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Open AccessArticle
Beyond Traditional Methods: Deep-Learning Machines Empower Fingerroot (Boesenbergia rotunda)-Extract Production with Superior Antioxidant Activity
by
Padej Pao-la-or
Padej Pao-la-or 1,
Kakanang Posridee
Kakanang Posridee 2,
Pussarat Buranakon
Pussarat Buranakon 2,
Jittra Singthong
Jittra Singthong 3,
Jirawan Oonmetta-Aree
Jirawan Oonmetta-Aree 4,
Ratchadaporn Oonsivilai
Ratchadaporn Oonsivilai 2,5,* and
Anant Oonsivilai
Anant Oonsivilai 1,*
1
School of Electrical Engineering, Institute of Engineering, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
2
School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
3
Department of Agro-Industry, Faculty of Agriculture, Ubon Ratchathani University, Warinchamrap, Ubon Ratchathani 34190, Thailand
4
Food Science and Technology Program, Faculty of Science and Technology, Nakhon Ratchasima Rajabhat University, Muang, Nakhon Ratchasima 30000, Thailand
5
Health and Wellness Research Unit, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
*
Authors to whom correspondence should be addressed.
Foods 2024, 13(17), 2676; https://doi.org/10.3390/foods13172676 (registering DOI)
Submission received: 31 July 2024
/
Revised: 19 August 2024
/
Accepted: 21 August 2024
/
Published: 25 August 2024
Abstract
This study investigated the impact of drying parameters on the quality of fingerroot (Boesenbergia rotunda) extract, focusing on phenolic compounds, flavonoids, and antioxidant activity. A Box–Behngen design was employed to evaluate the effects of maltodextrin concentration, inlet temperature, and outlet temperature on the extract’s properties. The highest total phenolic content (18.96 µg of GAE/mg extract) and total flavonoid content (33.52 µg of GE/mg extract) were achieved using 20% maltodextrin, a 160 °C inlet temperature, and an 80 °C outlet temperature. Antioxidant activity, measured by DPPH and FRAP assays, was also influenced by drying parameters. Stepwise regression analysis revealed that maltodextrin concentration significantly affected all responses, while the inlet temperature had no significant effect. The outlet temperature significantly influenced FRAP activity. The developed mathematical models accurately predicted experimental values, validating the effectiveness of the RSM and Deep-Learning Machine. Optimal drying conditions for maximizing phenolic compounds were determined to be 20% maltodextrin, a 150 °C inlet temperature, and a 70 °C outlet temperature, resulting in TPC 15.33 µg of GAE/mg extract, TF 28.75 µg of GE/mg extract, IC50 value of 3.99 µg/mL, FRAP value at 4.44 µmoL Fe2+/mg extract of phenolic content, and 18.96 µg of the GAE/mg extract. Similar conditions were found to be optimal for maximizing flavonoid content. These findings provide valuable insights for optimizing the drying process of fingerroot extract to preserve its bioactive compounds and enhance its potential applications.
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MDPI and ACS Style
Pao-la-or, P.; Posridee, K.; Buranakon, P.; Singthong, J.; Oonmetta-Aree, J.; Oonsivilai, R.; Oonsivilai, A.
Beyond Traditional Methods: Deep-Learning Machines Empower Fingerroot (Boesenbergia rotunda)-Extract Production with Superior Antioxidant Activity. Foods 2024, 13, 2676.
https://doi.org/10.3390/foods13172676
AMA Style
Pao-la-or P, Posridee K, Buranakon P, Singthong J, Oonmetta-Aree J, Oonsivilai R, Oonsivilai A.
Beyond Traditional Methods: Deep-Learning Machines Empower Fingerroot (Boesenbergia rotunda)-Extract Production with Superior Antioxidant Activity. Foods. 2024; 13(17):2676.
https://doi.org/10.3390/foods13172676
Chicago/Turabian Style
Pao-la-or, Padej, Kakanang Posridee, Pussarat Buranakon, Jittra Singthong, Jirawan Oonmetta-Aree, Ratchadaporn Oonsivilai, and Anant Oonsivilai.
2024. "Beyond Traditional Methods: Deep-Learning Machines Empower Fingerroot (Boesenbergia rotunda)-Extract Production with Superior Antioxidant Activity" Foods 13, no. 17: 2676.
https://doi.org/10.3390/foods13172676
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