Artificial Intelligence-Powered Optimization and Milk Permeate Upcycling for Innovative Sesame Milk with Enhanced Probiotic Viability and Sensory Appeal.

Autor:	Abou Ayana IAA; Dairy Research Department, Food Technology Research Institute (FTRI), Agricultural Research Center, Giza 12619, Egypt., Elgarhy MR; Dairy Research Department, Food Technology Research Institute (FTRI), Agricultural Research Center, Giza 12619, Egypt., Al-Otibi FO; Botany and Microbiology Department, Faculty of Science, King Saud University, Riyadh 11451, Saudi Arabia., Omar MM; Food Science Department, Faculty of Agriculture, Zagazig University, Al-Sharqia Governorate 44511, Egypt., El-Abbassy MZ; Food Science Department, Faculty of Agriculture, Zagazig University, Al-Sharqia Governorate 44511, Egypt., Khalifa SA; Food Science Department, Faculty of Agriculture, Zagazig University, Al-Sharqia Governorate 44511, Egypt., Helmy YA; Department of Veterinary Science, Martin-Gatton College of Agriculture, Food, and Environment, University of Kentucky, Lexington, Kentucky 40546, United States., Saber WIA; Microbial Activity Unit, Microbiology Department, Soils, Water and Environment Research Institute, Agricultural Research Center, Giza 12619, Egypt.
Jazyk:	angličtina
Zdroj:	ACS omega [ACS Omega] 2024 May 29; Vol. 9 (23), pp. 25189-25202. Date of Electronic Publication: 2024 May 29 (Print Publication: 2024).
DOI:	10.1021/acsomega.4c02824
Abstrakt:	Consumer demand for plant-based alternatives drives innovation in nondairy beverages. This study explores the development of a novel sesame milk with enhanced functionality using an artificial neural network (ANN) and milk permeate integration. An ANN model effectively optimized water-based sesame milk (WSM) extraction, maximizing total solids (T.S.) recovery. The ANN model's predicted T.S. yield (99.65%) closely matched the actual value (95.18%), demonstrating its potential for optimizing high-yield production. Furthermore, milk permeate was incorporated (5:1 ratio) to create permeate-based sesame milk (PSM), which supported the growth of lactic acid bacteria, suggesting its potential as a growth medium for future probiotic applications. PSM also displayed superior nutritional value and sensory characteristics compared to WSM. These findings highlight the promise of ANN-powered optimization and milk permeate integration for creating innovative sesame milk alternatives with enhanced probiotic viability and sensory appeal. Future research should focus on ANN optimization of alternative-based-plant milk, including permeate-based sesame milk production, the health benefits of LAB fermentation, and consumer preferences for flavors and textures. Optimizing fermentation and LAB selection remain key for commercial success. Competing Interests: The authors declare no competing financial interest. (© 2024 The Authors. Published by American Chemical Society.)
Databáze:	MEDLINE
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