Optimizing Quality and Shelf-Life Extension of Bor-Thekera (Garcinia pedunculata) Juice: A Thermosonication Approach with Artificial Neural Network Modeling
Author:
Gogoi Shikhapriyom1, Das Puja1, Nayak Prakash Kumar1ORCID, Sridhar Kandi2ORCID, Sharma Minaxi3ORCID, Sari Thachappully Prabhat4ORCID, Kesavan Radha krishnan1, Bhaswant Maharshi56ORCID
Affiliation:
1. Department of Food Engineering and Technology, Central Institute of Technology, Kokrajhar 783370, India 2. Department of Food Technology, Karpagam Academy of Higher Education (Deemed to Be University), Coimbatore 641021, India 3. Department of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India 4. Department of Food Science and Technology, National Institute of Food Technology, Entrepreneurship and Management, Kundli 131028, India 5. New Industry Creation Hatchery Center, Tohoku University, Sendai 980-8579, Japan 6. Center for Molecular and Nanomedical Sciences, Sathyabama Institute of Science and Technology, Chennai 600119, India
Abstract
This study investigated the quality characteristics of pasteurized and thermosonicated bor-thekera (Garcinia pedunculata) juices (TSBTJs) during storage at 4 °C for 30 days. Various parameters, including pH, titratable acidity (TA), total soluble content (TSSs), antioxidant activity (AA), total phenolic content (TPC), total flavonoid content (TFC), ascorbic acid content (AAC), cloudiness (CI) and browning indexes (BI), and microbial activity, were analyzed at regular intervals and compared with the quality parameters of fresh bor-thekera juice (FBTJ). A multi-layer artificial neural network (ANN) was employed to model and optimize the ultrasound-assisted extraction of bor-thekera juice. The impacts of storage time, treatment time, and treatment temperature on the quality attributes were also explored. The TSBTJ demonstrated the maximum retention of nutritional attributes compared with the pasteurized bor-thekera juice (PBTJ). Additionally, the TSBTJ exhibited satisfactory results for microbiological activity, while the PBTJ showed the highest level of microbial inactivation. The designed ANN exhibited low mean squared error values and high R2 values for the training, testing, validation, and overall datasets, indicating a strong relationship between the actual and predicted results. The optimal extraction parameters generated by the ANN included a treatment time of 30 min, a frequency of 44 kHz, and a temperature of 40 °C. In conclusion, thermosonicated juices, particularly the TSBTJ, demonstrated enhanced nutritional characteristics, positioning them as valuable reservoirs of bioactive components suitable for incorporation in the food and pharmaceutical industries. The study underscores the efficacy of ANN as a predictive tool for assessing bor-thekera juice extraction efficiency. Moreover, the use of thermosonication emerged as a promising alternative to traditional thermal pasteurization methods for bor-thekera juice preservation, mitigating quality deterioration while augmenting the functional attributes of the juice.
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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