Artificial neural network modelling of the antioxidant activity and phenolic compounds of bananas submitted to different drying treatments

Guiné, Raquel; Barroca, Maria João; Gonçalves, Fernando; Alves, Mariana; Oliveira, Solange; Mendes, Mateus

doi:10.1016/j.foodchem.2014.07.094

Cited by 106 publications

(58 citation statements)

References 34 publications

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“…Solar‐drying for 18 hr resulted in significantly decreased DRSA compared with that of fresh fruits. Furthermore, oven‐drying at 90 °C for 6 hr resulted in significant losses of DRSA, in accordance with literature data (Guiné et al, ). In contrast, DRSA was retained after oven‐drying at 50 and 70 °C for up to 24 hr (Table ).…”

Section: Resultssupporting

confidence: 91%

Effects of solar‐ and oven‐drying on physicochemical and antioxidant characteristics of hihatsumodoki ( Piper retrofractum Vahl) fruit

Takahashi

Ohshiro

Ohno

et al. 2017

J Food Process Preserv

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The physicochemical and antioxidant properties of whole hihatsumodoki (Piper retrofractum Vahl) pepper fruits were evaluated before and after solar‐ and oven‐drying. Desirable dry matter (24% relative mass) and aw (0.50) values were obtained after solar‐drying for 18 hr, and oven‐drying for 24, 6, and 4 hr at 50, 70, and 90 °C, respectively. The color parameters (Hunter a* and b* values) of the fruits were affected by their drying conditions. Principal component analysis was used to determine suitable drying conditions to obtain dried pepper fruits with desirable food and color properties. The piperine contents of the dried pepper fruits were maintained under all of the drying conditions tested. However, solar‐drying for 18 hr and oven‐drying at 90 °C for 6 hr resulted in significant reductions in their total phenol contents and DPPH radical scavenging activities. The results of this study may be useful for optimizing the drying of whole hihatsumodoki fruits. Practical applications This work aimed to study the effects of solar‐ and oven‐drying processes on the physicochemical properties of an economically important species of pepper fruits, hihatsumodoki. A range of drying conditions was examined, and the optimal conditions were determined to maintain pungency and antioxidant activity while achieving a sufficiently low water activity to prevent microbial growth and spoilage. The present study serves as an important work in providing insights into how the thermal and UV stabilities of piperine and phenolic compounds in hihatsumodoki pepper fruits affect the physicochemical and antioxidant properties when the fruits are subjected to different drying conditions. The work described in this paper will be of use to a wide range of readers interested in optimizing drying processes based on experimental data, and may be applicable to a variety of Piperaceae.

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Section: Resultssupporting

confidence: 91%

Effects of solar‐ and oven‐drying on physicochemical and antioxidant characteristics of hihatsumodoki ( Piper retrofractum Vahl) fruit

Takahashi

Ohshiro

Ohno

et al. 2017

J Food Process Preserv

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“…Çelekli et al (2012) used an ANN model to predict the removal efficiency of Lanaset Red G on walnut husk. Guiné et al used ANN to model some characteristics of dried apples (Guiné et al 2014b) and bananas (Guiné et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Guiné

Almeida²,

Correia

et al. 2015

Food Bioprocess Technol

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The present work assessed the influence of different factors on some physical and chemical properties of nuts. The factors evaluated were the presence or absence of the inner skin, geographical origin, storage conditions (ambient temperature, in a stove at 30 and 50°C, in a chamber at 30 and 50°C and 90 % RH, refrigerated and freezing) and type of package (none, low density polyethylene and low density polyethylene). The fruits studied were almonds, hazelnuts and walnuts from different countries. The properties measured were moisture content, water activity, colour coordinates (L*, a* and b*) and texture parameters (hardness and friability). Experimental data were modelled using neural networks. The results showed that the almonds from Spain and Romania had a w greater than 0.6, and therefore, its stability was not guaranteed, contrarily to the other samples that presented values of a w lower than 0.6. The colour coordinate lightness varied from 40.60 to 49.30 in the fresh samples but decreased during storage, indicating darkening. In general, an increase in hardness and friability was observed with the different storage conditions. Neuron weight analysis has shown that the origin was a good predictor for moisture content and texture; whereas, the storage condition was a good predictor for a w and colour. In conclusion, it was possible to verify that the properties of nuts are very different depending on origin; they are better preserved at lower temperatures and the type of package used did not impact the properties studied.

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“…The data sets obtained from experiments were randomly divided into three sets based on the 'Dividerand function', training (1,2,3,4,5,6,7,8,11,14,15,16,17,19,21), validation (9,13,18) and testing (10,12,20). Table 1 showed the training results of the BP model to predict the moisture content and average temperature.…”

Section: Modeling Of the Bp Modelmentioning

confidence: 99%

“…Khazaei et al [17] developed an ANN model to predict the moisture content of grapes in a hot air dryer. Guiné et al [18] developed a neural network model to predict the antioxidant activity and phenolic compounds contents of banana with different drying methods. Some literatures are available on the food thin layer drying using the neural networks; however, there is a real shortage of published data on the prediction model of the sewage sludge during the thin layer drying process based on the neural networks.…”

Section: Introductionmentioning

confidence: 99%

Artificial neural network modeling of thin layer drying behavior of municipal sewage sludge

Huang

Chen

2015

Measurement

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Artificial neural network modelling of the antioxidant activity and phenolic compounds of bananas submitted to different drying treatments

Cited by 106 publications

References 34 publications

Effects of solar‐ and oven‐drying on physicochemical and antioxidant characteristics of hihatsumodoki ( Piper retrofractum Vahl) fruit

Effects of solar‐ and oven‐drying on physicochemical and antioxidant characteristics of hihatsumodoki ( Piper retrofractum Vahl) fruit

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Artificial neural network modeling of thin layer drying behavior of municipal sewage sludge

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