{
  "abstract": "Food quality preservation remains a major challenge globally, especially for highly labile fruit juices. This study was conducted to predict the engineering and microbial stability of bio-fortified watermelon juice, using linear regression analysis and an artificial neural network (ANN). In this study, watermelon juice was treated with the synthetic additive sodium benzoate and natural (sustainable) additives, including clove seed extract, cinnamon extract, bay leaf extract, ginger rhizome extract, honey, and lime juice. The results revealed that the natural additives significantly improved, the engineering properties, antioxidant ability, and antimicrobial potential of the treated juice samples ( p ≤ 0.05), with some of the multi-component hybridized treatment formulations (particularly Treatment T13), performing better than the synthetic additive. Particularly, the negative control unit exhibited the poorest DPPH, TPC, TFC, FRAP, Vitamin C, and antimicrobial values, while the T13 sample recorded the maximum values of 91.30% DPPH, 191.86 mg GAE/100 mL juice, 77.31 mg QE/100 mL juice, 10.37 μmol Fe ²⁺ /mL, and 17.82 mg/100 mL, respectively. Also, the T13 sample recorded the lowest bacterial and fungal counts of 3.29 ×10 ⁴ and 2.17 ×10 ³ CFU/mL after 10 storage days, respectively. The results of the linear regression analysis, microbial inhibition efficiency, and index comparison further affirmed that the sustainable additives can substantially improve the antioxidant and antimicrobial mechanisms of the treatment. The linear regression modeling elucidated the associations between treatment and storage time and the evaluated quality attributes; conversely, the ANN approach acted as a supplementary nonlinear strategy for anticipating selected bioprocess and microbial behavior. Basically, the findings of this research have highlighted that, combined natural additives and computer programming, have potential to improve antioxidant effects, microbial stability, and targeted biophysical characteristics of watermelon juice. These findings suggest preservation capacity without demonstrating definitive clinical or epidemiological benefits.",
  "abstract_shown": true,
  "affiliations": [
    "Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University",
    "Department of Cyber Security, Southern Delta University",
    "Department of Agricultural Engineering, Southern Delta University",
    "Department of Mechanical Engineering, Southern Delta University",
    "Department of Food Science and Nutrition, College of Sciences, Taif University",
    "Department of Mechanical Engineering, Faculty of Engineering, Taif University",
    "Department of Biological Sciences, College of Science, University of Jeddah",
    "Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University",
    "Department of Chemistry, College of Science, Taif University",
    "Research Center of Basic Sciences, Engineering and High Altitude, Taif University",
    "Department of Biology, College of Science and Arts, Najran University"
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 15,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Rowida Allily"
    },
    {
      "affs": [
        1
      ],
      "name": "Ekruyota Godwin"
    },
    {
      "affs": [
        0
      ],
      "name": "Alanood A. Alfaleh"
    },
    {
      "affs": [
        0
      ],
      "name": "Ebtihaj O. Alnasri"
    },
    {
      "affs": [
        0
      ],
      "name": "Maha Hijazi"
    },
    {
      "affs": [
        2
      ],
      "name": "Uguru Hilary"
    },
    {
      "affs": [
        3
      ],
      "name": "Edafiadhe Emozino"
    },
    {
      "affs": [
        4
      ],
      "name": "Nimah Alnemari"
    },
    {
      "affs": [
        4
      ],
      "name": "Rokayya Sami"
    },
    {
      "affs": [
        5
      ],
      "name": "Mahmoud Helal"
    },
    {
      "affs": [
        6
      ],
      "name": "Amera N. Alqahtani"
    },
    {
      "affs": [
        7
      ],
      "name": "Awatif Almehmadi"
    },
    {
      "affs": [
        8
      ],
      "name": "Ola Abu Ali"
    },
    {
      "affs": [
        8,
        9
      ],
      "name": "Sarah Alharthi"
    },
    {
      "affs": [
        10
      ],
      "name": "Ahmad F. Alhomodi"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/fyemzgagv4y8s.bib",
  "cited_by": 0,
  "doi": "10.3389/fmicb.2026.1977402",
  "fulltext_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13690713/?tool=EBI",
  "id": "fyemzgagv4y8s",
  "issns": [
    "1664-302X"
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  "landing_url": "https://www.frontiersin.org/articles/10.3389/fmicb.2026.1977402/full",
  "language": "eng",
  "licence": "CC-BY-4.0",
  "licence_label": "CC BY 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "1106|Essential Oils and Antimicrobial Activity"
    ]
  ],
  "openalex": "W7221130842",
  "pdf_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13690713/pdf/?tool=EBI",
  "pmcid": "PMC13690713",
  "pmid": null,
  "published": "2026-10-09",
  "publisher": "Frontiers Media SA",
  "ris": "https://research.draconitic.com/paper/fyemzgagv4y8s.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:19:12Z",
      "native_id": "10.3389/fmicb.2026.1977402",
      "source": "crossref",
      "url": "https://www.frontiersin.org/articles/10.3389/fmicb.2026.1977402/full"
    },
    {
      "first_seen": "2026-10-30T12:19:59Z",
      "native_id": "PMC:PMC13690713",
      "source": "europepmc",
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  "subjects": [
    {
      "field": "biology",
      "origin": "issn:1664-302X",
      "subfield": "microbiology"
    }
  ],
  "title": "Artificial neural network modeling of engineering properties and microbial stability of watermelon juice preserved with sustainable natural additives",
  "title_text": "Artificial neural network modeling of engineering properties and microbial stability of watermelon juice preserved with sustainable natural additives",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:19:59Z",
  "url": "https://research.draconitic.com/paper/fyemzgagv4y8s",
  "venue": "Frontiers in Microbiology",
  "versions": []
}