Enhancing Antioxidant and Flavor of Xuanwei Ham Bone Hydrolysates via Ultrasound and Microwave Pretreatment: A Backpropagation Artificial Neural Network Model Prediction.

ABSTRACT: This study aimed to produce the hydrolysates of Xuanwei ham bone using enzymatic hydrolysis assisted by microwave and ultrasound pretreatment. A back propagation artificial neural network (BP-ANN) model was utilized to predict the optimal conditions, which involved 15 W/g bone for 15 min of ultrasound pretreatment and 5 W/g bone for 30 min of microwave pretreatment, achieving the highest degree of hydrolysis (DH). The model predicted a DH of 27.69, closely aligning with the experimentally measured actual DH of 28.33. DPPH radical scavenging and TBARS demonstrated that hydrolysates prepared by ultrasound combined microwave pretreatment (UMH) exhibited the highest antioxidant activity and significantly inhibited lipid oxidation. GC-MS analysis revealed that the UMH showed removal of bitter v

SUBMITTER: Chen X 

PROVIDER: S-EPMC12787840 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature