Optimizing Quality and Shelf-Life Extension of Bor-Thekera (Garcinia pedunculata) Juice: A Thermosonication Approach with Artificial Neural Network Modeling.

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.

Effect of Thermosonication on the Nutritional Quality of Lapsi (Choerospondias axillaris) Fruit Juice: Application of Advanced Artificial Neural Networks.

This study explored the effect of thermosonication on the nutritional properties of lapsi (Choerospondias axillaris) 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.

Impact of Different Drying Methods on the Phenolic Composition, In Vitro Antioxidant Activity, and Quality Attributes of Dragon Fruit Slices and Pulp.

The aim of this study was to compare the refractance window drying method (RWD) with the hot air oven drying (HD), vacuum drying (VD), and freeze-drying (FD) methods in order to analyze the outcomes of the qualitative properties of dragon fruit slices and pulp. Moreover, the impact of temperature on the phenolic content, antioxidant activity, color, and texture of the dragon fruit slices and pulp were studied. The results showed that the RWD samples exhibited a high nutritional quality in contrast to the other drying methods. The RWD method had a short drying time of 960 min to reach the final moisture content of 6.50% (dry basis), while the FD, VD, and HD methods had significantly higher drying times of 1320, 1200, and 1080 min, respectively, to reach the final moisture content. Higher values of TPC (182 mg GAE/100 g) and crude fiber (0.98%) were obtained in the RWD dragon fruit samples, indicating the potential of RWD to preserve the quality of dried samples. In conclusion, this study revealed that RWD provides an appropriate drying temperature as an alternative to freeze-drying. RWD may improve dragon fruit drying, adding value to the food industry.

In vitro gastrointestinal digestion studies on total phenols, flavonoids, anti-oxidant activity and vitamin C in freeze-dried vegetable powders.

In the present research study, the impact of digestion process on the levels of total phenols, flavonoids, vitamin C as well as anti-oxidant activity in freeze dried powders of mustard greens (MG) and roselle leaves (RL) was investigated. In addition, physicochemical and functional properties of MG and RL samples also evaluated. The digestion of freeze-dried vegetable powders was achieved through in vitro digestive procedure using various enzymes. From the study, it was observed that the digestion process increased the availability of phenols in both powders, where the digested vegetable powders possessed higher levels of total phenols and flavonoids. In contrast, the levels of vitamin C and anti-oxidant activity of vegetable powders (MG & RL) was found to be decreased minimally. Our research study suggests that in vitro digestion could enhance the TPC and TFC in mustard greens and roselle leaves. Therefore, MG and RL can be considered as a functional ingredient in the development of new products with better nutritional and functional characteristics. Further, the data on the physicochemical, functional and bioactive compounds in MG and RL may be used as reference for the enhancement of quality of products developed from MG and RL.

Effect of in-vitro digestion on the bio active compounds and biological activities of fruit pomaces.

The effect of gastro intestinal digestion on total phenolic contents (TPC), total flavonoid contents (TFC), radical scavenging activity (RSA) and vitamin C levels of apple (Malus domestica) pomace and a local variety of jujube (Ziziphus mauritiana) pomace was evaluated after drying at 110 °C for 3 h in a hot air oven. The physicochemical properties and functional properties of apple and jujube pomaces were also assessed. Prior to digestion, apple pomace displayed greater levels of TPC, RSA and vitamin C (17.30 ± 0.59 GAE/g DW, 81.16 ± 3.27%, 0.078 ± 0.01 g/L, respectively) in comparison with jujube pomace (16.90 ± 0.66 GAE/g DW, 54.65 ± 2.09%, 0.069 ± 0.01 g/L, respectively), whereas, TFC level was found to be higher in jujube pomace (19.22 ± 0.87 QE/g DW). After digestion, both samples showed an increase in TPC (56.17 ± 2.14 and 52.01 ± 2.18 GAE/g DW for apple and jujube pomaces) and TFC levels (48.45 ± 1.87 and 53.82 ± 2.34 QE/g DW for apple and jujube pomaces) and it was perceived almost 3 to 4 times higher than the TPC and TFC of the samples before digestion. But, RSA of the fruit pomaces were found to be affected by the in vitro digestion which was observed as 54.65 ± 2.09 and 81.16 ± 3.27% respectively for apple and jujube pomaces. It may be suggested that the fruit powders may be incorporated in developing new functional foods rich in bio active compounds and thus can be utilized in different food applications.

Effect of spice-incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperatures.

BACKGROUND: White shrimps (Litopenaeus vannamei) are a major aquaculture product in the world fishery market. The main aim of this study was to investigate the effect of clove- and cinnamon-assimilated starch edible films on the shelf life of white shrimps in terms of maintaining their freshness and other organoleptic properties. Physical, chemical, microbial and sensory qualities of edible film-wrapped white shrimps were studied until they reached their limit of acceptability during storage at different temperatures (10 and 4 °C). RESULTS: Shrimp samples wrapped with spice-assimilated edible films showed lower bacterial counts. Shelf life extension of edible film-wrapped white shrimps was estimated to be 14 and 12 days for storage at 10 and 4 °C respectively. Reduced lipid oxidation and release of nitrogen base compounds were noted for edible film-wrapped shrimp samples. Good consumer acceptance was noted for edible film-wrapped shrimp samples through sensory evaluation. CONCLUSION: The results of this study show that spice-fused edible films were effective in inhibiting the growth of microbial populations. Reductions in lipid oxidation and total volatile base nitrogen were also achieved through edible film wrapping of shrimps, which increased their consumer acceptance during sensory evaluation. © 2016 Society of Chemical Industry.