Release modeling of nanoencapsulated food ingredients by artificial intelligence algorithms

Abstract This chapter introduces the concept of artificial intelligence algorithms and the potential for their application in the field of biomedicine and nutrition, especially in the context of nanoencapsulated food ingredients. Amongst many artificial intelligence algorithms, several are selected and their potential for release modeling is described in more detail. These are namely artificial neural networks, adaptive neuro-fuzzy inference systems, and genetic algorithms. Apart from the theoretical background on their operating principles, numerous examples are selected and briefly discussed in order to present to reader different aspects for their potential application. In spite of usually being treated as the “black-box” modeling tools, these algorithms actually do provide the opportunities to analyze the causal relationships between the data or perform sensitivity analysis, which is of great importance and value for the release modeling.