Evidence map›Paper›PMID 42920654›Full record

ArticleFrontiers in microbiology2026

Artificial neural network modeling of engineering properties and microbial stability of watermelon juice preserved with sustainable natural additives.

Rowida Allily, Ekruyota Godwin, Alanood A Alfaleh, Ebtihaj O Alnasri, Maha Hijazi, Uguru Hilary, Edafiadhe Emozino, Nimah Alnemari, Rokayya Sami, Mahmoud Helal and 5 more

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Article in Frontiers in microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0cells of the map it votes in
0citing papers in PubMed
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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

15 authors.

Rowida AllilyDepartment of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia.
Ekruyota GodwinDepartment of Cyber Security, Southern Delta University, Ozoro, Nigeria.
Alanood A AlfalehDepartment of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia.
Ebtihaj O AlnasriDepartment of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia.
Maha HijaziDepartment of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia.
Uguru HilaryDepartment of Agricultural Engineering, Southern Delta University, Ozoro, Nigeria.
Edafiadhe EmozinoDepartment of Mechanical Engineering, Southern Delta University, Ozoro, Nigeria.
Nimah AlnemariDepartment of Food Science and Nutrition, College of Sciences, Taif University, Taif, Saudi Arabia.
Rokayya SamiDepartment of Food Science and Nutrition, College of Sciences, Taif University, Taif, Saudi Arabia.
Mahmoud HelalDepartment of Mechanical Engineering, Faculty of Engineering, Taif University, Taif, Saudi Arabia.
Amera N AlqahtaniDepartment of Biological Sciences, College of Science, University of Jeddah, Jeddah, Saudi Arabia.
Awatif AlmehmadiDepartment of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia.
Ola Abu AliDepartment of Chemistry, College of Science, Taif University, Taif, Saudi Arabia.
Sarah AlharthiDepartment of Chemistry, College of Science, Taif University, Taif, Saudi Arabia.
Ahmad F AlhomodiDepartment of Biology, College of Science and Arts, Najran University, Najran, Saudi Arabia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Food quality preservation remains a major challenge globally, especially for highly labile fruit juices. This study was conducted to predict the engineering and microbial stability of bio-fortified watermelon juice, using linear regression analysis and an artificial neural network (ANN). In this study, watermelon juice was treated with the synthetic additive sodium benzoate and natural (sustainable) additives, including clove seed extract, cinnamon extract, bay leaf extract, ginger rhizome extract, honey, and lime juice. The results revealed that the natural additives significantly improved, the engineering properties, antioxidant ability, and antimicrobial potential of the treated juice samples (

Indexed as

antioxidantartificial neural networkmicrobial stabilityphytochemicalsprojection

Identifiers

PMID42920654
PMCPMC13690713

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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.