Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-20 DOI:10.1016/j.fochx.2024.101849

Nguyen Minh Thuy , Vo Quoc Tien , Tran Ngoc Giau , Hong Van Hao , Vo Quang Minh , Ngo Van Tai

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引用次数: 0

Abstract

This study was conducted to optimize the foam-mat drying conditions to maximize quality [β-carotene and total polyphenol content (TPC)] and drying rate of “Gấc” aril powder by using two novel statistical techniques as Response Surface Methodology (RSM) and Artificial Neural Network (ANN) couple with Genetic Algorithm (GA). During production process, level of egg albumin (EA) used for foaming process and drying temperature mainly influenced the drying rate and content of antioxidant compounds in powder. ANN model of 3–10–3 showed more accuracy and faster prediction capacity than RSM model did. ANN-GA model predicted the optimal conditions to be 13.31 % EA, 0.26 % xanthan gum and drying temperature of 73.1 °C, with the drying rate of 1.89 g-water/g-dry matter/min, β-carotene content of 395.88 μg/g, TPC of 1.68 mgGAE/g. These results confirmed the suitability and promising of foam-mat drying for “Gấc” aril powder production, to be producing food ingredient containing highly bioactive compounds.

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Gấc "假种皮的泡沫垫干燥条件对干燥速率和生物活性化合物的影响：通过新型统计方法进行优化

本研究采用响应面方法学（RSM）和人工神经网络（ANN）与遗传算法（GA）相结合的两种新型统计技术，对泡沫垫干燥条件进行了优化，以最大限度地提高 "猕猴桃 "假种皮粉的质量[β-胡萝卜素和总多酚含量（TPC）]和干燥速率。在生产过程中，用于发泡的鸡蛋白蛋白（EA）含量和干燥温度主要影响干燥速率和粉末中抗氧化化合物的含量。与 RSM 模型相比，3-10-3 的 ANN 模型显示出更高的准确性和更快的预测能力。ANN-GA 模型预测的最佳条件为 13.31 % 的 EA、0.26 % 的黄原胶和 73.1 ℃ 的干燥温度，干燥速率为 1.89 g-水/g-干物质/min，β-胡萝卜素含量为 395.88 μg/g，TPC 为 1.68 mgGAE/g。这些结果证实了泡沫垫干燥法适用于 "猕猴桃 "假种皮粉的生产，并有望生产出含有高生物活性化合物的食品配料。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.