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Beyond Traditional Methods: Deep-Learning Machines Empower Fingerroot (Boesenbergia rotunda)-Extract Production with
Padej Pao-la-Or1, Kakanang Posridee2, Pussarat Buranakon2
1School of Electrical Engineering, Institute of Engineering, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
Foods (Basel, Switzerland)
|September 14, 2024
Summary
Optimizing drying parameters for fingerroot (Boesenbergia rotunda) extract preserves phenolic compounds and flavonoids. Maltodextrin concentration and outlet temperature significantly impact extract quality and antioxidant activity.
Area of Science:
- Food Science and Technology
- Natural Product Chemistry
- Biotechnology
Background:
- Fingerroot (Boesenbergia rotunda) is a medicinal plant rich in bioactive compounds.
- Drying processes significantly influence the stability and quality of plant extracts.
- Optimizing drying parameters is crucial for maximizing the yield and efficacy of bioactive compounds.
Purpose of the Study:
- To investigate the impact of drying parameters on the phenolic compounds, flavonoids, and antioxidant activity of fingerroot extract.
- To determine the optimal drying conditions for fingerroot extract using response surface methodology (RSM) and a Box-Behnken design.
- To develop mathematical models for predicting the quality attributes of fingerroot extract based on drying parameters.
Main Methods:
- Fingerroot extract was prepared and subjected to drying under varying conditions.
- Box-Behnken design was used to study the effects of maltodextrin concentration, inlet temperature, and outlet temperature.
- Total phenolic content (TPC), total flavonoid content (TF), and antioxidant activity (DPPH, FRAP assays) were measured.
- Statistical analysis, including stepwise regression, was employed to analyze the data.
Main Results:
- Maltodextrin concentration significantly affected TPC, TF, and antioxidant activity.
- Outlet temperature significantly influenced FRAP activity.
- Optimal conditions for maximizing phenolic and flavonoid content were identified as 20% maltodextrin, 150 °C inlet temperature, and 70 °C outlet temperature.
Conclusions:
- Drying parameters, particularly maltodextrin concentration and outlet temperature, play a critical role in preserving the quality of fingerroot extract.
- The developed mathematical models accurately predict extract properties, validating the RSM approach.
- Optimized drying conditions can enhance the potential applications of fingerroot extract in food and pharmaceutical industries.
