Evidence map›Paper›PMID 42222793›Full record

ArticleACS omega2026

Optimization of Kombucha Fermentation from Green Tea and Pineapple Juice: Chemical, Physicochemical, and Bioactive Profiles for Functional Beverage Development.

Socorro Vanesca Frota Gaban, Samylla Sáthilla Queiroz Nogueira, Francisco Marlon Mota Marques, Chiara Porro, Elenilson G Alves Filho, Lorena Mara A Silva, Kirley M Canuto

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in ACS omega, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. 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

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

7 authors.

Socorro Vanesca Frota GabanDepartment of Food Engineering, Federal University of Ceara, Bloco 858, Campus do Pici, CEP, 60440-900 Fortaleza, Ceará, Brazil.ORCID https://orcid.org/0000-0002-1815-2446
Samylla Sáthilla Queiroz NogueiraDepartment of Food Engineering, Federal University of Ceara, Bloco 858, Campus do Pici, CEP, 60440-900 Fortaleza, Ceará, Brazil.
Francisco Marlon Mota MarquesDepartment of Food Engineering, Federal University of Ceara, Bloco 858, Campus do Pici, CEP, 60440-900 Fortaleza, Ceará, Brazil.
Chiara PorroDepartment of Clinical and Experimental Medicine, University of Foggia, 71121 Foggia, Italy.
Elenilson G Alves FilhoDepartment of Food Engineering, Federal University of Ceara, Bloco 858, Campus do Pici, CEP, 60440-900 Fortaleza, Ceará, Brazil.ORCID https://orcid.org/0000-0003-1304-569X
Lorena Mara A SilvaEmbrapa Agroindústria Tropical, Rua Doutora Sara Mesquita, n. 2270, Pici, CEP, 60511-110 Fortaleza, CE, Brazil.ORCID https://orcid.org/0000-0002-6290-8933
Kirley M CanutoEmbrapa Agroindústria Tropical, Rua Doutora Sara Mesquita, n. 2270, Pici, CEP, 60511-110 Fortaleza, CE, Brazil.ORCID https://orcid.org/0000-0003-3194-6125

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study evaluated the metabolic evolution and functional quality of green tea-based kombucha and pineapple juice-based kombucha fermented with the same symbiotic culture of bacteria and yeasts. Beverages were monitored over 0, 3, 5, and 7 days of fermentation using nuclear magnetic resonance spectroscopy alongside complementary physicochemical and color analyses to elucidate changes in organic acids, amino acids, and phenolic compounds. Both beverages showed progressive pH reduction to approximately 3.4, increased titratable acidity, and lightning of color (increased L, decreased

Identifiers

PMID42222793
PMCPMC13216971

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.