Yazar "Levent, Okan" seçeneğine göre listele

Listeleniyor 1 - 1 / 1
  • Kapalı Erişim
    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.