Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics
In this study, an Artificial Neural Network (ANN) model is used to solve the complex task of producing fresh cheese with the desired quality parameters. The study focuses on kombucha fresh cheese samples fortified with ground wild thyme, supercritical fluid extract of wild thyme, ground sage and sup...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-02-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/4/548 |
| _version_ | 1797298293534883840 |
|---|---|
| author | Biljana Lončar Lato Pezo Mirela Iličić Katarina Kanurić Dajana Vukić Jovana Degenek Vladimir Vukić |
| author_facet | Biljana Lončar Lato Pezo Mirela Iličić Katarina Kanurić Dajana Vukić Jovana Degenek Vladimir Vukić |
| author_sort | Biljana Lončar |
| collection | DOAJ |
| description | In this study, an Artificial Neural Network (ANN) model is used to solve the complex task of producing fresh cheese with the desired quality parameters. The study focuses on kombucha fresh cheese samples fortified with ground wild thyme, supercritical fluid extract of wild thyme, ground sage and supercritical fluid extract of sage and optimizes the parameters of chemical composition, antioxidant potential and microbiological profile. The ANN models demonstrate robust generalization capabilities and accurately predict the observed results based on the input parameters. The optimal neural network model (MLP 6-10-16) with 10 neurons provides high r2 values (0.993 for training, 0.992 for testing, and 0.992 for validation cycles). The ANN model identified the optimal sample, a supercritical fluid extract of sage, on the 20th day of storage, showcasing specific favorable process parameters. These parameters encompass dry matter, fat, ash, proteins, water activity, pH, antioxidant potential (TP, DPPH, ABTS, FRAP), and microbiological profile. These findings offer valuable insights into producing fresh cheese efficiently with the desired quality attributes. Moreover, they highlight the effectiveness of the ANN model in optimizing diverse parameters for enhanced product development in the dairy industry. |
| first_indexed | 2024-03-07T22:32:51Z |
| format | Article |
| id | doaj.art-a68208b5209a4da4bdf2033e35718eb4 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-07T22:32:51Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a68208b5209a4da4bdf2033e35718eb42024-02-23T15:16:22ZengMDPI AGFoods2304-81582024-02-0113454810.3390/foods13040548Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality CharacteristicsBiljana Lončar0Lato Pezo1Mirela Iličić2Katarina Kanurić3Dajana Vukić4Jovana Degenek5Vladimir Vukić6Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of General and Physical Chemistry, Studentski trg 12/V, 11000 Belgrade, SerbiaFaculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaIn this study, an Artificial Neural Network (ANN) model is used to solve the complex task of producing fresh cheese with the desired quality parameters. The study focuses on kombucha fresh cheese samples fortified with ground wild thyme, supercritical fluid extract of wild thyme, ground sage and supercritical fluid extract of sage and optimizes the parameters of chemical composition, antioxidant potential and microbiological profile. The ANN models demonstrate robust generalization capabilities and accurately predict the observed results based on the input parameters. The optimal neural network model (MLP 6-10-16) with 10 neurons provides high r2 values (0.993 for training, 0.992 for testing, and 0.992 for validation cycles). The ANN model identified the optimal sample, a supercritical fluid extract of sage, on the 20th day of storage, showcasing specific favorable process parameters. These parameters encompass dry matter, fat, ash, proteins, water activity, pH, antioxidant potential (TP, DPPH, ABTS, FRAP), and microbiological profile. These findings offer valuable insights into producing fresh cheese efficiently with the desired quality attributes. Moreover, they highlight the effectiveness of the ANN model in optimizing diverse parameters for enhanced product development in the dairy industry.https://www.mdpi.com/2304-8158/13/4/548antimicrobial potentialantioxidant activity<i>Salvia officinalis</i><i>Thymus serpyllum</i> L.ANN modelingoptimal formulation |
| spellingShingle | Biljana Lončar Lato Pezo Mirela Iličić Katarina Kanurić Dajana Vukić Jovana Degenek Vladimir Vukić Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics Foods antimicrobial potential antioxidant activity <i>Salvia officinalis</i> <i>Thymus serpyllum</i> L. ANN modeling optimal formulation |
| title | Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics |
| title_full | Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics |
| title_fullStr | Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics |
| title_full_unstemmed | Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics |
| title_short | Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics |
| title_sort | modeling and optimization of herb fortified fresh kombucha cheese an artificial neural network approach for enhancing quality characteristics |
| topic | antimicrobial potential antioxidant activity <i>Salvia officinalis</i> <i>Thymus serpyllum</i> L. ANN modeling optimal formulation |
| url | https://www.mdpi.com/2304-8158/13/4/548 |
| work_keys_str_mv | AT biljanaloncar modelingandoptimizationofherbfortifiedfreshkombuchacheeseanartificialneuralnetworkapproachforenhancingqualitycharacteristics AT latopezo modelingandoptimizationofherbfortifiedfreshkombuchacheeseanartificialneuralnetworkapproachforenhancingqualitycharacteristics AT mirelailicic modelingandoptimizationofherbfortifiedfreshkombuchacheeseanartificialneuralnetworkapproachforenhancingqualitycharacteristics AT katarinakanuric modelingandoptimizationofherbfortifiedfreshkombuchacheeseanartificialneuralnetworkapproachforenhancingqualitycharacteristics AT dajanavukic modelingandoptimizationofherbfortifiedfreshkombuchacheeseanartificialneuralnetworkapproachforenhancingqualitycharacteristics AT jovanadegenek modelingandoptimizationofherbfortifiedfreshkombuchacheeseanartificialneuralnetworkapproachforenhancingqualitycharacteristics AT vladimirvukic modelingandoptimizationofherbfortifiedfreshkombuchacheeseanartificialneuralnetworkapproachforenhancingqualitycharacteristics |