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Yayın Advanced low-thermal fortification strategy for dill juice: Enhanced bioaccessibility and functional properties through MLP-RSM optimization(Frontiers Media S. A., 2025) Yıkmış, Seydi; Duman Altan, Aylin; Demirel, Selinay; Türkol, Melikenur; Tokatlı, Nazlı; Tokatlı Demirok, Nazan; Aljobair, Moneera O.; Karrar, Emad; Mohamed Ahmed, Isam A.In this study, a combination of ultrasound and microwave technologies (USMW) was applied to increase the functional properties of Anethum graveolens L. (dill) juice and the obtained samples were comprehensively evaluated in terms of biofunctionality. Total phenolic content (TPC), β-carotene, total chlorophyll, antioxidant capacity (FRAP) and antidiabetic enzyme inhibition (α-glucosidase, α-amylase) were determined. The optimum process parameters were successfully estimated by Response Surface Methodology (RSM) and Multilayer Perceptron (MLP) models. USMW process increased the extraction of phenolic compounds and carotenoids, providing significant increases in TPC (126.08 mg GAE/100 mL), β-carotene (42.82 mg/100 mL) and chlorophyll (4.42 g/100 mL) levels (*p < 0.05). In the simulated post-digestion bioavailability assessments, the ultrasound and microwave (DJ-USMW) group showed the highest recovery rates. In addition, potential antidiabetic effects were confirmed by the inhibition of α-glucosidase (61.65%) and α-amylase (53.11%). PCA and clustering analyses showed that USMW application significantly separated the samples. The obtained results demonstrate that USMW technology is a sustainable and effective method, especially for the development of functional beverages, as an alternative to traditional heat treatments.Yayın Improving nutritional quality, aroma profile and bioactive retention of rocket juice via thermosonication: A support vector regression-based optimization(Frontiers Media S. A., 2026) Levent, Okan; Şimşek, Mehmet Ali; Yıkmış, Seydi; Demirel, Selinay; Türkol, Melikenur; Tokatlı Demirok, Nazan; Er, Hatice; Aljobair, Moneera O.; Karrar, Emad; Tokatlı, Nazlı; Mohamed Ahmed, I. A.This study investigates the application of thermosonication (TS) to improve the functional properties of roka (Eruca vesicaria subsp. sativia) water. Processing parameters, including time (8–16 min), amplitude (60–100%), and temperature (40–60 °C), were optimised using a comparative approach combining the response surface method (RSM) and support vector regression (SVR). The total phenolic content (TPC) increased to 86.04 mg GAE/100 mL with TS, representing an 8.1% rise compared to the control group and an 18.3% increase over pasteurization. Likewise, the total chlorophyll level reached 16.98 mmol TE/L from 9.67 g/100 mL, and β-carotene rose to 24.90 mg/100 mL (p < 0.05). Pasteurization caused losses of 15–30% in these components. In the phenolic profile, significant increases were observed in chlorogenic acid (42.05 μg/mL), caffeic acid (15.66 μg/mL), and quercetin (4.28 μg/mL). A total of 31 compounds were identified in aroma analysis; with TS treatment, levels of 3-Hexen-1-ol (15.70 μg/kg) and 1-hexanol (2.01 μg/kg) were preserved or increased. In in vitro digestion tests, the TS group demonstrated the highest bioavailability, even during the intestinal phase. For example, RSM demonstrated high compliance coefficients (R2 = 0.99), while SVR showed strong predictive performance (CV R2 = 0.84), particularly for FRAP. Overall, the results suggest that thermosonication is an innovative method for protecting and enhancing bioactive compounds in rocket juice.Yayın Machine learning-guided green ultrasound processing enhances polyphenols, antioxidant capacity, and in vitro bioaccessibility of black fig vinegar(Frontiers Media S. A., 2026) Çakmak Sancar, Burcu; Aktaran Bala, Deniz; Demirel, Selinay; Gürfidan, Remzi; Yıkmış, Seydi; Kilim, Oğuzhan; Açıkgözoğlu, Enes; Şimşek, Mehmet Ali; Tokatlı Demirok, Nazan; Ibrahim, Marwa Ezz El-Din; Tokatlı, NazlıBlack fig vinegar is a functional fermented product rich in phenolic compounds and antioxidants; however, conventional thermal pasteurization may reduce its bioactive composition and functional quality. Although ultrasound processing has emerged as a promising non-thermal alternative, its optimization, predictive modeling, and influence on the in vitro bioaccessibility of black fig vinegar have not yet been comprehensively investigated. Therefore, this study aimed to optimize ultrasound processing conditions and evaluate their effects on phenolic composition, antioxidant capacity, and in vitro bioaccessibility of traditionally produced black fig vinegar using response surface methodology (RSM) integrated with ensemble machine learning algorithms. Untreated, pasteurized, and ultrasound-treated vinegars were compared, while ultrasound processing variables (processing time and amplitude) were optimized through RSM. The experimental dataset was subsequently expanded using data augmentation, and Extra Trees, CatBoost, Gradient Boosting, and AdaBoost models were developed to predict total phenolic content (TPC) and ferric reducing antioxidant power (FRAP). Among the tested algorithms, the Extra Trees model achieved the best predictive performance, with coefficients of determination (R2) exceeding 0.998 and prediction accuracies above 99%. Under the optimized ultrasound conditions (8 min and 58% amplitude), TPC (79.77 ± 3.69 mg GAE/100 mL), FRAP (8.87 ± 0.24 mmol TE/L), and total flavonoid content were significantly higher than those of untreated and pasteurized samples (p < 0.05). Ultrasound processing also significantly increased caffeic acid, catechin hydrate, chrysin, vanillin, p-coumaric acid, o-coumaric acid, and trans-ferulic acid concentrations. During simulated gastrointestinal digestion, all samples exhibited reductions in bioactive compounds; however, ultrasound-treated vinegar consistently retained higher TPC, total flavonoid content, and FRAP values, with bioaccessibility remaining approximately 30%–32%. Pearson correlation and principal component analyses further identified caffeic acid, trans-ferulic acid, rutin, and o-coumaric acid as the principal contributors to antioxidant capacity. This study integrates ultrasound optimization, RSM, data enhancement, community machine learning, phenolic profiling, and in vitro bioavailability assessment for black fig vinegar, presenting a robust and sustainable strategy for process optimization and the development of high-quality functional vinegar products.Yayın Thermosonication-enhanced bioaccessibility and functional quality of dill juice: An in vitro digestion approach(Frontiers Media S. A., 2025) Yıkmış, Seydi; Ateş, Abdullah; Demirel, Selinay; Levent, Okan; Tokatlı, Nazlı; Tokatlı Demirok, Nazan; Aljobair, Moneera; Karrar, Emad; A. Athawab, Suleiman; Mohamed Ahmed, Isam A.This study, the effects of thermosonication, a non-thermal treatment, on the functional components of dill (Anethum graveolens) juice were investigated and its effect on post-digestion bioaccessibility was evaluated. Control (CDJ), thermally pasteurized (P-DJ), and thermosonicated (TS-DJ) samples were compared in terms of total phenolic content (TPC), β-carotene, total chlorophyll, and ferric reducing antioxidant power (FRAP). The stabilities and recovery rates of volatile aroma compounds and bioactive components throughout the digestion process (oral, gastric, and intestinal stages) were analyzed by an in vitro digestion model. Thermosonication provided higher preservation of bioactive components both initially and during 21 days of storage, and significantly higher post-digestion bioaccessibility values were observed. Process optimization was performed using Response Surface Methodology (RSM) and Equilibrium Optimization algorithms, with models validated with high predictive accuracy. Pearson correlation analysis revealed strong positive correlations between total phenolic content (TPC), β-carotene, and specific volatile compounds such as limonene and carvone, indicating that higher levels of these bioactives were associated with enhanced characteristic aroma profiles of dill juice. These results suggest that thermosonication may be a promising alternative to traditional thermal treatments for improving the functional quality and post-digestion bioaccessibility of dill water. In this context, while further research is needed to assess consumer acceptance and industrial scalability, this study provides valuable insights into the development of improved processing methods for plant-based beverages.Yayın Ultrasound-assisted sustainable processing of garden cress juice: Enhancing bioactive compounds and bioaccessibility through xgboost optimization(American Chemical Society, 2025) Levent, Okan; Şimşek, Mehmet Ali; Yıkmış, Seydi; Demirel, Selinay; Tokatlı Demirok, Nazan; Türkol, Melikenur; Aljobair, Moneera; Tokatlı, Nazlı; Mohamed Ahmed, Isam A.This study aimed to improve the functional and nutritional properties of garden cress (Lepidium sativum) juice using ultrasound and optimize process parameters by modeling them with advanced machine learning algorithms. Using a Box−Behnken experimental design, the effects of sonication time (8−16 min) and amplitude (60−100%) on total chlorophyll, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP) were investigated. Nonparametric, high-accuracy estimations were made using the XGBoost algorithm. Optimum conditions were determined to be 12 min and 80% amplitude. Under these conditions, TPC (78.44 mg GAE/mL), FRAP (59.80 mg TE/mL), and chlorophyll (7.15 g/100 mL) values were significantly higher than those in control and pasteurized samples (p < 0.05). HPLC-DAD analysis showed that ultrasound treatment positively impacted the phenolic profile by increasing the release of quercetin, quercetin derivatives, caffeic acid, and chrysin. GC-MS data revealed that volatile aroma compounds (especially 1-hexanol, benzaldehyde, and cinnamaldehyde) were preserved mainly by ultrasound. In vitro digestion simulation showed that total postdigestion recovery rates in ultrasound-treated samples were 34.96% for TPC, 32.50% for chlorophyll, and 28.81% for FRAP, demonstrating a significant increase in bioaccessibility. PCA and hierarchical clustering analyses confirmed a significant biochemical separation of ultrasound-treated samples. The findings indicate that ultrasound technology is a superior method for preserving bioactive compounds, maintaining the aroma profile, and enhancing bioaccessibility compared to heat treatment. This enables data-driven process design. The developed model showed a strong predictive performance under optimal conditions. However, the study is limited by the relatively small data set used for model training.
