Prediction of Aspergillus parasiticus inhibition and aflatoxin mitigation in red pepper flakes treated by pulsed electric field treatment using machine learning and neural networks
Yükleniyor...
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Presence of aflatoxins in agricultural products is a worldwide problem. Because of their high heat stability and
resistance to most of the food processing technologies, aflatoxin degradation is still a big challenge. Thus, efficacy of pulsed electric fields (PEF) by energies ranging from 0.97 to 17.28 J was tested to determine changes in
quality properties in red pepper flakes, mitigation of aflatoxins, inactivation of aflatoxin producing Aspergillus
parasiticus, reduction in aflatoxin mutagenity, and modelling of A. parasiticus inactivation in addition to aflatoxin
mitigation. Maximum inactivation rate of 64.37 % with 17.28 J was encountered on the mean initial
A. parasiticus count. A 99.88, 99.47, 97.75, and 99.58 % reductions were obtained on the mean initial AfG1, AfG2,
AfB1, and AfB2 concentrations. PEF treated samples by 0.97, 1.36, 5.76, and 17.28 J at 1 μg/plate, 0.97, 1.92,
7.78, 10.80 J at 10 μg/plate, and 0.97, 1.92, 2.92, 4.08, 5.76, 4.86, 6.80, 9.60, 10.80, and 10.89 J at 100 μg/plate
were not mutagenic. Modelling with gradient boosting regression tree (GBRT), random forest regression (RFR),
and artificial neural network (ANN) provided the lowest RMSE and highest R2 value for GBRT model for the
predicted inactivation of A. parasiticus, whereas ANN model provided the lowest RMSE and highest R2 for
predicted mitigation of AfG1, AfB1, and AfB2. PEF treatment possess a viable alternative for aflatoxin degradation
with reduced mutagenity and without adverse effect on quality properties of red pepper flakes.
Açıklama
Anahtar Kelimeler
Pulsed electric fields
Kaynak
Food Research International
WoS Q Değeri
Q1
Scopus Q Değeri
N/A
Cilt
162
Sayı
Künye
Evrendilek, G. A., Bulut, N., Atmaca, B., & Uzuner, S. (2022). Prediction of Aspergillus parasiticus inhibition and aflatoxin mitigation in red pepper flakes treated by pulsed electric field treatment using machine learning and neural networks. Food Research International, 162, 111954.
