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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 AI-guided optimization of traditional bulgur pilafs: Enhancing sensory and bioactive properties through rsm-pso modeling(Frontiers Media S. A., 2025) Yıkmış, Seydi; Türk Aslan, Sinem; Türkol, Melikenur; Şimşek, Mehmet Ali; Aljobair, Moneera; Karrar, Emad; Tokatlı, Nazlı; Mohamed Ahmed, Isam A.This study aimed to enhance the sensory and bioactive properties of pilafs prepared from three geographically indicated bulgur varieties—Siyez, Firik, and Karakilçik—through an AI-guided optimization approach combining Response Surface Methodology (RSM) and Particle Swarm Optimization (PSO). Different bulgur (130–150 g) and water (350–450 mL) ratios were tested to determine optimal formulations. Sensory evaluation revealed that Firik bulgur pilaf achieved the highest overall acceptability (8.49), while Karakilçik bulgur pilaf scored highest in color (7.68) and aroma (8.58), and Siyez bulgur pilaf received the highest taste score (7.50). In terms of bioactive properties, Karakilçik bulgur pilaf showed the highest antioxidant capacity (75.57% DPPH radical scavenging activity), whereas Firik bulgur pilaf had the highest total phenolic (842.39 mg GAE/kg) and flavonoid contents (6.38 mg CE/g). Color analysis indicated that Siyez bulgur pilaf had the lightest color (L=52.18), while Firik pilaf exhibited the most intense red hue (a=8.12) and Karakilçik pilaf the darkest appearance (L=35.42). PSO-based validation confirmed the accuracy of RSM models by reaching global optima within 40 iterations and minimal deviation from experimental values. This is the first study to apply an integrated RSM–PSO modeling approach to traditional bulgur pilafs, enabling the prediction and optimization of their sensory and bioactive characteristics. The results provide a novel framework for enhancing the nutritional value and consumer appeal of heritage cereal-based foods and support the development of standardized, functional bulgur products for the food industry.Yayın 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.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.
