از سیستم استنتاج فازی-عصبی تطبیقی (انفیس) در مدل‌سازی شرایط نگهداری انگورهای پوشش داده شده با مالتودکسترین حاوی نانوکربنات پتاسیم و عصاره پیراکانتا

نویسندگان
مریم ابراهیمی 1
روح الله کریمی 2
امیر دارایی گرمه خانی 3
نرجس آقاجانی 4
علیرضا شایگان فر 5
1 1- دانشجوی دکتری تخصصی علوم و مهندسی صنایع غذایی، گروه تبدیل و نگهداری، دانشکده کشاورزی، دانشگاه ملایر، ملایر، ایران.
2 دانشیار گروه مهندسی علوم باغبانی و فضای سبز، دانشکده کشاورزی، دانشگاه ملایر، ملایر، ایران
3 دانشیار گروه ‌علوم و صنایع غذایی، دانشکده فنی و منابع طبیعی تویسرکان، دانشگاه بوعلی سینا، همدان، ایران.
4 4- استادیار، گروه ‌علوم و صنایع غذایی، دانشکده صنایع غذایی بهار، دانشگاه بوعلی سینا، همدان، ایران
5 استادیار، گروه مهندسی علوم باغبانی و فضای سبز، دانشکده کشاورزی، دانشگاه ملایر، ملایر، ایران
10.22034/FSCT.20.144.242
چکیده


در این پژوهش با توجه به عدم انجام مطالعه‌ای در مورد مدل‌سازی شرایط نگهداری میوه‌های انگور پوشش داده شده با مالتودکسترین حاوی نانوکربنات پتاسیم و عصاره پیراکانتا با استفاده از سامانه استنتاج فازی-عصبی تطبیقی (انفیس)، زمان‌های مختلف نگهداری (صفر تا 60 روز)، غلظت نانوکربنات پتاسیم (صفر تا 2 درصد) و غلظت عصاره پیراکانتا (صفر تا 5/1 درصد) مورد استفاده در پوشش خوراکی به‌عنوان ورودی و میزان بریکس، درصد ریزش حبه، میزان مالون‌دی آلدهید، قهوه‌ای شدن خوشه انگور‌ها و عطر و طعم نمونه‌ها به‌عنوان خروجی در نظر گرفته شدند. سه تابع عضویت گوسی، مثلثی و ذوزنقه‌ای با 2-2-2 و 3-3-3 تابع عضویت مورد بررسی قرار گرفت. نتایج نشان داد که تابع ذوزنقه‌ای با 3 - 3 تابع عضویت و تابع گوسی با 3- 3 تابع عضویت به‌ترتیب برای متغیر خروجی بریکس و درصد ریزش حبه به‌عنوان بهترین مدل انتخاب شدند. در نهایت برای متغیرهای قهوه‌ای شدن خوشه، میزان مالون‌دی‌آلدهید و عطر و طعم نمونه‌ها مدل مثلثی با 3-3 تابع عضویت انتخاب گردیدند. از طرفی نتایج حاکی از آن بود که با افزایش زمان انبارداری، میزان بریکس، درصد ریزش حبه، مالون‌دی آلدهید و قهوه‌ای شدن خوشه در تمامی نمونه‌ها افزایش ولی میزان عطر و طعم نمونه‌ها کاهش پیدا کرد و استفاده از پوشش حاوی نانو کربنات پتاسیم و عصاره پیراکانتا سبب کاهش سرعت این تغییرات گردید. در پایان می‌توان بیان داشت که میزان ضرایب همبستگی بالا بین نتایج آزمایشگاهی و خروجی‌های مدل بیانگر دقت قابل قبول و قابلیت استفاده از این مدل‌ها در کنترل شرایط نگهداری میوه‌های انگور پوشش‌داده شده با مالتودکسترین حاوی نانوکربنات پتاسیم و عصاره پیراکانتا است.
کلیدواژه‌ها
انگور
زمان نگهداری
مدل‌سازی
نانوکربنات پتاسیم و عصاره پیراکانتا

موضوعات

عنوان مقاله English

Using the adaptive fuzzy-neural system (ANFIS) in modeling storage conditions of grape fruits coated with maltodextrin containing potassium nanocarbonate and Pyracantha extract

نویسندگان English

Maryam Ebrahimi 1
Rouhollah Karimi 2
Amir Daraei Garmakhany 3
Narjes Aghajani 4
Alireza Shayeganfar 5
1 1- Ph.D student in Food industry science and engineering, Transformation and Maintenance Department, Faculty of Agriculture, Malayer University, Malayer, Iran.
2 Associate Professor, Department of Horticulture Science, Faculty of Agriculture, Malayer University, Malayer, Iran
3 Associate Professor, Department of Food Science and Technology, Toyserkan Faculty of Engineering and Natural Resources, Bu-Ali Sina University, Hamedan, Iran
4 Assistant Professor, Department of Food Sciences and Technology, Bahar Faculty of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
5 Assistant Professor, Department of Horticultural Sciences and Landscape Engineering, Faculty of Agriculture, Malayer University, Malayer, Iran
چکیده English

In this research, due to the lack of a study on the modeling of the storage conditions of grape fruits coated with maltodextrin containing potassium nanocarbonate and pyracantha extract using the fuzzy-neural inference system (ANFIS), different storage times (zero to 60 days), concentration Potassium nanocarbonate (zero to 2%) and concentration of pyracantha extract (zero to 1.5%) used in edible coating as input and the amount of Brix, the percentage of dropping berry, the amount of malondialdehyde, the browning of the grapes cluster, aroma and taste of samples were considered as output. Three Gaussian, triangular and trapezoidal membership functions with 2-2-2 and 3-3-3 membership functions were investigated. The results showed that trapezoidal function with 3-3 membership function and Gaussian function with 3-3 membership function were selected as the best model for Brix output variable and percentage of dropping berry, respectively. finally, triangular model with 3-3 membership function was selected for cluster browning and malondialdehyde variables. On the other hand, the results indicated that with the increase in storage time, the amount of Brix, the percentage of dropping berry, malondialdehyde and cluster browning increased in all samples, but the amount of aroma and tast of the samples decreased. the use of coating containing potassium nanocarbonate and pyracantha extract caused the speed of these changes to decrease. In the end, it can be said that the high correlation coefficients between the laboratory results and the model outputs indicate the acceptable accuracy and usability of these models in controlling the storage conditions of grape fruits coated with maltodextrin containing potassium nanocarbonate and pyracantha extract.

کلیدواژه‌ها English

Grapes
storage time
Modeling
potassium nanocarbonate and Pyracantha extract
1-Sabir, F.K., Unal, S. and Sabir, A. 2022. Postharvest aloe vera gel coatings delay the physiological senescence of ‘alphonse lavallée’ and ‘red Globe’ grapes during cold storage as an alternative to SO2. Erwerbs-obstbau. 10.1007/s10341-022-00761-z
2- Guo, D.L., Liu, H.N., Wang, Z.G., Guo, L.L. and Zhang, G.H. 2022. Sodium dehydroacetate treatment prolongs the shelf-life of ‘Kyoho’ grape by regulating oxidative stress and DNA methylation. Journal of Integrative Agriculture. 21(5): 1525-1533.
3- OIV. 2021. International Organisation of Vine and Wine. OIV Statistical Report on World Vitiviniculture. 8-10. https://www.oiv.int/public/medias/6371/oiv-statistical-
4- Min, T., Sun, X., Zhou, L., Du, H., Zhu, Z. and Wen, Y. 2021. Electrospun pullulan/PVA nanofibers integrated with thymol-loaded porphyrin metal-organic framework for antibacterial food packaging. Carbohydrate Polymers. 270.118391. 10.1016/j.carbpol.2021.118391
5- Zhang, C., Li, Y., Wang, P. and Zhang, H. 2020. Electrospinning of nanofibers: Potentials and perspectives for active food packaging. Comprehensive Reviews in Food Science and Food Safety. 19(2): 479-502.
6- Câmpean, S.I., Beșchea, G.A., Tăbăcaru, M.B., Scutaru, L.M., Dragomir, G., Brezeanu, A.I., Șerban, A. and Năstase, G. 2023. Preservation of black grapes by isochoric freezing, Heliyon. 9(7): 2023,e17740, ISSN 2405-8440, https://doi.org/10.1016/j.heliyon.2023.e17740.
7- Unal, S., Sabir, F.K. and Sabir, A. 2022. Aloe vera treatments extend the postharvest life of table grapes by delaying weight loss, berry softening, rachis browning, and biochemical changes. Erwerbs-obstbau. 64(4): 767-775.
8- Zhou, Z., Ma, J., Li, K., Zhang, W., Li, K., Tu, X. and Zhang, H. 2021. A plant leaf-mimetic membrane with controllable gas permeation for efficient preservation of perishable products. American Chemical Society Nano. 15(5): 8742-8752.
9- Fernández-Catalán, A., Palou, L., Taberner,V., Grimal, A., Argente-Sanchis, M. and Pérez-Gago, M.B. 2021. Hydroxypropyl Methylcellulose-Based Edible Coatings Formulated with Antifungal Food Additives to Reduce Alternaria Black Spot and Maintain Postharvest Quality of Cold-Stored ‘Rojo Brillante’ Persimmons. Agronomy. 11(4): 1-16.
10- Loi, C.C., Eyres,G.T., Silcock, P. and Birch, E.J. 2020. Preparation and characterisation of a novel emulsifier system based on glycerol monooleate by spray-drying. Journal of Food Engineering. 285. 110100,10.1016/j.jfoodeng.2020.110100
11- De Souza, W.F.C., De Lucena, F.A., Da Silva, K.G, Martins, L.P., De Castro, R.G.S. and Sato, H,H. 2021. Influence of edible coatings composed of alginate, galactomannans, cashew gum, and gelatin on the shelf- life of grape cultivar ‘Italia’: Physicochemical and bioactive properties, LWT. 152. 112315, ISSN 0023-6438. https://doi.org/10.1016/j.lwt.2021.112315.
12- Huang, X., Hong, M., Wang, L., Meng, Q., Ke, Q. and Kou, X. 2023. Bioadhesive and antibacterial edible coating of EGCG-grafted pectin for improving the quality of grapes during storage, Food Hydrocolloids. 136. Part A.108255. ISSN 0268-005X. https://doi.org/10.1016/j.foodhyd.2022.108255.
13-Branco Melo, N.F.C., de MendonçaSoares, B.L., Diniz, K.M., Leal, C.F., Canto, D., Flores, M.A.P., da Costa Tavares-Filho, J.H., Galembeck, A., Montenegro Stamford, T.L., Stamford-Arnaud, T.M. and Montenegro Stamford, T.C. 2018. Effects of fungal chitosan nanoparticles as eco-friendly edible coatings on the quality of postharvest table grapes, Postharvest Biology and Technology, Volume 139: 56-66,
14- Chari, L., Martin, G., Steenhuisen, S., Adams, L. and Clark, V. 2020. Biology of Invasive Plants 1. Pyracantha angustifolia (Franch.) C.K. Schneid. Invasive Plant Science and Management. 13(3): 120-142.
15- Wang, Y., Li, Y., Liu, J., Liu, L., Yang, Q. and Deng, Q. 2018. Analysis of nutritional components of the fruits of Pyracantha angustifolia and Pyracantha fortunaeana. IOP Conf. Series: Earth and Environmental Science. 199: 1-6.
16- Chari, L.D., Martin, G.D., Steenhuisen, S.L., Adams, L.D. and Clark, V.R. 2020. Biology of invasive plants 1. Pyracantha angustifolia (Franch.) C.K. Schneid. Invasive Plant Science and Management. 13(3): 120-142.
17- Song, S., Li, J., Liu, H., Qi, Y., Subbiah, V., Sharifi-Rad, J., Setzer, W.N. and Suleria, H.A.R. 2023. Pyracantha as a promising functional food: A comprehensive review on bioactive characteristics, pharmacological activity, and industrial applications. Food Frontiers. 00. 1-17. https://doi.org/10.1002/fft2.300.
18- Sarikurkcu, C. and Tepe, B. 2015. Biological activity and phytochemistry of firethorn (Pyracantha coccinea M.J. Roemer). Journal of Functional Foods. 19: 669-675.
19- Palou, L. 2018. Postharvest treatments with GRAS salts to control fresh fruit decay.Horticulturae, 4(46): 1-15.
20- Martínez-Blay, V., Pérez-Gago, M.B., de la Fuente, B., Carbó, R. and Palou, L. 2020. Edible Coatings Formulated with Antifungal GRAS Salts to Control Citrus Anthracnose Caused by Colletotrichum gloeosporioides and Preserve Postharvest Fruit Quality. Coatings. 10 (730): 1-19.
21- Abdulkadir, B.A., Dennis, J.O., Abdullahi Adam, A., Mudassir Hassan, Y., Shamsuri, N.S. and Shukur, M.F. 2022. Preparation and characterization of solid biopolymer electrolytes based on polyvinyl alcohol/cellulose acetate blend doped with potassium carbonate (K2CO3) salt. Journal of Electroanalytical Chemistry. 919. 116539. ISSN 1572-6657.
22- NOP. 1995. Potassium Carbonate TAP Review—Handling. P: 16.
23- Mohamadi Alasti, F., Asefi, N., Maleki, R. and SeiiedlouHeris, S.S. 2019. Investigating the flavor compounds in the 1225 cocoa powder production process. Food Science & Nutrition. 7(12): 3892–3901.
24- Dash, K.K., Bhagya Raj, A.S.G.V.S., Pandey, V.K., Kovács, B. and Mukarram, S.A. 2023. Modelling of ultrasonic assisted osmotic dehydration of cape gooseberry using adaptive neuro-fuzzy inference system (ANFIS). Ultrasonics Sonochemistry. 96. 106425. ISSN 1350-4177.
25- Zandi, M., Ganjloo, A. and Bimakr, M. 2021. Applying Adaptive Neuro-Fuzzy Inference System and Artificial Neural Network to the Prediction of Quality changes of Hawthorn Fruit (Crataegus pinnatifida) during Various Storage Conditions. Journal of Agricultural Machinery. 11(2): 343-357.
26- Hong, Z., Bo, J. and Hongfei, L. 2012. An adaptive neural-fuzzy inference system (ANFIS) for detection of bruises on Chinese bayberry (Myrica rubra) based on fractal dimension and RGB intensity color. Journal of Food Engineering. 104: 663–667.
27- Şahin, S., Aybastier, O. and Demir. C. 2016. Optimization of Ultrasonic-Assisted Extraction of Quercetin and Cyanidin from Pyracantha Coccinea and Their Scavenging Effect on Free Radicals. Food biochemistry. 40(4): 472-479.
28- Todorović, A., Šturm, L., Salević-Jelić, A,., Lević, S., Osojnik Črnivec, I.G., Prislan, I., Skrt, M., Bjeković, A., Poklar Ulrih, N. and Nedović, V. 2022. Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability. Processes. 10(10):1991. https://doi.org/10.3390/pr10101991
29- davodi, D., Habibi, N., Daraei Garmakhany, A. and Rahimi, A.R. 2022. Response surface optimization of the changes in some physicochemical and quality attributes of black grape (Rasheh cultior) coated with maltodextrin containing chitosan and olive leaf extract during storage period. Journal of food science and technology (Iran). 19 (131):1-16. (In Persian).
30- Khan, A.S., Zora, Z. and Abbasi, N.A. 2007. Pre-storage putrescine application suppresses ethylene biosynthesis and retards fruit softening during low temperature storage in Angelino plum. Postharvest Biology and Technology. 46: 36-4
31- Youwei, Y. and Yinzhe, R. 2013. Grape Preservation Using Chitosan Combined with β-Cyclodextrin. International Journal of Agronomy. 2013 (1-9).
32- Crisosto, C.H., Smilanick, J.L. and Dokoozlian, N.K. 2001. Table grapes suffer water loss, stem browning during cooling delays. California Agriculture. 55: 39-42.
33- Granato, D., Katayama, U. and de Castro, A. 2011. Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality. Food Chemistry. 129: 366–373.
34- Farzaneh, V., Bakhshabadi, H., Gharekhani, M., Ganje, M., Farzaneh, F. and Carvalho, I.S. 2017. Application of an adaptive neuro_fuzzy inference system (ANFIS) in the modeling of rapeseeds’ oil extraction. Food process enginering. 125: 1-8.
35- Tolesa, G.N. and Workneh, T.S. 2017. Influence of storage environment, maturity stage and prestorage disinfection treatments on tomato fruit quality during winter in KwaZulu-Natal, South Africa Journal of Food Science and Technology. 54 3230–42
36- Aisyah, Y., Murlida, E. and Mauliza, T.A. 2022. Effect of the edible coating containing cinnamon oil nanoemulsion on storage life and quality of tomato (Lycopersicum esculentum Mill) fruits. 3rd International Conference on Agriculture and Bio-industry. 951. Doi:10.1088/1755-1315/951/1/012048.
37- Dehestani-Ardakani, M. and Mostofi, Y. 2019. Postharvest application of chitosan and Thymus essential oil increase quality of the table grape cv.‘Shahroudi. Journal of horticulture and postharvest research. 2: 31-42.
38- Akhlaghi Ameri, N., Arzani, K., Maalkouti, M.J. and Barzegar, M. 2008. Preharvest Investigating drop of Italian oranges (Citrus sinensis cv. Italian) and the possibility of reducing it in the north of the country. International Journal of Horticultural Science and Technology. 8(4): 271- 278. (In Persian).
39- Chen, R., Wu, P., Cao, D., Tian, H., Chen, C. and Zhu, B. 2019. Edible coatings inhibit the postharvest berry abscission of table grapes caused by sulfur dioxide during storage. Postharvest Biology and Technology. 152: 1-8.
40- Yu, Y., Zhang, S., Ren, Y., Li, H., Zhang, X. and Di, J. 2012. Jujube preservation using chitosan film with nano-silicon dioxide. Journal of Food Engineering. 113 (3): 408-414.
41- Tian, S., Jiang, A., Xu, Y. and Wang, Y. S. 2004. Responses of physiology and quality of sweet cherry fruit to different atmospheres in storage. Food Chemistry. 87: 43-49.
42- Bambalele, N.L., Mditshwa, A., Magwaza, L.S. and Tesfay, S.Z. 2021. The Effect of Gaseous Ozone and Moringa Leaf–Carboxymethyl Cellulose Edible Coating on Antioxidant Activity and Biochemical Properties of ‘Keitt’ Mango Fruit. Coatings. 11(11): 1-14.
43- Hamie, N., Zoffoli, J.P., Tarricone, L., Verrastro, V., Pérez-Donoso, A.G. and Gambacorta, G. 2022. Rachis browning and water loss description during postharvest storage of ‘Krissy’ and ‘Thompson Seedless’ table grapes. Postharvest Biology and Technology. 184: 111758. ISSN 0925-5214.
44- Feng, Z., Wu, G., Liu, C., Li, D., Jiang, B. and Zhang, X. 2018. Edible coating based on whey protein isolate nanofibrils for antioxidation and inhibition of product browning. Food Hydrocolloids. 79: 179-188.
45- Hesami, A., Kavoosi, S., Khademi, R. and Sarikhani, S. 2021. Effect of chitosan coating and storage temperature on shelf-life and fruit quality of ziziphus mauritiana. International Journal of Fruit Science. 21: 509-518.
46- Perdones, A., Sanchez-Gonzalez, L., Chiralt, A. and Vargas, M. 2012. Effect of chitosan–lemon essential oil coatings on storage-keeping quality of strawberry. Postharvest Biology and Technology. 70: 32–41.
47- Vargas, M., Albors, A., Chiralt, A. and Gonzalez-Martinez, C. 2006. Quality of cold-stored strawberries as affected by chitosan-oleic acid edible coatings. Postharvest Biology andTechnology, 41: 164-171.
48- Zandi, M., Ganjloo, A., Bimakr, M., Nikoomanesh, N. and Moradi, N. 2021. Application of fuzzy logic and neural-fuzzy inference system (ANFIS) for prediction of physicochemical changes and quality classification of coated sweet lemon during storage. Iranian Food Science and Technology Research Journal. 17(2): 339-351. (In Persian).
49- Mokarram, M., Amin, H. and Khosravi, M.R. 2019. Using adaptive neuro-fuzzy inference system and multiple linear regression to estimate orange taste. Food Science and Nutrition. 7(10):3176-3184.
50- Niu, H., Liu, Y., Wang, Z., Zhang, H., Zhang, Y. and Lan, H. 2020. Effects of harvest maturity and storage time on storage quality of Korla Fragrant pear based on GRNN and ANFIS Models: Part I firmness study. Food Science and Technology research. 26(3): 363- 372.