Artificial intelligence-driven innovation in Ganoderma spp.: potentialities of their bioactive compounds as functional foods

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dc.contributor.authorKhanal, Sonali
dc.contributor.authorSharma, Aman
dc.contributor.authorPillai, Manjusha
dc.contributor.authorThakur, Pratibha
dc.contributor.authorTapwal, Ashwani
dc.contributor.authorKumar, Vinod
dc.contributor.authorVerma, Rachna
dc.contributor.authorKumar, Dinesh
dc.date.accessioned2025-04-28T13:48:09Z
dc.date.available2025-04-28T13:48:09Z
dc.date.freetoread2025-04-28
dc.date.issued2025
dc.date.pubOnline2025-04-07
dc.description.abstractGanoderma spp., which are essential decomposers of lignified plant materials, can affect trees in both wild and cultivated settings. These fungi have garnered significant global interest owing to their potential to combat several chronic, complicated, and infectious diseases. As technology progresses, researchers are progressively employing artificial intelligence (AI) for studying various fungal strains. This novel approach has the potential to accelerate the knowledge and application of Ganoderma spp. in the food industry. The development of extensive Ganoderma databases has markedly expedited research on them by enhancing access to information on bioactive components of Ganoderma and promoting collaboration with the food sector. Progress in AI techniques and enhanced database quality have further advanced AI applications in Ganoderma research. Techniques such as machine learning (ML) and deep learning employing various methods, including support vector machines (SVMs), Bayesian networks, artificial neural networks (ANNs), random forests (RFs), and convolutional neural networks (CNNs), are propelling these advancements. Although AI possesses the capacity to transform Ganoderma research by tackling significant difficulties, continuous investment in research, data dissemination, and interdisciplinary collaboration are necessary. AI could facilitate the development of customized functional food products by discerning patterns and correlations in customer data, resulting in more specific and accurate solutions. Thus, the future of AI in Ganoderma research looks auspicious, presenting prospects for ongoing advancement and innovation in this domain.
dc.description.journalNameSustainable Food Technology
dc.description.sponsorshipThis research work has been funded by DST-SERB, Govt. of India under CRG project vide sanction order number CRG/2021/001815 and this article has been produced with the financial support of the European Union under the REFRESH – Research Excellence for region Sustainability and High-tech industries project number CZ.10.03.01/00/22_003/0000048 via the operational Programme Just Transition.
dc.identifier.citationKhanal S, Sharma A, Pillai M, et al., (2025) Artificial intelligence-driven innovation in Ganoderma spp.: potentialities of their bioactive compounds as functional foods. Sustainable Food Technology, Available online 7 April 2025
dc.identifier.eissn2753-8095
dc.identifier.elementsID672714
dc.identifier.issn2753-8095
dc.identifier.issueNoahead-of-print
dc.identifier.urihttps://doi.org/10.1039/d4fb00357h
dc.identifier.urihttps://dspace.lib.cranfield.ac.uk/handle/1826/23818
dc.identifier.volumeNoahead-of-print
dc.languageEnglish
dc.language.isoen
dc.publisherRoyal Society of Chemistry (RSC)
dc.publisher.urihttps://pubs.rsc.org/en/content/articlelanding/2025/fb/d4fb00357h
dc.rightsAttribution-NonCommercial 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subject46 Information and Computing Sciences
dc.subject30 Agricultural, Veterinary and Food Sciences
dc.subject3006 Food Sciences
dc.subjectMachine Learning and Artificial Intelligence
dc.subjectNetworking and Information Technology R&D (NITRD)
dc.subjectBioengineering
dc.subject3 Good Health and Well Being
dc.subject2 Zero Hunger
dc.titleArtificial intelligence-driven innovation in Ganoderma spp.: potentialities of their bioactive compounds as functional foods
dc.typeArticle
dcterms.dateAccepted2025-03-19

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