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

Roshiya Nongmaithem; Raju Sasikumar; Irengbam Barun Mangang; Selva Kumar T.; Kambhampati Vivek; Amit K. Jaiswal

doi:10.1039/d5fb00940e

January 1, 2026Sustainable Food TechnologyOpen Access

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

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Key Points

The aim of this research is to optimize a probiotic beverage made from Sohiong fruit using advanced methodologies.
Utilized response surface methodology (RSM) for optimization analysis.
Employed an artificial neural network-genetic algorithm (ANN–GA) hybrid model for improved accuracy.
Focused on physicochemical properties and probiotic viability during beverage development.
Achieved optimal formulation parameters for the probiotic beverage.
The beverage retained high levels of phenolics and anthocyanins, enhancing its nutritional value.
Significant improvements in probiotic counts were observed post-optimization.

Implication

Study demonstrates optimization of probiotic beverage in Sohiong fruit, suggesting enhanced nutritional options.

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.

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Cite This Study

Nongmaithem et al. (2026) studied this question.

synapsesocial.com/papers/69df2c62e4eeef8a2a6b17e3 https://doi.org/10.1039/d5fb00940e

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

Key Points

Implication

Abstract

Discussion

Cite This Study

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

Key Points

Implication

Abstract

Discussion

Cite This Study

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