The increasing demand for natural bioactive compounds with antioxidant and anticancer activities requires effective ways to assess their medicinal potential. Conventional experimental methods are frequently laborious and expensive, underscoring the necessity for predictive computer models. This research utilizes Artificial Neural Networks to forecast the antioxidant and anticancer properties of polyphenol-rich extracts from Perilla frutescens leaves, grounded in experimental data. Four artificial neural network models were constructed utilizing the Bayesian Regularization approach, trained on 49 datasets (34 for training and 15 for testing). The models exhibited remarkable predictive accuracy, with mean squared errors below 0.01 and coefficients of determination exceeding 0.98, indicating a robust correlation between predicted and experimental outcomes. Significant findings indicated that ethanolic extracts had enhanced radical scavenging ability (e.g., hydroxyl radical neutralization) relative to aqueous extracts and gallic acid, in addition to exhibiting greater lipoxygenase inhibition. The artificial neural network models effectively identified nonlinear correlations between polyphenolic content and bioactivity, attaining minimal deviation margins (< 5%). The innovation is in the inaugural use of artificial neural networks to forecast the bioactivity of Perilla frutescens extracts, therefore connecting phytotherapy with data science.
This study investigated the technological, nutritional, and sensory properties of gluten-free pasta (GFP) made from a rice (60%) and corn (40%) flour blend fortified with 1% xanthan gum and 2.5–10% lyophilized trout flour (LTF; Oncorhynchus mykiss). Proximate composition, cooking quality, including optimum cooking time (OCT), cooking loss (CL), volume increase (VI), and water absorption capacity (WAC); color; textural properties of dried-uncooked and cooked GFP; and sensory attributes were evaluated. Increasing LTF significantly decreased moisture and water activity while increasing protein, ash, dietary fiber, and titratable acidity (p < 0.05). Cooking quality parameters such as OCT, WAC, and VI improved, though CL also rose but remained acceptable. Color analysis showed increased lightness and yellowness, with slight redness. Texture analysis revealed decreased dry hardness at ≥7.5% LTF and softer, stickier cooked pasta with reduced springiness. Sensory acceptability declined due to fishy odor and flavor; however, vinegar pretreatment combined with lyophilization enhanced palatability and color. Formulations with up to 7.5% LTF, especially 2.5–5%, maintained acceptable sensory and cooking qualities. Adding xanthan gum enabled the production of nutritionally enhanced GFP with satisfactory technological and sensory properties.
SACI plantain is an off-season variety widely consumed in Côte d’Ivoire. Its peels are generally discarded into the environment as waste. This study aimed at to explore the nutritional and antioxidant potential of this plantain peel at unripe and ripe stages. Thus, biochemical and mineral compositions were analyzed using standard methods. Phenolic compositions were determined by colorimetric methods, and antioxidant capacities were estimated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay and the ferric reducing antioxidant power (FRAP) assay. Findings indicated that the peels at both stages were good sources of carbohydrates (66.91±0.01 and 64.66±0.05%) and fibers (13.59±0.01 and 16.17±0.01%), with ash contents of 14.16±0.01 and 13.74±0.01% for the unripe and ripe peels, respectively. Regarding the mineral composition, potassium, sodium, iron, and manganese showed respective contents of 240.41±0.03; 53.53±0.02; 16.11±0.03 and 10.09±0.01 mg/100g for unripe ones, and 226.52±0.01; 76.14±0.02; 28.81±0.03 and 10.03±0.02 mg/100g for ripe ones. In terms of total phenolic compounds, a content of 1292.64±0.99mg(GAE)/100g was found for the phenolic extract from unripe peels and 1094.23±0.99mg(GAE)/100g for that from ripe peels. Respective effective concentration (EC50) of 9.15±0.22 and 42.5±0.05mg/mL via DPPH scavenging; 15.65±0.36 and 55.50±0.13 mg/mL via FRAP were obtained. Therefore, unripe SACI plantain peel could serve as a valuable ingredient for the development of nutritious and functional foods.
This study investigated the microencapsulation of omega-3-rich algae oil using spray drying to enhance its oxidative stability and sensory acceptability for food fortification. Emulsions were prepared using maltodextrin and gum Arabic as wall materials and processed under controlled conditions of inlet air temperature 130 to 190 °C, wall material concentration 5 to 25%, pump speed 4 to 12 mL/min, and needle speed 3 to 7 s. Encapsulation efficiency ranged from 78.80 ± 0.69% to 88.05 ± 0.88%, with the highest value achieved at an inlet air temperature of 130 °C, a wall material of 15%, a pump speed of 8 mL/min, and a needle speed of 3 s. The extracted algal oil showed low oxidative indices, including free fatty acid content of 0.87 ± 0.2%, peroxide value of 1.68 ± 0.1 meq O₂/kg, and thiobarbituric acid value of 0.17 ± 0.2 mg malondialdehyde/kg, indicating good initial oil quality. The fitted quadratic model was significant, with inlet air temperature and wall material concentration showing the strongest effects on encapsulation efficiency. Sensory evaluation confirmed acceptable color, reduced off-flavor, and good overall acceptability of the spray-dried microcapsules. Overall, the optimized spray-drying process produced a stable algal oil powder with promising potential for functional food and nutraceutical applications.
Tomatoes are among the most widely cultivated vegetables worldwide, and they have a high nutritional value due to their bioactive compounds. This study aimed to analyze the biochemical profile of several tomato varieties grown under greenhouse conditions. In this study, 13 different indigenous varieties of tomatoes (Solanum lycopersicum L.) and one related wild species (Solanum pimpinellifolium L.) were analyzed under the same experimental conditions to determine the content of total and individual carotenoids (lycopene, β-carotene), total polyphenols, total flavonoids, and ascorbic acid concentration, using specific methods for each class of compounds. The results of this study showed moderate variability among the analyzed tomato varieties in terms of total carotenoid content (9.61–15.69 mg/100g fresh weight), lycopene (4.82–12.38 mg/100g fresh weight), β-carotene (0.96–3.47 mg/100g fresh weight), total polyphenols (1900–2231 mg GAE/100g fresh weight), total flavonoids (173–311 mg CE/100g fresh weight), and ascorbic acid (20.31–28.62 mg/100g fresh weight). Correlation analysis revealed a very strong positive correlation between lycopene, total carotenoids, polyphenol content, and ascorbic acid. The high concentrations of compounds with antioxidant activity indicate the high nutritional value of the 14 tomato varieties, which can be included in a healthy diet.
