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Optimization of ultrasound‐assisted extraction of ascorbic acid, protein and total antioxidants from cashew apple bagasse using artificial neural network‐genetic algorithm and response surface methodology

2022; Wiley; Volume: 46; Issue: 3 Linguagem: Inglês

10.1111/jfpp.16317

1745-4549

Abhipriya Patra, S. Abdullah, Rama Chandra Pradhan,

Spectroscopy and Chemometric Analyses

Journal of Food Processing and PreservationVolume 46, Issue 3 e16317 ORIGINAL ARTICLE Optimization of ultrasound-assisted extraction of ascorbic acid, protein and total antioxidants from cashew apple bagasse using artificial neural network-genetic algorithm and response surface methodology Abhipriya Patra, Abhipriya Patra Department of Food Process Engineering, National Institute of Technology, Rourkela, India Contribution: Data curation, Methodology, Software, Validation, Writing - original draftSearch for more papers by this authorS Abdullah, S Abdullah Department of Food Process Engineering, National Institute of Technology, Rourkela, India Contribution: Data curation, Formal analysis, ​Investigation, Methodology, Software, Validation, Visualization, Writing - original draft, Writing - review & editingSearch for more papers by this authorRama Chandra Pradhan, Corresponding Author Rama Chandra Pradhan pradhanrc@nitrkl.ac.in orcid.org/0000-0002-6872-6057 Department of Food Process Engineering, National Institute of Technology, Rourkela, India Correspondence Rama Chandra Pradhan, Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India. Email: pradhanrc@nitrkl.ac.in Contribution: Conceptualization, Resources, Supervision, Visualization, Writing - review & editingSearch for more papers by this author Abhipriya Patra, Abhipriya Patra Department of Food Process Engineering, National Institute of Technology, Rourkela, India Contribution: Data curation, Methodology, Software, Validation, Writing - original draftSearch for more papers by this authorS Abdullah, S Abdullah Department of Food Process Engineering, National Institute of Technology, Rourkela, India Contribution: Data curation, Formal analysis, ​Investigation, Methodology, Software, Validation, Visualization, Writing - original draft, Writing - review & editingSearch for more papers by this authorRama Chandra Pradhan, Corresponding Author Rama Chandra Pradhan pradhanrc@nitrkl.ac.in orcid.org/0000-0002-6872-6057 Department of Food Process Engineering, National Institute of Technology, Rourkela, India Correspondence Rama Chandra Pradhan, Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India. Email: pradhanrc@nitrkl.ac.in Contribution: Conceptualization, Resources, Supervision, Visualization, Writing - review & editingSearch for more papers by this author First published: 05 January 2022 https://doi.org/10.1111/jfpp.16317Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract The study explored the effect of ultrasonication to extract ascorbic acid, protein, and total antioxidants from cashew apple bagasse. The process was designed and optimized using three independent variables and the response values were predicted individually using both response surface methodology (RSM) and artificial neural network-genetic algorithm (ANN-GA). The ascorbic acid, antioxidant activity and protein content extracted using RSM were 6.61 mg/g, 90.98% and 338.48 mg/g respectively whereas using ANN-GA were 8.81 mg/g, 94.97% and 369.10 mg/g respectively at individual optimized conditions. These yields were comparatively higher in ANN-GA than RSM. Also, the ascorbic acid, antioxidant activity and protein content were predicted using ANN-GA around 8, 2 and 8 times higher than those of conventional solvent extraction. Further, the coefficient of determination (R2) for every response was higher and other statistical parameters were lower in ANN-GA. Thus, the ANN-GA is superior to the RSM in optimizing the extraction. Practical applications The cashew apple byproducts are being underutilized by food process industries discarding as waste. Due to this, these industries are facing environmental pollution problems. Besides, the byproducts are nutritious as it has a significant amount of protein, vitamins as well as antioxidants. The ultrasound process provides the extraction of those bioactive compounds in the least usage of solvent, time and temperature. Hence, this research represents the optimum conditions of extraction of bioactive compounds from cashew apple bagasse using this green technology; it will be favorable for industries to develop value-added products by dissipating waste disposal. Open Research DATA AVAILABILITY STATEMENT The data that support the findings of this study are available from the corresponding author upon reasonable request. Volume46, Issue3March 2022e16317 RelatedInformation