faculty of Nutrition, Federal University of Mato Grosso (UFMT), Cuiabá, Brazil.
Julio Cesar Colivet BricenoFood and Nutrition Department, Faculty of Nutrition, Federal University of Mato Grosso (UFMT), Cuiabá, Brazil.
Juliana Aparecida Correia BentoFood and Nutrition Department, Faculty of Nutrition, Federal University of Mato Grosso (UFMT), Cuiabá, Brazil.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Introduction: This study developed a functional water kefir beverage flavored with grape pomace ( Methods: Four treatments were tested: 0% (KC), 25% (K25), 37.5% (K37.5), and 50% (K50) pomace addition. Results: Anthocyanin and phenolic contents were dose-dependent, peaking in K50 (33.56 mg L Discussion: These results indicate that water kefir flavored with 25% grape pomace is a viable probiotic carrier rich in bioactive compounds with promising sensory appeal.

Indexed as

agro-industrial by-productsCaenorhabditis elegansfunctional beveragegrape pomacesensorial acceptance

Identifiers

PMID42370364
PMCPMC13293887

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.