Effect of pasteurization and thermosonication on phytocompounds in Titay juice: Predictive modelling with ANN-GA and extraction kinetics

IF 3.7 3区生物学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY

Process Biochemistry Pub Date : 2025-05-23 DOI:10.1016/j.procbio.2025.05.011

Puja Das , Prakash Kumar Nayak , Radha krishnan Kesavan

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引用次数: 0

Abstract

This study aimed to enhance the extraction of phytocompounds from Titay (Phlogacanthus thyrsiformis) vegetable juice through the application of thermosonication (TS). An artificial neural network (ANN) combined with a genetic algorithm (GA) was utilized to model and optimize the process. The effects of ultrasonic amplitude (30–50 %), temperature (30–50°C), and sonication duration (15–60 minutes) on total polyphenolic content (TPC), total flavonoid content (TFC), antioxidant activity (AOA), ascorbic acid content (AA), total anthocyanin content (TAC), and total chlorophyll content (TCH) were investigated. Optimal TS conditions were identified as 40 % amplitude, 40°C temperature, and 60 minutes sonication time. Following this, an investigation into the extraction kinetics and thermodynamics of phytochemical compounds from TJ using the TS process was conducted across various combinations of temperature (30–50°C) and extraction time (0–60 mins). Extraction kinetics demonstrated R² (0.98354) and χ² (0.2992) for TPC with E_a 73.26, R² (0.99023) and χ² (0.1387) for TFC with E_a 71.46, R² (0.98842) and χ² (0.0076) for AOA with E_a 46.77, R² (0.98250) and χ² (0.0394) for AA with E_a 97.97, R² (0.99441) and χ² (0.0051) for TAC with E_a 84.98, R² (0.98449) and χ² (0.0238) for TCH with E_a 158.55 using pseudo second order (PSO) kinetic model. The experimental results demonstrated a consistent trend across all six responses: as the temperature rose, both the maximum concentration of the phytochemical compound achievable in the liquid extract and the speed of the extraction process increased. Specifically, the saturation concentration (S_C) and the rate constant (k) for the PSO kinetic model showed positive correlations with temperature. These findings provide valuable insights into the extraction dynamics, enabling researchers to forecast extraction efficiency and determine optimal parameters for scaling up the process to industrial levels.

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巴氏灭菌和热超声对提泰果汁中植物化合物的影响：基于ANN-GA和提取动力学的预测模型

本研究旨在应用热超声（TS）技术，提高对Titay （Phlogacanthus thyrsiformis）蔬菜汁中植物化合物的提取效率。利用人工神经网络（ANN）和遗传算法（GA）对该过程进行建模和优化。研究了超声振幅（30 ~ 50 %）、超声温度（30 ~ 50℃）和超声时间（15 ~ 60 min）对紫花苜蓿总多酚含量（TPC）、总黄酮含量（TFC）、抗氧化活性（AOA）、抗坏血酸含量（AA）、总花青素含量（TAC）和总叶绿素含量（TCH）的影响。确定最佳TS条件为振幅40 %，温度40°C，超声时间60 分钟。随后，在不同温度（30-50°C）和提取时间（0-60 min）组合下，利用TS工艺对TJ中植物化学化合物的提取动力学和热力学进行了研究。采用伪二阶（PSO）动力学模型，TPC （Ea为73.26）的提取动力学结果为R2（0.98354）和χ2 (0.2992), TFC （Ea为71.46）的提取动力学结果为R2（0.99023）和χ2 (0.1387), AOA （Ea为46.77）的提取动力学结果为R2（0.98842）和χ2 (0.0076), AA （Ea为97.97）的提取动力学结果为R2（0.98250）和χ2 (0.0394), TAC （Ea为84.98）的提取动力学结果为R2（0.99441）和χ2 (0.0051), TCH （Ea为158.55）的提取动力学结果为R2（0.98449）和χ2（0.0238）。实验结果表明，随着温度的升高，液体提取物中植物化学化合物的最大浓度和提取速度都增加。PSO动力学模型的饱和浓度（SC）和速率常数(k)与温度呈正相关。这些发现为萃取动力学提供了有价值的见解，使研究人员能够预测萃取效率，并确定将工艺扩大到工业水平的最佳参数。

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来源期刊

Process Biochemistry 生物-工程：化工

CiteScore

8.30

自引率

4.50%

发文量

374

审稿时长

53 days

期刊介绍： Process Biochemistry is an application-orientated research journal devoted to reporting advances with originality and novelty, in the science and technology of the processes involving bioactive molecules and living organisms. These processes concern the production of useful metabolites or materials, or the removal of toxic compounds using tools and methods of current biology and engineering. Its main areas of interest include novel bioprocesses and enabling technologies (such as nanobiotechnology, tissue engineering, directed evolution, metabolic engineering, systems biology, and synthetic biology) applicable in food (nutraceutical), healthcare (medical, pharmaceutical, cosmetic), energy (biofuels), environmental, and biorefinery industries and their underlying biological and engineering principles.