Food and Fermentation Industries >

2026 , Vol. 52 >Issue 2: 156 - 164

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042610

Optimization of preparation process of mixed freeze-dried powder from Myrica rubra pomace and Dendrobium officinale leaves using genetic algorithm-backpropagation neural network

  • CHEN Runjie ,
  • FANG Xiangjun ,
  • CHEN Huizhi ,
  • YIN Ming ,
  • XU Jing ,
  • WANG Xiaotong ,
  • PANG Jie ,
  • WU Weijie ,
  • GAO Haiyan
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  • 1(College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
    2(Food Science Institute, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Fruit and Vegetable Preservation and Processing of China Light Industry, Hangzhou 310021, China)
    3(Zhejiang Shouxiangu Pharmaceutical Co.Ltd., Hangzhou 310011, China)

Received date: 2025-03-05

  Revised date: 2025-06-06

  Online published: 2026-03-18

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Abstract

To prepare a mixed freeze-dried powder rich in polysaccharides from Myrica rubra pomace and Dendrobium officinale leaves, this study constructed a five-factor experimental system (composite enzyme addition amount, composite enzyme ratio, solid-liquid ratio, enzymatic hydrolysis temperature, and enzymatic hydrolysis time).The response surface methodology (RSM) combined with the backpropagation neural network (BPNN) was employed to model and optimize the enzymatic hydrolysis process of polysaccharides from M.rubra pomace and D.officinale leaves.The results showed that the BPNN model optimized by the genetic algorithm (GA) had superior prediction accuracy compared to the traditional RSM model (R2=0.983 3).Validation experiments revealed that the optimal process parameters were a complex enzyme addition amount of 4.4%, a composite enzyme ratio (pectinase∶cellulase) of 2∶1, a solid-liquid ratio of 1∶112 (g∶mL), an enzymatic hydrolysis temperature of 60 ℃, and an enzymatic hydrolysis time of 1.1 h, achieving a polysaccharide yield of (51.42±0.29)%.When the mass concentration of the mixed freeze-dried powder solution of M.rubra pomace and D.officinale leaves was 10 mg/mL, the DPPH free radical and ABTS cationic radical scavenging rates reached (58.31±0.78)% and (61.77±2.21)%, respectively.Meanwhile, the inhibition rates of α-glucosidase and α-amylase activities reached (65.89±1.22)% and (68.21±1.49)%, respectively.These results indicated that the freeze-dried powder exhibited significant in vitro antioxidant and hypoglycemic activities.The GA-BPNN prediction model proposed in this study provides a reliable technical path for the high-value utilization of plant by-products, and also reveals the potential application of polysaccharides from M.rubra pomace and D.officinale leaves in the development of functional foods.

Key words： Myrica rubra pomace; Dendrobium officinale leaves; GA-BP neural network; polysaccharides; enzymatic hydrolysis process

Cite this article

CHEN Runjie , FANG Xiangjun , CHEN Huizhi , YIN Ming , XU Jing , WANG Xiaotong , PANG Jie , WU Weijie , GAO Haiyan . Optimization of preparation process of mixed freeze-dried powder from Myrica rubra pomace and Dendrobium officinale leaves using genetic algorithm-backpropagation neural network[J]. Food and Fermentation Industries, 2026 , 52(2) : 156 -164 . DOI: 10.13995/j.cnki.11-1802/ts.042610

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