Experimental study on classical and metaheuristics algorithms for optimal nano-chitosan concentration selection in surface coating and food packaging

Ali Akbar Dadvar; Javad Vahidi; Zoleikha Hajizadeh; Ali Maleki; Mohammad Reza Bayati

doi:10.1016/j.foodchem.2020.127681

Experimental study on classical and metaheuristics algorithms for optimal nano-chitosan concentration selection in surface coating and food packaging

Food Chem. 2021 Jan 15:335:127681. doi: 10.1016/j.foodchem.2020.127681. Epub 2020 Jul 28.

Authors

Ali Akbar Dadvar¹, Javad Vahidi², Zoleikha Hajizadeh³, Ali Maleki⁴, Mohammad Reza Bayati⁵

Affiliations

¹ Department of Mathematics, Iran University of Science and Technology, Tehran, Iran; Catalysts and Organic Synthesis Research Laboratory, Department of Chemistry, Iran University of Science and Technology, Tehran 16846-13114, Iran.
² Department of Mathematics, Iran University of Science and Technology, Tehran, Iran.
³ Catalysts and Organic Synthesis Research Laboratory, Department of Chemistry, Iran University of Science and Technology, Tehran 16846-13114, Iran.
⁴ Catalysts and Organic Synthesis Research Laboratory, Department of Chemistry, Iran University of Science and Technology, Tehran 16846-13114, Iran. Electronic address: maleki@iust.ac.ir.
⁵ Department of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.

PMID: 32739803
DOI: 10.1016/j.foodchem.2020.127681

Abstract

In this study the Lagrange interpolation optimization algorithm based on two variables with respect to all experimental replicates (POA), was compared with two other heuristics methods (WOA and GOA). Modification of the apple surface by an edible nano coating solution in food packaging was used as case study. The experiment was performed as a factorial test based on completely randomized design by 100 permutations data sets. Results showed a significant difference between the three optimization methods (POA, WOA and GOA) which indicates the necessity of optimization and also efficiency of the present POA. The optimum result by POA, similar to a rose petal property, could rise 72% in surface contact angle (CA). The scanning electron microscopy (SEM) images of the derived surfaces showed almost a uniform spherical nanoparticles morphology. Remarkable advantages of this new approach are no additional material requirement, healthful, easy, inexpensive, fast and affordable technique for surface improvement.

Keywords: Edible nano coating; Lagrange interpolation; Optimization algorithm; Permutations; Surface modification.

MeSH terms

Algorithms*
Chitosan* / chemistry
Computer Heuristics
Food Packaging*
Hydrophobic and Hydrophilic Interactions
Microscopy, Electron, Scanning
Nanoparticles / chemistry*

Substances

Chitosan