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

Abstract

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.

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

“…The TPC of PBTJ, TSBTJ, and raw juice was assessed using the Folin-Ciocalteu method [5]. The results of the tests were expressed in milligrams of gallic acid equivalent (GAE) per 100 mL of juice.…”

“…The effectiveness of microbial destruction and the effect on quality attributes are influenced by the food matrix [4] present during pasteurization. Employing novel processing methods can be considered an alternative, eco-friendly approach to enhance the quality attributes of juices for sustainable food practices [5].…”

“…Artificial neural network optimization is an effective approach that allows for the use of neural networks' capabilities to find the best responses to intricate issues. The human brain serves as a basis for neural networks, which are composed of interconnected nodes (neurons) that process and send information [5]. Neural networks are frequently used as function approximators to optimize various settings.…”

Computational modeling for the enhancement of thermosonicated Sohphie (Myrica esculenta) fruit juice quality using artificial neural networks (ANN) coupled with a genetic algorithm

“…The genetic algorithm (GA) arsenal of MATLAB (versions R2022a, developed by Math Works Inc., USA) was used to optimize the neural networks. The main variables selected for GA optimisation were the TS amplitude (30%, 40% and 50%), temperature (30 °C, 40 °C, and 50 °C), and sonication duration (15,30,45, and 60 min). Furthermore, for possible populace, rank, blackjack function, dispersed, and adaptable possible outcomes, the development function, tness in order expanding function, preference function, overlap function, and alteration function were chosen, respectively.…”

“…4,9,10 Moreover, TS treatment has been observed to enhance the bioactive components in several fruit juices, while effectively eliminating harmful microorganisms. This method ensures the safety of juices by reducing their microbial load and elevating their nutritional/functional properties, 11 as demonstrated in hog plum, 12 star-fruits, 13 apple 14 fruit juice, and lapsi 15 fruit juice.…”