Yazar "Mohamed Ahmed, I. A." seçeneğine göre listele

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    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.
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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, I. 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.