Thermosonication-enhanced bioaccessibility and functional quality of dill juice: An in vitro digestion approach

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dc.authorid0000-0001-8694-0658
dc.authorid0000-0002-4236-6794
dc.authorid0000-0003-0415-0308
dc.authorid0000-0001-9840-4211
dc.authorid0000-0003-1936-9337
dc.authorid0000-0001-8744-3784
dc.authorid0000-0003-1031-1251
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorAteş, Abdullah
dc.contributor.authorDemirel, Selinay
dc.contributor.authorLevent, Okan
dc.contributor.authorTokatlı, Nazlı
dc.contributor.authorTokatlı Demirok, Nazan
dc.contributor.authorAljobair, Moneera
dc.contributor.authorKarrar, Emad
dc.contributor.authorA. Athawab, Suleiman
dc.contributor.authorMohamed Ahmed, Isam A.
dc.date.accessioned2025-09-01T08:09:48Z
dc.date.available2025-09-01T08:09:48Z
dc.date.issued2025
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Bilgisayar Mühendisliği Bölümü
dc.description.abstractThis 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.
dc.identifier.citationYıkmış, S., Ateş, A., Demirel, S., Levent, O., Tokatlı, N., Tokatlı Demirok, N., Aljobair, M., Karrar, E., A. Athawab, S. & Mohamed Ahmed, I. A. (2025). Thermosonication-enhanced bioaccessibility and functional quality of dill juice: An in vitro digestion approach. Frontiers in Nutrition, 12, https://doi.org/10.3389/fnut.2025.1666391
dc.identifier.doi10.3389/fnut.2025.1666391
dc.identifier.issn2296-861X
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3389/fnut.2025.1666391
dc.identifier.urihttps://hdl.handle.net/20.500.13055/1095
dc.identifier.volume12
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.indekslendigikaynak.otherSCI-E - Science Citation Index Expanded
dc.institutionauthorTokatlı, Nazlı
dc.institutionauthorid0000-0001-9840-4211
dc.language.isoen
dc.publisherFrontiers Media S. A.
dc.relation.ispartofFrontiers in Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectThermosonication
dc.subjectIn Vitro Digestion
dc.subjectBioaccessibility
dc.subjectDill Juice
dc.subjectEquilibrium Optimizer (EO)
dc.titleThermosonication-enhanced bioaccessibility and functional quality of dill juice: An in vitro digestion approach
dc.typeArticle
dspace.entity.typePublication

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