Evidence map›Paper›PMID 40646966›Full record

ArticleFoods (Basel, Switzerland)2025

Integral Valorisation of Agri-Food By-Products Through the Production of Food Ingredients Using High-Pressure Thermal Treatments.

Miriam Sánchez-Ordóñez, Jorge A Saraiva, Carlos A Pinto, Jonathan Delgado-Adámez, M Rosario Ramírez-Bernabé

Erratum issuedAbstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

5 · Who and what money

Authors and funding

5 authors.

Miriam Sánchez-OrdóñezCentro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario (INTAEX), 06071 Badajoz, Spain.ORCID 0000-0003-2996-1094
Jorge A SaraivaLaboratório Associado para a Química Verde/Associated Laboratory for Green Chemistry (LAQV) of the Network of Chemistry and Technology (REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.ORCID 0000-0002-5536-6056
Carlos A PintoLaboratório Associado para a Química Verde/Associated Laboratory for Green Chemistry (LAQV) of the Network of Chemistry and Technology (REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.ORCID 0000-0002-5742-706X
Jonathan Delgado-AdámezCentro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario (INTAEX), 06071 Badajoz, Spain.ORCID 0000-0003-3481-9623
M Rosario Ramírez-BernabéCentro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario (INTAEX), 06071 Badajoz, Spain.ORCID 0000-0003-2140-8139

Funding

Fundação para a Ciência e a Tecnologia (FCT) UIDB/50006/2020Ministerio de Ciencia, Innovación y Universidades MCIN/AEI/10.13039/501100011033
6 · The paper itself

Abstract

This study investigates the production of stable ingredients with high bioactive compound content from agri-food wastes. For the valorization process, high-pressure thermal treatment (HPTT) at different temperatures (65, 75, and 85 °C) at 600 MPa for 5 min was applied to three by-products. These HPTTs were compared with conventional thermal treatments (TTs) carried out at the same temperatures and durations. The by-products studied were red pepper (RP) (

Indexed as

agri-food by-productsbioactive compoundsfood sustainabilityred pepperwine pomace

Identifiers

PMID40646966
PMCPMC12248880

What Socratic holds

Textmetadata
LicenceCC BY
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 Socratic graph.