Assessment of Physical and Sensory Attributes of Date-Based Energy Drink Treated with Ultrasonication: Modelling Changes during Storage and Predicting Shelf Life
Abstract
:1. Introduction
2. Material and Methods
2.1. Preparation of the Energy Drink from Dates
2.2. Ultrasonication Process
2.3. Thermal Treatment
2.4. Storage Study
2.5. Evaluation of Quality Properties
2.5.1. Measuring Total Soluble Solids (TSS), Electrical Conductivity (EC), and pH
2.5.2. Determination of Colour
2.5.3. Sensory Analysis Protocol
2.6. Kinetics Modelling of the Quality Changes through the Storage Period
2.7. Prediction of Shelf Life of the Drink
2.8. Data Analysis Protocol
3. Results and Discussion
3.1. Changes in EC, TSS, and Acidity of the Energy Drink and Their Kinetic Modelling
3.2. Changes in Colour Attributes of the Drink and Their Kinetic Modelling
3.3. Changes in Sensory Properties of the Drink and Their Kinetic Modelling
3.4. Prediction of Shelf Life of the Energy Drink from Dates
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Treatment | Storage Time (day) | TSS (Mean ± SD) °Brix | EC (Mean ± SD) (mS/cm) |
---|---|---|---|
Control | 0 | 16.60 ± 0.26 a | 4.15 ± 0.006 a |
3 | 16.57 ± 0.06 a | 4.16 ± 0.005 a | |
7 | 16.77 ± 0.12 a | 4.2 ± 0.0051 a | |
14 | 16.67 ± 0.21 a | 4.15 ± 0.0057 a | |
21 | 16.67 ± 0.21 a | 4.18 ± 0.0051 a | |
28 | 16.67 ± 0.20 a | 4.17 ± 0.0052a | |
Thermal | 0 | 16.37 ± 0.31 a | 4.26 ± 0.0051 a |
3 | 16.73 ± 0.06 a | 4.26 ± 0.0053 a | |
7 | 16.60 ± 0.10 a | 4.28 ± 0.0056 a | |
14 | 16.63 ± 0.12 a | 4.23 ± 0.0052 a | |
21 | 16.63 ± 0.12 a | 4.25 ± 0.0057 a | |
28 | 16.63 ± 0.12 a | 4.24 ± 0.0058 a | |
US20 * | 0 | 16.37 ± 0.31 a | 4.16 ± 0.0052 a |
3 | 16.77 ± 0.06 a | 4.17 ± 0.0056 a | |
7 | 16.8 ± 0.10 a | 4.16 ± 0.0058 a | |
14 | 16.83 ± 0.06 a | 4.19 ± 0.0056 a | |
21 | 16.77 ± 0.06 a | 4.23 ± 0.0053 a | |
28 | 16.80 ± 0.10 a | 4.20 ± 0.0055 a | |
US30 * | 0 | 17.30 ± 0.10 a | 4.29 ± 0.0053 a |
3 | 17.37 ± 0.06 a | 4.26 ± 0.0052 a | |
7 | 17.27 ± 0.21 a | 4.26 ± 0.0054 a | |
14 | 17.4 ± 0.10 a | 4.23 ± 0.0054 a | |
21 | 17.23 ± 0.15 a | 4.19 ± 0.0055 a | |
28 | 17.27 ± 0.21 a | 4.21 ± 0.0053 a | |
US40 * | 0 | 16.37 ± 0.31 a | 4.16 ± 0.0057 a |
3 | 16.4 ± 0.10 a | 4.17 ± 0.0058 a | |
7 | 16.3 ± 0.10 a | 4.16 ± 0.0053 a | |
14 | 16.4 ± 0.10 a | 4.15 ± 0.0054 a | |
21 | 16.27 ± 0.06 a | 4.18 ± 0.0053 a | |
28 | 16.3 ± 0.10 a | 4.16 ± 0.0054 a |
Treatment | Statistical Parameters | L* Value | a* Value | b* Value | ΔE | Chroma | BI | pH | Appearance | Odour | Sweetness | Overall Preference |
---|---|---|---|---|---|---|---|---|---|---|---|---|
Control | a | 47.67 | 12.27 | 29.97 | 3.24 | 32.39 | 279.19 | 5.53 | 8.34 | 7.90 | 8.342 | 8.14 |
b | −0.58 | 0.23 | 0.40 | 0.75 | 0.46 | 9.04 | −0.02 | −0.21 | −0.23 | −0.206 | −0.20 | |
R2 | 0.942 | 0.954 | 0.974 | 0.957 | 0.981 | 0.980 | 0.972 | 0.956 | 0.951 | 0.956 | 0.968 | |
RMSE | 1.68 | 0.18 | 0.81 | 1.95 | 0.77 | 5.03 | 0.05 | 0.16 | 0.44 | 0.16 | 0.22 | |
PE (%) | 3.82 | 1.03 | 2.00 | 9.50 | 1.73 | 0.93 | 0.86 | 2.22 | 7.99 | 2.22 | 4.11 | |
Thermal | a | 47.17 | 12.52 | 30.70 | 3.74 | 33.16 | 293.03 | 5.50 | 8.78 | 8.05 | 8.78 | 8.44 |
b | −0.390 | 0.175 | 0.294 | 0.51 | 0.339 | 5.154 | −0.011 | −0.132 | −0.146 | −0.132 | −0.150 | |
R2 | 0.862 | 0.894 | 0.951 | 0.901 | 0.953 | 0.932 | 0.844 | 0.922 | 0.931 | 0.980 | 0.890 | |
RMSE | 1.92 | 0.39 | 0.48 | 2.04 | 0.58 | 9.34 | 9.34 | 0.29 | 0.32 | 0.29 | 0.46 | |
PE (%) | 3.47 | 2.14 | 1.24 | 11.20 | 1.31 | 2.60 | 2.60 | 3.96 | 5.40 | 3.96 | 7.46 | |
US20 | a | 51.90 | 11.75 | 30.44 | 4.05 | 32.64 | 279.59 | 5.47 | 8.79 | 8.21 | 8.79 | 8.79 |
b | −0.46 | 0.18 | 0.22 | 0.54 | 0.27 | 3.63 | −0.01 | −0.19 | −0.21 | −0.19 | −0.19 | |
R2 | 0.858 | 0.890 | 0.938 | 0.869 | 0.947 | 0.974 | 0.801 | 0.985 | 0.958 | 0.955 | 0.949 | |
RMSE | 2.57 | 0.38 | 0.37 | 2.54 | 0.32 | 6.68 | 0.10 | 0.13 | 0.27 | 0.13 | 0.28 | |
PE (%) | 4.24 | 2.48 | 0.80 | 10.09 | 0.64 | 1.59 | 1.63 | 1.89 | 7.28 | 1.89 | 4.18 | |
US30 | a | 54.59 | 10.98 | 30.49 | 0.79 | 32.40 | 271.03 | 5.53 | 9.06 | 8.34 | 9.06 | 8.66 |
b | −0.45 | 0.18 | 0.19 | 0.50 | 0.25 | 3.00 | −0.01 | −0.13 | −0.14 | −0.13 | −0.11 | |
R2 | 0.934 | 0.860 | 0.853 | 0.966 | 0.908 | 0.946 | 0.843 | 0.894 | 0.920 | 0.894 | 0.904 | |
RMSE | 0.52 | 0.46 | 0.81 | 0.64 | 0.60 | 2.60 | 0.48 | 0.33 | 0.25 | 0.33 | 0.21 | |
PE (%) | 0.95 | 3.38 | 2.25 | 6.21 | 1.55 | 0.70 | 7.80 | 4.30 | 3.79 | 4.30 | 2.56 | |
US40 | a | 52.68 | 10.45 | 30.83 | 2.26 | 32.57 | 279.17 | 5.61 | 8.98 | 8.26 | 8.98 | 9.05 |
b | −0.163 | 0.083 | 0.150 | 0.23 | 0.169 | 1.299 | −0.016 | −0.094 | −0.108 | −0.094 | −0.113 | |
R2 | 0.833 | 0.740 | 0.824 | 0.834 | 0.870 | 0.910 | 0.985 | 0.804 | 0.847 | 0.804 | 0.819 | |
RMSE | 0.72 | 1.99 | 0.90 | 1.22 | 0.77 | 4.83 | 0.03 | 0.43 | 0.40 | 0.43 | 0.40 | |
PE (%) | 1.04 | 14.43 | 2.35 | 11.57 | 1.89 | 1.32 | 0.39 | 4.83 | 5.43 | 4.83 | 4.34 |
Properties | Shelf Life (Day) | ||||
---|---|---|---|---|---|
Control | Thermal | US20 | US30 | US40 | |
Colour change (ΔE) | 13.6 | 26.7 | 23.9 | 23.3 | 30.4 |
pH | 12.2 | 19.5 | 20.8 | 20.4 | 20.4 |
Overall appearance | 9.8 | 17.8 | 13.3 | 18.3 | 15.6 |
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Fikry, M.; Yusof, Y.A.; Al-Awaadh, A.M.; Baroyi, S.A.H.M.; Ghazali, N.S.M.; Kadota, K.; Mustafa, S.; Abu Saad, H.; Shah, N.N.A.K.; Al-Ghamdi, S. Assessment of Physical and Sensory Attributes of Date-Based Energy Drink Treated with Ultrasonication: Modelling Changes during Storage and Predicting Shelf Life. Processes 2023, 11, 1399. https://doi.org/10.3390/pr11051399
Fikry M, Yusof YA, Al-Awaadh AM, Baroyi SAHM, Ghazali NSM, Kadota K, Mustafa S, Abu Saad H, Shah NNAK, Al-Ghamdi S. Assessment of Physical and Sensory Attributes of Date-Based Energy Drink Treated with Ultrasonication: Modelling Changes during Storage and Predicting Shelf Life. Processes. 2023; 11(5):1399. https://doi.org/10.3390/pr11051399
Chicago/Turabian StyleFikry, Mohammad, Yus Aniza Yusof, Alhussein M. Al-Awaadh, Syahrul Anis Hazwani Mohd Baroyi, Nashratul Shera Mohamad Ghazali, Kazunori Kadota, Shuhaimi Mustafa, Hazizi Abu Saad, Nor Nadiah Abdul Karim Shah, and Saleh Al-Ghamdi. 2023. "Assessment of Physical and Sensory Attributes of Date-Based Energy Drink Treated with Ultrasonication: Modelling Changes during Storage and Predicting Shelf Life" Processes 11, no. 5: 1399. https://doi.org/10.3390/pr11051399