scholarly journals Extraction Optimization of Astragaloside IV by Response Surface Methodology and Evaluation of Its Stability during Sterilization and Storage

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2400
Author(s):  
Lin Xu ◽  
Kongjiong Wei ◽  
Jiaolong Jiang ◽  
Lianfu Zhang
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Alkaline Solution ◽  
Retention Rate ◽  
Traditional Approach ◽  
Radix Astragali ◽  
Astragaloside Iv ◽  
Practical Applications ◽  
Significant Difference ◽  
The Stability

Radix Astragali is referred to as a variety of food-medicine herb, and it is commonly applied as Traditional Chinese Medicine (TCM). However, it is extremely difficult to extract its bio-active compounds (astragaloside IV) and apply it in food processing efficiently, which restricts its practical applications. In this study, the conditions required for the extraction of astragaloside IV were optimized by following the response surface methodology. More specifically, ammonia with a concentration of 24% was used as an extracting solvent, the solid–liquid ratio was 1:10 (w:v); the Radix Astragali was soaked at 25 °C for 120 min in advance and then stirred at 25 °C for 52 min (150 rpm) to extract astragaloside IV. This method promoted the transformation of other astragalosides into astragaloside IV and replaced the traditional approach for extraction, the solvent reflux extraction method. The yield of astragaloside IV reached the range of 2.621 ± 0.019 mg/g. In addition, the stability of astragaloside IV was evaluated by detecting its retention rate during sterilization and 60-day storage. As suggested by the results, the astragaloside IV in acidic, low-acidic, and neutral solutions was maintained above 90% after sterilization (95 °C and 60 min) but below 60% in an alkaline solution. High temperature and short-term sterilization approach is more appropriate for astragaloside IV in an alkaline solution. It was also found out that the astragaloside IV obtained using our method was maintained over 90% when stored at room temperature (25 °C), and there was no significant difference observed to low temperature (4 °C) in solutions regardless of acidity.

Improving the stability of uricase from Aspergillus flavus by osmolytes: Use of response surface methodology for optimization of the enzyme stability

2020 ◽  
Vol 94 ◽  
pp. 86-98 ◽  
Author(s):  
Somayyeh Mirzaeinia ◽  
Mohammad Pazhang ◽  
Mehdi Imani ◽  
Nader Chaparzadeh ◽  
Ali Reza Amani-Ghadim
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Aspergillus Flavus ◽  
Enzyme Stability ◽  
The Stability

Prediction and optimization of stability parameters for titanium dioxide nanofluid using response surface methodology and artificial neural networks

2013 ◽  
Vol 20 (4) ◽  
pp. 319-330 ◽  
Author(s):  
Ali Sadollah ◽  
Azadeh Ghadimi ◽  
Ibrahim H. Metselaar ◽  
Ardeshir Bahreininejad
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Process Parameters ◽  
Lauryl Sulfate ◽  
Ann Model ◽  
Stability Parameters ◽  
Weight Percentage ◽  
Artificial Neural ◽  
Artificial Neural Network Ann ◽  
The Stability

AbstractThe effect of various process parameters on the stability of TiO2 nanofluid, which can mostly be defined as zeta potential and particle size, was studied using response surface methodology (RSM) by the design of experiments and was predicted through a trained artificial neural network (ANN). The process parameters studied were weight percentage of surfactant (sodium lauryl sulfate) (0.01–0.2 wt%) and the value of pH (10–12). Central composite design and the RSM were employed to develop a mathematical model as well as to define the optimum condition. A three-layered feed-forward ANN model was designed and used for the prediction of the stability parameters. From the analysis of variance, the significant factors that affected the experimental design responses were also identified. The predicted stability parameters using the RSM and ANNs were compared using figures and tables. It is shown that the trained ANN outperformed the RSM in terms of accuracy and prediction of obtained results.

scholarly journals The Influence of Pluronic F-127 Modification on Nano Zero-Valent Iron (NZVI): Sedimentation and Reactivity with 2,4-Dichlorophenol in Water Using Response Surface Methodology

Catalysts ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 412 ◽  
Author(s):  
Yajun Li ◽  
Yongxiang Zhang ◽  
Qi Jing ◽  
Yuhui Lin
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Colloidal Stability ◽  
Removal Rate ◽  
Zero Valent Iron ◽  
Quadratic Model ◽  
Biphasic Model ◽  
Sedimentation Behavior ◽  
Nano Zero Valent Iron ◽  
The Stability

Nano zero-valent iron (NZVI) is widely used for reducing chlorinated organic pollutants in water. However, the stability of the particles will affect the removal rate of the contaminant. In order to enhance the stability of nano zero-valent iron (NZVI), the particles were modified with F-127 as an environmentally friendly organic stabilizer. The study investigated the effect of the F-127 mass ratio on the colloidal stability of NZVI. Results show that the sedimentation behavior of F-NZVI varied at different mass ratios. A biphasic model was used to describe the two time-dependent settling processes (rapid sedimentation followed by slower settling), and the settling rates were calculated. The surface morphology of the synthesized F-NZVI was observed with a scanning electron microscope (SEM), and the functional groups of the samples were analyzed with Fourier Transform Infrared Spectroscopy (FTIR). Results show that the F-127 was successfully coated on the surface of the NZVI, and that significantly improved the stability of NZVI. Finally, in order to optimize the removal rate of 2,4-dichlorophenol (2,4-DCP) by F-NZVI, three variables were tested: the initial concentration 2,4-DCP, the pH, and the F-NZVI dosage. These were evaluated with a Box-Behnken Design (BBD) of response surface methodology (RSM). The experiments were designed by Design Expert software, and the regression model of fitting quadratic model was established. The following optimum removal conditions were determined: pH = 5, 3.5 g·L−1 F-NZVI for 22.5 mg·L−1 of 2,4-DCP.

Application of Response Surface Methodology to Optimize the Process of Saponification Reaction from Coconut Oil in Ben Tre - Vietnam

2018 ◽  
Vol 279 ◽  
pp. 235-239 ◽  
Author(s):  
Nguyen Phu Thuong Nhan ◽  
Tran Thien Hien ◽  
Le Thi Hong Nhan ◽  
Phan Nguyen Quynh Anh ◽  
Le Tan Huy ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Alkaline Solution ◽  
Coconut Oil ◽  
Solution Concentration ◽  
Significant Error ◽  
Solution Temperature ◽  
Two Factors ◽  
Good Repeatability ◽  
Rsm Model

Response Surface Methodology (RSM) is used to optimize the conditions of the saponification reaction (Concentration of alkaline solution (%), temperature (°C) and reaction time (hour)). Level of foaming and durability of the emulsion (cleaning ability) from the product of the saponification reaction are two factors to evaluate the optimization process by RSM. After optimization, the alkaline solution concentration is 11%, the reaction was carried out for 2.5-3 hours at 85°C for the highest level of foaming and the most prolonged durability of the emulsion. This parameter was compared with the experiment, and the results showed that there was no significant error, this proves that the RSM model has good repeatability, can optimally correct and is essential in optimizing the survey parameters.

Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach

2014 ◽  
Vol 10 (4) ◽  
pp. 737-746 ◽  
Author(s):  
Önder Yildiz ◽  
Ismail Sait Dogan
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Potato Starch ◽  
Textural Properties ◽  
Gluten Free ◽  
Significant Difference ◽  
Sensory Analyses ◽  
Chestnut Flour

Abstract In this study, the possible usage of chestnut flour in gluten-free cake formulation was investigated. Response surface methodology was used to evaluate the effects of water, xanthan and guar gum mixture and potato starch. Crust and crumb attributes, sensory and textural properties of the cake samples were investigated. Considering all cake properties, better results were obtained by increasing xanthan gum in the gum blend. Increasing the amount of potato starch in the chestnut flour–potato starch blend decreased the batter density, consistency, hardness and chewiness, but increased the specific volume, cohesiveness and scores of the interior and exterior attributes. Optimum concentration of gum mixture was found as 0.225% xanthan gum, 0.075% guar gum and ratio of chestnut flour to potato starch was 7:3. Then, four different levels of transglutaminase were added to control and optimized gluten-free cake formula. The highest desirability value was obtained in gluten-free formula containing 0.25% transglutaminase. According to the results of the sensory analyses, no significant difference was observed between control and gluten-free cake.

scholarly journals Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features

AMB Express ◽  
2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Amaal Mohammed Alhelli ◽  
Nameer Khairulla Mohammed ◽  
Eilaf Suliman Khalil ◽  
Anis Shobirin Meor Hussin
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Cheddar Cheese ◽  
Soluble Nitrogen ◽  
Validity And Reliability ◽  
Overall Acceptability ◽  
Ripening Time ◽  
Significant Difference ◽  
The Difference ◽  
The Ideal

AbstractCheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3 months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them.

scholarly journals Development and optimization of flaked breakfast cereal processing parameters and formulation, incorporated with banana pulp and peel, using response surface methodology

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 45-53
Author(s):  
H.X. Tay ◽  
C.H. Kuan ◽  
G.H. Chong
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Processing Parameters ◽  
Banana Peel ◽  
Breakfast Cereal ◽  
Life Study ◽  
Overall Acceptability ◽  
Balanced Diet ◽  
Significant Difference ◽  
Corn Flakes

Breakfast cereal plays an important role in a balanced diet. In Malaysia, tons of highly nutritious banana peels, overripe, oversupplied and rejected bananas end up in food waste, as a result of high production and consumption of banana. Thus, this study aimed to produce flaked breakfast cereal with banana pulp, banana peel and cornmeal through oven -baking. Baking temperature, baking time and volume of banana pulp and peel mixture were optimized by using response surface methodology (RSM) to achieve desired fracturability and yellowness. Through this study, fracturability (R2 = 0.98, P≤0.05) and yellowness (R2 = 0.99, P≤0.05) were found to be significantly related to the processing parameters and formulation of the flakes. The optimum processing parameters and formula obtained from this study were the baking temperature of 129.5°C, baking time of 15 mins and volume of banana pulp and peel mixture of 140 g. Besides, a sensory evaluation was conducted and compared among the optimized flakes and commercial corn flakes. Based on the results, there was a significant difference (P≤0.05) in aroma, appearance and taste but no significant difference (P>0.05) in mouthfeel and overall acceptability between both types of flakes. It was recommended that the shelf-life study of the optimized flakes could be done for future study.

scholarly journals Optimizing the Acceleration of Cheddar Cheese Ripening Using Response Surface Methodology by Microbial Protease Without Altering Its Quality Features

2020 ◽  
Author(s):  
Amaal Alhelli ◽  
Nameer Mohammed ◽  
Anis Meor Hussin
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Cheddar Cheese ◽  
Soluble Nitrogen ◽  
Validity And Reliability ◽  
Overall Acceptability ◽  
Ripening Time ◽  
Significant Difference ◽  
The Difference ◽  
The Ideal

Abstract Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw ), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6,, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them.

Modeling and Optimization of Durable Press Finishing of Cotton Fabric with BTCA by Response Surface Methodology

2020 ◽  
Vol 7 (4) ◽  
pp. 37-44
Author(s):  
Xudong Chu ◽  
Huaifang Wang ◽  
Shuying Sui ◽  
Ping Zhu ◽  
Qingdao University
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Cotton Fabric ◽  
Breaking Strength ◽  
Retention Rate ◽  
Curing Temperature ◽  
Sodium Hypophosphite ◽  
Significant Variable ◽  
Curing Time ◽  
Durable Press

Durable press (DP) finishing process of cotton fabric with 1,2,3,4-butanetetracarboxylic acid (BTCA) was investigated and optimized using the Box-Behnken design (BBD) with a response surface methodology (RSM). BBD experimental data were fitted to create the response surface regression models describing wrinkle recovery angle (WRA) and breaking strength of the finished cotton fabric. Analysis of variance (ANOVA) revealed that the concentration of BTCA was the most significant variable affecting the WRA, followed by the curing time, curing temperature, and concentration of sodium hypophosphite (SHP). Regarding breaking strength, curing time was the most significant variable, followed by the curing temperature, concentration of BTCA, and concentration of SHP. After optimal treatment, the WRA of the finished fabric was 252°, while the retention rate of breaking strength was 69%.

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