Enhanced bioactive component recovery from Sohiong via optimized enzyme-assisted microwave extraction and its stability in freeze-dried premix

In the process of juice preparation, a significant portion of bioactive constituents remains unextracted, leading to wastage and reduced nutritional value. In this study, an Enzyme-assisted microwave extraction methodology was optimized for Sohiong. The optimized condition showed high total polyphenolic content (TPC) of 118.5 mg GAE/g, total anthocyanin content (TAC) to 2133.5 mg/L, and DPPH antioxidant activity to 72.5%. The optimized protocol yielded a substantial increase in juice output (55.6%) under specific parameters (394.8W microwave power, 0.04% enzyme concentration, 63.07 min enzyme incubation, 253.4 s microwave treatment). The Freeze Dried Sohiong Premix produced thereafter retained these phytochemicals over six months, evidenced by UPLC analysis while demonstrating superior hydrosolubility (95.1 s) and minimal water activity (0.32), indicative of enhanced microbial stability. This research highlights Enzyme-assisted microwave extraction's efficacy in the food industry for augmenting the nutritional and bioactive profile of juice products, positioning Freeze Dried Sohiong Premix as a nutritionally superior alternative to traditional juice offerings. • Enzyme-assisted microwave extraction (EAME) enhances bioactive components in Sohiong juice. • EAME optimized conditions yield high total polyphenolic content (TPC) and antioxidant activity. • Freeze-dried Sohiong Premix (FDSP) maintains essential nutrients effectively over six months, proving long-term stability. • FDSP demonstrates low water activity, indicating robust resistance to microbial growth. • EAME proves to be an effective method for augmenting juice health benefits significantly.