Assessment of Physical and Sensory Attributes of Date-Based Energy Drink Treated with Ultrasonication: Modelling Changes during Storage and Predicting Shelf Life

Mohammad Fikry; 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; Saleh Al-Ghamdi

LAPSE

Living Archive for Process Systems Engineering

LAPSE:2023.36121

Published Article

LAPSE:2023.36121

Assessment of Physical and Sensory Attributes of Date-Based Energy Drink Treated with Ultrasonication: Modelling Changes during Storage and Predicting Shelf Life

Mohammad Fikry, 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, Saleh Al-Ghamdi

June 13, 2023

Sonication is a relatively new and eco-friendly method used to extend the shelf life of food products. This study aimed to investigate the effects of ultrasonication and thermal treatments on the physical and sensory properties of an energy drink made from dates during cold storage at 4 °C. The study compared the effects of ultrasonication for 20, 30, and 40 min at 50% amplitude with thermal treatment at 90 °C for 5 min, aiming to model the changes in properties of processed drinks over time and predict their shelf life by integrating quality attributes. The results showed that total soluble solids (TSS) and electrical conductivity (EC) were not affected by cold storage and did not differ significantly between sonicated, thermally processed, and untreated samples. However, significant differences in pH; L*, a*, and b* values; Chroma; and sensory attributes were detected among the sonicated, thermally processed, and untreated samples. The sensory properties of the sonicated samples for 30 and 40 min and the thermally processed samples remained acceptable for up to 21 days. The study also found a positive correlation between the pH and the sweetness of the drink, as well as between the L* value and the appearance of the drink. Based on these findings, the zero-order model was able to accurately describe the real values of pH, colour characteristics, and sensory properties. Furthermore, the predicted shelf life of the drink sonicated for 40 min was longer than that of the control and thermally processed drinks, based on the colour change and pH of the drink. These results could be beneficial for beverage manufacturers seeking to control the quality properties of their products during processing and storage.

Record ID

LAPSE:2023.36121

Keywords

energy drink, Modelling, palm date, quality and sensory properties, ultrasonic

Subject

Modelling and Simulations

Suggested Citation

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. (2023). LAPSE:2023.36121

Author Affiliations

Fikry M: Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Toukh 13736, Egypt; Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia [ORCID]
Yusof YA: Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, [ORCID]
Al-Awaadh AM: Department of Agricultural Engineering, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
Baroyi SAHM: Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
Ghazali NSM: Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor,
Kadota K: Department of Formulation Design and Pharmaceutical Technology, Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, 4-20-1 Nasahara, Takatsuki 569-1094, Osaka, Japan [ORCID]
Mustafa S: Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400
Abu Saad H: Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia [ORCID]
Shah NNAK: Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, [ORCID]
Al-Ghamdi S: Department of Agricultural Engineering, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia [ORCID]

Journal Name

Processes

Volume

11

Issue

5

First Page

1399

Year

2023

Publication Date

2023-05-05