Evidence map›Paper›PMID 42604605›Full record

ArticleUltrasonics sonochemistry2026

Tri-frequency ultrasonication priming enhances germination, nutritional quality and techno-functional properties of tartary buckwheat.

Zunaira Basharat, Bin Dai, Tabussam Tufail, Huicong Xu, Jiayu Yin, Zhijuan Zhang, Yuqing Duan, Chenchen Yao, Kai Hu, Meihong Cai and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Ultrasonics sonochemistry, 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

12 authors.

Zunaira BasharatSchool of Food Science and Engineering, Jiangsu University, Zhenjiang, China.
Bin DaiSchool of Food Science and Engineering, Jiangsu University, Zhenjiang, China.
Tabussam TufailCollege of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou, China; Department of Food Science, Government College University Faisalabad, Pakistan.
Huicong XuSchool of Food Science and Engineering, Jiangsu University, Zhenjiang, China.
Jiayu YinSchool of Food Science and Engineering, Jiangsu University, Zhenjiang, China.
Zhijuan ZhangSchool of Food Science and Engineering, Jiangsu University, Zhenjiang, China.
Yuqing DuanSchool of Food Science and Engineering, Jiangsu University, Zhenjiang, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China. Electronic address: dyq101@ujs.edu.cn.
Chenchen YaoSchool of Food Science and Engineering, Jiangsu University, Zhenjiang, China. Electronic address: 19552156117@163.com.
Kai HuSchool of Food Science and Engineering, Jiangsu University, Zhenjiang, China.
Meihong CaiSchool of Food Science and Engineering, Jiangsu University, Zhenjiang, China.
Haihui ZhangSchool of Food Science and Engineering, Jiangsu University, Zhenjiang, China. Electronic address: zhanghh@ujs.edu.cn.
Gholamreza AbdiDepartment of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, 75169, Iran. Electronic address: abdi@pgu.ac.ir.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The current study explored the effect of multifrequency ultrasonication (20, 40, 60 kHz, and their combinations) on germination, nutritional profile, techno-functional properties, and physical properties of tartary buckwheat. Relative to the non-ultrasonicated control group, tri-frequency ultrasonication at 20/40/60 kHz significantly improved water absorption by 88.66 %, increasing immobilized and free water availability to achieve a germination rate of 85 % at 48 hrs. This ultrasonication-assisted germination increased α-amylase, PAL (phenylalanine ammonia-lyase), PPO (polyphenol oxidase), and POD (peroxidase) activities by 1.63, 6.84, 4.69, and 5.09 folds, respectively. This metabolic modification augmented phenolic accumulation and antioxidant capacity by 55.53 % and 14.60 %, respectively. Additionally, these enzymatic variations facilitated the phytic acid mitigation (45.21 %) and reduced tannin synthesis by 19.19 %. Ultrasonication-assisted germination improved the techno-functional properties of germinated tartary buckwheat flour, as indicated by elevated water holding capacity (35.86 %), water absorption index (48.28 %), water solubility index (30.62 %), emulsifying capacity (49.33 %), and emulsifying stability (24.33 %), compared to germinated control at 120 hrs. Furthermore, the texture profile was positively influenced, with hardness, gumminess, and chewiness reduced by 37.30 %, 42.82 %, and 51.35 %, respectively. Similarly, E-nose analysis revealed an improved aroma profile, characterized by augmented retention of sulfur compounds linked to a nutty, distinctive flour aroma. Therefore, tri-frequency ultrasonication emerges as a viable pretreatment for optimizing the nutritional quality and techno-functional quality of germinated tartary buckwheat flour.

Indexed as

FagopyrumGerminationNutritive ValueSonicationAntioxidantsWaterAntioxidantsWaterFunctional propertiesGerminationNutritional enhancementTartary buckwheatTri-frequency ultrasonication

Identifiers

PMID42604605
PMCPMC13499496

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
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.