Effect of dielectric barrier discharge nonthermal plasma treatment on physicochemical, nutritional, and phytochemical quality attributes of pineapple [ Ananas comosus (L.)] juice

Forward feed multilayered perception and central composite rotatable design were used to model the nonthermal plasma (NTP) experimental data in artificial neural network (ANN) and response surface methodology, respectively. The ANN was found to be more accurate in modeling the experimental dataset....

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Bibliographic Details
Published in:Journal of food science 2023-11, Vol.88 (11), p.4403-4423
Main Authors: Pipliya, Sunil, Kumar, Sitesh, Srivastav, Prem Prakash
Format: Article
Language:English
Subjects:
Acidity
Antioxidants
Artificial neural networks
Ascorbic acid
Deactivation
Dielectric barrier discharge
Fruit juices
Genetic algorithms
Inactivation
Infrared analysis
Infrared spectroscopy
Juices
Neural networks
Peroxidase
Phenolic compounds
Phenols
Physicochemical treatment
Pineapples
Plasma
Process parameters
Quality management
Response surface methodology
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Summary:Forward feed multilayered perception and central composite rotatable design were used to model the nonthermal plasma (NTP) experimental data in artificial neural network (ANN) and response surface methodology, respectively. The ANN was found to be more accurate in modeling the experimental dataset. The NTP process parameters (voltage and time) were optimized for pineapple juice within the range of 25–45 kV and 120–900 s using an ANN coupled with the genetic algorithm (ANN‐GA). After 176 generations of GA, the ANN‐GA approach produced the optimal condition, 38 kV and 631 s, and caused the inactivation of peroxidase (POD) and bromelain by 87.24% and 51.04%, respectively. However, 100.32% of the overall antioxidant capacity and 89.96% of the ascorbic acid were maintained in the optimized sample with a total color change (Δ E ) of less than 1.97 at all plasma treatment conditions. Based on optimal conditions, NTP provides a sufficient level of POD inactivation combined with excellent phenolic component extractability and high antioxidant retention. Furthermore, plasma treatment had an insignificant effect ( p  > 0.05) on the physicochemical attributes (pH, total soluble solid, and titratable acidity) of juice samples. From the intensity peak of the Fourier‑transform infrared spectroscopy analysis, it was found that the sugar components and phenolic compounds of plasma‐treated juice were effectively preserved compared to the thermal‐treated juice.
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.16767