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1.

001-es BibID:BIBFORM111151
035-os BibID:(Scopus)85154062808 (WoS)000998638700001
Első szerző:Dash, Kshirod Kumar
Cím:Modelling of ultrasonic assisted osmotic dehydration of cape gooseberry using adaptive neuro-fuzzy inference system (ANFIS) / Kshirod Kumar Dash, Anjelina Sundarsingh, G. V. S. Bhagya Raj, Vinay Kumar Pandey, Béla Kovács, Shaikh Ayaz Mukarram
Dátum:2023
ISSN:1350-4177
Megjegyzések:In the present investigation, the cape gooseberry (Physalis peruviana L.) was preserved by the application of osmotic dehydration (sugar solution) with ultrasonication. The experiments were planned based on central composite circumscribed design with four independent variables and four dependent variables, which yielded 30 experimental runs. The four independent variables used were ultrasonication power ( ) with a range of 100-500 W, immersion time ( ) in the range ofXP XT 30-55 min, solvent concentration ( ) of 45-65 % and solid to solvent ratio ( ) with range 1:6 -XC XS 1:14 w/w. The effect of these process parameters on the responses weight loss ( ), solid gain (YW ), change in color ( ) and water activity ( ) of ultrasound assisted osmotic dehydration (UOD)YS YC YA cape gooseberry was studied by using response surface methodology (RSM) and adaptive neuro- fuzzy inference system (ANFIS). The second order polynomial equation successfully modeled the data with an average coefficient of determination ( ) was found to be 0.964 for RSM. While forR2 the ANFIS modeling, Gaussian type membership function (MF) and linear type MF was used for the input and output, respectively. The ANFIS model formed after 500 epochs and trained by hybrid model was found to have average value of 0.998. On comparing the value the ANFISR2 R2 model found to be superior over RSM in predicting the responses of the UOD cape gooseberry process. So, the ANFIS was integrated with a genetic algorithm (GA) for optimization with the aim of maximum and minimum , and . Depending on the higher fitness value of 3.4,YW YS YC YA the integrated ANFIS-GA picked the ideal combination of independent variables and was found to be of 282.434 W, of 50.280 min, of 55.836 % and of 9.250 w/w. The predicted andXP XT XC XS experimental values of response at optimum condition predicted by integrated ANN-GA were in close agreement, which was evident by the relative deviation less than 7%
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Cape gooseberry
ultrasonication
osmotic dehydration
ANFIS
Megjelenés:Ultrasonics Sonochemistry. - 96 : (2023), p. 1-9. -
További szerzők:Sundarsingh, Anjelina Raj, Bhagya Kumar Pandey, Vinay Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító) Shaikh, Ayaz Mukarram (1991-) (PhD candidate)
Pályázati támogatás:TKP2021-NKTA-32
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2.

001-es BibID:BIBFORM117648
035-os BibID:(WoS)001168598600001 (Scopus)85182505982
Első szerző:Giri, Souvik
Cím:Ultrasound assisted phytochemical extraction of persimmon fruit peel : Integrating ANN modeling and genetic algorithm optimization / Souvik Giri, Kshirod Kumar Dash, GVS Bhagya Raj, Béla Kovács, Shaikh Ayaz Mukarram
Dátum:2024
ISSN:1350-4177
Megjegyzések:In the present study, ultrasound assisted extraction (UAE) of phytochemicals from persimmon fruit peel (PFP) was modeled using an artificial neural network (ANN) and optimized byintegrating with genetic algorithm (GA). The range of process parameters selected for conducting the experiments was ultrasonication power (XU) 150 - 350 W, extraction temperatures (XT) 30 - 70°C, solid to solvent ratio (XS) 1:15 - 1:35 g/ml, and ethanol concentration (XC) 40 - 80%. The range of responses total phenolic content (YP), antioxidant activity (YA), total beta carotenoid (Y?) and total flavonoid content (YF) at various independent variables combinations were found to be 7.72 - 24.62 mg GAE/g d.w., 51.44 - 85.58 %DPPH inhibition, 24.78 - 56.56 ?g/g d.w. and 0.29 - 1.97 mg QE/g d.w. respectively. The modelling utilised an ANN architecture with a configuration of 4-12-4. The training process employed the Levenberg?Marquardt method, whereas the activation function chosen for the layers was the log sigmoid. The optimum condition predicted by the hybrid ANN-GA model for the independent variables, XU, XT, XS and XC was found to be 230.18 W, 50.66 ?C, 28.27 g/ml, and 62.75% respectively. The extraction process was carried out for 25 minutes, with 5-minut intervals, at various temperatures between 30 and 60 ?C, to investigate the kinetic and thermodynamic characteristics of the process, under the optimal conditions of XU, XS and XC. The UAE of phytochemicals from persimmon peel followed pseudo second order kinetic modeland the extraction process was endothermic in nature.
Tárgyszavak:Agrártudományok Élelmiszertudományok kutatási jelentés
folyóiratcikk
Persimmon peel
Ultrasonication
Artificial neural network
Kinetics
Megjelenés:Ultrasonics Sonochemistry. - 102 (2024), p. 1-12. -
További szerzők:Dash, Kshirod Kumar Raj, Bhagya Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító) Shaikh, Ayaz Mukarram (1991-) (PhD candidate)
Pályázati támogatás:TKP2021-NKTA-32
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3.

001-es BibID:BIBFORM136156
Első szerző:Pandey, Vinay Kumar
Cím:Mechanistic insights into sonication-assisted cold plasma treatments for improved microbial decontamination and quality maintenance in perishable foods / Pandey, Vinay Kumar; Nath, Pinku Chandra; Thapliyal, Shailendra; Shaikh, Ayaz Mukarram
Dátum:2026
ISSN:1350-4177
Megjegyzések:Food preservation technologies are advancing towards the production of safe, minimally processed, and nutritious food products. Cold plasma (CP) is an emerging non-thermal technology that has received considerable attention for its potential application in decontaminating food from pathogenic and spoilage microorganisms with minimal damage to quality. Sonication, another acoustic cavitation-based technique, also provides similar synergistic advantages, such as mass transfer enhancement and disintegration of microbial membranes with enhanced exposure to reactive species. Sonication-assisted cold plasma (SACP), a combination of sonication and cold plasma, is a promising advancement in the preservation of food by enhancing the effects of microbial inactivation and shelf-life extension at lower energy input and treatment time. As well as its application for enzyme inactivation, bioactive retention, and packaging decontamination, the literature that is now accessible provides support for its potential use in fruits, vegetables, dairy products, and liquid foods. This review evaluates the fundamental concepts of sonication-assisted plasma activity. Additionally, the comparative advantages of this technology in comparison to stand-alone technologies are discussed, and the practical uses of this technology in food processing are highlighted.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Sonication-assisted cold plasma
Non-thermal
Food preservation
Microbial inactivation
Shelf-life extension
Megjelenés:Ultrasonics Sonochemistry. - 128 (2026), p. 1-13. -
További szerzők:Nath, Pinku Chandra Thapliyal, Shailendra Shaikh, Ayaz Mukarram (1991-) (PhD candidate)
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Intézményi repozitóriumban (DEA) tárolt változat
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4.

001-es BibID:BIBFORM124444
035-os BibID:(Scopus)85205379896 (WoS)001330781100001
Első szerző:Pandita, Ghumika
Cím:A comprehensive review on the potential of ultrasound for blue food protein extraction, modification and impact on bioactive properties / Pandita, Ghumika; Sharma, Savvy; Elsa Oommen, Irin; Madaan, Nishchhal; Bhosale, Yuvraj; Nagy, Vivien; Mukarram Shaikh, Ayaz; Kovács, Béla
Dátum:2024
ISSN:1350-4177
Megjegyzések:Food security for the increasing global population is a times particularly highlighting the protein considered as alternate significant challenge of the current deficiencies. Plant-based proteins could be source of the protein. The digestibility and PDCASS value of these proteins are aquatic sources could be a possible solution as it contains all the essential amino acids. However, the conjugation of these proteins with fats and glycogen interferes with their techno-functional properties and consequently their applicability. The application of power for extraction and modification of these proteins from aquatic sources to break alter the protein structure and consequently a potential approach provide proteins with for their and bioactive properties could be effective into food applied as extraction treatment, alters the sulphite and peptide bond elevated digestibility. The degree of alteration is influenced by intensity, frequency, and exposure time. The extracted proteins will serve as a source of essential amino acids. Furthermore, modification will lead to the development of bioactive peptides with different functional applications. Numerous studies reveal that blue proteins have beneficial impacts on amino acid availability, and subsequently food security with higher PDCAAS values. In many cases, converted peptides give anti-hypertensive, anti-diabetic, and anti-oxidant activity. Therefore, researchers are concentrating on ultrasound-based extraction, modification, and application in food and pharmaceutical systems.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
blue protein
EAAs (Essential Amino Acids)
power ultrasound
bioactive peptides
anti-hypertensive activity
Megjelenés:Ultrasonics Sonochemistry. - 111 (2024), p. 1-13. -
További szerzők:Sharma, Savvy Oommen, Irin Elsa Madaan, Nishchhal Bhosale, Yuvraj Nagy Vivien (1994-) (élelmiszerbiztonsági és -minőségi mérnök; élelmiszermérnök) Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA32
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5.

001-es BibID:BIBFORM117817
035-os BibID:(WoS)001168394500001 (Scopus)85182410154
Első szerző:Pusty, Kasturi
Cím:Ultrasound assisted phytochemical extraction of red cabbage by using deep eutectic solvent : Modelling using ANFIS and optimization by genetic algorithms / Pusty Kasturi, Kumar Dash Kshirod, Souvik Giri, Raj G. V. S. Bhagya, Tiwari Ajita, Shaikh Ayaz Mukarram, Béla Kovács
Dátum:2024
ISSN:1350-4177
Megjegyzések:The present investigation studied the effect of process parameters on the extraction of phytochemicals from red cabbage by the application of ultrasonication and temperature. The solvent selected for the study was deep eutectic solvent (DES) prepared by choline chloride and citric acid. The ultrasound assisted extraction process was modeled using adaptive neuro-fuzzy inference system (ANFIS) algorithm and integrated with the genetic algorithm for optimization purposes. The independent variables that influenced the responses (total phenolic content, antioxidant activity, total anthocyanin activity, and total flavonoid content) were ultrasonication power, temperature, molar ratio of DES, and water content of DES. Each ANFIS model was formed by the training of three Gaussian-type membership functions (MF) for each input, trained by a hybrid algorithm with 500 epochs and linear type MF for output MF. The ANFIS model predicted each response close to the experimental data which is evident by the statistical parameters (and RMSE <1.165). The integrated hybrid ANFIS-GA algorithm predicted the optimized condition for the process parameters of ultrasound assisted extraction of phytochemicals from red cabbage was found to be 252.114?W for ultrasonication power, 52.715??C of temperature, 2.0677:1 of molar ratio of DES and 25.947?% of water content in DES solvent with maximum extraction content of responses, with fitness value 3.352. The relative deviation between the experimental and ANFIS predicted values for total phenolic content, antioxidant activity, total anthocyanin activity, and total flavonoid content was found to be 1.849?%, 3.495?%, 2.801?%, and 4.661?% respectively.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Red cabbage
ANFIS
Ultrasonication
Extraction
Genetic algorithm
Megjelenés:Ultrasonics Sonochemistry. - 102 (2024), p. 1-14. -
További szerzők:Dash, Kshirod Kumar Souvik, Giri Raj, Bhagya Tiwari, Ajita Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
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6.

001-es BibID:BIBFORM120814
035-os BibID:(Scopus)85192679529 (WoS)001240602400001
Első szerző:Singh, Tripti
Cím:Ultrasound assisted extraction of phytochemicals from Piper betel L. / Tripti Singh, Vinay Kumar Pandey, Rahul Singh, Kshirod Kumar Dash, Béla Kovács, Shaikh Ayaz Mukarram
Dátum:2024
ISSN:1350-4177
Megjegyzések:Piper betel contains phytochemicals with diverse pharmacological effects. The objective of this study was to enhance the extraction efficiency of phytochemicals and the chlorophyll content using ultrasonication. The Box-Behnken design was employed to optimize the time (10, 20, 30 min), temperature (20, 30, and 40 ?C), and solid-solvent ratio (1:10, 1:20, 1:30) by utilizing response surface methods with three independent variables. Multiple parameters, including extract yield, total phenol, total flavonoid, antioxidant activity, and chlorophyll content were used to optimize the conditions. The linear relationship between power intensity and responses was determined to be statistically significant, with a p-value less than 0.01. The interaction effect of temperature, time, and ratio of solid solvent was shown to be statistically significant (p<0.05) for all the obtained results. The optimal parameters for achieving the highest extract yield were as follows: a temperature of 40?C, a sonication time of 30 min, and a solid solvent ratio of 1:10. These conditions result in an extract yield of 21.99%, a total flavonoid content of 44.97 mg/GAE, a total phenolic content of 185.05 mg/GAE, a DPPH scavenging activity of 99.1%, and a chlorophyll content of 49.95 mg/ml. This study highlights the significance of customized extraction methodologies for optimizing the bioactive capacity of phytochemicals derived from betel leaves. The elucidation of extraction parameters and the resultant phytochemical profiles serves as a fundamental framework for the advancement of innovative pharmaceuticals and nutraceuticals, capitalizing on the therapeutic attributes of this traditional medicinal botanical.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Phytochemicals
sonication
Box-Behnken design
DPPH scavenging activity
total phenolic content
flavonoid content
Megjelenés:Ultrasonics Sonochemistry. - 106 (2024), p. 1-9. -
További szerzők:Pandey, Vinay Kumar Singh, Rahul Dash, Kshirod Kumar Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító) Shaikh, Ayaz Mukarram (1991-) (PhD candidate)
Pályázati támogatás:TKP2021-NKTA-32
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