Comparative study of predictability of response surface methodology (RSM) and artificial neural network-particle swarm optimization (ANN-PSO) for total colour difference of pineapple fortified rasgulla processing

Sarkar, Tanmay; Salauddin, Molla; Hazra, Sudipta Kumar; Chakraborty, Runu

doi:10.1016/j.ijin.2020.06.001

Cited by 34 publications

(11 citation statements)

References 13 publications

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“…It helps in minimizing microbiological degradation by lowering the moisture content of the sample. Not only that but also in extending shelf life and making products available to customers all over the year [5]. Among various drying methods hot air oven, freeze, microwave, and microwaveconvective drying were opted to study the drying kinetics of pineapple slices.…”

Section: Introductionmentioning

confidence: 99%

Artificial neural network modelling approach of drying kinetics evolution for hot air oven, microwave, microwave convective and freeze dried pineapple

et al. 2020

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This study presents the dehydration characteristics of the drying of the pineapple slice. Hot air oven (60 °C), microwave (100 W), microwave convective (600 W, 40 °C) and freeze drying (0.1 mbar, − 40 °C) of pineapple slice through artificial neural network (ANN) modeling approach (Backpropagation algorithm for feed-forward network). Considering the sample thickness of 0.15 cm, effective moisture diffusivity is calculated. To study the reconstitution property of the product, the rehydration ratio is considered at 20 °C, 40 °C, 60 °C and 80 °C. The microwave convective drying (96 min) is the fastest while the freeze drying is slowest (20 h). The coefficient of correlation through the ANN model for hot air oven, microwave, microwave convective and freeze dried sample are 0.99936, 0.9994, 0.99948, and 0.99926 respectively. In terms of rehydration ratio, freeze drying (5.49) is found best followed by microwave (4.62), hot air (4.50), and microwave convective drying (2.00). At 80 °C the coefficient of rehydration value attains the maximum of 0.969 for freeze dried sample, whereas the minimum value of 0.369 is observed at 20 °C for the microwave-convective dried sample. From the observations obtain it may be stated that the ANN model predicts the dehydration kinetics adequately for the entire drying process. Freeze dried product appears to be the best in terms of reconstitution properties.

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Section: Introductionmentioning

confidence: 99%

Artificial neural network modelling approach of drying kinetics evolution for hot air oven, microwave, microwave convective and freeze dried pineapple

et al. 2020

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“…ANN is a computational approach in optimizing a process or process parameters to receive maximum or desired output out of a wet lab experiment [ 88 , 89 ]. ANN is widely used in optimization of enhanced biopolymer production.…”

Section: Enhancement In Biopolymer Productionmentioning

confidence: 99%

Bacterial Biopolymer: Its Role in Pathogenesis to Effective Biomaterials

et al. 2021

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Bacteria are considered as the major cell factories, which can effectively convert nitrogen and carbon sources to a wide variety of extracellular and intracellular biopolymers like polyamides, polysaccharides, polyphosphates, polyesters, proteinaceous compounds, and extracellular DNA. Bacterial biopolymers find applications in pathogenicity, and their diverse materialistic and chemical properties make them suitable to be used in medicinal industries. When these biopolymer compounds are obtained from pathogenic bacteria, they serve as important virulence factors, but when they are produced by non-pathogenic bacteria, they act as food components or biomaterials. There have been interdisciplinary studies going on to focus on the molecular mechanism of synthesis of bacterial biopolymers and identification of new targets for antimicrobial drugs, utilizing synthetic biology for designing and production of innovative biomaterials. This review sheds light on the mechanism of synthesis of bacterial biopolymers and its necessary modifications to be used as cell based micro-factories for the production of tailor-made biomaterials for high-end applications and their role in pathogenesis.

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“…Nowadays the entire world is looking for natural source derived antioxidant-enriched food items and its market demand is going to increase day by day (Sánchez-Marzo et al, 2019;Sarkar et al, 2020a;Pereira, 2014). Antioxidant-enriched foods are reported to possess several beneficial activities against different harmful diseases like-cancer, cardiovascular problems, stress problems, and the aging problem (Hossain & Rahman, 2011).…”

Section: Introductionmentioning

confidence: 99%

Application of raw and differently dried Pineapple ( Ananas comosus ) pulp on Rasgulla (sweetened Casein Ball) to enhance its phenolic profile, shelf life, and in‐vitro digestibility characteristics

Sarkar

Salauddin

Pati

et al. 2021

J. Food Process. Preserv.

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Pineapple is well known as a potential antioxidant-rich fruit. The popular dairy product, rasgulla (sweetened casein ball) was fortified with raw pineapple pulp (PP), hot air-(PH), freeze-(PF), microwave-(PMW), and microwave-convective (PMWC)-dried pineapple pulp. The effect of fortifying rasgulla with pineapple on its nutritional quality, phytochemical profile, antioxidant activities, shelf life, in-vitro digestibility, and mineral composition were studied. Phytochemical analysis showed the fortified samples were rich in alkaloids, flavonoids, polyphenols, sterols, tannins, and quinones. Fortification enhanced total polyphenol content (TPC), total flavonoid content (TFC), ferric reducing antioxidant activity (FRAP), 2, 2′-Azinobis (3-ethylbenzothiazoline-6 sulfonic acid) radical scavenging property (ABTS), 2,2-diphenylpicrylhydrazyl (DPPH) radical-scavenging capacity, hydrogen peroxide (H 2 O 2) radical scavenging activity, superoxide anion capture capacity (SO), and antioxidant capacity (AC). HPLC analysis showed that the fortification of rasgulla significantly increased the amount of seven polyphenols. Among all the rasgulla samples, PMWC showed the best results for most of the parameters. Novelty Impact Statement: This is the first approach to quantitate the phenolic profile of traditional Indian dairy product rasgulla (sweet syrupy cheese ball) and its pineapple fortified moiety. In this study, we opt to explore the nutritional profile of this novel dairy product very pertinent to the nutritional aspects of the dairy product and also the effect of antioxidant enrichment on the shelf life and in-vitro digestibility is studied. Application of natural product to lower calorie intake during digestion may attract the end user more.

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Comparative study of predictability of response surface methodology (RSM) and artificial neural network-particle swarm optimization (ANN-PSO) for total colour difference of pineapple fortified rasgulla processing

Cited by 34 publications

References 13 publications

Artificial neural network modelling approach of drying kinetics evolution for hot air oven, microwave, microwave convective and freeze dried pineapple

Artificial neural network modelling approach of drying kinetics evolution for hot air oven, microwave, microwave convective and freeze dried pineapple

Bacterial Biopolymer: Its Role in Pathogenesis to Effective Biomaterials

Application of raw and differently dried Pineapple ( Ananas comosus ) pulp on Rasgulla (sweetened Casein Ball) to enhance its phenolic profile, shelf life, and in‐vitro digestibility characteristics

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