Evidence map›Paper›PMID 42563236›Full record

ArticleJournal of food science2026

Upcycling of Mixed Fruit Juice By-Products for Flour Production and Application in Plant-Based Burgers.

Letícia da Cunha Espinosa, Tainara de Moraes Crizel, Paola de Souza, Giovanna Ribeiro Varesano, Aldrey Nathália Ribeiro Corrêa, Cecília Roratto Köhn, Adriano Brandelli, Simone Hickmann Flôres, Alessandro de Oliveira Rios

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science, 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

9 authors.

Letícia da Cunha EspinosaBioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil.
Tainara de Moraes CrizelBioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil.
Paola de SouzaBioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil.
Giovanna Ribeiro VaresanoBioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil.
Aldrey Nathália Ribeiro CorrêaLaboratory of Nanotechnology and Applied Microbiology, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil.
Cecília Roratto KöhnBioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil.
Adriano BrandelliLaboratory of Nanotechnology and Applied Microbiology, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil.ORCID https://orcid.org/0000-0002-9307-6471
Simone Hickmann FlôresBioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil.
Alessandro de Oliveira RiosBioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil.ORCID https://orcid.org/0000-0001-8860-6928

Funding

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul
6 · The paper itself

Abstract

Agro-industrial by-product valorization has emerged as an important strategy for developing sustainable functional ingredients aligned with circular economy principles. This study aimed to produce flour from mixed juice processing residues composed of strawberry, pineapple, and ginger and to evaluate its application in plant-based burger formulations. The mixed fruit juice residue flour exhibited high total dietary fiber content (35.76 g/100 g), predominantly insoluble fiber, along with significant levels of phenolic compounds, resulting in elevated antioxidant capacity (ORAC: 377.21 µmol TE g

Indexed as

FlourFood HandlingFruit and Vegetable JuicesAntioxidantsConsumer BehaviorCookingDietary FiberFood Loss and WasteFruitHumansMeat SubstitutesNutritive ValuePhenolsTasteAntioxidantsDietary FiberFood Loss and WastePhenolsagro‐industrial residuesdietary fiberfood waste valorizationmeat analoguesplant‐based foods

Identifiers

PMID42563236
PMCPMC13447704

What OpenQuestion holds

Textmetadata
LicenceCC BY
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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.