{"title":"通过真空浸渍将活性化合物注入切片金针菇以提高其功能:响应面方法与人工神经网络的比较。","authors":"Muktabai Dinesh Wagh, Mohammed Shafiq Alam, Tapas Roy, Satish Kumar Gupta","doi":"10.1111/1750-3841.17166","DOIUrl":null,"url":null,"abstract":"<p>The present study explores the infusion of active compounds (ascorbic acid and calcium lactate) into sliced button mushrooms (<i>Agaricus bisporus</i>) to increase the nutritional value and reduce the browning effect of sliced mushrooms using the vacuum impregnation (VI) technique. The aim was to functionalize the vacuum-infused sliced mushrooms and evaluate the physicochemical properties of button mushrooms for diversifying food use. The central composite design was implemented to determine the optimized condition for the process with four independent factors, that is, immersion time (IT) 30–90 min, solution temperature (ST) 35–55°C, solution concentration (SC) 4%–12%, and vacuum pressure (VP) 50–170 mbar. The optimum VI processes obtained were ST-40°C, SC-8%, VP-140 mbar, and IT-65 min with a desirability function of 0.77. Statistically, two models (response surface methodology [RSM] and artificial neural network [ANN]) were employed to compare the better performance for the prediction of VI operational process parameters. The RSM model showed a better prediction of VI process parameters than the ANN model, with a higher <i>R</i><sup>2</sup> value (0.9228 vs. 0.8160) and lower root mean square error value (1.4004 vs. 2.1751), <i>χ</i><sup>2</sup> (2.4491 vs. 5.2762), mean absolute error (1.1177 vs. 1.1611), and absolute average deviation (4.3532 vs. 5.6746) for water loss. A similar pattern was observed for solute gain, ascorbic acid, titratable acidity, color change, firmness, and pH. Therefore, the VI process was found to be an effective method for enhancing the nutritional properties of sliced mushrooms. These findings concluded that the RSM model is more efficient for better prediction with good accuracy of the VI process than the ANN model.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":3.2000,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Infusion of active compound into sliced button mushrooms through vacuum impregnation to improve functionality: Comparing response surface methodology and artificial neural network\",\"authors\":\"Muktabai Dinesh Wagh, Mohammed Shafiq Alam, Tapas Roy, Satish Kumar Gupta\",\"doi\":\"10.1111/1750-3841.17166\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The present study explores the infusion of active compounds (ascorbic acid and calcium lactate) into sliced button mushrooms (<i>Agaricus bisporus</i>) to increase the nutritional value and reduce the browning effect of sliced mushrooms using the vacuum impregnation (VI) technique. The aim was to functionalize the vacuum-infused sliced mushrooms and evaluate the physicochemical properties of button mushrooms for diversifying food use. The central composite design was implemented to determine the optimized condition for the process with four independent factors, that is, immersion time (IT) 30–90 min, solution temperature (ST) 35–55°C, solution concentration (SC) 4%–12%, and vacuum pressure (VP) 50–170 mbar. The optimum VI processes obtained were ST-40°C, SC-8%, VP-140 mbar, and IT-65 min with a desirability function of 0.77. Statistically, two models (response surface methodology [RSM] and artificial neural network [ANN]) were employed to compare the better performance for the prediction of VI operational process parameters. The RSM model showed a better prediction of VI process parameters than the ANN model, with a higher <i>R</i><sup>2</sup> value (0.9228 vs. 0.8160) and lower root mean square error value (1.4004 vs. 2.1751), <i>χ</i><sup>2</sup> (2.4491 vs. 5.2762), mean absolute error (1.1177 vs. 1.1611), and absolute average deviation (4.3532 vs. 5.6746) for water loss. A similar pattern was observed for solute gain, ascorbic acid, titratable acidity, color change, firmness, and pH. Therefore, the VI process was found to be an effective method for enhancing the nutritional properties of sliced mushrooms. 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引用次数: 0
摘要
本研究采用真空浸渍(VI)技术,探索将活性化合物(抗坏血酸和乳酸钙)注入金针菇(双孢蘑菇)片中,以提高营养价值并降低蘑菇片的褐变效果。目的是对真空浸渍的蘑菇片进行功能化处理,并评估金针菇的理化特性,以实现食品用途的多样化。该研究采用中心复合设计法来确定工艺的优化条件,其中包含四个独立因素,即浸泡时间(IT)30-90 分钟、溶液温度(ST)35-55°C、溶液浓度(SC)4%-12% 和真空压力(VP)50-170 毫巴。最佳 VI 过程为 ST-40°C、SC-8%、VP-140 毫巴和 IT-65 分钟,理想函数为 0.77。在统计学上,采用了两种模型(响应面方法和人工神经网络)来比较预测 VI 操作工艺参数的较佳性能。RSM 模型对 VI 工艺参数的预测效果优于 ANN 模型,其 R2 值(0.9228 对 0.8160)更高,均方根误差值(1.4004 对 2.1751)、χ2(2.4491 对 5.2762)、平均绝对误差(1.1177 对 1.1611)和绝对平均偏差(4.3532 对 5.6746)更低。在溶质增加、抗坏血酸、可滴定酸度、颜色变化、紧实度和 pH 值方面也观察到类似的模式。因此,VI 工艺被认为是提高切片蘑菇营养特性的有效方法。这些研究结果得出结论,RSM 模型比 ANN 模型更有效,能更准确地预测 VI 过程。
Infusion of active compound into sliced button mushrooms through vacuum impregnation to improve functionality: Comparing response surface methodology and artificial neural network
The present study explores the infusion of active compounds (ascorbic acid and calcium lactate) into sliced button mushrooms (Agaricus bisporus) to increase the nutritional value and reduce the browning effect of sliced mushrooms using the vacuum impregnation (VI) technique. The aim was to functionalize the vacuum-infused sliced mushrooms and evaluate the physicochemical properties of button mushrooms for diversifying food use. The central composite design was implemented to determine the optimized condition for the process with four independent factors, that is, immersion time (IT) 30–90 min, solution temperature (ST) 35–55°C, solution concentration (SC) 4%–12%, and vacuum pressure (VP) 50–170 mbar. The optimum VI processes obtained were ST-40°C, SC-8%, VP-140 mbar, and IT-65 min with a desirability function of 0.77. Statistically, two models (response surface methodology [RSM] and artificial neural network [ANN]) were employed to compare the better performance for the prediction of VI operational process parameters. The RSM model showed a better prediction of VI process parameters than the ANN model, with a higher R2 value (0.9228 vs. 0.8160) and lower root mean square error value (1.4004 vs. 2.1751), χ2 (2.4491 vs. 5.2762), mean absolute error (1.1177 vs. 1.1611), and absolute average deviation (4.3532 vs. 5.6746) for water loss. A similar pattern was observed for solute gain, ascorbic acid, titratable acidity, color change, firmness, and pH. Therefore, the VI process was found to be an effective method for enhancing the nutritional properties of sliced mushrooms. These findings concluded that the RSM model is more efficient for better prediction with good accuracy of the VI process than the ANN model.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.