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Šovljanski O, Lončar B, Pezo L, Saveljić A, Tomić A, Brunet S, Filipović V, Filipović J, Čanadanović-Brunet J, Ćetković G, Travičić V. Unlocking the Potential of the ANN Optimization in Sweet Potato Varieties Drying Processes. Foods 2023; 13:134. [PMID: 38201161 PMCID: PMC10778433 DOI: 10.3390/foods13010134] [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: 12/04/2023] [Revised: 12/28/2023] [Accepted: 12/29/2023] [Indexed: 01/12/2024] Open
Abstract
This study explores the unexploited potential of Artificial Neural Network (ANN) optimization techniques in enhancing different drying methods and their influence on the characteristics of various sweet potato varieties. Focusing on the intricate interplay between drying methods and the unique characteristics of white, pink, orange, and purple sweet potatoes, the presented experimental study indicates the impact of ANN-driven optimization on food-related characteristics such as color, phenols content, biological activities (antioxidant, antimicrobial, anti-hyperglycemic, and anti-inflammatory), chemical, and mineral contents. The results unveil significant variations in drying method efficacy across different sweet potato types, underscoring the need for tailored optimization strategies. Specifically, purple sweet potatoes emerge as robust carriers of phenolic compounds, showcasing superior antioxidant activities. Furthermore, this study reveals the optimized parameters of dried sweet potato, such as total phenols content of 1677.76 mg/100 g and anti-inflammatory activity of 8.93%, anti-hyperglycemic activity of 24.42%. The upgraded antioxidant capability is presented through DPPH●, ABTS●+, RP, and SoA assays with values of 1500.56, 10,083.37, 3130.81, and 22,753.97 μg TE/100 g, respectively. Additionally, the moisture content in the lyophilized sample reached a minimum of 2.97%, holding favorable chemical and mineral contents. The utilization of ANN optimization proves instrumental in interpreting complex interactions and unlocking efficiencies in sweet potato drying processes, thereby contributing valuable insights to food science and technology.
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Affiliation(s)
- Olja Šovljanski
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Š.); (B.L.); (A.T.); (S.B.); (V.F.); (J.Č.-B.); (G.Ć.); (V.T.)
| | - Biljana Lončar
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Š.); (B.L.); (A.T.); (S.B.); (V.F.); (J.Č.-B.); (G.Ć.); (V.T.)
| | - Lato Pezo
- Engineering Department, Institute of General and Physical Chemistry, Studentski trg 12/V, 11000 Belgrade, Serbia
| | - Anja Saveljić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Š.); (B.L.); (A.T.); (S.B.); (V.F.); (J.Č.-B.); (G.Ć.); (V.T.)
| | - Ana Tomić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Š.); (B.L.); (A.T.); (S.B.); (V.F.); (J.Č.-B.); (G.Ć.); (V.T.)
| | - Sara Brunet
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Š.); (B.L.); (A.T.); (S.B.); (V.F.); (J.Č.-B.); (G.Ć.); (V.T.)
| | - Vladimir Filipović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Š.); (B.L.); (A.T.); (S.B.); (V.F.); (J.Č.-B.); (G.Ć.); (V.T.)
| | - Jelena Filipović
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Jasna Čanadanović-Brunet
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Š.); (B.L.); (A.T.); (S.B.); (V.F.); (J.Č.-B.); (G.Ć.); (V.T.)
| | - Gordana Ćetković
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Š.); (B.L.); (A.T.); (S.B.); (V.F.); (J.Č.-B.); (G.Ć.); (V.T.)
| | - Vanja Travičić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Š.); (B.L.); (A.T.); (S.B.); (V.F.); (J.Č.-B.); (G.Ć.); (V.T.)
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Chemical composition, techno-functional properties, and bioactive components of blends of blue corn/purple sweet potato for its possible application in the food industry. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01767-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Liu Y, Zhang Y, Zhou Y, Feng XS. Anthocyanins in Different Food Matrices: Recent Updates on Extraction, Purification and Analysis Techniques. Crit Rev Anal Chem 2022:1-32. [PMID: 36045567 DOI: 10.1080/10408347.2022.2116556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
Anthocyanins (ANCs), a kind of natural pigments, are widely present in food substrates. Evidence has shown that ANCs can promote health in terms of anti-oxidation, anti-tumor, and anti-inflammation. However, the oxidative stability of ANCs limits accurate quantitation and analysis. Therefore, faster, more accurate, and highly sensitive extraction and determination methods are necessary for understanding the role of ANCs in medicine and food. This review presents an updated overview of pretreatment and detection techniques for ANCs in various food substrates since 2015. Liquid-liquid extraction and various green solvent extraction methods, such as accelerated solvents extraction, deep eutectic solvents extraction, ionic liquids extraction, and supercritical fluid extraction, are commonly used pretreatment methods for extraction and purification of ANCs. Liquid chromatography coupled with different detectors (tandem mass spectrometry and UV detectors) and spectrophotometry methods are some of the determination methods for ANC. This study has updated, compared, and discussed different pretreatment and analysis methods. Moreover, the advanced methods and development prospects in this field are comprehensively summarized, which can provide references for further utilization of ANCs.
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Affiliation(s)
- Ye Liu
- School of Pharmacy, China Medical University, Shenyang, China
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang, China
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Golla SP, Ramesh Kumar R, Veerapandian C, Rangarajan J, Mariya Anthony TA. Meta analysis on color, total flavonoids, antioxidants, frictional, mechanical, and cutting force of moringa pods. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sai Preetham Golla
- Department of Food Product Development, School of Sensory Sciences National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
| | - Rashmitha Ramesh Kumar
- Department of Food Product Development, School of Sensory Sciences National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
| | - Chandrasekar Veerapandian
- Department of Food Product Development, School of Sensory Sciences National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
| | - Jaganmohan Rangarajan
- Department of Food Product Development, School of Sensory Sciences National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
| | - Tito Anand Mariya Anthony
- Workshop and Fabrication Unit, National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
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