Comparative analysis and investigation of ultrasonication on juice yield and bioactive compounds of kinnow fruit using RSM and ANN models.

ABSTRACT: Ultrasonication (US) is a promising non-thermal technique widely applied in the food sector for improving the extraction process and preserving nutrients. Kinnow fruits have yields of 40-60% juice; the rest of the parts are discarded as waste. The study explored ultrasonication (US) as a pre-treatment to improve juice expression and preserve heat-sensitive nutrients such as vitamin C. The optimization of US treatment was done by varying treatment time (30-90 min) and temperature (30-70 °C) using response surface methodology (RSM). Under optimal conditions, juice yield increased by 14.52% with 4.34% vitamin C loss. The artificial neural network (ANN) model (2-9-1 for yield and 2-10-1 for vitamin C) outperformed the RSM in terms of fitting, predictive ability and accuracy. The kinetic study

SUBMITTER: Challana V 

PROVIDER: S-EPMC11928472 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature