Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by Response Surface Methodology
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chickpea Milk Preparation
2.2. Experimental Design
2.3. Organic Properties
2.3.1. Reducing Sugars Content
2.3.2. Lactic Acid Content
2.4. Cell Viability
2.5. Phytochemical Analysis Using HPLC
2.6. Fourier Transform Infrared (FTIR) Spectroscopy Analysis
2.7. Statistical Analysis
3. Results and Discussion
3.1. Model Fitting and Diagnostics for Chickpea Beverage Fermentation Parameters
3.2. Influence of Preliminary Ultrasonic Parameters on Reducing Sugar, Lactic Acid, and Cell Viability Index of Lacticaseibacillus paracasei-Fermented Chickpea Beverages
3.3. Optimization of Parameters by RSM Using BBD
3.3.1. Effect of Ultrasonic Parameters on the Reducing Sugar Concentrations of Lacticaseibacillus paracasei-Fermented Chickpea Beverage
3.3.2. Effect of Ultrasonic Parameters on the Lactic Acid Content in Lacticaseibacillus paracasei-Fermented Chickpea Beverage
3.3.3. Effect of Ultrasonic Parameters on the Cell Viability of Lacticaseibacillus paracasei in Fermented Chickpea Beverages
3.4. Optimization and Verification of Model for Producing Ultrasound-Assisted Chickpea Beverage Fermentation
3.5. Influence of Ultrasound-Assisted Fermentation on the Phytochemicals Contents of Chickpea Beverages
3.6. Influence of Ultrasonication on the Chemical Structure of Fermented Chickpea Beverage Using FTIR
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Run | Independent Variables | Dependent Variables | |||||
---|---|---|---|---|---|---|---|
Start Time (h) A | Treatment Duration (min) B | Frequency (kHz) C | Power Density (°C) D | Reducing Sugar (mg/mL) Y1 | Lactic Acid (mg/mL) Y2 | Cell Viability Index Y3 | |
1 | 3 | 80 | 27.5 | 100 | 0.23 | 2.90 | 0.49 |
2 | 3 | 100 | 27.5 | 120 | 0.25 | 3.31 | 0.53 |
3 | 6 | 80 | 27.5 | 120 | 0.21 | 2.76 | 0.48 |
4 | 3 | 80 | 35 | 80 | 0.34 | 2.27 | 0.50 |
5 | 3 | 80 | 20 | 120 | 0.28 | 2.64 | 0.49 |
6 | 0 | 60 | 27.5 | 100 | 0.29 | 2.69 | 0.44 |
7 | 3 | 80 | 35 | 120 | 0.25 | 2.87 | 0.49 |
8 | 3 | 60 | 27.5 | 80 | 0.25 | 3.49 | 0.57 |
9 | 3 | 100 | 20 | 100 | 0.17 | 2.75 | 0.44 |
10 | 0 | 80 | 27.5 | 120 | 0.42 | 3.05 | 0.49 |
11 | 0 | 80 | 35 | 100 | 0.38 | 2.55 | 0.45 |
12 | 6 | 80 | 27.5 | 80 | 0.37 | 3.06 | 0.53 |
13 | 3 | 60 | 35 | 100 | 0.26 | 2.73 | 0.48 |
14 | 6 | 80 | 35 | 100 | 0.30 | 2.25 | 0.46 |
15 | 3 | 80 | 27.5 | 100 | 0.23 | 2.92 | 0.49 |
16 | 3 | 60 | 20 | 100 | 0.21 | 3.17 | 0.51 |
17 | 3 | 80 | 20 | 80 | 0.17 | 3.13 | 0.48 |
18 | 3 | 60 | 27.5 | 120 | 0.21 | 3.16 | 0.51 |
19 | 3 | 100 | 27.5 | 80 | 0.17 | 2.82 | 0.48 |
20 | 3 | 80 | 27.5 | 100 | 0.23 | 2.95 | 0.49 |
21 | 3 | 80 | 27.5 | 100 | 0.23 | 2.90 | 0.49 |
22 | 6 | 60 | 27.5 | 100 | 0.27 | 3.32 | 0.55 |
23 | 0 | 80 | 27.5 | 80 | 0.23 | 2.68 | 0.44 |
24 | 6 | 100 | 27.5 | 100 | 0.24 | 2.70 | 0.46 |
25 | 3 | 100 | 35 | 100 | 0.25 | 2.60 | 0.50 |
26 | 3 | 80 | 27.5 | 100 | 0.23 | 2.95 | 0.49 |
27 | 0 | 80 | 20 | 100 | 0.27 | 2.49 | 0.40 |
28 | 0 | 100 | 27.5 | 100 | 0.28 | 2.99 | 0.48 |
29 | 6 | 80 | 20 | 100 | 0.29 | 2.89 | 0.48 |
Analysis | Predicted Mean | Predicted Median | Std Dev | SE Pred | 95% PI Low | Observed Mean | 95% PI High |
---|---|---|---|---|---|---|---|
Reducing Sugar | 0.23 | 0.23 | 0.001 | 0.0007 | 0.23 | 0.23 | 0.23 |
Lactic acid | 2.93 | 2.93 | 0.050 | 0.0300 | 2.85 | 2.93 | 2.99 |
Cell viability index | 0.49 | 0.49 | 0.001 | 0.0010 | 0.49 | 0.49 | 0.49 |
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Johnson, N.A.N.; Ekumah, J.-N.; Adade, S.Y.-S.S.; Li, Y.; Betchem, G.; Issaka, E.; Ma, Y. Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by Response Surface Methodology. Beverages 2023, 9, 62. https://doi.org/10.3390/beverages9030062
Johnson NAN, Ekumah J-N, Adade SY-SS, Li Y, Betchem G, Issaka E, Ma Y. Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by Response Surface Methodology. Beverages. 2023; 9(3):62. https://doi.org/10.3390/beverages9030062
Chicago/Turabian StyleJohnson, Nana Adwoa Nkuma, John-Nelson Ekumah, Selorm Yao-Say Solomon Adade, Yanshu Li, Garba Betchem, Eliasu Issaka, and Yongkun Ma. 2023. "Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by Response Surface Methodology" Beverages 9, no. 3: 62. https://doi.org/10.3390/beverages9030062