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Huang X, You Y, Zeng X, Liu Q, Dong H, Qian M, Xiao S, Yu L, Hu X. Back propagation artificial neural network (BP-ANN) for prediction of the quality of gamma-irradiated smoked bacon. Food Chem 2024; 437:137806. [PMID: 37871425 DOI: 10.1016/j.foodchem.2023.137806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 09/28/2023] [Accepted: 10/17/2023] [Indexed: 10/25/2023]
Abstract
This study investigated the effect of gamma irradiation on smoked bacon quality during storage and developed a multi-quality prediction model based on gamma irradiation. Gamma irradiation reduced moisture content and improved the microbial safety of smoked bacon. It also accelerated protein and lipid oxidation and altered free amino acids and fatty acids composition. It was effective in slowing down quality deterioration and sensory quality decline during storage. The backpropagation artificial neural network (BP-ANN) model was constructed by using physical and chemical indicators, irradiation dose, and storage time as input variables, and the total number of colonies and sensory scores as output layers. The transfer functions of the input-hidden layer and hidden-output layer were ReLu and Sigmoid, respectively. There were 13 neurons in the hidden layer. Results showed that BP-ANN based on physical and chemical indicators, irradiation dose, and storage time had great potential in predicting the multiple quality of smoked bacon.
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Affiliation(s)
- Xiaoxia Huang
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Yun You
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Xiaofang Zeng
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Qiaoyu Liu
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
| | - Hao Dong
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
| | - Min Qian
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - SiLi Xiao
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Limei Yu
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Xin Hu
- Guangzhou Huang-Shang Huang Group Co., Ltd., Guangzhou 510170, China
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Zhang J, Chen X, Wang Y, Zhan Q, Hu Q, Zhao L. Study on the physicochemical properties and antioxidant activities of Flammulina velutipes polysaccharide under controllable ultrasonic degradation based on artificial neural network. Int J Biol Macromol 2024; 261:129382. [PMID: 38272430 DOI: 10.1016/j.ijbiomac.2024.129382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 12/18/2023] [Accepted: 12/27/2023] [Indexed: 01/27/2024]
Abstract
The polysaccharide fraction (FVP2) with molecular weight of 1525.09 kDa and intrinsic viscosity of 3.43 dL/g was isolated and purified from Flammulina velutipes (F. velutipes), and the ultrasonic degradation model of FVP2 was established to predict the molecular weight and intrinsic viscosity at the same time based on artificial neural network. FVP2U1 (1149.11 kDa, 1.78 dL/g), FVP2U2 (618.91 kDa, 1.19 dL/g) and FVP2U3 (597.35 kDa, 0.48 dL/g) with different molecular weights or viscosity were produced by this model to explore the effect of ultrasound on the physicochemical properties and antioxidant activity of FVP2. The results showed that ultrasonic treatment did not change the types of characteristic functional groups, monosaccharide composition and glycosidic bond of FVP2, but changed the chemical composition ratio and the degree of polymerization. Under ultrasonic treatment, the intrinsic viscosity of FVP2 still decreased significantly when the molecular weight did not decrease. Compared to other components subjected to ultrasonic degradation, FVP2U1 demonstrated higher molecular weight and viscoelasticity, while exhibiting lower antioxidant activity. In the case of no significant difference in molecular weight and monosaccharide composition, FVP2U3 with lower intrinsic viscosity has stronger hydration ability, higher crystallization index, lower viscoelasticity and stronger antioxidant capacity than FVP2U2.
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Affiliation(s)
- Jingsi Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xin Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yifan Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qiping Zhan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qiuhui Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
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Guo C, Lin W, Gao W, Lan C, Xu H, Zou J, Fallah N, Wang W, Lin W, Chen T, Lin W. Physiological Properties of Perennial Rice Regenerating Cultivation in Two Years with Four Harvests. PLANTS (BASEL, SWITZERLAND) 2023; 12:3910. [PMID: 38005807 PMCID: PMC10674883 DOI: 10.3390/plants12223910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 11/08/2023] [Accepted: 11/11/2023] [Indexed: 11/26/2023]
Abstract
Crop perennialization has garnered global attention recently due to its role in sustainable agriculture. However, there is still a lack of detailed information regarding perennial rice's regenerative characteristics and physiological mechanisms in crop ratooning systems with different rice stubble heights. In addition, the response of phytohormones to varying stubble heights and how this response influences the regenerative characteristics of ratoon rice remains poorly documented. Here, we explored the regenerative characteristics and physiological mechanisms of an annual hybrid rice, AR2640, and a perennial rice, PR25, subjected to different stubble heights (5, 10, and 15 cm). The response of phytohormones to varying stubble heights and how this response influences the regenerative characteristics of ratoon rice were also investigated. The results show that PR25 overwintered successfully and produced the highest yield, especially in the second ratoon season, mainly due to its extended growth duration, higher number of mother stems, tillers at the basal nodes, higher number of effective panicles, and heavier grain weight when subjected to lower stubble heights. Further analysis revealed that PR25 exhibited a higher regeneration rate from the lower-position nodes in the stem with lower stubble heights. this was primarily due to the higher contents of phytohormones, especially auxin (IAA) and gibberellin (GA3) at an early stage and abscisic acid (ABA) at a later stage after harvesting of the main crop. Our findings reveal how ratoon rice enhances performance based on different stubble heights, which provides valuable insights and serves as crucial references for delving deeper into cultivating high-yielding perennial rice.
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Affiliation(s)
- Chunlin Guo
- Fujian Key Laboratory for Crop Physiology and Molecular Ecology, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (C.G.); (W.G.); (J.Z.)
- Fujian Key Laboratory for Agroecological Processes and Safety Monitoring, College of Ecology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Weiwei Lin
- Fujian Key Laboratory for Crop Physiology and Molecular Ecology, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (C.G.); (W.G.); (J.Z.)
- Fujian Key Laboratory for Agroecological Processes and Safety Monitoring, College of Ecology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Wujie Gao
- Fujian Key Laboratory for Crop Physiology and Molecular Ecology, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (C.G.); (W.G.); (J.Z.)
- Fujian Key Laboratory for Agroecological Processes and Safety Monitoring, College of Ecology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chaojie Lan
- Fujian Key Laboratory for Crop Physiology and Molecular Ecology, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (C.G.); (W.G.); (J.Z.)
- Fujian Key Laboratory for Agroecological Processes and Safety Monitoring, College of Ecology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hailong Xu
- Fujian Key Laboratory for Crop Physiology and Molecular Ecology, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (C.G.); (W.G.); (J.Z.)
| | - Jingnan Zou
- Fujian Key Laboratory for Crop Physiology and Molecular Ecology, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (C.G.); (W.G.); (J.Z.)
| | - Nyumah Fallah
- Fujian Key Laboratory for Crop Physiology and Molecular Ecology, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (C.G.); (W.G.); (J.Z.)
| | - Wenfei Wang
- Fujian Key Laboratory for Agroecological Processes and Safety Monitoring, College of Ecology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Wenfang Lin
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ting Chen
- Fujian Key Laboratory for Agroecological Processes and Safety Monitoring, College of Ecology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Wenxiong Lin
- Fujian Key Laboratory for Crop Physiology and Molecular Ecology, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (C.G.); (W.G.); (J.Z.)
- Fujian Key Laboratory for Agroecological Processes and Safety Monitoring, College of Ecology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Li C, Yao S, Song B, Zhao L, Hou B, Zhang Y, Zhang F, Qi X. Evaluation of Cooked Rice for Eating Quality and Its Components in Geng Rice. Foods 2023; 12:3267. [PMID: 37685200 PMCID: PMC10486766 DOI: 10.3390/foods12173267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 08/20/2023] [Accepted: 08/25/2023] [Indexed: 09/10/2023] Open
Abstract
At present, ''eating well" is increasingly desired by people instead of merely ''being full". Rice provides the majority of daily caloric needs for half of the global human population. However, eating quality is difficult to objectively evaluate in rice breeding programs. This study was carried out to objectively quantify and predict eating quality in Geng rice. First, eating quality and its components were identified by trained panels. Analysis of variance and broad-sense heritability showed that variation among varieties was significant for all traits except hardness. Among them, viscosity, taste, and appearance were significantly correlated with eating quality. We established an image acquisition and processing system to quantify cooked rice appearance and optimized the process of measuring cooked rice viscosity with a texture analyzer. The results show that yellow areas of the images were significantly correlated with appearance, and adhesiveness was significantly correlated with viscosity. Based on these results, multiple regression analysis was used to predict eating quality: eating quality = 0.37 × adhesiveness - 0.71 × yellow area + 0.89 × taste - 0.34, R2 = 0.85. The correlation coefficient between the predicted and actual values was 0.86. We anticipate that this predictive model will be useful in future breeding programs for high-eating-quality rice.
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Affiliation(s)
- Cui Li
- Key Laboratory of Plant Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Nanxincun 20, Fragrant Hill, Beijing 100093, China; (C.L.); (S.Y.); (B.S.); (B.H.); (F.Z.)
- University of Chinese Academy of Sciences, Yuquan Road 19, Beijing 100049, China
- China National Botanical Garden, Nanxincun 20, Fragrant Hill, Beijing 100093, China
| | - Shujun Yao
- Key Laboratory of Plant Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Nanxincun 20, Fragrant Hill, Beijing 100093, China; (C.L.); (S.Y.); (B.S.); (B.H.); (F.Z.)
- University of Chinese Academy of Sciences, Yuquan Road 19, Beijing 100049, China
- China National Botanical Garden, Nanxincun 20, Fragrant Hill, Beijing 100093, China
| | - Bo Song
- Key Laboratory of Plant Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Nanxincun 20, Fragrant Hill, Beijing 100093, China; (C.L.); (S.Y.); (B.S.); (B.H.); (F.Z.)
- China National Botanical Garden, Nanxincun 20, Fragrant Hill, Beijing 100093, China
| | - Lei Zhao
- Tonghua Academy of Agricultural Sciences, Hailong Town, Meihekou 135007, China;
| | - Bingzhu Hou
- Key Laboratory of Plant Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Nanxincun 20, Fragrant Hill, Beijing 100093, China; (C.L.); (S.Y.); (B.S.); (B.H.); (F.Z.)
- China National Botanical Garden, Nanxincun 20, Fragrant Hill, Beijing 100093, China
| | - Yong Zhang
- LUSTER LightTech Co., Ltd., Yard No.13, Cuihu Nanhuan Road, Beijing 100094, China;
| | - Fan Zhang
- Key Laboratory of Plant Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Nanxincun 20, Fragrant Hill, Beijing 100093, China; (C.L.); (S.Y.); (B.S.); (B.H.); (F.Z.)
- China National Botanical Garden, Nanxincun 20, Fragrant Hill, Beijing 100093, China
| | - Xiaoquan Qi
- Key Laboratory of Plant Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Nanxincun 20, Fragrant Hill, Beijing 100093, China; (C.L.); (S.Y.); (B.S.); (B.H.); (F.Z.)
- China National Botanical Garden, Nanxincun 20, Fragrant Hill, Beijing 100093, China
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