冷血在增强食品的前景:通过RSM和AI技术分析营养潜力和过程优化
M Anjaly Shanker1, Sandeep Singh Rana1
1Department of BioSciences, School of Bio Science and Technology (SBST), Vellore Institute of Technology, Vellore, India.
Frontiers in nutrition
|January 30, 2025
概括
冷血是一种有效的非热方法,用于保存植物性食品中的生物活性化合物. 使用响应表面方法和人工智能等方法优化冷等离子体参数,最大限度地提高了保留和抗氧化潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
- 生物化学 生物化学
背景情况:
- 由于其营养和功能上的好处,植物性食品越来越受欢迎.
- 像这样的生物活性化合物对热量敏感,限制了传统的加工.
- 非热加工技术正在成为保护食品质量的替代方案.
研究的目的:
- 审查植物性食品冷等离子处理的优化技术.
- 详细说明最大限度地保持全和抗氧化能力的方法.
- 为了比较冷等离子体应用的不同优化工具的有效性.
主要方法:
- 审查冷等离子处理参数 (气体,电压,时间,压力,电流).
- 探索优化技术,包括响应表面方法 (RSM).
- 讨论基于人工智能 (AI) 的方法,如人工神经网络 (ANN) 和遗传算法 (GA).
主要成果:
- 冷等离子体为植物性食品加工提供了一种有效,绿色和选择性的方法.
- 优化参数对于提高生物活性化合物的提取性和保留性至关重要.
- 基于RSM和AI的方法是确定最佳过程条件的强大工具.
结论:
- 冷等离子技术对于保持植物性食品的质量和生物活性化合物非常有希望.
- 先进的优化策略,包括人工智能,对于最大限度地利用冷等离子体的好处至关重要.
- 这些技术可以应用于各种植物性食品,包括水果和蔬菜.
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