Artificial neural networks (ANN)-genetic algorithm (GA) optimization on thermosonicated achocha juice: kinetic and thermodynamic perspectives of retained phytocompounds

Abstract

The extraction of phytocompounds from Achocha (Cyclanthera pedata) vegetable juice using traditional methods often results in suboptimal yields and efficiency. This study aimed to enhance the extraction process through the application of thermosonication (TS). To achieve this, an artificial neural network (ANN) and a genetic algorithm (GA) were utilized to simulate and optimize the process parameters. The study investigated the influence of ultrasonic amplitude (30%–50%), temperature (30 °C–50 °C), and sonication duration (15–60 min) on total polyphenolic content (TPC), total flavonoid content (TFC), antioxidant activity (AOA), and ascorbic acid content (AA). Remarkably, the ANN-GA optimization resulted in optimal TS conditions: an ultrasonic amplitude of 40%, a temperature of 40 °C, and a sonication duration of 30 min. Subsequent analysis of extraction kinetics and thermodynamics across various temperatures (30 °C–50 °C) and extraction times (0–30 min) demonstrated R² (0.98821) and χ² (1.74773) for TPC with activation energy (E_a) 26.0456, R² (0.99906) and χ² (0.07215) for TFC with E_a 26.2336, R² (0.99867) and χ² (0.03003) for AOA with E_a 26.0987, R² (0.99731) and χ² (0.13719) for AA with E_a 26.0984, validating the pseudo second-order kinetic model. These findings indicate that increased temperature enhances the saturation concentration and rate constant of phytochemical extraction.

Keywords:

• Achocha juice
• ANN
• extraction kinetics
• phenolic content
• phytocompounds

Nomenclature

AA Ascorbic acidAJ Achocha juice AOA Antioxidant activity ANN Artificial Neural Networks Ea Activation energy EP Phytochemical compoundsEPP Phytochemical compounds polyphenolEPF Phytochemical compounds flavonoid EPAO Phytochemical compounds antioxidantEPA Phytochemical compounds ascorbic acidGAE Gallic acid equivalentsGA Genetic algorithmMAE Mean absolute errorMSE Mean square errorPS PasteurizationPSAJ Pasteurized achocha juiceQE Quercetin equivalentsR Coefficient of determinationRCCD Rotatable central composite designTFC Total flavonoid contentTPC Total phenolic contentTS ThermosonicationTSAJ Thermosonicated achocha juiceZ1 AmplitudeZ2 TemperatureZ3 Time

Disclosure statement

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Additional information

Funding

The author(s) reported there is no funding associated with the work featured in this article.