Optimization of blending ratios in asparagus-lemon juice using response surface methodology

LI, Xiaoyi; LYU, Jiayin; ZHENG, Hong; PANG, Zhen; SUN, Yanfang; QUAN, Yanping; XU, Tao; LU, Hongfei

doi:10.1590/fst.108622

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.108622 copy

Optimization of blending ratios in asparagus-lemon juice using response surface methodology

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

In this study, the effects of degradation on ascorbic acid (AA) in asparagus-lemon juice with different blending ratios were investigated during storage. The R² values of the first-order kinetic model for predicting AA loss were 0.8216-0.9990, indicating that the model described well the degradation of AA in asparagus-lemon juice with different blending ratios. Response surface methodology (RSM) was applied to optimize the blending ratio of asparagus-lemon juice during storage. The optimum blending ratios that selected by the RSM were: 23%, 26%, 27%, 28% and 29% of diluted asparagus juice blended with 85% of diluted lemon juice, and the desirability were 0.820. The RSM correlation coefficients (R²) between experimental and model predicted values ranged from 0.6394 to 0.9975. Therefore, RSM and the first-order model may be effective tools to optimize the blending ratio of blended juice and AA degradation in juices.

Keywords:
asparagus juice; lemon juice; blending ratio; ascorbic acid degradation; kinetic model; response surface methodology

Run	Coded variables		Uncoded variables
Run	x₁	x₂	X₁: Diluted asparagus juice (%)	X₂: Diluted lemon juice (%)
1	0	0	50	50
2	-1	-1	25	25
3	0	0	50	50
4	1.41	0	100	50
5	0	1.41	50	100
6	0	0	50	50
7	0	0	50	50
8	1	1	75	75
9	0	-1.41	50	0
10	-1.41	0	0	50
11	0	0	50	50
12	-1	1	25	75
13	1	-1	75	25

		Coefficient ^a a P<0.05, P<0.01 and **P<0.001.						P	R²
		Intercept	X₁	X₂	X₁*X₂	X₁²	X₂²	P	R²
AA (mg 100 mL^-1)		165.13	36.70***	62.03***	14.38***	-28.77***	-23.31***	< 0.0001	0.9975
Ea (kcal mol^-1)		4.92	-0.66	-1.33**	0	0	0	0.0167	0.6590
Q₁₀	Q_{10 (15-25)}	1.35	-0.13	-0.15*	0.18	0	0	0.0435	0.6770
	Q_{10 (25-35)}	1.30	0.018	-0.067*	-0.16***	0	0	0.0102	0.6981
	Q_{10 (15-35)}	1.32	-0.047	-0.098**	0	0	0	0.0207	0.6394
K	K ₍₁₅₎	0.14	0.007	-0.021***	0.017**	0	0	0.0007	0.8355
	K ₍₂₅₎	0.19	-0.010	-0.050***	0.050***	0	0	< 0.0001	0.9220
	K ₍₃₅₎	0.25	-0.007	-0.074***	0.033*	0	0	< 0.0001	0.8975
T	T ₍₁₅₎	5.04	-0.40*	0.84***	-0.86***	0	0	0.0008	0.8321
	T ₍₂₅₎	3.67	-0.068*	0.95***	-0.89***	0.15***	0.12***	< 0.0001	0.9962
	T ₍₃₅₎	2.72	-0.045*	0.92***	-0.36**	0.17**	0.26**	< 0.0001	0.9734

		The optimum blending ratios
Concentration (%)	Asparagus juice	23	26	27	28	29
Concentration (%)	Lemon juice	85	85	85	85	85
	AA (mg 100 mL^-1)	147.906	157.107	157.939	160.373	162.748
	Ea (kcal mol^-1)	4.0872	4.0217	4.0516	3.9975	3.9794
Q₁₀	Q_{10 (15-25)}	1.1600	1.1652	1.1657	1.1671	1.1686
	Q_{10 (25-35)}	1.3408	1.3268	1.3255	1.3216	1.3177
	Q_{10 (15-35)}	1.2560	1.2513	1.2509	1.2496	1.2483
K	K ₍₁₅₎	0.1016	0.1040	0.1042	0.1049	0.1056
	K ₍₂₅₎	0.1106	0.1147	0.1150	0.1162	0.1173
	K ₍₃₅₎	0.1550	0.1576	0.1579	0.1586	0.1593
T	T_{1/2 (15)}	6.8474	6.7220	6.7102	6.6755	6.6409
	T_{1/2 (25)}	5.5555	5.4387	5.4279	5.3961	5.3648
	T_{1/2 (35)}	4.3001	4.2360	4.2302	4.2131	4.1964
Desirability		0.820	0.820	0.820	0.820	0.820

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[1] *Corresponding author: luhongfei0164@163.com; qyping2002@163.com