Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design

Norazlin Abdullah,Nyuk Ling Chin

doi:10.3390/pr9010003

Abstract

Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating procedure. Main effects, 3D, or 4D plots for each response were developed based on factors that influenced the response. Results showed that the best extraction method for guava and pomelo juices were within indirect thermosonication method of 1 kW, 55 °C and 30 min, and 2.5 kW, 54 °C and 23 min, respectively. Direct thermosonication method at 10% amplitude, 55 °C for 2 to 10 min was more suitable for soursop juice. Thermosonicated extraction of tropical fruit juice can improve its juice yield, ascorbic acid content, and total soluble solids content.

Highlights

Preserving pink-fleshed guava, pink-fleshed pomelo, and soursop fruits in the form of juice concentrates is useful, as these three fruits are excellent in terms of fighting cancer and are claimed as cancer therapy fruits [1,2]
The blocked face-centred central composite design was suitable for tropical fruit juice extraction optimisation because blocking helps to control the variations of the fruits’
Based on advantages of extraction time reduction and prevention of ascorbic acid (AA) content loss, ultrasound-assisted extraction methods were found to be helpful in the studies of three difficult-to-extract fruit juices

Summary

Introduction

Preserving pink-fleshed guava, pink-fleshed pomelo, and soursop fruits in the form of juice concentrates is useful, as these three fruits are excellent in terms of fighting cancer and are claimed as cancer therapy fruits [1,2]. The pink-fleshed guava contains lycopene, which can prevent skin damage from ultraviolet rays and offers protection from prostate cancer. It is rich in carotene, which can protect against lung and oral cavity cancers. Soursop pulp is white and juicy and has a delightful sour-sweet aroma with a yogurt-like taste [3], in addition to containing annonaceous acetogenins, which are prostate cancer chemopreventive compounds [1]. The fruit is widely used in anticancer folk therapies in North, Central, and South America, and Southeast Asia [4]

Objectives

Methods

Results

Conclusion