Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches
This study was conducted to optimize the foam-mat drying conditions to maximize quality [β-carotene and total polyphenol content (TPC)] and drying rate of “Gấc” aril powder by using two novel statistical techniques as Response Surface Methodology (RSM) and Artificial Neural Network (ANN) couple with...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007375 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846125232251731968 |
|---|---|
| author | Nguyen Minh Thuy Vo Quoc Tien Tran Ngoc Giau Hong Van Hao Vo Quang Minh Ngo Van Tai |
| author_facet | Nguyen Minh Thuy Vo Quoc Tien Tran Ngoc Giau Hong Van Hao Vo Quang Minh Ngo Van Tai |
| author_sort | Nguyen Minh Thuy |
| collection | DOAJ |
| description | This study was conducted to optimize the foam-mat drying conditions to maximize quality [β-carotene and total polyphenol content (TPC)] and drying rate of “Gấc” aril powder by using two novel statistical techniques as Response Surface Methodology (RSM) and Artificial Neural Network (ANN) couple with Genetic Algorithm (GA). During production process, level of egg albumin (EA) used for foaming process and drying temperature mainly influenced the drying rate and content of antioxidant compounds in powder. ANN model of 3–10–3 showed more accuracy and faster prediction capacity than RSM model did. ANN-GA model predicted the optimal conditions to be 13.31 % EA, 0.26 % xanthan gum and drying temperature of 73.1 °C, with the drying rate of 1.89 g-water/g-dry matter/min, β-carotene content of 395.88 μg/g, TPC of 1.68 mgGAE/g. These results confirmed the suitability and promising of foam-mat drying for “Gấc” aril powder production, to be producing food ingredient containing highly bioactive compounds. |
| format | Article |
| id | doaj-art-241f2e9b9d5542e983d49ce3df23a06f |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-241f2e9b9d5542e983d49ce3df23a06f2024-12-13T11:01:29ZengElsevierFood Chemistry: X2590-15752024-12-0124101849Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approachesNguyen Minh Thuy0Vo Quoc Tien1Tran Ngoc Giau2Hong Van Hao3Vo Quang Minh4Ngo Van Tai5Institute of Food and Biotechnology, Can Tho University, Can Tho 900000, Viet Nam; Corresponding authors.Institute of Food and Biotechnology, Can Tho University, Can Tho 900000, Viet NamInstitute of Food and Biotechnology, Can Tho University, Can Tho 900000, Viet NamInstitute of Food and Biotechnology, Can Tho University, Can Tho 900000, Viet NamCollege of Environment and Natural Resources, Can Tho University, Can Tho 900000, Viet NamSchool of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand; Corresponding authors.This study was conducted to optimize the foam-mat drying conditions to maximize quality [β-carotene and total polyphenol content (TPC)] and drying rate of “Gấc” aril powder by using two novel statistical techniques as Response Surface Methodology (RSM) and Artificial Neural Network (ANN) couple with Genetic Algorithm (GA). During production process, level of egg albumin (EA) used for foaming process and drying temperature mainly influenced the drying rate and content of antioxidant compounds in powder. ANN model of 3–10–3 showed more accuracy and faster prediction capacity than RSM model did. ANN-GA model predicted the optimal conditions to be 13.31 % EA, 0.26 % xanthan gum and drying temperature of 73.1 °C, with the drying rate of 1.89 g-water/g-dry matter/min, β-carotene content of 395.88 μg/g, TPC of 1.68 mgGAE/g. These results confirmed the suitability and promising of foam-mat drying for “Gấc” aril powder production, to be producing food ingredient containing highly bioactive compounds.http://www.sciencedirect.com/science/article/pii/S2590157524007375“Gấc” arilFoam mat dryingOptimizationDrying rateBioactive compounds |
| spellingShingle | Nguyen Minh Thuy Vo Quoc Tien Tran Ngoc Giau Hong Van Hao Vo Quang Minh Ngo Van Tai Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches Food Chemistry: X “Gấc” aril Foam mat drying Optimization Drying rate Bioactive compounds |
| title | Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches |
| title_full | Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches |
| title_fullStr | Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches |
| title_full_unstemmed | Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches |
| title_short | Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches |
| title_sort | impact of foam mat drying conditions of gac aril on drying rate and bioactive compounds optimization by novel statistical approaches |
| topic | “Gấc” aril Foam mat drying Optimization Drying rate Bioactive compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524007375 |
| work_keys_str_mv | AT nguyenminhthuy impactoffoammatdryingconditionsofgacarilondryingrateandbioactivecompoundsoptimizationbynovelstatisticalapproaches AT voquoctien impactoffoammatdryingconditionsofgacarilondryingrateandbioactivecompoundsoptimizationbynovelstatisticalapproaches AT tranngocgiau impactoffoammatdryingconditionsofgacarilondryingrateandbioactivecompoundsoptimizationbynovelstatisticalapproaches AT hongvanhao impactoffoammatdryingconditionsofgacarilondryingrateandbioactivecompoundsoptimizationbynovelstatisticalapproaches AT voquangminh impactoffoammatdryingconditionsofgacarilondryingrateandbioactivecompoundsoptimizationbynovelstatisticalapproaches AT ngovantai impactoffoammatdryingconditionsofgacarilondryingrateandbioactivecompoundsoptimizationbynovelstatisticalapproaches |