Evidence map›Paper›PMID 42602737›Full record

ArticleFood chemistry: X2026

Sweet potato starch noodle enriched with purple sweet potato anthocyanins: Improving anthocyanin retention and noodle quality by adding citrus peel pectin.

Sevenur Sarıkaya, Filiz Altay, Guohua Zhao, Fayin Ye

Abstract read
In one paragraph

Article in Food chemistry: X, 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.

Sevenur SarıkayaChina-Hungary Belt and Road Joint Laboratory on Food Science, College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
Filiz AltayDepartment of Food Engineering, Faculty of Chemical & Metallurgical Engineering, Istanbul Technical University, Maslak, 34469, Sarıyer, Istanbul, Türkiye.
Guohua ZhaoChina-Hungary Belt and Road Joint Laboratory on Food Science, College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
Fayin YeChina-Hungary Belt and Road Joint Laboratory on Food Science, College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Due to chemical instability, anthocyanins easily degrade during processing and cooking. This study investigated whether citrus peel pectin (CP) could increase purple sweet potato anthocyanin (PSPA) retention in sweet potato starch noodles. Particle size analysis,

Indexed as

Anthocyanin-pectin complexesAnthocyanin retention improvementNoodle qualityPurple sweet potato anthocyaninsStarch noodle

Identifiers

PMID42602737
PMCPMC13474658

What OpenQuestion holds

Textmetadata
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.