Extraction kinetics and thermodynamic evaluation of functional components in thermosonicated Sohshang juice optimized by ANN-GA.

Abstract

This study investigates the underlying extraction kinetics and thermodynamic principles driving the process, building on earlier research that enhanced thermosonication (TS) settings to boost the bioactive components of Sohshang (Elaeagnus latifolia) fruit juice. Responses were assessed over a temperature range of 30 °C to 50 °C after the ideal thermosonicated sohshang fruit juice (TSSJ) processing parameters (50% amplitude, 40 °C, and 60 minutes) were determined using the integrated ANN-GA model. The study uses kinetic modeling to determine the best mathematical fit by analyzing the release patterns of functional components like ascorbic acid (AA), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (AOA). With the highest R² (0.99) and lowest χ² (0.64) values for each of the five responses of various kinetic modeling, the pseudo second-order model was determined to be the best appropriate model. To comprehend the energy requirements and viability of thermosonication-assisted extraction, important thermodynamic parameters were also measured, such as activation energy (Ea: 23.29 to 29.23), enthalpy (ΔH: 15.91 to 58.05 kJ/mol), entropy (ΔS: 42.87 to 112.24 J/mol K), and Gibbs free energy (ΔG: -12.97 to -40.00 kJ/mol).