ABSTRACT
In the present investigation, the cape gooseberry (Physalis peruviana L.) was preserved by the application of osmotic dehydration (sugar solution) with ultrasonication. The experiments were planned based on central composite circumscribed design with four independent variables and four dependent variables, which yielded 30 experimental runs. The four independent variables used were ultrasonication power (XP) with a range of 100-500 W, immersion time (XT) in the range of 30-55 min, solvent concentration (XC) of 45-65 % and solid to solvent ratio (XS) with range 1:6-1:14 w/w. The effect of these process parameters on the responses weight loss (YW), solid gain (YS), change in color (YC) and water activity (YA) of ultrasound assisted osmotic dehydration (UOD) cape gooseberry was studied by using response surface methodology (RSM) and adaptive neuro-fuzzy inference system (ANFIS). The second order polynomial equation successfully modeled the data with an average coefficient of determination (R2) was found to be 0.964 for RSM. While for the ANFIS modeling, Gaussian type membership function (MF) and linear type MF was used for the input and output, respectively. The ANFIS model formed after 500 epochs and trained by hybrid model was found to have average R2 value of 0.998. On comparing the R2 value the ANFIS model found to be superior over RSM in predicting the responses of the UOD cape gooseberry process. So, the ANFIS was integrated with a genetic algorithm (GA) for optimization with the aim of maximum YW and minimum YS, YC and YA. Depending on the higher fitness value of 3.4, the integrated ANFIS-GA picked the ideal combination of independent variables and was found to be XP of 282.434 W, XT of 50.280 min, XC of 55.836 % and XS of 9.250 w/w. The predicted and experimental values of response at optimum condition predicted by integrated ANN-GA were in close agreement, which was evident by the relative deviation less than 7%.
ABSTRACT
Naturally occurring phytochemicals with promising biological properties are quercetin and its derivatives. Quercetin has been thoroughly studied for its antidiabetic, antibacterial, anti-inflammatory, anti-Alzheimer's, anti-arthritic, antioxidant, cardiovascular, and wound-healing properties. Anticancer activity of quercetin against cancer cell lines has also recently been revealed. The majority of the Western diet contains quercetin and its derivatives, therefore consuming them as part of a meal or as a food supplement may be sufficient for people to take advantage of their preventive effects. Bioavailability-based drug-delivery systems of quercetin have been heavily studied. Fruits, seeds, vegetables, bracken fern, coffee, tea, and other plants all contain quercetin, as do natural colors. One naturally occurring antioxidant is quercetin, whose anticancer effects have been discussed in detail. It has several properties that could make it an effective anti-cancer agent. Numerous researches have shown that quercetin plays a substantial part in the suppression of cancer cells in the breast, colon, prostate, ovary, endometrial, and lung tumors. The current study includes a concise explanation of quercetin's action mechanism and potential health applications.
ABSTRACT
Many studies have demonstrated the use of synthetic preservatives and chemical additives in food is causing poisoning, cancer, and other degenerative disorders. New solutions for food preservation with quality maintenance are currently emerging. As a result, public concern has grown, as they desire to eat healthier products that use natural preservatives and compounds rather than synthetic ones. Clove is a highly prized spice used as a food preservative and for a variety of therapeutic reasons. Clove essential oil and its principal active component, eugenol, indicate antibacterial and antifungal action, aromaticity, and safety as promising and valuable antiseptics in the food sector. Clove essential oil and eugenol are found to have strong inhibition effects on a variety of food-source bacteria, and the mechanisms are linked to lowering migration and adhesion, as well as blocking the creation of biofilm and various virulence factors. This review emphasizes the importance of CEO (clove essential oil) in the food industry and how it can be explored with edible coatings to deliver its functional properties in food preservation.
