Optimization of formulation and process conditions of chestnut-based functional beverage using response surface...

Area of Science:

• Food Science
• Nutritional Science
• Process Optimization

Background:

• Chestnut beverages are gaining interest as functional foods due to their potential health benefits.
• Optimization of production processes is crucial for maximizing the functional properties of chestnut-based products.
• Understanding the impact of processing parameters on bioactive compounds is essential for product development.

Purpose of the Study:

• To optimize the production of chestnut-based functional beverages using response surface methodology.
• To identify the optimal conditions for dilution rate, dilution temperature, pasteurization time, and pasteurization temperature.
• To evaluate the effect of these parameters on antioxidative attributes and total phenolic content.

Main Methods:

• Response surface methodology (RSM) with a central composite design was employed.
• Linear and quadratic models were used to analyze the combined effects of four independent variables.
• Key functional properties, including antioxidative attributes and total phenolic content, were measured as responses.

Main Results:

• Optimal conditions for functional chestnut beverage production were determined: dilution rate (25.19 g/100 mL), dilution temperature (37.562 °C), pasteurization time (24.996 min), and pasteurization temperature (84.433 °C).
• These conditions were found to enhance antioxidative attributes and total phenolic content.
• The multi-response surface methodology demonstrated stability and good correlation between predicted and experimental results.

Conclusions:

• The study successfully optimized the production of a functional chestnut beverage by identifying key processing parameters.
• The optimized conditions are suitable for developing stable and high-quality chestnut-based functional beverages with improved health attributes.
• RSM is a valuable tool for optimizing food processing and enhancing the functional properties of plant-based beverages.