{
  "abstract": "The indoleamine antioxidant triad (melatonin, serotonin, and l-tryptophan) displayed in vivo bioavailabilities in rat models when delivered through a tomato-based soup. The present study focuses on the development of this antioxidant-rich tomato-based soup (with preserved antioxidant synergy) through rigorous optimization of processing conditions and comprehensive physicochemical characterization of the finished product, including proximate composition and rheological properties. A Taguchi L8 (eight experimental combinations) orthogonal experimental design was employed to investigate the effects of processing temperature (50–60 °C), guar gum concentration (0.25–0.35%), and processing time (8–10 min) on indoleamine retention and antioxidant synergy effect (SE). Signal-to-noise ratio analysis (larger-the-better criterion) indicated that processing time exerted the most significant influence on indoleamine stability (F = 227.5 for melatonin; F = 171.1 for serotonin; p < 0.05); whereas, temperature and guar gum concentration showed comparatively lesser effects. The optimized processing conditions─processing temperature of 60 °C, addition of 0.35% guar gum, and processing time of 8 min─resulted in maximum retention of melatonin (6.85 μg g–1 dwb), serotonin (17.12 μg g–1 dwb), and l-tryptophan (22.43 μg g–1 dwb) in the designer tomato soup. The same also demonstrated effective preservation of indoleamine stability and antioxidant synergy (SE value 1.01).",
  "abstract_shown": true,
  "affiliations": [
    "Jadavpur University , , ,"
  ],
  "article_type": null,
  "arxiv": null,
  "author_total": 2,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Debalina Kundu",
      "orcid": "0009-0002-7950-2611"
    },
    {
      "affs": [
        0
      ],
      "name": "Paramita Bhattacharjee",
      "orcid": "0000-0002-5620-1675"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/2x2w973488ca4.bib",
  "cited_by": 0,
  "doi": "10.1021/acsomega.6c03863",
  "fulltext_url": null,
  "id": "2x2w973488ca4",
  "issns": [
    "2470-1343"
  ],
  "landing_url": "https://pubs.acs.org/acsodf/article/doi/10.1021/acsomega.6c03863/5464003/Taguchi-L8-Optimization-of-Processing-Conditions",
  "language": null,
  "licence": "CC-BY-NC-ND-4.0",
  "licence_label": "CC BY-NC-ND 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/",
  "metadata_licence": null,
  "native_subjects": [],
  "openalex": null,
  "pdf_url": "https://pubs.acs.org/doi/pdf/10.1021/acsomega.6c03863",
  "pmcid": null,
  "pmid": null,
  "published": "2026-11-04",
  "publisher": "American Chemical Society (ACS)",
  "ris": "https://research.draconitic.com/paper/2x2w973488ca4.ris",
  "sources": [
    {
      "first_seen": "2026-11-05T00:20:52Z",
      "native_id": "10.1021/acsomega.6c03863",
      "source": "crossref",
      "url": "https://pubs.acs.org/acsodf/article/doi/10.1021/acsomega.6c03863/5464003/Taguchi-L8-Optimization-of-Processing-Conditions"
    }
  ],
  "subjects": [
    {
      "field": "chemistry",
      "origin": "issn:2470-1343",
      "subfield": "general"
    }
  ],
  "title": "Taguchi L8 Optimization of Processing Conditions in Designing a Functional Food Product: An Antioxidant-Rich Tomato Soup with Preserved Melatonin-Serotonin- l -Tryptophan Synergy",
  "title_text": "Taguchi L8 Optimization of Processing Conditions in Designing a Functional Food Product: An Antioxidant-Rich Tomato Soup with Preserved Melatonin-Serotonin- l -Tryptophan Synergy",
  "type": "peer-reviewed",
  "updated_at": "2026-11-06T00:21:08Z",
  "url": "https://research.draconitic.com/paper/2x2w973488ca4",
  "venue": "ACS Omega",
  "versions": []
}