Computational Modelling for Optimization of Thermosonicated Sohshang (Elaeagnus latifolia) Fruit Juice Using Artificial Neural Networks

Abstract

The study involved subjecting sohshang (Elaeagnus latifolia) juice (SJ) to thermosonications (TS), a process integrating ultrasound and heat, with a range of independent variables. Specifically, three explored distinct amplitudes (30%, 40%, and 50%) alongside three temperature settings (30°C, 40°C, and 50°C) and four treatment durations (15, 30, 45, and 60 minutes) were used in the experiment. A variety of quality parameters were analyzed such as antioxidant activity (AOA), ascorbic acid (AA), total flavonoid content (TFC), total phenolic content (TPC), yeast and mold count (YMC), and total viable count (TVC). Thermosonicated sohshang juices (TSSJ) successfully achieved highest content of AA (69.15±0.99 mg/100 ml), AOA (72.93±1.62%), TPC (122.03±4.23 mg GAE/ml), and TFC (116.14±3.29 mg QE)/ml) under ideal circumstances. Also, minimal TVC and YMC in these juices have been observed. The best results for AA and TFC were observed at 40°C with 40% and 50% amplitude over processing times of 45 and 60 min. To optimize the extraction processes with various objectives, artificial neural network (ANN) was established with an original experimental planning methodology. Overall, the investigation demonstrated that TS is an effective method to enhance the nutritional and microbiological qualities of sohshang fruit juice. The use of ANN in the optimization process is particularly valuable in achieving desirable outcomes. As the food and pharmaceutical industries seek natural and bioactive substances, TSSJ holds great potential for various applications.

Integrated approach of ultrasound with mild heat treatment on the quality characteristics of yacon (Smallanthus sonchifolius) tuber juice

“…Ultrasound can activate enzymes within yacon tissue, such as pectin methylesterase, which can hydrolyze pectin, releasing methanol and organic acids that can elevate the juice's acidity. These findings are consistent with previous studies Das, Nayak, Sharma, et al, 2024). In summary, the results indicate that TS had a substantial effect on the pH and TA values of YJ but did not affect its TSS content.…”

“…Additionally, TS treatment demonstrated an elevation in the content of bioactive constituents of vegetable juices, such as black carrot juice (Hasheminya & Dehghannya, 2022), spinach juice (Ali et al, 2023), mustard sprout (Martínez-Zamora et al, 2023) as well as fruits like wolfberry fruit (Qi et al, 2021) and guava juice (Kalsi et al, 2023), while effectively eliminating harmful microorganisms. This method ensures the safety of the juices by reducing the microbial load, as demonstrated in studies on sohshang Das, Nayak, Sharma, et al, 2024), borthekera (Gogoi et al, 2024), star fruit (Nayak et al, 2018), orange (Kernou et al, 2021), strawberry (Tomadoni et al, 2017), and lapsi juice (Das, Nayak, Inbaraj, et al, 2023;Das, Nayak, Senthilnathan, et al, 2023).…”

“…ANNs are versatile tools for modeling and optimization in various industries, particularly in food processing. Their flexibility allows them to capture complex, nonlinear relationships between input and output variables, which is crucial for understanding and optimizing intricate processes (Das, Nayak, Sharma, et al, 2024). In food processing, ANNs can be trained on historical data to predict outcomes, optimize parameters, and uncover insights that traditional methods might overlook.…”

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

“…The ultrasound helps create localized heating and improve the heat transfer, allowing for lower temperatures and shorter treatment times, which can help preserve more of the ascorbic acid content in the treated food. 35…”