Impact of Thermosonication Treatment on Parsley Juice: Particle Swarm Algorithm (PSO), Multiple Linear Regression (MLR), and Response Surface Methodology (RSM)

Thermosonication (TS), also known as ultrasonic-assisted heat treatment, is gaining attention in liquid product processing due to its ability to improve quality parameters and can serve as an alternative to thermal treatments. The parsley juice (TS-PJ) was subjected to thermosonication treatment (frequency: 26 kHz; power: 200 W; amplitude 60, 70, 80, 90, and 100%; temperature: 40, 45, 50, 55, and 60 °C; time: 4, 6, 8, 10, and 12 min) and was compared with untreated control parsley juice (C-PJ) and pasteurized treated (P-PJ) (85 °C/2 min) parsley juice samples. The objectives of the research work were to determine the effect of thermosonication on the quality attributes such as total chlorophyll and ascorbic acid of parsley juice using particle swarm algorithm (PSO), multiple linear regression (MLR), and response surface methodology (RSM). Thermosonication enhanced the bioactive compounds of parsley juice. The results showed that 15 phenolic compounds were detected in the samples. There was a significant (p < 0.05) increase in gallic acid contents in ultrasound-treated TS-PJ. There was no significant difference in total chlorophyll and ascorbic acid content between C-PJ and TS-PJ samples. Na and K from macro minerals and Fe and Zn from micro minerals were high in PJ samples. While K contents were increased, P contents were lower in the TS-PJ sample. RSM modeling provided superior prediction compared to MLR. PSO, on the other hand, made good predictions intuitively. Thermosonication enriched parsley juice’s bioactive components and had positive health effects.