{"title":"仙人掌梨汁浓缩动力学数学建模及浓缩过程理化变化研究","authors":"Lydia Terki, Ourida Aissaoui, Lynda Hadjout, Rosalba Calvini, Giuseppe Montevecchi, Lamia Khelouia, Habiba Baziz, Sonia Oukhmanou-Bensidhoum, Meziane Kaci, Lila Boulekbache-Makhlouf, Wojciech Kujawski, Khodir Madani","doi":"10.1155/jfpp/3124679","DOIUrl":null,"url":null,"abstract":"<p>Cactus pear juice was concentrated by applying a rotary vacuum evaporator at different temperatures (50°C, 60°C, 70°C, and 80°C). The kinetics of the juice concentration based on the change in total soluble solid content was investigated by applying five mathematical models. The modeling of this process was essential to accurately describe the evolution of total soluble solids and to identify the most suitable model for predicting concentration behavior. The constants of the mathematical models were estimated with nonlinear regression and according to the determination of three statistical parameters: the coefficient of determination (<i>R</i><sup>2</sup>), the adjusted <i>R</i><sup>2</sup> (adj <i>R</i><sup>2</sup>), and the root mean square error (RMSE); it was revealed that the model known as Weibull distribution is the best descriptive one (<i>R</i><sup>2</sup> > 0.980, adj <i>R</i><sup>2</sup> > 0.971, and RMSE < 2.12). The activation energy for the concentration process was estimated at 254.09 kJ/mol. To study the effect of the vacuum concentration on physicochemical characteristics and on bioactive compounds, several parameters were determined, namely, total soluble solid content, moisture, pH, acidity, viscosity, ascorbic acid, phenolic compounds, betalains, antioxidant activity, and reducing power. The results showed a significant increase in acidity (from 0.037 to 0.129 g citric acid eq/100 mL) and viscosity (from 0.048 to 0.275 Pa·s), after juice concentration. Bioactive compounds were concentrated along with the increase in °Bx value (from 15 to 60°Bx), with betalains reaching up to 59.66 mg/100 g, total phenolic compounds up to 246.74 mg GAE/100 g, and ascorbic acid up to 39.36 mg/100 g in the juice concentrates. However, statistical evaluation of the results made for the reconstituted juices from juice concentrates revealed that the bioactive compounds and the antioxidant activity of the cactus pear juice were better preserved when applying the lowest temperatures (50°C and 60°C).</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0000,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3124679","citationCount":"0","resultStr":"{\"title\":\"Mathematical Modeling for Cactus Pear Juice Concentration Kinetics and a Study of the Physicochemical Changes During the Concentration Process\",\"authors\":\"Lydia Terki, Ourida Aissaoui, Lynda Hadjout, Rosalba Calvini, Giuseppe Montevecchi, Lamia Khelouia, Habiba Baziz, Sonia Oukhmanou-Bensidhoum, Meziane Kaci, Lila Boulekbache-Makhlouf, Wojciech Kujawski, Khodir Madani\",\"doi\":\"10.1155/jfpp/3124679\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Cactus pear juice was concentrated by applying a rotary vacuum evaporator at different temperatures (50°C, 60°C, 70°C, and 80°C). The kinetics of the juice concentration based on the change in total soluble solid content was investigated by applying five mathematical models. The modeling of this process was essential to accurately describe the evolution of total soluble solids and to identify the most suitable model for predicting concentration behavior. The constants of the mathematical models were estimated with nonlinear regression and according to the determination of three statistical parameters: the coefficient of determination (<i>R</i><sup>2</sup>), the adjusted <i>R</i><sup>2</sup> (adj <i>R</i><sup>2</sup>), and the root mean square error (RMSE); it was revealed that the model known as Weibull distribution is the best descriptive one (<i>R</i><sup>2</sup> > 0.980, adj <i>R</i><sup>2</sup> > 0.971, and RMSE < 2.12). The activation energy for the concentration process was estimated at 254.09 kJ/mol. To study the effect of the vacuum concentration on physicochemical characteristics and on bioactive compounds, several parameters were determined, namely, total soluble solid content, moisture, pH, acidity, viscosity, ascorbic acid, phenolic compounds, betalains, antioxidant activity, and reducing power. The results showed a significant increase in acidity (from 0.037 to 0.129 g citric acid eq/100 mL) and viscosity (from 0.048 to 0.275 Pa·s), after juice concentration. Bioactive compounds were concentrated along with the increase in °Bx value (from 15 to 60°Bx), with betalains reaching up to 59.66 mg/100 g, total phenolic compounds up to 246.74 mg GAE/100 g, and ascorbic acid up to 39.36 mg/100 g in the juice concentrates. However, statistical evaluation of the results made for the reconstituted juices from juice concentrates revealed that the bioactive compounds and the antioxidant activity of the cactus pear juice were better preserved when applying the lowest temperatures (50°C and 60°C).</p>\",\"PeriodicalId\":15717,\"journal\":{\"name\":\"Journal of Food Processing and Preservation\",\"volume\":\"2025 1\",\"pages\":\"\"},\"PeriodicalIF\":2.0000,\"publicationDate\":\"2025-03-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3124679\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Processing and Preservation\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1155/jfpp/3124679\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Preservation","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1155/jfpp/3124679","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Mathematical Modeling for Cactus Pear Juice Concentration Kinetics and a Study of the Physicochemical Changes During the Concentration Process
Cactus pear juice was concentrated by applying a rotary vacuum evaporator at different temperatures (50°C, 60°C, 70°C, and 80°C). The kinetics of the juice concentration based on the change in total soluble solid content was investigated by applying five mathematical models. The modeling of this process was essential to accurately describe the evolution of total soluble solids and to identify the most suitable model for predicting concentration behavior. The constants of the mathematical models were estimated with nonlinear regression and according to the determination of three statistical parameters: the coefficient of determination (R2), the adjusted R2 (adj R2), and the root mean square error (RMSE); it was revealed that the model known as Weibull distribution is the best descriptive one (R2 > 0.980, adj R2 > 0.971, and RMSE < 2.12). The activation energy for the concentration process was estimated at 254.09 kJ/mol. To study the effect of the vacuum concentration on physicochemical characteristics and on bioactive compounds, several parameters were determined, namely, total soluble solid content, moisture, pH, acidity, viscosity, ascorbic acid, phenolic compounds, betalains, antioxidant activity, and reducing power. The results showed a significant increase in acidity (from 0.037 to 0.129 g citric acid eq/100 mL) and viscosity (from 0.048 to 0.275 Pa·s), after juice concentration. Bioactive compounds were concentrated along with the increase in °Bx value (from 15 to 60°Bx), with betalains reaching up to 59.66 mg/100 g, total phenolic compounds up to 246.74 mg GAE/100 g, and ascorbic acid up to 39.36 mg/100 g in the juice concentrates. However, statistical evaluation of the results made for the reconstituted juices from juice concentrates revealed that the bioactive compounds and the antioxidant activity of the cactus pear juice were better preserved when applying the lowest temperatures (50°C and 60°C).
期刊介绍：
The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.
This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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