L-proline enrichment of bread enhances its KFO: Assessment of freshness by electronic nose technology and an ANN prediction model

Bose, Anupama; Tamili, Dipshikha; Jana, Arun Kumar; Bhattacharyya, Nabarun; Bhattacharjee, Paramita

doi:10.1016/j.afres.2023.100292

Cited by 4 publications

(2 citation statements)

References 21 publications

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“…The microbial count of the bacteria and fungi (expressed as CFU/g) in candies was evaluated based on total plate counts of the formulated candies using the pour plate method ( 31 ).…”

Section: Methodsmentioning

confidence: 99%

Development of an Antioxidant-Rich Sugar-Free Plantain Candy and Assessment of Its Shelf Life in a Flexible Laminate

Sarkar,

Bhattacharjee,

Das

2024

Food Technol. Biotechnol. (Online)

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Research background. Candy is a popular confection worldwide, and it would be of societal benefit if it could be converted into a source of antioxidant molecules, to eliminate their adverse health effects. The amount of antioxidants available even in fruit candies is questionable due to the high thermal processing losses they undergo and the presence of various food additives. Plantains (Musa paradisiaca) are less known as good sources of biotherapeutic antioxidants, namely L-tryptophan, serotonin, and melatonin, and consumption of this highly nutritious fruit is limited to underdeveloped and developing countries. The objectives of this current study are: to develop a functional antioxidant-rich sugar-free plantain-based candy with appreciable contents of the mentioned biomolecules in synergy; and to ensure its extended shelf-life without compromising its physicochemical properties and functionalities by wrapping it with a suitable packaging laminate. Experimental approach. To accomplish the first objective, lyophilized plantain powder, sorbitol, and mannitol were used as base materials with minimal additives under minimal processing conditions to reduce processing losses. After development, the developed candies were evaluated for their sensory, proximate, physicochemical, and phytochemical properties, including the antioxidant synergy among the mentioned biomolecules. For the second objective, the candies were enclosed in two different flexible packaging laminates, and the optimal wrapper was determined based on the microbiological safety and sensory appeal of the packaged candies. Subsequently, the above-mentioned properties were assessed for the packaged (in the most suitable laminate) candies at regular time intervals during storage for assessment of their shelf-life. Results and conclusions. The candy exhibited a characteristic flavour of plantain, uniform dark brown colour, rich mouthfeel, pleasant aroma, moderately hard texture, and moderate sweetness, along with high antioxidant activity and considerable content of L-tryptophan, serotonin, and melatonin (present as a synergistic consortium). During storage of the packaged candy under ambient conditions, it remained microbiologically safe for up to 56 days, and also maintained sensory attributes, antioxidant potency, and synergy compared to the control candy. Novelty and scientific contribution. It is envisaged that this newly developed semi-hard antioxidant-rich sugar-free candy containing three important antioxidants, namely L-tryptophan, serotonin, and melatonin, could be a food matrix for molecular nutrition and a substitute for commercial candies consumed globally.

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“…The microbial count of the bacteria and fungi (expressed as CFU/g) in candies was evaluated based on total plate counts of the formulated candies using the pour plate method ( 31 ).…”

Section: Methodsmentioning

confidence: 99%

Development of an Antioxidant-Rich Sugar-Free Plantain Candy and Assessment of Its Shelf Life in a Flexible Laminate

Sarkar,

Bhattacharjee,

Das

2024

Food Technol. Biotechnol. (Online)

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“…They obtained the greatest differences in the odor in the samples at 5 h of storage. Bose et al (2023) also used an e-nose technology coupled with ANN to predict the freshness of an l-proline-enriched bread. These studies confirm the ability of the electronic nose as a nondestructive tool for determining freshness and early detection of fungal infection in food products.…”

Section: Electronic Nosementioning

confidence: 99%

Innovations in nondestructive assessment of baked products: Current trends and future prospects

Olakanmi,

Bharathi,

Jayas

et al. 2024

Comp Rev Food Sci Food Safe

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Rising consumer awareness, coupled with advances in sensor technology, is propelling the food manufacturing industry to innovate and employ tools that ensure the production of safe, nutritious, and environmentally sustainable products. Amidst a plethora of nondestructive techniques available for evaluating the quality attributes of both raw and processed foods, the challenge lies in determining the most fitting solution for diverse products, given that each method possesses its unique strengths and limitations. This comprehensive review focuses on baked goods, wherein we delve into recently published literature on cutting‐edge nondestructive methods to assess their feasibility for Industry 4.0 implementation. Emphasizing the need for quality control modalities that align with consumer expectations regarding sensory traits such as texture, flavor, appearance, and nutritional content, the review explores an array of advanced methodologies, including hyperspectral imaging, magnetic resonance imaging, terahertz, acoustics, ultrasound, X‐ray systems, and infrared spectroscopy. By elucidating the principles, applications, and impacts of these techniques on the quality of baked goods, the review provides a thorough synthesis of the most current published studies and industry practices. It highlights how these methodologies enable defect detection, nutritional content prediction, texture evaluation, shelf‐life forecasting, and real‐time monitoring of baking processes. Additionally, the review addresses the inherent challenges these nondestructive techniques face, ranging from cost considerations to calibration, standardization, and the industry's overreliance on big data.

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A SMART methodology for assessment of hexanal in potato crisps using electronic nose technology: sensor screening by scalar machine learning classifier method

Bose,

Bhattacharyya,

Bhattacharjee

2023

J Food Sci Technol

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L-proline enrichment of bread enhances its KFO: Assessment of freshness by electronic nose technology and an ANN prediction model

Cited by 4 publications

References 21 publications

Development of an Antioxidant-Rich Sugar-Free Plantain Candy and Assessment of Its Shelf Life in a Flexible Laminate

Development of an Antioxidant-Rich Sugar-Free Plantain Candy and Assessment of Its Shelf Life in a Flexible Laminate

Innovations in nondestructive assessment of baked products: Current trends and future prospects

A SMART methodology for assessment of hexanal in potato crisps using electronic nose technology: sensor screening by scalar machine learning classifier method

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