Thermosonication-assisted fortification of kiwi juice with bee bread: Enhancing nutritional and functional properties through ANFIS-RSM optimization

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dc.authorid0000-0001-8694-0658
dc.authorid0000-0002-5651-1366
dc.authorid0000-0001-7354-9529
dc.authorid0000-0001-9840-4211
dc.authorid0000-0002-5442-5851
dc.authorid0000-0003-1936-9337
dc.authorid0000-0002-0185-0096
dc.authorid0000-0003-1031-1251
dc.authorid0000-0001-8744-3784
dc.authorid0000-0002-6578-0795
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorDuman Altan, Aylin
dc.contributor.authorTürkol, Melikenur
dc.contributor.authorTokatlı, Nazlı
dc.contributor.authorYıldırım Maviş, Çiğdem
dc.contributor.authorTokatlı Demirok, Nazan
dc.contributor.authorAadil, Rana Muhammad
dc.contributor.authorKarrar, Emad
dc.contributor.authorAljobair, Moneera O.
dc.contributor.authorMohamed Ahmed, Isam A.
dc.date.accessioned2025-08-27T08:07:54Z
dc.date.available2025-08-27T08:07:54Z
dc.date.issued2025
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Bilgisayar Mühendisliği Bölümü
dc.description.abstractThis 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.
dc.description.sponsorshipThe author(s) declare that financial support was received for the research and/or publication of this article. This research was funded by Princess Nourah Bint Abdulrahman University Researchers Supporting Project Number (PNURSP2025R251), and by Ongoing Research Funding program (ORF-2025-1074), King Saud University, Riyadh, Saudi Arabia. Yazar(lar), bu makalenin araştırılması ve/veya yayınlanması için finansal destek aldıklarını beyan eder. Bu araştırma, Prenses Nourah Bint Abdulrahman Üniversitesi Araştırmacıları Destekleyici Proje Numarası (PNURSP2025R251) ve Devam Eden Araştırma Fonu programı (ORF-2025-1074) tarafından, Kral Suud Üniversitesi, Riyad, Suudi Arabistan tarafından finanse edilmiştir.
dc.identifier.citationYıkmış, S., Duman Altan, A., Türkol, M., Tokatlı, N., Yıldırım Maviş, Ç., Tokatlı Demirok, N., Aadil, R. M., Karrar, E., Aljobair, M. O., & Mohamed Ahmed, I. A. (2025). Thermosonication-assisted fortification of kiwi juice with bee bread: Enhancing nutritional and functional properties through ANFIS-RSM optimization. Frontiers in Nutrition, 12, pp. 1-17. https://doi.org/10.3389/fnut.2025.1657136
dc.identifier.doi10.3389/fnut.2025.1657136
dc.identifier.endpage17
dc.identifier.issn2296-861X
dc.identifier.pmidPMID: 40832636
dc.identifier.scopus2-s2.0-105013462214
dc.identifier.scopusqualityQ1
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.3389/fnut.2025.1657136
dc.identifier.urihttps://hdl.handle.net/20.500.13055/1089
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.subjectAdaptive Neuro-Fuzzy Inference
dc.subjectBee Bread
dc.subjectBioactive Substances
dc.subjectKiwi Juice
dc.subjectResponse Surface Methodology
dc.subjectThermosonication
dc.titleThermosonication-assisted fortification of kiwi juice with bee bread: Enhancing nutritional and functional properties through ANFIS-RSM optimization
dc.typeArticle
dspace.entity.typePublication

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