Optimization of enzyme-ultrasound assisted extraction from mulberries anthocyanins based on response surface methodology and deep neural networks and analysis of in vitro antioxidant activities

• Published in: Food chemistry Vol. 478; p. 143597
• Main Authors: Zhang, Chunzi, Ding, Wenhuan, Mamattursun, Asiya, Ma, Xiaoyan, Qi, Shuwen, Wu, Yukun, Zhang, Juan, Ma, Xiaoli
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.06.2025
• Subjects: anthocyanins; Anthocyanins - chemistry; Anthocyanins - isolation & purification; Antioxidant activities; antioxidant activity; antioxidants; Antioxidants - chemistry; Antioxidants - isolation & purification; Chemical Fractionation - instrumentation; Chemical Fractionation - methods; China; Deep neural network; enzymatic hydrolysis; Enzyme-ultrasound-assisted extraction; ethanol; food chemistry; Fruit - chemistry; Morus - chemistry; Mulberries; neural networks; Neural Networks, Computer; Plant Extracts - chemistry; Plant Extracts - isolation & purification; polygalacturonase; Polygalacturonase - chemistry; raw materials; Response surface methodology; solvents; temperature; Ultrasonic Waves; ultrasonics; Ultrasonics - methods; China; Enzyme-ultrasound-assisted extraction; Deep neural network; Antioxidant activities; Response surface methodology; Mulberries

This study used Xinjiang native “medicinal and food dual-use” resource mulberries as raw material, and optimized the extraction process of mulberries anthocyanins by enzyme-ultrasound-assistance through the establishment of a response surface model (RSM) and deep neural network model (DNN). A single...