Multiresponse Optimization of Pomegranate Peel Extraction by Statistical versus Artificial Intelligence: Predictive Approach for Foodborne Bacterial Pathogen Inactivation

Pomegranate (Punica granatum L.) peel is a potential source of polyphenols known for their activity against foodborne pathogen bacteria. In this study, the effects of pomegranate peel extraction time (10–60 min), agitation speed (120–180 rpm), and solvent/solid ratio (10–30) on phytochemical content and antibacterial activity were determined. Response surface methodology (RSM) and artificial neural network (ANN) methods were used, respectively, for multiresponse optimization and predictive modelling. Compared with the original conditions, the total phenolic content (TPC), the total flavonoid content (TFC), and the total anthocyanin content (TAC) increased by 56.22, 63.47, and 64.6%, respectively. Defined by minimal inhibitory concentration (MIC), the maximum of antibacterial activity was higher than that from preoptimized conditions. With an extraction time of 11 min, an agitation speed 125 rpm, and a solvent/solid ratio of 12, anti-S. aureus activity remarkably decreased from 1.56 to 0.171 mg/mL. Model comparisons through the coefficient of determination (R(2)) and mean square error (MSE) showed that ANN models were better than the RSM model in predicting the photochemical content and antibacterial activity. To explore the mode of action of the pomegranate peel extract (PPE) at optimal conditions against S. aureus and S. enterica, Chapman and Xylose Lysine Deoxycholate broth media were artificially contaminated at 10(4) CFU/mL. By using statistical approach, linear (ANOVA), and general (ANCOVA) models, PPE was demonstrated to control the two dominant foodborne pathogens by suppressing bacterial growth.