Journal of Food Processing and Preservation ISSN 1745-4549

FORMULATION OPTIMIZATION OF ANTIOXIDANT-RICH JUICE

POWDERS BASED ON EXPERIMENTAL MIXTURE DESIGN
MI-BO KIM,1 JEONG-YEON KO2 and SANG-BIN LIM1,2,3
1
2

Jeju Wellbeing Vegetables RIS System, Jeju National University, Jeju 690-756, Republic of Korea
Department of Food Bioengineering, Jeju National University, Jeju 690-756, Republic of Korea

3
Corresponding author.
TEL: 1 82 64 754 3617;
FAX: 1 82 64 755 3601;
EMAIL: sblim@jejunu.ac.kr

Received for Publication August 11, 2015

Accepted for Publication January 26, 2016

doi:10.1111/jfpp.12897

ABSTRACT
This study optimized the mixing ratio of broccoli (BroMP), cabbage (CabMP),
and carrot-mixed powders (CarMP) for the development of juice powders containing high total phenolic content (TPC), high antioxidant activities, and preferable sensory properties using a mixture design. TPC and antioxidant activities of
juice powders were increased with a higher proportion of BroMP and lower proportions of CabMP and CarMP. However, the overall acceptance was increased
with a higher CarMP proportion and lower BroMP and CabMP proportions. The
optimal mixing ratio was 67.4% BroMP, 16.7% CabMP, and 15.9% CarMP. At
this ratio, the predicted response values of TPC, ABTS radical scavenging activity
(IC50), FRAP activity, and overall acceptance were 9.51 mg GAE/g, 5.35 lg/mL,
81.3 mM FSE/g, and 4.62, respectively. The optimized mixed juice powder
showed high sums of individual phenolic compounds, with chlorogenic acid
(121.16 mg/100 g) and quercetin (71.74 mg/100 g) as the major phenolics.

PRACTICAL APPLICATIONS
Vegetable juice powder containing BroMP, CabMP, and CarMP can be utilized as
a functional drink having high antioxidant activities and preferable sensory properties. The optimized juice powder contained higher contents of individual phenolic compounds than those of the broccoli or cabbage powder. Thus, mixed
vegetable powders can provide large amounts of diverse phenolic compounds
from different vegetable sources. The mixture design approach was found to be a
suitable method for optimizing a healthy and delicious juice formulation, and can
be effectively applied in other food mixture systems.

INTRODUCTION
Detoxification is defined as the physiological or medicinal
elimination of toxic substances from the human body, and
it promotes health and well-being as well as weight loss
(Klein and Kiat 2014). Detox diets involve the use of diuretics, laxatives, and cleansing foods and are recommended
for individuals with toxin exposure, inflammation, gastrointestinal disorders, autoimmune disease, and chronic
fatigue syndrome (Klein and Kiat 2014). Vegetables and
fruits are representative detox foods, contain biologically
active antioxidants such as polyphenols, glucosinolates,
carotenoids, vitamins (C, E), and minerals, produce detoxifying enzymes, and scavenge potentially mutagenic free radicals (Shimazu et al. 2014).

Broccoli is an excellent detox food that aids toxin removal

from cells and contains polyphenolic compounds and glucosinolates. These bioactive compounds support a detox
process in the human body, including the neutralization
and elimination of unwanted contaminants (Harris and
Johnson 2012; Col 2013). Cabbage is also a major detox
food that plays an important role in the elimination of
potential carcinogens from the human body (Zulpa 2014).
Carrot contains high levels of beta-carotene and fiber, which
support the digestive tract to slough off toxins (Harris and
Johnson 2012).
Mixed vegetable juice powders are good sources of many
biologically active antioxidative compounds and can provide
large amounts of diverse phenolic compounds from different

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OPTIMIZATION OF JUICE POWDERS BY MIXTURE DESIGN

M.-B. KIM, J.-Y. KO and S.-B. LIM

vegetable sources (Wootton-Beard et al. 2011; WoottonBeard and Ryan 2011). Antioxidant powder and microbial
safety of fruit and vegetable juices can be improved by
the processing. Total phenolics, DPPH, total antioxidant
capacity, and total carotenoids of grapefruit juice were
increased with the increase in pulsed electric strength (Aadil
et al. 2015a). The quality of grapefruit juice was improved
with the treatment of thermosonication by inactivating pectin methylesterase, peroxidase and polyphenolase, and microorganisms (Aadil et al. 2015b). Growth of microbial flora
during storage of apple, orange and strawberry juices treated
with pulsed light was prohibited (Ferrario et al. 2015).
Dietary antioxidants are defined as substances that scavenge reactive oxygen/nitrogen species and stop radical chain
reactions. Cumulative biological exposure to antioxidants
provides health benefits by preventing cardiovascular disease, cancer, and age-related degeneration (Wootton-Beard
and Ryan 2011; Yuan et al. 2013).
A mixture design is an effective method for food product
development and ingredient optimization to obtain the
desired properties of food products. When several food
ingredients are involved, it is difficult to determine their
mixing ratio. A mixture design can be used to determine the
optimal mixing ratio of ingredients that maximizes or minimizes the response level of the dependent variables (Jang
et al. 2011; Toker et al. 2013). Numerical and graphical analyses of a mixture design can easily be performed to select
ingredient combinations that optimize the product properties, and have been applied for various food products (Toker
et al. 2013).
Several studies are available regarding the development of
food products using a mixture design. Kim et al. (2012)
developed a citrus peel drink and Jang et al. (2011) developed a salad dressing with a Chinese quince juice using a
mixture design. Lawless et al. (2013) also applied a mixture
design for consumer optimization of black cherry, concord
grape, and pomegranate juice blends. Mensah-Brown et al.
(2014) produced a chocolate-flavored soy-peanut beverage
with acceptable chemical and physicochemical properties,
and Shiby et al. (2013) developed a whey-fruit-based energy
drink using a mixture design.
There are several commercial juices that consist of vegetables and fruits, such as broccoli, cabbage, cauliflower, kale,
beet, parsley, celery, onion, spinach, tomatoes, basil, asparagus, olive oil, carrot, cucumber, lime, strawberry, blueberry,
apple, lemon, kale, beet, orange, ginger, and berries. Nevertheless, they did not provide detailed information on the
functional compounds and properties of the products. In
addition, there are also no systematic studies on the development of antioxidant-rich juice powders using cruciferous
vegetables (broccoli and cabbage) as major ingredients with
high health-promoting properties and delicious formulations using a mixture design.
2

The objective of this study was to optimize the mixing

ratio of broccoli, cabbage, and carrot powders for the development of juice powders with large amounts of diverse phenolic compounds, high antioxidant activities, and favorable
sensory preference using a mixture design.

MATERIALS AND METHODS

Materials and Chemical Reagents
Broccoli, cabbage, carrot, tomato, and radish harvested in
Jeju, Korea and apple harvested in Gyeongsangbuk-do,
Korea were purchased in a local store in Jeju, Korea.
Folin-Ciocalteus phenol reagent (2 M), sodium carbonate,
gallic acid standard, 2,20 -azino-bis-3-ethylbenzthiazoline6-sulphonic acid (ABTS), trolox, and sodium acetate were
purchased from SigmaAldrich (St. Louis, MO). Potassium
persulfate was purchased from Daejung Chemicals, Ltd.
(Gyeonggi-do, Korea). Compound 2,4,6-tripyridyl-s-triazine
(TPTZ) was purchased from Santa Cruz Biotechnology, Inc.
(Santa Cruz, CA). Ferric chloride hexahydrate was purchased
from Junsei Chemical Co., Ltd. (Tokyo, Japan). Ferrous sulfate heptahydrate was purchased from Wako Pure Chemicals
Industries, Ltd. (Osaka, Japan). Acetic acid and hydrochloric
acid were purchased from Oriental Chemical Industries
(Incheon, Korea). All phenolic standards were purchased
from Fluka (Steinheim, Switzerland) except for quercetin
(Sigma, St. Louis, MO).

Preparation of Vegetable and Fruit Powders

Vegetables and fruit were sorted, washed, and cut into pieces
approximately 23 cm thick. They were blanched for 3 min in
boiling water, cooled with cold tap water, spread on sieves to
drain excess water, and freeze-dried using a deep freezer
(SFDSM24L; Samwon Freezing Engineering Co., Gyeonggi-do,
Korea). The freeze-dried samples were ground into a fine powder using a grinder (MF10 basic; IKA-Werke GmbH & Co. KG,
Staufen, Germany) and passed through a 60-mesh sieve. The
powdered samples were then stored in a freezer at -20C until
needed.
Juice powders were produced using different ratios of
broccoli, cabbage, and carrot powders, as the major ingredients, and using a fixed ratio of apple, tomato, and radish
powders, as the minor ingredients. Three representative
powders were prepared based on preliminary preference
tests as follows; broccoli mixed powder (BroMP; broccoli
65%, apple 22.75%, tomato 8.75%, radish 3.50%), cabbage
mixed powder (CabMP; cabbage 60%, apple 26%, tomato
10%, radish 4%), and carrot-mixed powder (CarMP; carrot
60%, apple 26%, tomato 10%, radish 4%).

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M.-B. KIM, J.-Y. KO and S.-B. LIM

OPTIMIZATION OF JUICE POWDERS BY MIXTURE DESIGN

TABLE 1. MIXTURE DESIGN FOR ANTIOXIDANT-RICH JUICE POWDER

AT DIFFERENT RATIOS OF BROCCOLI, CABBAGE, AND CARROT-MIXED
POWDERS
Pseudo component

Actual component

Standard

Run

A (%)

B (%)

C (%)

9
8
12
11
7
5
10
6
4
3
2
1
13

1
2
3
4
5
6
7
8
9
10
11
12
13

0.000
0.000
0.167
0.167
0.333
0.333
0.667
0.667
0.667
0.000
0.000
1.000
0.333

0.333
0.667
0.167
0.667
0.000
0.667
0.167
0.000
0.333
0.000
1.000
0.000
0.333

0.667
0.333
0.667
0.167
0.667
0.000
0.167
0.333
0.000
1.000
0.000
0.000
0.333

0.0
0.0
16.7
16.7
33.3
33.3
66.7
66.7
66.7
0.0
0.0
100
33.3

33.3
66.7
16.7
66.7
0.0
66.7
16.7
0.0
33.3
0.0
100
0.0
33.3

66.7
33.3
66.7
16.7
66.7
0.0
16.7
33.3
0.0
100
0.0
0.0
33.3

A, broccoli mixed powder; B, cabbage mixed powder; C, carrot-mixed

powder.

Experimental Design of Juice Powders

Experimental design and data analysis were performed using
Design-Expert software (Trial version 9.0.3.1, Stat-Ease, Inc.,
Minneapolis, MN). As independent variables, juice powders
with 13 different ratios of BroMP, CabMP, and CarMP were
formulated as shown in Table 1. Antioxidant components
(total phenolic content, TPC), antioxidant activities [ABTS
radical scavenging activity and ferric-ion reducing antioxidant power (FRAP)], and sensory attributes (overall acceptance) were selected as dependent variables.

total volume of 2 mL with distilled water. This solution was

incubated at room temperature in the dark for 2 h, and the
absorbance was measured at 760 nm using a Spectronic
Genesys 2 spectrophotometer (Spectronic Instruments,
Rochester, NY). TPC was expressed as mg gallic acid equivalents (GAE)/g dry weight of the extract.

Assay of ABTS Radical Scavenging Activity

ABTS radical scavenging activity of each extract was measured as described previously with minor modifications
(Thaiponga et al. 2006; Wootton-Beard et al. 2011). Briefly,
ABTS solution was prepared by mixing 14 mM ABTS1
solution and 4.9 mM potassium persulfate solution in equal
quantities and incubated for 16 h at room temperature in
the dark. This solution was diluted with ethanol to an
absorbance of 0.7 6 0.03 at 750 nm using the Multiskan EX
microplate reader (Thermo Electron Corp., Vantaa, Finland). Fresh ABTS solution was prepared for each assay. A
total of 100 lL each extract (2, 4, 6, 8, and 10 lg/mL) was
mixed with 900 lL ABTS solution and incubated at 30C for
6 min, and the absorbance was measured at 750 nm using
the Multiskan EX microplate reader (Thermo Electron
Corp.). Ethanol and trolox (0.02, 0.04, 0.06, 0.08, and
0.10 lg/mL) were used as the blank and standard, respectively. ABTS radical scavenging activity (IC50) was expressed
as the concentration (lg/mL) of extract required to decrease
50% of the initial ABTS radical concentration.

Assay of Ferric Ion-Reducing

Antioxidant Power

Each mixed powder (1 g) was extracted using 80% aqueous

methanol with stirring for 1 h at room temperature. Each
extract was filtered through No. 5A filter paper (Advantec;
Toyo Roshi Kaisha, Ltd., Tokyo, Japan) and evaporated in a

rotary vacuum evaporator (Rotavapor R-124; BUCHI

Labortechnik AG, Flawil, Switzerland) at 40C. The dried residue was dissolved in 20 mL extraction solvent, and the solution was stored at 4C for further analysis.

The FRAP of each extract was measured as described previously with minor modifications (Thaiponga et al. 2006;
Wootton-Beard et al. 2011). The FRAP solution was prepared by mixing 300 mM acetate buffer (pH 3.6), 10 mM
TPTZ solution (in 40 mM HCl), and 20 mM ferric chloride
hexahydrate (FeCl36H2O) solution at a ratio of 10:1:1 (v/v),
respectively. A total of 50 lL of each extract was mixed with
150 lL distilled water and 1.5 mL FRAP solution. After incubating at 37C in a water bath for 10 min, the absorbance was
measured at 620 nm using a Multiskan EX microplate reader
(Thermo Electron Corp.). FRAP was expressed as mM
ferrous sulfate equivalents (FSE)/g dry weight of the extract.

Assay of Total Phenolic Content

Sensory Evaluation

The TPC of each extract was determined using FolinCiocalteus method (Hwang and Lim 2014). A total of
200 lL of the extract, 800 lL distilled water, and 100 lL 2 M
Folin-Ciocalteu phenolic reagent were combined in a glass
vial and mixed by vortexing. After 5 min in the dark, 300 lL
20% NaCO3 were added, and the solution was brought to a

For the overall acceptance test, 18 g of each juice powder were

added to 270 mL water, shaken vigorously for 30 sec, and then
used for the tests. Sensory evaluation was performed by 30
panels at the Department of Food Bioengineering, Jeju National
University. A 9-point category scale was used for the overall
acceptance test (15extremely dislike, 95extremely like).

Preparation of 80% Methanol Extracts

for Antioxidant Activity and Individual
Phenolics Assays

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OPTIMIZATION OF JUICE POWDERS BY MIXTURE DESIGN

M.-B. KIM, J.-Y. KO and S.-B. LIM

Optimization of the Mixing Ratio

of Juice Powders
The optimal mixing ratio of juice powders was determined
based on numerical and graphical optimizations (Derringer
and Suich 1980). Numerical optimization was performed by
determining a goal area of each response of the model coefficients based on the canonical model. The overall desirability is a geometric mean of all transformed responses and is
calculated based on the desirability of each response using
the following equation:
n
o
nY
di
D5d1 3d2 3    3dn 5

Statistical Analysis
1=n

1=n

(1)

i51

where D is the overall desirability, di is the individual desirability, and n is each response number.
For numerical optimization, each response should have
certain values assigned to each goal, such as maximum,
minimum, target, or in range, and the overall desirability
calculated ranges from 0 to 1 (least to most desirable). For
graphical optimization, the minimum and maximum of
each response are indicated, and contour plots are superimposed within the possible ranges, after which the best area is
selected.

Gas Chromatography/Mass Spectrometry

(GC/MS) Analysis
Individual phenolics were qualified and quantified using
GC/MS (Kim et al. 2010). Acid hydrolysis of the extract was
performed as follows: an aqueous solution of hydrochloric
acid (3 M, 0.25 mL) was added to 0.5 mL extract. The mixture was maintained at 80C for 1 h. After cooling, 0.5 mL of
potassium hydrogen phosphate (1 M) was added. Each phenolic compound was isolated by solid phase extraction on a
C8 cartridge (WAT036780, Waters, Milford, MA). The cartridge was preconditioned with ethyl acetate (3 mL), MeOH
(3 mL), and distilled water (6 mL). The solvent in the cartridge was dried under reduced pressure, and loaded slowly
with acid-hydrolysed sample (0.5 mL). Thereafter, the phenolics retained in the cartridge were eluted with ethyl acetate
(3 mL). A 2 mL extract was added internal standard, 3-(4hydroxy-phenyl)-1-propanol (Sigma, St. Lousi, MO), and
evaporated to dryness in a rotary vacuum evaporator at
40C. Dried sample was derivatized by adding 0.25 mL of
BSTFA (Supelco, Bellefonte, PA), followed by incubation at
75C for 20 min. Each sample (1 lL) was injected into the
GC/MS.
An Agilent (Wallborn, Germany) series GC 6890N,
coupled with an HP 5973 MS detector (EI, 70 eV) and an
HP 7683 autosampler, was used for analysis of each phenolic
compound. Analyses used an HP-5 MS capillary column
4

(30 m 3 0.25 mm, 0.25 lm film thickness) at a split ratio of

1:5. Helium was used as a carrier gas at a flow rate of
0.6 mL/min. The injector and transfer line temperatures
were set at 280C and 300C, respectively. The oven temperature was held at 120C for 1 min, then increased to 220C at
5C/min, then to 300C at 10C/min and held for 10 min.
Chromatographic peaks were identified by comparing the
retention times and three fragment ions of each phenolic
compound with those of reference compounds.

Statistical analyses were performed using SPSS version 18.0

software (SPSS Inc., Chicago, IL). Significant differences
(P < 0.05) among treatment means were determined based
on Duncans multiple range test.

RESULTS AND DISCUSSION

Total Phenolic Contents of the
Juice Powders
The TPC of the juice powders were measured at 13 experimental points (Table 2). The TPCs range from 3.90 to
12.76 mg GAE/g dry extract. The maximum TPC was
observed at 100% BroMP, while the minimum TPC was
observed at 100% CarMP. The TPC of the juice powders
increased when a higher proportion of BroMP and a lower
proportion of CarMP were used.
Statistical analysis and the polynomial regression results
for the TPC of the juice powders are presented in Table 3. A
quadratic model was selected for the TPC, and the validity
was indicated at P < 0.0001. Based on the analysis of the
coefficients in the regression formula, the TPC was most
affected by the proportion of BroMP in the juice powders.
The effects of different proportions of each powder on
the TPC were also expressed as the trace plot and response
surface (Fig. 1). The TPC of the juice powders increased significantly as the proportion of BroMP increased (A-A line),
and it increased gradually as the proportion of CarMP
decreased (C-C line). The proportion of CabMP did not
affect the TPC of the juice powders (B-B line).

Antioxidant Activities of the Juice Powders

The antioxidant activities of the juice powders were measured as ABTS radical scavenging activity and FRAP activity
(Table 2). The ABTS radical scavenging activities (IC50)
ranged from 4.13 to 8.25 lg/mL, while the FRAP activities
ranged from 38.65 to 119.49 mM FSE/g dry extract. The
maximum ABTS radical scavenging (lowest IC50 value) and
FRAP activities were observed with 100% BroMP. The

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M.-B. KIM, J.-Y. KO and S.-B. LIM

OPTIMIZATION OF JUICE POWDERS BY MIXTURE DESIGN

TABLE 2. TOTAL PHENOL CONTENT (TPC), ABTS RADICAL SCAVENGING ACTIVITY, FERRIC ION- REDUCING ANTIOXIDANT POWER (FRAP)
ACTIVITY, AND OVERALL ACCEPTANCE OF ANTIOXIDANT-RICH JUICE POWDERS AT DIFFERENT RATIOS OF BROCCOLI, CABBAGE, AND
CARROT-MIXED POWDERS
Standard
9
8
12
11
7
5
10
6
4
3
2
1
13

Run

TPC (mg GAE/g)

ABTS (IC50, lg/mL)

1
2
3
4
5
6
7
8
9
10
11
12
13

4.77 6 0.04
5.86 6 0.06cd
5.59 6 0.12c
7.09 6 0.09f
6.07 6 0.14e
8.51 6 0.11g
9.14 6 0.23h
8.49 6 0.25g
9.91 6 0.42i
3.90 6 0.02a
7.04 6 0.14f
12.76 6 0.48j
7.40 6 0.05f

8.25 6 0.43
7.89 6 0.21hi
7.69 6 0.19h
6.95 6 0.37g
6.59 6 0.10fg
5.88 6 0.08cd
5.55 6 0.46c
5.97 6 0.56cde
5.10 6 0.08b
8.22 6 0.03i
6.42 6 0.07ef
4.13 6 0.07a
6.28 6 0.28def

FRAP (mM FSE/g)

ab

42.20 6 2.30
50.02 6 3.06bc
43.73 6 4.39ab
58.64 6 3.02cd
48.81 6 7.48abc
71.13 6 6.34ef
71.94 6 10.65ef
75.24 6 3.80fg
85.15 6 5.69g
38.65 6 8.19a
58.40 6 3.44cd
119.49 6 8.13h
63.96 6 4.33de

Overall acceptance
5.63 6 1.88bcd
4.63 6 1.99abc
5.67 6 1.67cd
4.53 6 2.00abc
5.47 6 2.27abcd
4.47 6 1.96ab
4.70 6 1.74abc
4.73 6 2.24abc
4.37 6 2.16a
6.37 6 1.59d
4.30 6 2.00a
4.43 6 2.22a
4.73 6 1.93abc

*Values followed by different letters are significantly different (P < 0.05).

TABLE 3. ANALYSIS OF THE MODEL EQUATIONS FOR THE PROPERTIES OF ANTIOXIDANT-RICH JUICE POWDERS
Property

Model

F-value

R2

Predicted equation

TPC
ABTS
FRAP
Overall acceptance

Quadratic
Linear
Quadratic
Linear

173.41
77.60
53.88
84.70

<0.0001
<0.0001
<0.0001
<0.0001

0.9920
0.9395
0.9747
0.9443

12.48A17.08B13.99C-2.42AB-4.03AC-0.39BC
4.23A16.89B18.48C
116.24A159.79B138.32C-45.89AB-71.81AC-8.30BC
4.34A14.24B16.20C

A, broccoli mixed powder; B, cabbage mixed powder; C, carrot-mixed powder.

minimum ABTS radical scavenging activity (highest IC50

value) was observed in the mixed powder consisting of
33.3% CabMP and 66.7% CarMP, and the minimum FRAP
activity was observed with 100% CarMP. ABTS radical scavenging activity and FRAP activity of juice powders increased

at a higher ratio of BroMP. When the ratios of CabMP and

CarMP increased, the activities decreased.
Statistical analysis and the polynomial regression
model for the ABTS radical scavenging activities and
FRAP activities of the juice powders are presented in

FIG. 1. TRACE PLOT AND RESPONSE SURFACE FOR TPC AT DIFFERENT RATIOS OF BROCCOLI (A), CABBAGE (B), AND CARROT (C) MIXED POWDERS

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OPTIMIZATION OF JUICE POWDERS BY MIXTURE DESIGN

M.-B. KIM, J.-Y. KO and S.-B. LIM

FIG. 2. TRACE PLOT AND RESPONSE SURFACE FOR ABTS RADICAL SCAVENGING ACTIVITY (IC50 VALUE) AT DIFFERENT RATIOS OF BROCCOLI (A),
CABBAGE (B), AND CARROT (C) MIXED POWDERS

Table 3. A linear model and a quadratic model were

applied for the ABTS radical scavenging activity and the
FRAP activity, respectively, and the validities were indicated at P < 0.0001. The ABTS radical scavenging activity
(low IC50 value, low coefficient value) and FRAP activity
were mostly dependent on the proportion of BroMP
according to the analysis of coefficients in the regression
formula.

The trace plots and response surfaces (Figs. 2 and 3) showed

that the ABTS radical scavenging activity and the FRAP activities increased significantly as the proportion of BroMP
increased (A-A line) and that of CarMP decreased (C-C line).
The ABTS radical scavenging activity decreased slowly as the
proportion of CabMP increased (B-B line), but the proportion
of CabMP did not affect FRAP activity (B-B line). These trends
were similar to those of the TPC.

FIG. 3. TRACE PLOT AND RESPONSE SURFACE FOR FERRIC ION-REDUCING ANTIOXIDANT POWER (FRAP) ACTIVITY AT DIFFERENT RATIOS OF BROCCOLI (A), CABBAGE (B), AND CARROT (C) MIXED POWDERS

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Journal of Food Processing and Preservation 00 (2016) 0000 V

M.-B. KIM, J.-Y. KO and S.-B. LIM

OPTIMIZATION OF JUICE POWDERS BY MIXTURE DESIGN

FIG. 4. TRACE PLOT AND RESPONSE SURFACE FOR OVERALL ACCEPTANCE AT DIFFERENT RATIOS OF BROCCOLI (A), CABBAGE (B), AND CARROT
(C) MIXED POWDERS

Phenolic compounds contribute to the antioxidant capacity

of vegetables and fruits, which have high ABTS radical scavenging and FRAP activities (Guoa et al. 2011). Polyphenolic compounds contain functional phenolic hydroxyl (OH) groups
that scavenge reactive oxygen species as a hydrogen-donating
radical scavenger (Soengas et al. 2011; Lee et al. 2013). A high
level of phenolic compounds, specially quercetin, in broccoli is
related to its high antioxidant potential, and broccoli is often
considered the most abundant source of antioxidants in the
diet (Soengas et al. 2011; Porter 2012).
In addition to phenolic compounds, broccoli contains
anthocyanins and glucosinolate hydrolysis products, which
also contribute to human health (Guoa et al. 2011). Especially, sulforaphane, a hydrolysis product of glucoraphanin
found in broccoli, produces phase I and phase II detoxifica-

tion enzymes and other antioxidant proteins, and helps control toxin removal from the human body (Klein and Kiat
2014; Liu et al. 2014). Furthermore, broccoli contains high
levels of glutathione, which helps expel toxins from the liver
by supporting enzymes that promote detoxification (Harris
and Johnson 2012).
Carrot is rich in hydrophobic carotenoids, and thus shows
poor antioxidant activity (Thaiponga et al. 2006). Carotenoids respond in a different manner to different radicals or
oxidant sources, which are not particularly good peroxyl
radical quenchers compared with phenolics and other
antioxidants. The ABTS is oxidized by peroxyl radicals to
ABTS 1 radical cation, resulting in the lower ABTS radical
scavenging activity of carrot powder (Prior et al. 2005; da
Silva et al. 2014).

TABLE 4. CONSTRAINT VALUES OF INDEPENDENT VARIABLES AND PREDICTED VALUES OF DEPENDENT VARIABLES AT THE MAXIMUM
DESIRABILITY
Predicted values

Independent and dependent variables

Goal

Numerical
optimization

Graphical
optimization

Independent

In range (0-1)
In range (0.167-1)
In range (0-1)
Maximum
Minimum
Maximum
Target (4.7)

67.4
16.7
15.9
9.51
5.35
81.34
4.62

67.4
16.7
15.9
9.51
5.35
81.32
4.62

Dependent

BroMP (%)
CabMP (%)
CarMP (%)
TPC (mg GAE/g)
ABTS (IC50, lg/mL)
FRAP (mM FSE/g)
Overall acceptance*

BroMP, broccoli mixed powder; CabMP, cabbage mixed powder; CatMP, carrot-mixed powder.
* 1; extremely dislike, 9; extremely like.

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Journal of Food Processing and Preservation 00 (2016) 0000 V

OPTIMIZATION OF JUICE POWDERS BY MIXTURE DESIGN

M.-B. KIM, J.-Y. KO and S.-B. LIM

The trace plot and response surface for the overall acceptance at different ratios of juice powders showed that the
overall acceptance decreased as the proportions of BroMP
(A-A line) and CabMP increased (B-B line) (Fig. 4). This
was probably due to the hydrolyzed products isothiocyanates, generated from the precursor glucosinolates enriched
in Brassica vegetables, including broccoli and cabbage
(Ghawi et al. 2014). Isothiocyanates are largely responsible
for the bitter taste and characteristic sulfurous aromas and
lead to limited consumer acceptability and low acceptance
(Ghawi et al. 2014; Grnbk 2014).
This bitterness may be compensated by increasing the
proportion of CarMP within the juice powder. The overall
acceptance of juice powders increased as the proportion of
CarMP increased (C-C line) (Fig. 4). The high sugar content
of carrots may mask the bitter taste of broccoli and cabbage
and decrease the perceived bitter taste (Grnbk 2014).

Optimization of the Juice Powder

Mixing Ratio

FIG. 5. THREE-DIMENSIONAL PLOT OF THE COMMON AREA FOR THE

OPTIMIZED JUICE POWDER (A: BROCCOLI MIXED POWDER,
B: CABBAGE MIXED POWDER, C: CARROT-MIXED POWDER)

Overall Acceptance of Juice Powders

Sensory evaluation was performed in juice powders in terms
of overall acceptance using a 9-point category scale (Table
2). The overall acceptance of the samples evaluated ranged
from 4.30 to 6.37 (1: extremely dislike, 9: extremely like).
The maximum overall acceptance was observed with 100%
CarMP and the minimum overall acceptance with 100%
CabMP. The overall acceptance of juice powders increased
with a higher proportion of CarMP due to sugary taste.
When the ratios of BroMP and CabMP increased, the overall
acceptances decreased.
Statistical analysis and the polynomial regression equation for the overall acceptance of juice powders are presented in Table 3. A linear model was applied for the overall
acceptance. The high coefficient values of the regression formula indicated that the ratio of CarMP in juice powders
greatly affected the overall acceptance.

The mixing ratio of juice powders was optimized by the

method outlined in Derringer and Suich (1980). The optimal mixing ratio of juice powders was determined based on
the phytochemical content (TPC), antioxidant activities
(ABTS radical scavenging and FRAP activities), and sensory
properties. As independent variables, the ratios of BroMP
and CarMP were set at a lower limit of 0 and upper limit
of 1, and that of CabMP was at a lower limit of 0.167
and upper limit of 1 based on preliminary preference
tests. The dependent variables TPC and FRAP activity were
set to the maximum value, ABTS radical scavenging activity
(IC50 value) was set to the minimum value, and the overall
acceptance was set to the target value of 4.7, which was the
middle value of 13 runs for the overall acceptance scores
(Table 4).
The optimal mixing ratio determined from the numerical
optimization (Table 4) was 67.4% BroMP, 16.7% CabMP,
and 15.9% CarMP. This was the same in the graphical optimization models (Fig. 5). In the graphical optimization, the
overlapping region in the graphical plot was selected as the

TABLE 5. QUANTIFICATION OF INDIVIDUAL PHENOLIC COMPOUNDS BY GC/MS (mg/100 g OF DRIED SAMPLE)

Phenolic compound

Broccoli

Cabbage

Carrot

Optimized mixed powder

p-Hydroxyl-benzoic acid
Vanillic acid
Ferulic acid
Caffeic acid
Sinapic acid
Chlorogenic acid
Quercetin
Total

3.24 6 0.13*
2.76 6 0.29
25.31 6 0.32
9.04 6 0.05
51.60 6 1.06

72.60 6 0.05
164.55

2.94 6 0.08
2.66 6 0.16
13.44 6 0.34
9.02 6 0.08
51.26 6 0.74
50.16 6 0.45

129.48

8.23 6 0.61
8.98 6 0.88
10.07 6 0.08
63.08 6 2.92

171.34 6 10.55

261.70

1.88 6 0.16
2.27 6 0.08
15.75 6 0.05
12.04 6 0.05
30.28 6 0.08
121.16 6 13.47
71.74 6 0.16
255.12

* Data are given as means 6 SD.

C 2016 Wiley Periodicals, Inc.

Journal of Food Processing and Preservation 00 (2016) 0000 V

M.-B. KIM, J.-Y. KO and S.-B. LIM

optimal range (Fig. 5). The desirability (D) at this optimal

point was calculated to be 0.658. At the optimal mixing
ratio, the predicted response values of TPC, ABTS radical
scavenging activity (IC50), FRAP activity, and overall acceptance were 9.51 mg GAE/g dry extract, 5.35 lg/mL, 81.3 mM
FSE/g dry extract, and 4.62, respectively (Table 4).

Quantitative Determination of
Individual Phenolics by GC/MS
The levels of individual phenolics present in the extracts are
shown in Table 5. Seven phenolics were identified: p-hydroxybenzoic acid, vanillic acid, ferulic acid, caffeic acid, sinapic
acid, chlorogenic acid, and quercetin. The major phenolics
found in broccoli were quercetin (72.60 mg/100 g) and
sinapic acid (51.60 mg/100 g), those in cabbage were sinapic
acid (51.26 mg/100 g) and chlorogenic acid (50.16 mg/100 g),
and those in carrot were chlorogenic acid (171.34 mg/100 g)
and caffeic acid (63.08 mg/100 g). In the optimized mixed
juice powder produced from BroMP, CabMP, and CarMP,
the major phenolic compounds found were chlorogenic acid
(121.16 mg/100 g), quercetin (71.74 mg/100 g), and sinapic
acid (30.28 mg/100 g). Chlorogenic acid is originated mainly
from the carrot powder, while quercetin is mainly originated
from the broccoli powder. Quercetin has 2.33.4-fold more
antioxidant activity than those of ferulic acid, chlorogenic
acid, and caffeic acid (Cai et al. 2006).
The sum of the individual phenolic compounds ranged
from 129.48 to 261.70 mg/100 g. The optimized juice powder contained higher contents of individual phenolic compounds than those of the broccoli or cabbage powder. Thus,
mixed vegetable powders can provide large amounts of
diverse phenolic compounds from different vegetable sources. However, the individual phenolic compounds quantified by GC/MS after acid hydrolysis may not be related
directly to their antioxidant capacities, which were assessed
using extracts (which contained more complex molecules).

CONCLUSIONS
Antioxidant-rich juice powders were developed with
BroMP, CabMP, and CarMP. The high proportion of BroMP
positively affected the TPC and antioxidant activities and
resulted in high functionality of the juice powders. The high
proportion of CarMP positively affected the overall acceptance and resulted in high sensory quality of the juice powders. The optimized mixed juice powder showed high sums
of individual phenolic compounds, with chlorogenic acid
(121.16 mg/100 g) and quercetin (71.74 mg/100 g) as the
major phenolics. An optimized mixing ratio will enhance
both functionality and consumer acceptance and can provide a source of diverse phenolic compounds, present at

OPTIMIZATION OF JUICE POWDERS BY MIXTURE DESIGN

high levels, from different vegetable sources. The mixture

design approach was found to be a suitable method for optimizing a healthy and delicious juice formulation.

ACKNOWLEDGMENTS
This research was supported by the Ministry of Trade,
Industry and Energy (MOTIE) and Korean Institute for
Advancement of Technology (KIAT) through the Research
and Development for Regional Industry Program.

NOMENCLATURE
ABTS
GAE
OH
TPC
TPTZ

2,20 -Azino-bis-3-ethylbenzthiazoline-6-sulphonic
acid
Gallic acid equivalent
Hydroxyl
Total phenolic content
2,4,6-Tripyridyl-s-triazine

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