Optimization of probiotic beverage made from Sohiong fruit using response surface methodology and artificial neural network–genetic algorithm hybrid model

Sustainable Food Technology 2026 Open access

Read full text
Authors: Roshiya Nongmaithem, Raju Sasikumar, Irengbam Barun Mangang, Selva Kumar T., Kambhampati Vivek, Amit Kumar Jaiswal
DOI: 10.1039/d5fb00940e
Cited by: 1
References: 25

Abstract

In this study, a probiotic beverage from Sohiong ( Prunus nepalensis ), an underutilized wild edible fruit rich in phenolics and anthocyanins, was optimized using both RSM and ANN–GA hybrid model.

Fields of Study & Subjects

Probiotics and Fermented Foods Microbial Inactivation Methods Food Drying and Modeling

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
4
Pages
3900–3908
Publication date
1 January 2026
Language
EN