Das Puja, Nayak Prakash Kumar, Stephen Inbaraj Baskaran, Sharma Minaxi, Kesavan Radha Krishnan, Sridhar Kandi
Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India.
Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan.
Foods. 2023 Oct 10;12(20):3723. doi: 10.3390/foods12203723.
This study explored the effect of thermosonication on the nutritional properties of lapsi () fruit juice. The intent of the present investigation was to process lapsi fruit juice using both thermosonication and thermal pasteurisation and to compare the effects of these treatments on the juice's physicochemical, nutritional, and microbiological qualities. In order to maximise the retention of nutritional properties, enhance juice quality, and boost efficiency, an artificial neural network (ANN) model was also developed to forecast the optimisation of process parameters for the quality of lapsi fruit juice. This study establishes a novel experimental planning method using an ANN to multi-objectively optimise the extraction process and identify the ideal extraction conditions for thermosonication (50, 75, and 100% amplitude at 30, 40, and 50 °C for 15, 30, 45, and 60 min) to augment lapsi juice's nutritional and microbiological properties by improving certain attributes such as ascorbic acid (AA), antioxidant activity (AOA), total phenolic content (TPC), total flavonoid content (TFC), total plate count, and yeast and mould count (YMC). The maximum values for AA (71.80 ± 0.05 mg/100 mL), AOA (74.60 ± 0.28%), TPC (187.33 ± 0.03 mg gallic acid equivalents [GAE]/mL), TFC (127.27 ± 0.05 mg quercetin equivalents [QE]/mL), total plate count (not detected), and YMC were achieved in thermosonicated lapsi juice (TSLJ) under optimal conditions. For AA and TFC, the optimal conditions were 100% amplitude, 40 °C, and 45 min. For AOA and TPC, the optimal conditions were 100% amplitude, 40 °C, and 60 min, and for YMC, the optimal conditions were 100% amplitude, 50 °C, and 60 min. According to the findings, thermosonicated juices have improved nutritional properties, making them an excellent source of bioactive elements for use in both the food and pharmaceutical sectors. According to this study, ANN has been identified as a valuable tool for predicting the effectiveness of lapsi fruit juice extraction, and the application of thermosonication as an approach for lapsi juice preservation could be a potential successor to thermal pasteurisation. This approach can help to minimise or hinder quality degradation while improving the juice's functionality.
本研究探讨了热超声处理对拉普西（）果汁营养特性的影响。本调查的目的是使用热超声处理和热巴氏杀菌法加工拉普西果汁，并比较这些处理对果汁的物理化学、营养和微生物质量的影响。为了最大限度地保留营养特性、提高果汁质量并提高效率，还开发了一种人工神经网络（ANN）模型来预测拉普西果汁质量的工艺参数优化。本研究建立了一种使用人工神经网络的新型实验规划方法，以多目标优化提取过程，并确定热超声处理（在30、40和50℃下，振幅分别为50%、75%和100%，处理15、30、45和60分钟）的理想提取条件，通过改善某些属性，如抗坏血酸（AA）、抗氧化活性（AOA）、总酚含量（TPC）总黄酮含量（TFC）落菌总数以及酵母菌和霉菌数（YMC），来增强拉普西果汁的营养和微生物特性。在最佳条件下，热超声处理的拉普西果汁（TSLJ）中，AA（71.80±0.05毫克/100毫升）、AOA（74.60±0.28%）、TPC（187.33±0.03毫克没食子酸当量[GAE]/毫升）、TFC（127.27±0.05毫克槲皮素当量[QE]/毫升）、落菌总数（未检出）和YMC达到最大值。对于AA和TFC，最佳条件是振幅100%、40℃和45分钟。对于AOA和TPC，最佳条件是振幅100%、40℃和60分钟，对于YMC，最佳条件是振幅100%、50℃和60分钟。根据研究结果，热超声处理的果汁具有改善的营养特性，使其成为食品和制药行业中生物活性成分的优质来源。根据本研究，人工神经网络已被确定为预测拉普西果汁提取效果的有价值工具，热超声处理作为拉普西果汁保存方法的应用可能是热巴氏杀菌法的潜在替代方法。这种方法有助于减少或阻碍质量下降，同时提高果汁的功能。
