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    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.
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    Thermosonication-assisted fortification of kiwi juice with bee bread: Enhancing nutritional and functional properties through ANFIS-RSM optimization
    (Frontiers Media S. A., 2025) Yıkmış, Seydi; Duman Altan, Aylin; Türkol, Melikenur; Tokatlı, Nazlı; Yıldırım Maviş, Çiğdem; Tokatlı Demirok, Nazan; Aadil, Rana Muhammad; Karrar, Emad; Aljobair, Moneera O.; Mohamed Ahmed, Isam A.
    This study investigated the effects of thermosonication on the preservation and enhancement of bioactive components in kiwi juice fortified with bee bread. Response Surface Methodology (RSM) and Adaptive Neuro-Fuzzy Inference System (ANFIS) were employed to optimize processing parameters by evaluating FRAP, total phenolics, total chlorophyll, and ascorbic acid levels. Thermosonication significantly enhanced the levels of phenolic compounds (127.97 GAE mg/100 mL) and ascorbic acid (14.89 mg/100 mL), while a reduction in chlorophyll content was observed. The ANFIS model provided more accurate predictions compared to RSM, particularly under optimal processing conditions. Additionally, the thermosonication-treated kiwi juice with bee bread (TS-KJB) exhibited the highest antioxidant capacity, total flavonoid, and dietary fiber content. The findings demonstrate that thermosonication is an effective and sustainable technique for improving the functional and nutritional properties of bee bread-fortified kiwi juice. This approach offers a promising alternative for the production of additive- and preservative-free functional fruit juices.