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Peer-reviewedCC BY-NC-ND 4.0ACS Omega

Taguchi L8 Optimization of Processing Conditions in Designing a Functional Food Product: An Antioxidant-Rich Tomato Soup with Preserved Melatonin-Serotonin- l -Tryptophan Synergy

  • Debalina Kundu1
  • Paramita Bhattacharjee1
  1. 1Jadavpur University , , ,
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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).

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Cite

BibTeXRIS
BibTeX
@article{kundu2026taguchi,
  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}},
  author = {Debalina Kundu and Paramita Bhattacharjee},
  journal = {ACS Omega},
  year = {2026},
  month = nov,
  doi = {10.1021/acsomega.6c03863},
  url = {https://pubs.acs.org/acsodf/article/doi/10.1021/acsomega.6c03863/5464003/Taguchi-L8-Optimization-of-Processing-Conditions},
  note = {CC BY-NC-ND 4.0},
}
RIS
TY  - JOUR
TI  - Taguchi L8 Optimization of Processing Conditions in Designing a Functional Food Product: An Antioxidant-Rich Tomato Soup with Preserved Melatonin-Serotonin- l -Tryptophan Synergy
AU  - Debalina Kundu
AU  - Paramita Bhattacharjee
PY  - 2026
DA  - 2026/11/04
JO  - ACS Omega
DO  - 10.1021/acsomega.6c03863
UR  - https://pubs.acs.org/acsodf/article/doi/10.1021/acsomega.6c03863/5464003/Taguchi-L8-Optimization-of-Processing-Conditions
AB  - 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).
SN  - 2470-1343
ER  -