Optimization of blending ratios in asparagus-lemon juice using response surface methodology

Abstract

In this study, the effects of degradation on ascorbic acid (AA) in asparagus-lemon juice with different blending ratios were investigated during storage. The R 2 values of the first-order kinetic model for predicting AA loss were 0.8216-0.9990, indicating that the model described well the degradation of AA in asparagus-lemon juice with different blending ratios. Response surface methodology (RSM) was applied to optimize the blending ratio of asparagus-lemon juice during storage. The optimum blending ratios that selected by the RSM were: 23%, 26%, 27%, 28% and 29% of diluted asparagus juice blended with 85% of diluted lemon juice, and the desirability were 0.820. The RSM correlation coefficients (R 2 ) between experimental and model predicted values ranged from 0.6394 to 0.9975. Therefore, RSM and the first-order model may be effective tools to optimize the blending ratio of blended juice and AA degradation in juices.

Interacting Effects of CO2, Temperature, and Nitrogen Supply on Photosynthetic, Root Growth, and Nitrogen Allocation of Strawberry at the Fruiting Stage

“…Meanwhile, the relationships between total nitrogen content and total dry weight of different organs (leaf, root, and fruit) were also tested. All statistical analyses were conducted using SAS software (SAS Institute Inc., Cary, NC, USA) [24,38].…”

“…is one of the most important fruit crops throughout the world, and has been widely planted in North and Central America, the European Union, and Asia [22]. Strawberry, like lemon and other plants, is a rich source of a wide variety of nutritive compounds such as anthocyanins and flavonoids, and is a health promoter [23,24]. However, unlike other crops, strawberry cultivation shows a low requirement for temperatures [25].…”