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

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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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    Sustainable valorization of yellow cherry juice using natural propolis and non-thermal techniques
    (Frontiers Media S. A., 2025) Yıkmış, Seydi; Türkol, Melikenur; Tokatlı Demirok, Nazan; Tokatlı, Nazlı; Rüzgar, Ezgi; Mohamed Ahmed, Isam A.; Aljobair, Moneera O.
    This study investigated the effects of propolis enrichment and thermosonication conditions on bioactive components, amino acid profile, antioxidant capacity and sensory properties of yellow cherry juice. Temperature (40–50°C), time (4–10 min), amplitude (40–80%) and propolis concentration (40–80 mg/100 mL) were optimized as independent variables using response surface methodology (RSM). Principal component analysis (PCA) analysis revealed that thermosonicated samples (TS-YCJ) were positively correlated with functional components such as chlorogenic acid, caffeic acid, epicatechin and total soluble solids (TSS). The malic acid content reached its highest level at 1,174.38 mg/L in thermosonicated optimized propolis yellow cherry juice (TS-YCJ), whereas this value remained at 1,078.34 mg/L in the pasteurized samples. Thermosonication application significantly increased the antioxidant capacity measured by total phenolic content (TPC), total flavonoid content (TFC) and DPPH radical inhibition. While TPC content reached 268.72 mg GAE/L in thermosonicated optimized propolis yellow cherry juice samples, it remained at 256.27 mg GAE/L in control samples. Among the phenolic compounds, chlorogenic acid (35.42 mg/L) and caffeic acid (12.67 mg/L) increased significantly after thermosonication. In terms of amino acid profile, components such as proline (42.21 mg/L), glycine (38.45 mg/L) and phenylalanine (24.32 mg/L) were found at higher levels in control samples. In sensory analysis, thermosonication samples received high scores in terms of taste, odor and overall acceptability. High R2 values (98.94–99.80%) reveal the strong explanatory power and reliability of the model. These findings indicate that thermosonication and propolis offer an effective combination to improve the functional properties, sensory quality and phenolic compound profile of yellow cherry 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, 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.