Food Biophysics最新文献

{"title":"State Diagrams of Binary Mixtures of Saturated Monoglycerides in Vegetable and Mineral Oil and their Impact in the Oleogels Rheology","authors":"M. E. Charó-Alvarado,&nbsp;M. A. Charó-Alonso,&nbsp;J. F. Toro-Vazquez","doi":"10.1007/s11483-024-09847-5","DOIUrl":"10.1007/s11483-024-09847-5","url":null,"abstract":"<div><p>State diagrams of binary mixtures of 1-stearoyl glycerol (C18) with 1-myristoyl glycerol (C14), 1-palmitoyl glycerol (C16) or 1-monobehenin glycerol (C22) in vegetable and mineral oil were obtained using different molar fractions of the monoglycerides (MGs) keeping the MG concentration constant (8% wt/wt). We observed that, independent of the MG mixture (C18:C14, C18:C16, C18:C22) and the type of oil, the MGs developed a mixed Lα phase with a transition temperature practically independent of the C18 molar fraction. In contrast, the transition temperature for the sub-α phase showed a eutectic point that, for the same MG mixture, occurred in both oils at the same MG molar fraction. At the MG molar composition corresponding to the eutectic point, the difference in length between the aliphatic chains in the mixed lamella resulted in a sub-α phase with the least efficient chain packing compared to that developed by any other MG molar fraction. Independent of the MG mixture and the type of oil, the oleogels developed by cooling (80 °C to 5 °C) followed by 180 min at 5 °C achieved the highest elasticity (<i>G’</i>_{<i>5 °C</i>}) at the MG molar fraction composition associated with the eutectic point. Tentatively the least efficient aliphatic chains packing developed by the sub-α phase at the eutectic point, favored the incorporation and retention of higher amounts of oil. Thus, for a particular MG binary mixture, the oleogels at the eutectic point had the highest <i>G’</i>_{<i>5 °C</i>} in comparison with the <i>G’</i>_{<i>5 °C</i>} of oleogels formulated at any other MG proportion.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"535 - 552"},"PeriodicalIF":2.8,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141506429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Value-added Applications of Fruit Peel Biowaste: A Review of Potential Uses in the Food Industry","authors":"Vonnie Merillyn Joseph,&nbsp;Kobun Rovina,&nbsp;Felicia Wen Xia Ling,&nbsp;Sarifah Supri,&nbsp;Koh Wee Yin","doi":"10.1007/s11483-024-09845-7","DOIUrl":"10.1007/s11483-024-09845-7","url":null,"abstract":"<div><p>This review incorporates the appraisal of fruit peels, commonly dumped agro-waste, as a potential for developing value-added products and environmental issues. In Malaysia, the food industry uses fruits to produce various items ranging from fruit juices, concentrates, and jams to dried fruits that generate considerable organic waste. This inefficiency results in 25–30% of the total product content being discarded, primarily comprising peel wastes from fruits such as oranges, bananas, pomegranates, and lemons. These peels are especially rich in bioactive elements, including pigments, polyphenols, enzymes, vitamins and antioxidants. The review examines the technical interventions planned to produce compounds of high value using these compounds. By utilising different extraction methodologies, the peels' bioactive substances can be extracted. These methods require optimisation to get a maximum yield and a high purity of compounds. Extracted compounds are then utilised in the production of numerous products. The article highlights the potential of these compounds as an ingredient for creating food coatings, probiotics, natural antioxidants, natural dyes, and biosorbents. By changing this waste into cost-effective products, we can progress tremendously toward sustainable use and valorisation of biowaste. This review paper reviews the various fruit peels and their prospective uses, offering a new angle on waste management and resource utilisation in the food industry.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"807 - 832"},"PeriodicalIF":2.8,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09845-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141506430","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional, Thermal, Pasting, and Antioxidant Properties of Flour from Indian Browntop Millet (Brachiaria ramosa) Cultivars","authors":"Amisha Kaushik,&nbsp;Dharmesh Chandra Saxena,&nbsp;Sukhcharn Singh","doi":"10.1007/s11483-024-09858-2","DOIUrl":"10.1007/s11483-024-09858-2","url":null,"abstract":"<div><p>The present study aimed to characterize the functional, morphological, thermal, pasting, rheological, and antioxidant properties of flour samples from Indian browntop millet cultivars. Significant (<i>p</i> &lt; 0.05) difference was observed for various chemical constituents except crude fiber content. Water absorption (2.04–2.14) and Oil absorption capacity (2.25–2.35) varied significantly among cultivars. At 90 °C, BTM4 (6.59) and BTM1 (6.29) showed the highest and lowest swelling power. The DPPH assay and TPC analysis revealed the highest scavenging activity (51.24%) and phenolic content (3.24 mg GAE/g), exhibited by BTM2. Thermal analysis revealed distinct transition temperatures with onset temperatures ranging from 27.06 °C (BTM4) to 43.11 °C (BTM1). Peak viscosity values ranged from 381 cP (BTM4) to 703 cP (BTM2), while final viscosity values ranged from 726 cP (BTM4) to 1922 cP (BTM1), respectively. Steady and dynamic rheological tests demonstrated weak-gel-like behavior in all flour samples, with storage modulus (G’) exceeding loss modulus (G”). FT-IR analysis showed a broad intensity peak ranging between 3268.31 cm⁻¹ to 3280.29 cm⁻¹. SEM images depicted the granular microstructure, revealing spherical and irregular particles ranging from 2.34 μm to 12.4 μm across the cultivars. X-ray diffraction analysis revealed A-type crystallinity in all samples, with BTM4 exhibiting significantly higher relative crystallinity (25.54%). These findings highlight the diverse techno-functional characteristics of Indian Browntop millet flour and its potential as a valuable ingredient for enhancing various food formulations.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"637 - 652"},"PeriodicalIF":2.8,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09858-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141506431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of Potential α-Glucosidase Inhibitors from American Ginseng Processed Products by UHPLC-Q-Orbitrap/MS and Molecular Docking","authors":"Liwen Liang,&nbsp;Xiaokang Liu,&nbsp;Juan Shao,&nbsp;Jiaqi Shen,&nbsp;Youzhen Yao,&nbsp;Xin Huang,&nbsp;Guangzhi Cai,&nbsp;Yunlong Guo,&nbsp;Jiyu Gong","doi":"10.1007/s11483-024-09860-8","DOIUrl":"10.1007/s11483-024-09860-8","url":null,"abstract":"<div><p>The traditional herb American ginseng (<i>Panax quinquefolium</i> L.) can be processed into two common products: dried American ginseng (DAG) and red American ginseng (RAG), which have well-established hypoglycemic activity, making it a functional food as well. However, the mechanism by which the main active ingredients inhibit α-glucosidase, a crucial target for hypoglycemic drugs, remains unclear. In this research, we employed ultra-high-performance liquid chromatography coupled with quadrupole orbitrap mass spectrometry (UHPLC-Q-Orbitrap/MS) to analyze the chemical composition of ethanol extracts of dried American ginseng (EDAG) and red American ginseng (ERAG). Subsequent in vitro experiments were conducted to assess the α-glucosidase inhibitory activity of EDAG and ERAG. Comparative enzymatic kinetics analyses were performed as well. Molecular docking analysis revealed the interaction between the differential saponins and α-glucosidase, further validated through verification experiments. Among the total 47 identified saponins, 9 were characterized by OPLS-DA as differentially expressed between EDAG and ERAG. Notably, ERAG exhibited more robust α-glucosidase inhibitory activity than EDAG. Enzyme inhibition kinetics revealed that both products displayed reversible mixed-type inhibition on α-glucosidase, suggesting their inhibitory effects are associated with saponin composition. Molecular docking studies demonstrated that all 9 differential saponins exhibited inhibitory effects on α-glucosidase. Verification studies substantiated ginsenosides like Rb₁, Rd, and others as inhibitors of α-glucosidase. These findings contribute to a more comprehensive understanding of processed American ginseng and provide valuable insights for developing glucose-lowering functional foods.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"688 - 700"},"PeriodicalIF":2.8,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141529541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough","authors":"Luciano Martín Guardianelli,&nbsp;María V. Salinas,&nbsp;María C. Puppo","doi":"10.1007/s11483-024-09856-4","DOIUrl":"10.1007/s11483-024-09856-4","url":null,"abstract":"<div><p>The objective of this study was to analyze wheat dough blended with two varieties of quinoa flour (white-WQ, red-RQ), both germinated and non-germinated, to predict the technological behavior of the dough during the breadmaking process. Blends with wheat flour with quinoa flour: germinated (WQG or RQG) and ungerminated (WQ or RQ), at different levels (up to 25%) were formulated. Farinographic parameters and wet and dry gluten content were determined. Additionally, hydration (moisture, water activity, molecular mobility) and rheological (texture, relaxation) properties of the dough were assessed. Fermentation parameters (maximum volume of fermented dough-DV_max and optimum fermentation time-t_f) were determined. Dough properties were modified by the addition of quinoa: wheat dough with 25% quinoa flour resulted in lower gluten content and a less structured dough with high moisture. The elasticity and hardness of the dough were higher with 25% germinated quinoa (WQG25 and RQG25). The adhesiveness of the dough depended on the variety and treatment, with RQG being more adhesive. Incorporating 25% quinoa flour of both varieties allowed a fast fermentation (shorter time) but with different kinetic. Although there were no differences between WQ25 and WQG25, RQG25 dough was more stable compared to RQ25.Overall, satisfactory dough technological properties for baked goods production were observed for wheat dough containing up to 25% quinoa flour, independently if seeds were or were not previously germinated.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"598 - 608"},"PeriodicalIF":2.8,"publicationDate":"2024-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09856-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141336294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Delivery of Curcumin Using Colloidal Complexes Formed from Ammonium Chitosan and Acid Treated Soybean Protein","authors":"Shuni Weng,&nbsp;Huanhuan Su,&nbsp;David Julian McClements,&nbsp;Yuting Wang,&nbsp;Teng Li,&nbsp;Yuying Fu","doi":"10.1007/s11483-024-09855-5","DOIUrl":"10.1007/s11483-024-09855-5","url":null,"abstract":"<div><p>Curcumin (CUR) is found to exhibit a broad spectrum of potentially beneficial biological activities, which make it suitable as a nutraceutical ingredient in functional foods and supplements. But its application for this purpose is often limited by its low water-solubility, chemical stability, and bioavailability. In this study, acid-treated soybean protein isolate (SPI) and chitosan quaternary ammonium salt (CQAS) were used to assemble colloidal carriers for CUR to form soybean protein isolate-curcumin-chitosan quaternary ammonium salt nanoparticles (SPI-CUR-CQAS NPs). The nanoparticles formed were relatively small (&lt; 400 nm), approximately spherical, and strongly positively charged (&gt; 45 mV). Fluorescence spectroscopy demonstrated that the dominant interaction between CUR and SPI was hydrophobic attraction, while the dominant interaction between CQAS and SPI was electrostatic attraction. The encapsulation efficiency (95.4%) and loading capacity (14%) of the SPI-CUR-CQAS NPs (pH 1.5) were relatively high. The vitro digestion experiments showed that the CUR was progressively released from the nanoparticles under stomach, small intestine, and colon conditions. Moreover, the final bioavailability of the encapsulated CUR (63%) was much higher than for free CUR (18.5%). The SPI-CQAS NPs developed in this study can therefore be used as an effective delivery system for CUR in functional foods.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"676 - 687"},"PeriodicalIF":2.8,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09855-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141352696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effect of the Addition of Spirulina spp. on the Quality Properties, Health Benefits, and Sensory Evaluation of Green Tea Kombucha","authors":"Hoai-Hieu Vo,&nbsp;Kim-Diep Tran,&nbsp;Loan Le-Thi,&nbsp;Ngoc-Nhi Nguyen-Thi,&nbsp;Tu Nguyen-Van,&nbsp;Thanh-Vy Dinh-Thi,&nbsp;The-Anh Pham,&nbsp;Tam Nguyen-Thi,&nbsp;Tu Vu-Thi","doi":"10.1007/s11483-024-09857-3","DOIUrl":"10.1007/s11483-024-09857-3","url":null,"abstract":"<div><p>Kombucha is a beverage that is gradually becoming popular worldwide because of its health benefits. The addition of <i>Spirulina</i> spp., a biomass abundant in nutrients and bioactive compounds, improved the quality properties, health benefits, and sensory evaluation of green tea kombucha products. The findings indicate that the original <i>Spirulina</i> spp. powder promoted the proliferation of advantageous microbes in SCOBY at the optimal time after the 12 fermented days. Therefore, improving the physiochemical and biochemical characteristics of the final kombucha product. The maximum concentration of total titratable acid, protein, phenolic, and flavonoid compounds is achieved with the addition of 0.6% <i>Spirulina</i> spp. powder. The addition of <i>Spirulina</i> at the 0.8% ratio not only reached the highest number of useful microbes but also provided better health benefits, including antioxidant, antibacterial, proteolytic, and lipolytic activities. However, the result of the sensory evaluation showed the green tea kombucha with 0.6% <i>Spirulina</i> spp. is rated higher in gustatory, tactile, and overall. These promising results confirmed that kombucha green tea with <i>Spirulina</i> spp. might become a potential functional beverage that satisfies consumer demand for healthy fermented products made from non-animal resources.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"911 - 922"},"PeriodicalIF":2.8,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141364779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physical, colour, and mechanical properties of pearls (citrus caviar) from three finger lime (Citrus australasica) varieties: Implications for economic value, quality grading, and benchmarking","authors":"Joseph Robert Nastasi,&nbsp;Keely Rose Perry,&nbsp;Joel Andrew Abbott,&nbsp;Jade Mia King,&nbsp;Eleanor W. Hoffman","doi":"10.1007/s11483-024-09848-4","DOIUrl":"10.1007/s11483-024-09848-4","url":null,"abstract":"<div><p><i>Citrus australasica</i>, the Australian finger lime or caviar lime have garnered interest both in culinary and scientific communities. Despite extensive studies on their metabolomic and volatilomic profiles, research on the physical properties of finger lime pearls, especially their diameter, colour, and mechanical properties, remains limited. Understanding these attributes is crucial for quality assessment, consumer preference, and marketability in the food industry. This study aims to investigate the diameter, visual appearance, and mechanical properties of finger lime pearls from three different varieties (‘Champagne Red’, ‘Emerald’, and ‘Chartreuse’), comparing them with similar foods and assessing their implications for culinary use and market value. Colour properties were analysed using the CIELAB system, and mechanical properties were assessed through texture analysis, focusing on bursting strength and strain. Finger lime pearl diameters ranged between 1.62 and 3.60 mm, aligning with sizes of comparative foods. Colour analysis revealed distinct differences among varieties. Mechanical properties, particularly bursting strength, and strain, varied significantly across varieties, with ‘Champagne Red’ and ‘Chartreuse’ showing higher bursting strengths. These properties suggest different culinary applications and potential for a grading system based on sensory experience. The study highlights the importance of physical and mechanical properties in determining the quality and marketability of finger lime pearls. It introduces a novel framework for assessing these attributes, suggesting that finger lime varieties can be differentiated and graded for culinary use based on pearl diameter, colour, and mechanical properties. This research lays the groundwork for future sensory-based studies and the development of quality grading systems for finger limes.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"784 - 794"},"PeriodicalIF":2.8,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09848-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141373552","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Iron/zinc Alginates as Vehicles for Food Fortification with Enhanced Stability in Polyphenol-Rich Foods","authors":"Jesper T.N. Knijnenburg,&nbsp;Neni Zulfa Nengsih,&nbsp;Pornnapa Kasemsiri,&nbsp;Prinya Chindaprasirt,&nbsp;Michael B. Zimmermann,&nbsp;Kaewta Jetsrisuparb","doi":"10.1007/s11483-024-09854-6","DOIUrl":"10.1007/s11483-024-09854-6","url":null,"abstract":"<div><p>Food fortification with iron (Fe) and zinc (Zn) can effectively reduce deficiencies of these important micronutrients, but the reactivity of bioavailable Fe compounds in foods remains a challenge. Here, this problem was tackled by binding water-soluble Fe³⁺ and Zn²⁺ sources to alginate by ionotropic gelation, resulting in the formation of mixed Fe/Zn alginate beads. The dry beads were 0.8–1.4 mm in diameter and had Fe and Zn contents of up to 143 mg/g. Fourier transform infrared (FTIR) spectroscopy confirmed the successful binding of Fe³⁺ and Zn²⁺ with the carboxylic acid groups of alginate with preferential binding of Fe³⁺ over Zn²⁺. When added to difficult-to-fortify polyphenol-rich foods, the Fe alginate beads caused smaller color changes than water-soluble Fe sources, confirming that binding Fe³⁺ to alginate reduced its reactivity and improved its stability. Adding increasing amounts of Zn into the beads further improved color stability as evidenced by the lower ΔE values. The in vitro Fe solubility was 75–90% within 120 min at pH 1.0, independent of the Zn content, suggesting that the Fe from these structures is released in the stomach and available for absorption in the intestine. Their improved stability may make these Fe/Zn alginates attractive dual fortificants for difficult-to-fortify foods.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"665 - 675"},"PeriodicalIF":2.8,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09854-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141254153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study of the Soaking Process of a ready-to-eat rice of Assam (Komal Chaul): A Mechanistic and a Machine Learning Based Approach for spectra-based Estimation of Endpoint","authors":"Shagufta Rizwana,&nbsp;Manuj Kumar Hazarika","doi":"10.1007/s11483-024-09852-8","DOIUrl":"10.1007/s11483-024-09852-8","url":null,"abstract":"<div><p>This research article focuses on two approaches to study the hydration behavior of a low amylose rice of Assam for the manufacture of a no-cooking rice known as Komal Chaul. Fick’s second law was used to study the diffusion of water during the soaking of brown Chokuwa rice. A machine learning (ML) approach to calibrate NIR spectral data with moisture values. ML models like PCR, and PLS were used for regression, and classification models like Logistic Regression, Linear Discriminant Analysis, K-Nearest Neighbors, Classification and Regression Tree, Naïve Bayes, Support Vector Machines, and Random Forest Classifiers were used. The concentration-dependent diffusion coefficients as estimated by applying Fick’s model were found to lie within the range of 2.83 ×10-11 m2/s - 7.92 ×10-11 m2/s. The ML regression models didn’t work well however, the spectral data endpoint classification on a target moisture value of 30% during soaking showed that the Random Forest (RF) classifier predicted the best with classification accuracy close to 0.90. Mechanistic models help us understand the physical phenomenon and the advancement of numerical tools and concepts of digital twins for process operations have led to the use of a sensor-based approach.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"771 - 783"},"PeriodicalIF":2.8,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141253956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}