Optimization of ultrasound treatment of beverage from mango and carrot with added turmeric using response surface methodology

• Autorzy: Lopez-Martinez L.X. , Campos-Gonzalez N. , Zamora-Gasga V.M. , Dominiguez-Avila J.A. , Pareek S. , Villegas-Ochoa M.A. , Sayago-Ayerdi S.G. , Gonzalez-Aguilar G.A.
• Języki publikacji: EN

Abstrakty

EN

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.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2022
• Tom: 72
• Numer: 3
• Opis fizyczny: p.287-296,fig.,ref.

Twórcy

autor

Lopez-Martinez L.X.

• CONACYT-Centro de Investigación en Alimentación y Desarrollo A.C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, México

autor

Campos-Gonzalez N.

• Centro de Investigación en Alimentación y Desarrollo A.C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, México

autor

Zamora-Gasga V.M.

• Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México-Instituto Tecnológico de Tepic, Av. Tecnológico 255 Fracc. Lagos del Country, 63175 Tepic, Nayarit, Mexico

autor

Dominiguez-Avila J.A.

• CONACYT-Centro de Investigación en Alimentación y Desarrollo A.C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, México

autor

Pareek S.

• Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, 131 028, India

autor

Villegas-Ochoa M.A.

• Centro de Investigación en Alimentación y Desarrollo A.C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, México

autor

Sayago-Ayerdi S.G.

• Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México-Instituto Tecnológico de Tepic, Av. Tecnológico 255 Fracc. Lagos del Country, 63175 Tepic, Nayarit, Mexico

autor

Gonzalez-Aguilar G.A.

• Centro de Investigación en Alimentación y Desarrollo A.C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, México

Identyfikatory

DOI

10.31883/pjfns/152432