Multiresponse Optimization of Pomegranate Peel Extraction by Statistical versus Artificial Intelligence: Predictive...

Area of Science:

• Food Science and Technology
• Natural Product Chemistry
• Microbiology

Background:

• Pomegranate peel (Punica granatum L.) is rich in polyphenols with demonstrated antimicrobial properties.
• Foodborne pathogens pose significant risks to public health and food safety.
• Optimizing extraction parameters is crucial for maximizing the efficacy of natural antimicrobial agents.

Purpose of the Study:

• To determine the effects of extraction time, agitation speed, and solvent/solid ratio on pomegranate peel's phytochemical content and antibacterial activity.
• To optimize extraction conditions for enhanced antimicrobial properties against foodborne pathogens.
• To compare the predictive performance of Response Surface Methodology (RSM) and Artificial Neural Network (ANN) models.

Main Methods:

• Extraction optimization using Response Surface Methodology (RSM) and predictive modeling with Artificial Neural Network (ANN).
• Quantification of total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC).
• Determination of antibacterial activity using Minimal Inhibitory Concentration (MIC) against Staphylococcus aureus and Salmonella enterica.

Main Results:

• Optimized extraction significantly increased TPC (56.22%), TFC (63.47%), and TAC (64.6%).
• Maximal antibacterial activity against S. aureus was achieved at 11 min extraction, 125 rpm agitation, and a 1:12 solvent/solid ratio, reducing MIC from 1.56 to 0.171 mg/mL.
• ANN models demonstrated superior predictive accuracy for phytochemical content and antibacterial activity compared to RSM.

Conclusions:

• Pomegranate peel extract, under optimized conditions, exhibits potent antibacterial activity against dominant foodborne pathogens.
• The study validates the effectiveness of ANN for optimizing natural product extraction and predicting bioactivity.
• Pomegranate peel extract shows promise as a natural antimicrobial agent for controlling foodborne pathogens by suppressing bacterial growth.