Combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico-chemical quality in asparagus stalk juice using response surface methodology
Asparagus stalks are classified as agricultural by-products owing to their antioxidant and phytochemical properties. In this study, it was used as a raw material for asparagus stalk juice, a new value-added product. Response Surface Methodology (RSM) equations were generated using the Box-Behnken de...
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Taylor & Francis Group
2024-12-01
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| Series: | Cogent Food & Agriculture |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2024.2368262 |
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| author | Priyada Sittisart Thitikorn Mahidsanan |
| author_facet | Priyada Sittisart Thitikorn Mahidsanan |
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| description | Asparagus stalks are classified as agricultural by-products owing to their antioxidant and phytochemical properties. In this study, it was used as a raw material for asparagus stalk juice, a new value-added product. Response Surface Methodology (RSM) equations were generated using the Box-Behnken design with three replications, while pasteurization temperature (65 °C, 75 °C, and 85 °C), pasteurization time (15, 20, and 25 min), and benzoic acid (0, 0.5, and 1 mg/mL) were used as the independent variables. All RSM models indicated that total viable count, CIE color, pH, total phenolic content, and DPPH scavenging activity were the main parameters affecting the physicochemical characteristics and microbiological quality of asparagus stalk juice products. The normal % probability and externally studentized residuals of all RSMs demonstrated that their predictive modelling was a promising method for quality control and assurance during asparagus stalk juice pasteurization using benzoic acid as a preservative agent. Based on the experimental data, the optimal conditions for asparagus stalk juice were obtained using 1 mg/mL benzoic acid at 75 °C for 25 min, and a pH value of approximately 3.83, which corresponded to good microbiological quality and antioxidant activity. This scientific evidence could be used as a guideline for developing quality control and quality assurance systems for asparagus stalk juice and/or vegetable juice-based products. |
| format | Article |
| id | doaj-art-8418c8dc230b4659a456a144fd6545ce |
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| issn | 2331-1932 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
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| series | Cogent Food & Agriculture |
| spelling | doaj-art-8418c8dc230b4659a456a144fd6545ce2025-08-20T01:58:52ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322024-12-0110110.1080/23311932.2024.2368262Combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico-chemical quality in asparagus stalk juice using response surface methodologyPriyada Sittisart0Thitikorn Mahidsanan1Department of Agricultural Technology, Faculty of Science and Arts, Burapha University, Chanthaburi, ThailandDepartment of Food Science and Technology, Faculty of Agricultural Innovation and Technology, Rajamangala University of Technology Isan, Nakhon Ratchasima, ThailandAsparagus stalks are classified as agricultural by-products owing to their antioxidant and phytochemical properties. In this study, it was used as a raw material for asparagus stalk juice, a new value-added product. Response Surface Methodology (RSM) equations were generated using the Box-Behnken design with three replications, while pasteurization temperature (65 °C, 75 °C, and 85 °C), pasteurization time (15, 20, and 25 min), and benzoic acid (0, 0.5, and 1 mg/mL) were used as the independent variables. All RSM models indicated that total viable count, CIE color, pH, total phenolic content, and DPPH scavenging activity were the main parameters affecting the physicochemical characteristics and microbiological quality of asparagus stalk juice products. The normal % probability and externally studentized residuals of all RSMs demonstrated that their predictive modelling was a promising method for quality control and assurance during asparagus stalk juice pasteurization using benzoic acid as a preservative agent. Based on the experimental data, the optimal conditions for asparagus stalk juice were obtained using 1 mg/mL benzoic acid at 75 °C for 25 min, and a pH value of approximately 3.83, which corresponded to good microbiological quality and antioxidant activity. This scientific evidence could be used as a guideline for developing quality control and quality assurance systems for asparagus stalk juice and/or vegetable juice-based products.https://www.tandfonline.com/doi/10.1080/23311932.2024.2368262Asparagus stalk juicequality assurance parametersbenzoic acidpasteurizationRSM-Predictive equationM. Luisa Escudero-Gilete, Food Colour and Quality Laboratory, Dpt. Nutrition and Food Science, Universidad de Sevilla, Sevilla, Spain |
| spellingShingle | Priyada Sittisart Thitikorn Mahidsanan Combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico-chemical quality in asparagus stalk juice using response surface methodology Cogent Food & Agriculture Asparagus stalk juice quality assurance parameters benzoic acid pasteurization RSM-Predictive equation M. Luisa Escudero-Gilete, Food Colour and Quality Laboratory, Dpt. Nutrition and Food Science, Universidad de Sevilla, Sevilla, Spain |
| title | Combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico-chemical quality in asparagus stalk juice using response surface methodology |
| title_full | Combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico-chemical quality in asparagus stalk juice using response surface methodology |
| title_fullStr | Combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico-chemical quality in asparagus stalk juice using response surface methodology |
| title_full_unstemmed | Combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico-chemical quality in asparagus stalk juice using response surface methodology |
| title_short | Combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico-chemical quality in asparagus stalk juice using response surface methodology |
| title_sort | combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico chemical quality in asparagus stalk juice using response surface methodology |
| topic | Asparagus stalk juice quality assurance parameters benzoic acid pasteurization RSM-Predictive equation M. Luisa Escudero-Gilete, Food Colour and Quality Laboratory, Dpt. Nutrition and Food Science, Universidad de Sevilla, Sevilla, Spain |
| url | https://www.tandfonline.com/doi/10.1080/23311932.2024.2368262 |
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