Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology

• Published in: Scientific reports 2024-06, Vol.14 (1), p.13803-10
• Main Authors: Maoto, Makaepea M., Jideani, Afam I. O.
• Format: Article
• Language: English
• Subjects: 631/45; 631/61; Acids; Ascorbic acid; Ascorbic Acid - analysis; Citrullus - chemistry; Food Handling - methods; Fruit and Vegetable Juices - analysis; Fruit juices; Fruits; Hot Temperature; Humanities and Social Sciences; Lycopene; Lycopene - analysis; Microorganisms; multidisciplinary; Nutritional juice; Phytochemicals; Polyphenols - analysis; Quality parameters; Science; Science (multidisciplinary); Sonication - methods; Sweet taste; Temperature; Temperature effects; Thermosonication; Water activity; Water content; Watermelon juice; β-Carotene
• ISSN: 2045-2322; 2045-2322
• DOI: 10.1038/s41598-024-64066-9

Topical consumer interest in natural, healthier, safer and nutritional juice, has inspired the search for innovative technologies that can minimize product degradation. In this regard, thermosonication has been proposed as a potential processing technology that can preserve and produce “fresh” products. Watermelon ( Citrullus lanatus ) juice is a nutrient-rich fruit juice that is desired by consumers due to its appealing color, pleasant odor, sweet taste and low-calorie content. This fruit juice is, however, highly perishable and prone to microorganisms, because of its neutral pH value and high amount of water activity. In addition, it is thermo-sensitive and therefore degrades quickly under thermal processing. This study aimed to identify the optimal thermosonication processing conditions for retaining the critical quality parameters (lycopene, β-carotene, ascorbic acid and total polyphenolic content) of watermelon juice. Response surface methodology, employing a central composite design, was used to determine the effects of temperature (18–52 °C), processing time (2–13 min) and amplitude level (24–73 μm) at a constant frequency of 25 kHz. The highest quality parameters were obtained at 25 °C, 2 min, and 24 µm at a constant frequency of 25 kHz, which resulted in lycopene of 8.10 mg/100 g, β-carotene of 0.19 mg/100 g, ascorbic acid of 3.11 mg/100 g and total polyphenolic content of 23.96 mg/GAE/g with a desirability of 0.81. The proposed model was adequate ( p