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Nath PC, Mishra AK, Sharma R, Bhunia B, Mishra B, Tiwari A, Nayak PK, Sharma M, Bhuyan T, Kaushal S, Mohanta YK, Sridhar K. Recent advances in artificial intelligence towards the sustainable future of agri-food industry. Food Chem 2024; 447:138945. [PMID: 38461725 DOI: 10.1016/j.foodchem.2024.138945] [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: 01/04/2024] [Revised: 02/26/2024] [Accepted: 03/02/2024] [Indexed: 03/12/2024]
Abstract
Artificial intelligence has the potential to alter the agricultural and food processing industries, with significant ramifications for sustainability and global food security. The integration of artificial intelligence in agriculture has witnessed a significant uptick in recent years. Therefore, comprehensive understanding of these techniques is needed to broaden its application in agri-food supply chain. In this review, we explored cutting-edge artificial intelligence methodologies with a focus on machine learning, neural networks, and deep learning. The application of artificial intelligence in agri-food industry and their quality assurance throughout the production process is thoroughly discussed with an emphasis on the current scientific knowledge and future perspective. Artificial intelligence has played a significant role in transforming agri-food systems by enhancing efficiency, sustainability, and productivity. Many food industries are implementing the artificial intelligence in modelling, prediction, control tool, sensory evaluation, quality control, and tackling complicated challenges in food processing. Similarly, artificial intelligence applied in agriculture to improve the entire farming process, such as crop yield optimization, use of herbicides, weeds identification, and harvesting of fruits. In summary, the integration of artificial intelligence in agri-food systems offers the potential to address key challenges in agriculture, enhance sustainability, and contribute to global food security.
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Affiliation(s)
- Pinku Chandra Nath
- Bioproducts Processing Research Laboratory (BPRL), Department of Bio Engineering, National Institute of Technology, Agartala 799046, India; Department of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India
| | - Awdhesh Kumar Mishra
- Department of Biotechnology, Yeungnam University, Gyeongsan 38541, Gyeongbuk, Republic of Korea
| | - Ramesh Sharma
- Bioproducts Processing Research Laboratory (BPRL), Department of Bio Engineering, National Institute of Technology, Agartala 799046, India; Sri Shakthi Institute of Engineering and Technology, Chinniyampalayam, 641062 Coimbatore, India
| | - Biswanath Bhunia
- Bioproducts Processing Research Laboratory (BPRL), Department of Bio Engineering, National Institute of Technology, Agartala 799046, India
| | - Bishwambhar Mishra
- Department of Biotechnology, Chaitanya Bharathi Institute of Technology, Hyderabad 500075, India
| | - Ajita Tiwari
- Department of Agricultural Engineering, Assam University, Silchar 788011, India
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India
| | - Minaxi Sharma
- Department of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India
| | - Tamanna Bhuyan
- Department of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India
| | - Sushant Kaushal
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
| | - Yugal Kishore Mohanta
- Department of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India; Centre for Herbal Pharmacology and Environmental Sustainability, Chettinad Hospital and Research Institute, Chettinad Academy of Research and Education, Kelambakkam 603103, India.
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India.
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Emmanuel Alamu O, Teeken B, Ayetigbo O, Adesokan M, Kayondo I, Chijioke U, Madu T, Okoye B, Abolore B, Njoku D, Rabbi I, Egesi C, Ndjouenkeu R, Bouniol A, De Sousa K, Dufour D, Maziya-Dixon B. Establishing the linkage between eba's instrumental and sensory descriptive profiles and their correlation with consumer preferences: implications for cassava breeding. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4573-4585. [PMID: 36810734 DOI: 10.1002/jsfa.12518] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 02/03/2023] [Accepted: 02/22/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Gari and eba, forms of cassava semolina, are mainly consumed in Nigeria and other West African countries. This study aimed to define the critical quality traits of gari and eba, to measure their heritability, to define medium and high throughput instrumental methods for use by breeders, and to link the traits with consumer preferences. The definition of a food product's profiles, including its biophysical, sensory, and textural qualities, and the identification of the characteristics that determine its acceptability, are important if new genotypes are to be adopted successfully. RESULTS Eighty cassava genotypes and varieties (three different sets) from the International Institute of Tropical Agriculture (IITA) research farm were used for the study. Participatory processing and consumer testing data on different types of gari and eba products were integrated to prioritize the traits preferred by processors and consumers. The color, sensory, and instrumental textural properties of these products were determined using standard analytical methods, and standard operating protocols (SOPs) developed by the RTBfoods project (Breeding Roots, Tubers, and Banana Products for End-user Preferences, https://rtbfoods.cirad.fr). There were significant (P < 0.05) correlations between instrumental hardness and sensory hardness and between adhesiveness and sensory moldability. Principal component analysis showed broad discrimination amongst the cassava genotypes and the association of the genotypes concerning the color and textural properties. CONCLUSIONS The color properties of gari and eba, together with instrumental measures of hardness and cohesiveness, are important quantitative discriminants of cassava genotypes. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Oladeji Emmanuel Alamu
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Southern Africa Hub, Lusaka, Zambia
| | - Béla Teeken
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Oluwatoyin Ayetigbo
- CIRAD, UMR Qualisud, Montpellier, France
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Reunion, Montpellier, France
| | - Michael Adesokan
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Ismail Kayondo
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Ugo Chijioke
- National Root Crops Research Institute, Umudike, Umuahia, Nigeria
| | - Tessy Madu
- National Root Crops Research Institute, Umudike, Umuahia, Nigeria
| | - Benjamin Okoye
- National Root Crops Research Institute, Umudike, Umuahia, Nigeria
| | - Bello Abolore
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Damian Njoku
- National Root Crops Research Institute, Umudike, Umuahia, Nigeria
| | - Ismail Rabbi
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Chiedozie Egesi
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
- National Root Crops Research Institute, Umudike, Umuahia, Nigeria
| | | | - Alexandre Bouniol
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Reunion, Montpellier, France
- CIRAD, UMR QUALISUD, Cotonou, Benin
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Benin
| | - Kauê De Sousa
- Digital Inclusion Unit, Bioversity International, Montepellier, France
| | - Dominique Dufour
- CIRAD, UMR Qualisud, Montpellier, France
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Reunion, Montpellier, France
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John R, Bartwal A, Jeyaseelan C, Sharma P, Ananthan R, Singh AK, Singh M, Gayacharan, Rana JC, Bhardwaj R. Rice bean-adzuki bean multitrait near infrared reflectance spectroscopy prediction model: a rapid mining tool for trait-specific germplasm. Front Nutr 2023; 10:1224955. [PMID: 38162522 PMCID: PMC10757333 DOI: 10.3389/fnut.2023.1224955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Accepted: 11/08/2023] [Indexed: 01/03/2024] Open
Abstract
In the present era of climate change, underutilized crops such as rice beans and adzuki beans are gaining prominence to ensure food security due to their inherent potential to withstand extreme conditions and high nutritional value. These legumes are bestowed with higher nutritional attributes such as protein, fiber, vitamins, and minerals than other major legumes of the Vigna family. With the typical nutrient evaluation methods being expensive and time-consuming, non-invasive techniques such as near infrared reflectance spectroscopy (NIRS) combined with chemometrics have emerged as a better alternative. The present study aims to develop a combined NIRS prediction model for rice bean and adzuki bean flour samples to estimate total starch, protein, fat, sugars, phytate, dietary fiber, anthocyanin, minerals, and RGB value. We chose 20 morphometrically diverse accessions in each crop, of which fifteen were selected as the training set and five for validation of the NIRS prediction model. Each trait required a unique combination of derivatives, gaps, smoothening, and scatter correction techniques. The best-fit models were selected based on high RSQ and RPD values. High RSQ values of >0.9 were achieved for most of the studied parameters, indicating high-accuracy models except for minerals, fat, and phenol, which obtained RSQ <0.6 for the validation set. The generated models would facilitate the rapid nutritional exploitation of underutilized pulses such as adzuki and rice beans, showcasing their considerable potential to be functional foods for health promotion.
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Affiliation(s)
- Racheal John
- Amity Institute of Applied Science, Amity University, Noida, India
| | - Arti Bartwal
- National Bureau of Plant Genetic Resources, Indian Council of Agricultural Research, Pusa, New Delhi, India
| | | | - Paras Sharma
- National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India
| | - R Ananthan
- National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India
| | - Amit Kumar Singh
- National Bureau of Plant Genetic Resources, Indian Council of Agricultural Research, Pusa, New Delhi, India
| | - Mohar Singh
- National Bureau of Plant Genetic Resources, Indian Council of Agricultural Research, Pusa, New Delhi, India
| | - Gayacharan
- National Bureau of Plant Genetic Resources, Indian Council of Agricultural Research, Pusa, New Delhi, India
| | - Jai Chand Rana
- The Alliance of Bioversity International & CIAT – India Office, New Delhi, India
| | - Rakesh Bhardwaj
- Germplasm Evaluation Division, National Bureau of Plant Genetic Resources, Indian Council of Agricultural Research (ICAR), New Delhi, India
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Namkhah Z, Fatemi SF, Mansoori A, Nosratabadi S, Ghayour-Mobarhan M, Sobhani SR. Advancing sustainability in the food and nutrition system: a review of artificial intelligence applications. Front Nutr 2023; 10:1295241. [PMID: 38035357 PMCID: PMC10687214 DOI: 10.3389/fnut.2023.1295241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Accepted: 11/02/2023] [Indexed: 12/02/2023] Open
Abstract
Promoting sustainability in food and nutrition systems is essential to address the various challenges and trade-offs within the current food system. This imperative is guided by key principles and actionable steps, including enhancing productivity and efficiency, reducing waste, adopting sustainable agricultural practices, improving economic growth and livelihoods, and enhancing resilience at various levels. However, in order to change the current food consumption patterns of the world and move toward sustainable diets, as well as increase productivity in the food production chain, it is necessary to employ the findings and achievements of other sciences. These include the use of artificial intelligence-based technologies. Presented here is a narrative review of possible applications of artificial intelligence in the food production chain that could increase productivity and sustainability. In this study, the most significant roles that artificial intelligence can play in enhancing the productivity and sustainability of the food and nutrition system have been examined in terms of production, processing, distribution, and food consumption. The research revealed that artificial intelligence, a branch of computer science that uses intelligent machines to perform tasks that require human intelligence, can significantly contribute to sustainable food security. Patterns of production, transportation, supply chain, marketing, and food-related applications can all benefit from artificial intelligence. As this review of successful experiences indicates, artificial intelligence, machine learning, and big data are a boon to the goal of sustainable food security as they enable us to achieve our goals more efficiently.
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Affiliation(s)
- Zahra Namkhah
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Seyedeh Fatemeh Fatemi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Amin Mansoori
- Department of Biostatistics, School of Health, Mashhad University of Medical Sciences, Mashhad, Iran
- International UNESCO Center for Health Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Saeid Nosratabadi
- Department of Nutrition, Electronic Health and Statistics Surveillance Research Center, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Majid Ghayour-Mobarhan
- International UNESCO Center for Health Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Seyyed Reza Sobhani
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
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Squeo G, Amigo JM. Successful Applications of NIR Spectroscopy and NIR Imaging in the Food Processing Chain. Foods 2023; 12:3041. [PMID: 37628040 PMCID: PMC10453021 DOI: 10.3390/foods12163041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 08/11/2023] [Indexed: 08/27/2023] Open
Abstract
Forty years ago, Near InfraRed (NIR) was considered a sleeping technique among the spectroscopic ones [...].
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Affiliation(s)
- Giacomo Squeo
- Department of Soil Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - José Manuel Amigo
- Department of Analytical Chemistry, University of the Basque Country UPV/EHU, P.O. Box 644, 48080 Bilbao, Spain;
- IKERBASQUE, Basque Foundation for Science, 48011 Bilbao, Spain
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Adesokan M, Alamu EO, Fawole S, Maziya-Dixon B. Prediction of functional characteristics of gari (cassava flakes) using near-infrared reflectance spectrometry. Front Chem 2023; 11:1156718. [PMID: 37234202 PMCID: PMC10206270 DOI: 10.3389/fchem.2023.1156718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Accepted: 05/02/2023] [Indexed: 05/27/2023] Open
Abstract
Gari is a creamy, granular flour obtained from roasting fermented cassava mash. Its preparation involves several unit operations, including fermentation, which is essential in gari production. Fermentation brings about specific biochemical changes in cassava starch due to the actions of lactic acid bacteria. Consequently, it gives rise to organic acids and a significant reduction in the pH. Consumer preferences for gari are influenced by these changes and impact specific functional characteristics, which are often linked to cassava genotypes. Measurement of these functional characteristics is time-consuming and expensive. Therefore, this study aimed to develop high-throughput and less expensive prediction models for water absorption capacity, swelling power, bulk density, and dispersibility using Near-Infrared Reflectance Spectroscopy (NIRS). Gari was produced from 63 cassava genotypes using the standard method developed in the RTB foods project. The prediction model was developed by dividing the gari samples into two sets of 48 samples for calibration and 15 samples as the validation set. The gari samples were transferred into a ring cell cup and scanned on the NIRS machine within the Vis-NIR range of 400-2,498 nm wavelength, though only the NIR range of 800-2,400 nm was used to build the model. Calibration models were developed using partial least regression algorithms after spectra pre-processing. Also, the gari samples were analysed in the laboratory for their functional properties to generate reference data. Results showed an excellent coefficient of determination in calibrations (R2 Cal) of 0.99, 0.97, 0.97, and 0.89 for bulk density, swelling power, dispersibility, and water absorption capacity, respectively. Also, the performances of the prediction models were tested using an independent set of 15 gari samples. A good prediction coefficient (R2 pred) and low standard error of prediction (SEP) was obtained as follows: Bulk density (0.98), Swelling power (0.93), WAC (0.68), Dispersibility (0.65), and solubility index (0.62), respectively. Therefore, NIRS prediction models in this study could provide a rapid screening tool for cassava breeding programs and food scientists to determine the food quality of cassava granular products (Gari).
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Affiliation(s)
- Michael Adesokan
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Emmanuel Oladeji Alamu
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
- International Institute of Tropical Agriculture, Southern Africa Research and Administration Hub (SARAH) Campus, Lusaka, Zambia
| | - Segun Fawole
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Busie Maziya-Dixon
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
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Detoxification of Aflatoxins in Fermented Cereal Gruel (Ogi) by Probiotic Lactic Acid Bacteria and Yeasts with Differences in Amino Acid Profiles. Toxins (Basel) 2023; 15:toxins15030210. [PMID: 36977101 PMCID: PMC10053840 DOI: 10.3390/toxins15030210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/02/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
Toxigenic members of Aspergillus flavus contaminate cereal grains, resulting in contamination by aflatoxin, a food safety hazard that causes hepatocellular carcinoma. This study identified probiotic strains as aflatoxin detoxifiers and investigated the changes to the grain amino acid concentrations during fermentation with probiotics in the presence of either A. flavus La 3228 (an aflatoxigenic strain) or A. flavus La 3279 (an atoxigenic strain). Generally, higher concentrations (p < 0.05) of amino acids were detected in the presence of toxigenic A. flavus La 3228 compared to the atoxigenic A. flavus La 3279. Compared to the control, 13/17 amino acids had elevated (p < 0.05) concentrations in the presence of the toxigenic A. flavus compared to the control, whereas in systems with the atoxigenic A. flavus 13/17 amino acids had similar (p > 0.05) concentrations to the control. There were interspecies and intraspecies differences in specific amino acid elevations or reductions among selected LAB and yeasts, respectively. Aflatoxins B1 and B2 were detoxified by Limosilactobacillus fermentum W310 (86% and 75%, respectively), Lactiplantibacillus plantarum M26 (62% and 63%, respectively), Candida tropicalis MY115 (60% and 77%, respectively), and Candida tropicalis YY25, (60% and 31%, respectively). Probiotics were useful detoxifiers; however, the extent of decontamination was species- and strain-dependent. Higher deviations in amino acid concentrations in the presence of toxigenic La 3228 compared to atoxigenic La 3279 suggests that the detoxifiers did not act by decreasing the metabolic activity of the toxigenic strain.
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