Optimization of α-L-arabinofuranosidase CcABF on clarification and beneficial active substances in fermented ginkgo kernel juice by artificial neural network and genetic algorithm

Jinling Chen; Qiqi Wang; Jing Zhou; Jie Yang; Linxiang Xu; Dongming Huo; Zhen Wei

doi:10.1016/j.foodchem.2024.139386

Optimization of α-L-arabinofuranosidase CcABF on clarification and beneficial active substances in fermented ginkgo kernel juice by artificial neural network and genetic algorithm

Food Chem. 2024 Apr 15:450:139386. doi: 10.1016/j.foodchem.2024.139386. Online ahead of print.

Authors

Jinling Chen¹, Qiqi Wang¹, Jing Zhou², Jie Yang¹, Linxiang Xu³, Dongming Huo⁴, Zhen Wei⁵

Affiliations

¹ Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, China.
² Lianyungang Comprehensive Inspection and Testing Center for Quality and Technology, Lianyungang 222005, China.
³ Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Institute of Marine Resources Development, Jiangsu Ocean University, Lianyungang 222005, China.
⁴ Jiangsu Institute of Marine Resources Development, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Dingweitai Food Joint Stock Limited Corporation, Lianyungang 222300, China.
⁵ Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Institute of Marine Resources Development, Jiangsu Ocean University, Lianyungang 222005, China. Electronic address: weizhen@jou.edu.cn.

PMID: 38653057
DOI: 10.1016/j.foodchem.2024.139386

Abstract

This study aimed at using α-L-arabinofuranosidase CcABF to improve the clarity and active substances in fermented ginkgo kernel juice by artificial neural network (ANN) modeling and genetic algorithm (GA) optimization. A credible three-layer feedforward ANN model was established to predict the optimal parameters for CcABF clarification. The experiments proved the highest transmittance of 89.40% for fermented ginkgo kernel juice with this understanding, which exhibited a 25.56% increase over the unclarified group. With the clarification of CcABF, the antioxidant capacity in juice was enhanced with the increase of total phenolic and flavone contents, and the maximum DPPH and hydroxyl radical scavenging rates were increased by 89.71% and 26.65%, respectively. The contents of toxic ginkgolic acids declined markedly, while the active ingredients of ginkgetin and ginkgolide B showed a modest increase. Moreover, changes in free amino acids and volatile compounds improved the nutritive value and flavor of clarified fermented ginkgo kernel juice.

Keywords: Active substance; Artificial neural network (ANN); Clarification; Ginkgo kernel juice; α-L-arabinofuranosidase.