Use of kinetic, Weibull and PLSR models to predict the retention of ascorbic acid, total phenols and antioxidant activity during storage of pasteurized pineapple juice

Abstract

In this study, the usefulness of different mathematical models to predict the retention of ascorbic acid (AA), total phenols (TP) and DPPH radical scavenging activity (SA) of pasteurized pineapple juices during storage has been evaluated. The results indicate that first-order kinetic model provided the best prediction of the degradation of AA (MAE = 0.0059; MRE = 0.0117; MSE = 0.0001; R 2 = 0.9995) whereas Weibull model provided the less satisfactory prediction (MAE = 0.2387; MRE = 0.2911; MSE = 0.0769; R 2 = 0.9993). In addition, zero-order (MAE = 0.0016; MRE = 0.0017; MSE = 0.0000; R 2 = 0.9992) and first-order (MAE = 0.0027; MRE = 0.0029; MSE = 0.0000; R 2 = 0.9989) kinetic models are adequate models for application in the prediction of TP loss, and first-order kinetic (MAE = 0.0294; MRE = 0.0549; MSE = 0.0015; R 2 = 0.9845) and Weibull (MAE = 0.0533; MRE = 0.0881; MSE = 0.0044; R 2 = 0.9823) models are recommended to predict the change of SA. These results show that the behaviors of AA, TP and SA during storage of juices can be accurately described by different prediction models. Therefore, the selection of the most adequate model is of great importance to predict nutritional deterioration in food products during storage.