THERMOSONICATION ASSISTED EXTRACTION OF BLOOD FRUIT (HAEMATOCARPUS VALIDUS) JUICE AND PROCESS OPTIMIZATION THROUGH RESPONSE SURFACE METHODOLOGY

Abstract

In this study, simultaneous optimization of various ultrasound power intensity, processing temperature and processing time was performed to extracted blood fruit juice with retention of highest amount of bioactive compounds by the novel approach of thermosonication. Face centered central composite design of response surface methodology (RSM) was used to obtain optimum conditions while performing this extraction approach in an ultrasonic treatment chamber with lower temperatures as compared to the conventional extraction methods. The following combination of parameters including ultrasonic power at 118, 224 and 330 Watt /cm2, ultrasonic time at 1, 3 and 7 min and processing temperatures at 42, 54 and 64oC were taken and evaluated for the following responses: Peroxidase activity, juice yield, lethality of E.coli, cloud value, Ascorbic acid and anthocyanin content. Optimum process condition was achieved at a temperature, ultrasound power, and treatment time of 59.9oC, 118 Watt /cm2 and 7 min, respectively.