Optimization and Process Validation of Freeze‐Structured Meat Substitute Using Machine Learning Models

Journal of Food Process Engineering, Journal Year: 2025, Volume and Issue: 48(3)

Published: March 1, 2025

ABSTRACT The increasing demand for sustainable and healthy food sources has catalyzed the rapid expansion of meat substitute market. Legumes have been offering significant nutritional advantages making them a superior choice substitutes due to their in protein quality. Legume composites such as pea isolate (PPI) isolated soy (ISP) vital wheat gluten combine with other ingredients create fibrous texture. A mixture design approach was employed optimize formulation freeze structuring methodology; machine learning (ML) models were integrated predict textural sensory properties resulting analogues. final samples tested textural, water activity, properties, which is used validate consistency experimental formulations. optimized formulation, consisting 18.9% PPI, 12.6% ISP, 8.5% VWG, exhibited hardness 815.587 N, springiness 0.845 mm, overall acceptability 8.7, activity 0.887. Integrating five ML algorithms built‐in feature selection classification mechanisms predicted desired properties. values from closely matched results, demonstrating potential this negligible amount difference values. Among tested, Gradient Boosting provided best prediction (RMSE = 24.698, R 2 0.986), AdaBoost performed 0.019, 0.940) 0.284, 0.904), while XGBoost showed highest accuracy 0.002, 0.985). In conclusion, integration both approaches emphasizes importance reducing dimensionality enhancing data quality, research serves platform future work studies field plant‐based alternatives.

Language: Английский

Quality preservation of date palm (Phoenix dactylifera L.) fruits at the Khalal stage: a review on current challenges, preservation methods, and future trends

Frontiers in Sustainable Food Systems, Journal Year: 2025, Volume and Issue: 9

Published: April 25, 2025

Date palm fruits have great commercial value and spiritual cultural significance in multiple countries due to their high nutritional various health benefits. Some popular date varieties such as Barhi, Hayani, Samany, Zaghlol are harvested at the Khalal stage unique organoleptic properties, including crunchy texture, delicious taste, attractive color; therefore, they a consumer demand significant market relevance. However, dates facing three issues: (1) perishable higher moisture sugar content, (2) rapidly converted from Rutab (ripening), (3) short picking season, where huge quantities of reach horticultural ripening during time. Therefore, delaying ripening, maintaining freshness, preventing spoilage, extending shelf-life represent major challenges stage. Accordingly, this review discussed main factors responsible for quality loss shortening dates. Preservation methods, research needs, future trends were also discussed.

Language: Английский

Development of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmons

Food Research International, Journal Year: 2025, Volume and Issue: 213, P. 116608 - 116608

Published: May 5, 2025

Language: Английский