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Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology
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Coordinación de Tecnología de Alimentos de Origen Vegetal, CONACYT-Centro de Investigación en Alimentación y Desarrollo A.C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, México, Mexico
Coordinación de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, México
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
Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, 131 028, India
Submission date: 2022-02-10
Final revision date: 2022-07-24
Acceptance date: 2022-07-27
Online publication date: 2022-09-05
Publication date: 2022-09-05
Corresponding author
Gustavo A. Gonzalez-Aguilar   

Coordinación de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C., arretera Gustavo Enrique Astiazarán Rosas No. 46, 83304, Mexico
Pol. J. Food Nutr. Sci. 2022;72(3):287-296
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.
UT, Ultrasound treatment; TSP, total soluble phenolic content; TC, total carotenoid content; AOC, antioxidant capacity, RSM, response surface methodology; ET, exposure time; SA, sonication amplitudes, PC, pulse cycles; TEAC, Trolox equivalent antioxidant capacity; ABTS, 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid), FRAP, ferric reducing antioxidant power, TPTZ, 2,4,6-tripyridyl-S-triazine; GAE, gallic acid equivalent; TE, Trolox equivalent.
All authors thank the ALSUB-CYTED, "Red Iberoamericana de Alimentos Autóctonos Subutilizados", network (118RT0543).
This work was funded by Consejo Nacional de Ciencia y Tecnología (CONACYT), through Project number 563: ‘Un Enfoque Multidisciplinario de la Farmacocinética de Polifenoles de Mango Ataulfo: Interacciones Moleculares, Estudios Preclínicos y Clínicos’ and through project “De los subproductos alimenticios de vegetales a nuevos productos de valor agregado, el papel de la tecnología en la bioeconomía” (320351).
Authors declare no conflict of interest.
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