Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology
The effect of ultrasound treatment (UT) on a beverage from mango pulp and carrot juice with added turmeric powder on total soluble phenolic content (TSP), total carotenoid content (TC) and antioxidant capacity (AOC) was evaluated. Response surface methodology (RSM) was applied to obtain the optimal...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2022-09-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Optimization-of-Ultrasound-Treatment-of-Beverage-from-Mango-and-Carrot-with-Added,152432,0,2.html |
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| author | Leticia X. Lopez-Martinez Nill Campos-Gonzalez Victor M. Zamora-Gasga Jesús A. Domínguez-Avila Sunil Pareek Mónica A. Villegas-Ochoa Sonia G. Sáyago Ayerdi Gustavo A. Gonzalez-Aguilar |
| author_facet | Leticia X. Lopez-Martinez Nill Campos-Gonzalez Victor M. Zamora-Gasga Jesús A. Domínguez-Avila Sunil Pareek Mónica A. Villegas-Ochoa Sonia G. Sáyago Ayerdi Gustavo A. Gonzalez-Aguilar |
| author_sort | Leticia X. Lopez-Martinez |
| collection | DOAJ |
| description | The effect of ultrasound treatment (UT) on a beverage from mango pulp and carrot juice with added turmeric powder on total soluble phenolic content (TSP), total carotenoid content (TC) and antioxidant capacity (AOC) was evaluated. Response surface methodology (RSM) was applied to obtain the optimal formulation of the beverage. The AOC was assigned as a response variable in addition to TSP and TC. Mathematical modeling showed that the formulation with 35% ( v/v ) of mango pulp, 10% ( v/v ) of carrot juice, and 0.7% ( w/v ) of turmeric powder, yielded the highest values of TSP, TC, and AOC. The beverages were subjected to different ultrasound conditions with varying exposure times (ET), sonication amplitudes (SA), and pulse cycles (PC) to obtain the highest values for response variables. Statistical modeling showed that a UT at 21 min ET, 100% SA, and 0.7 s PC, increased TSP, Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP) by 15.5%, 45.1%, and 15.9%, respectively. Seven phenolic acids, three curcuminoids, five flavonoids, and a xanthonoid were identified in the beverages. The quantities of 3,4-dihydroxybenzoic acid, gallic acid, chlorogenic acids, (+)-catechin, quercetin, kaempferol, (–)-gallocatechin gallate, and mangiferin were higher in the UT beverage compared to the control, suggesting their release from cell-wall structures as a result of UT. |
| format | Article |
| id | doaj-art-47df4b6cf6294328abf06de5be857c4f |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2022-09-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-47df4b6cf6294328abf06de5be857c4f2025-02-02T04:08:15ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072022-09-0172328729610.31883/pjfns/152432152432Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface MethodologyLeticia X. Lopez-Martinez0https://orcid.org/0000-0002-5572-5434Nill Campos-Gonzalez1https://orcid.org/0000-0001-9114-5800Victor M. Zamora-Gasga2https://orcid.org/0000-0002-3414-5860Jesús A. Domínguez-Avila3https://orcid.org/0000-0001-6220-1623Sunil Pareek4https://orcid.org/0000-0001-6873-6936Mónica A. Villegas-Ochoa5https://orcid.org/0000-0001-5559-1694Sonia G. Sáyago Ayerdi6https://orcid.org/0000-0002-4430-1273Gustavo A. Gonzalez-Aguilar7https://orcid.org/0000-0002-7452-286XCoordinación de Tecnología de Alimentos de Origen Vegetal, CONACYT-Centro de Investigación en Alimentación y Desarrollo A.C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, México, MexicoCoordinación de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, MéxicoLaboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México-Instituto Tecnológico de Tepic, Av. Tecnológico 255 Fracc. Lagos del Country, 63175 Tepic, Nayarit, MexicoCoordinación de Tecnología de Alimentos de Origen Vegetal, CONACYT-Centro de Investigación en Alimentación y Desarrollo A.C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, México, MexicoDepartment of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, 131 028, IndiaCoordinación de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, MéxicoLaboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México-Instituto Tecnológico de Tepic, Av. Tecnológico 255 Fracc. Lagos del Country, 63175 Tepic, Nayarit, MexicoCoordinación de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, MéxicoThe effect of ultrasound treatment (UT) on a beverage from mango pulp and carrot juice with added turmeric powder on total soluble phenolic content (TSP), total carotenoid content (TC) and antioxidant capacity (AOC) was evaluated. Response surface methodology (RSM) was applied to obtain the optimal formulation of the beverage. The AOC was assigned as a response variable in addition to TSP and TC. Mathematical modeling showed that the formulation with 35% ( v/v ) of mango pulp, 10% ( v/v ) of carrot juice, and 0.7% ( w/v ) of turmeric powder, yielded the highest values of TSP, TC, and AOC. The beverages were subjected to different ultrasound conditions with varying exposure times (ET), sonication amplitudes (SA), and pulse cycles (PC) to obtain the highest values for response variables. Statistical modeling showed that a UT at 21 min ET, 100% SA, and 0.7 s PC, increased TSP, Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP) by 15.5%, 45.1%, and 15.9%, respectively. Seven phenolic acids, three curcuminoids, five flavonoids, and a xanthonoid were identified in the beverages. The quantities of 3,4-dihydroxybenzoic acid, gallic acid, chlorogenic acids, (+)-catechin, quercetin, kaempferol, (–)-gallocatechin gallate, and mangiferin were higher in the UT beverage compared to the control, suggesting their release from cell-wall structures as a result of UT.http://journal.pan.olsztyn.pl/Optimization-of-Ultrasound-Treatment-of-Beverage-from-Mango-and-Carrot-with-Added,152432,0,2.htmlantioxidant capacitybioactive compoundsd-optimal designresponse surface methodologyultrasound |
| spellingShingle | Leticia X. Lopez-Martinez Nill Campos-Gonzalez Victor M. Zamora-Gasga Jesús A. Domínguez-Avila Sunil Pareek Mónica A. Villegas-Ochoa Sonia G. Sáyago Ayerdi Gustavo A. Gonzalez-Aguilar Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology Polish Journal of Food and Nutrition Sciences antioxidant capacity bioactive compounds d-optimal design response surface methodology ultrasound |
| title | Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology |
| title_full | Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology |
| title_fullStr | Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology |
| title_full_unstemmed | Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology |
| title_short | Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology |
| title_sort | optimization of ultrasound treatment of beverage from mango and carrot with added turmeric using response surface methodology |
| topic | antioxidant capacity bioactive compounds d-optimal design response surface methodology ultrasound |
| url | http://journal.pan.olsztyn.pl/Optimization-of-Ultrasound-Treatment-of-Beverage-from-Mango-and-Carrot-with-Added,152432,0,2.html |
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