Evidence map›Paper›PMID 42056103›Full record

ReviewNPJ science of food2026

Reutilization of berry by-products for green food additives: a comprehensive review and future perspectives.

Hao-Yu Xue, Xiao-Lin Yu, Fa-Lin Sun, Nuo Wang, Xiu-Jun Li, Bo-Wen Hu, Si-Yi Li, Jia-Xin Wang, Chi Shu, Xu Si and 9 more

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in NPJ science of food, 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

19 authors.

Hao-Yu XueCollege of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berries, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China.
Xiao-Lin YuCollege of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berries, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China.
Fa-Lin SunCollege of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berries, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China.
Nuo WangCollege of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berries, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China.
Xiu-Jun LiCollege of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berries, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China.
Bo-Wen HuCollege of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berries, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China.
Si-Yi LiCollege of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berries, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China.
Jia-Xin WangCollege of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berries, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China.
Chi ShuCollege of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berries, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China.
Xu SiCollege of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berries, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China.
Yue-Hua WangCollege of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berries, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China.
Hui TanCollege of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berries, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China.
Ying ZhouFood Sciences, Department of Life Technologies, University of Turku, Turku, Finland.
Bao-Ru YangFood Sciences, Department of Life Technologies, University of Turku, Turku, Finland.
Sergey S MakarovRussian State Agrarian University - Moscow Timiryazev Agricultural Academy, Moscow, Russian Federation.
Anton I ChudetskyRussian State Agrarian University - Moscow Timiryazev Agricultural Academy, Moscow, Russian Federation.
Rodrigo QuintanaAgricultural Research Institute INIA Chile, National Institute of Agricultural Research, Santiago, Chile.
Bin LiCollege of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berries, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China.
Jin-Long TianCollege of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berries, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China. 2017500015@syau.edu.cn.

Funding

China-Chile Belt and Road Joint Laboratory on Blueberry (2024021198-JH2/1021)Key Research and Development Project of Liaoning Province - People's Livelihood Technology Category (2024021041-JH2/1025)The National Natural Science Foundation of China (32572634)
6 · The paper itself

Abstract

This paper reviews research from 2020 to 2026 on the applications of berry by-products. Based on their compositional profiles, it summarizes recent advances in extraction and processing technologies, with a focus on their potential as natural food additives. The role of artificial intelligence in advancing this field is also evaluated, alongside key challenges for scalable implementation. The findings highlight the significant potential of berry by-products as effective natural food additives.

Identifiers

PMID42056103
PMCPMC13338357

What Socratic holds

Textmetadata
LicenceCC BY-NC-ND
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.