Improving nutritional quality, aroma profile and bioactive retention of rocket juice via thermosonication: A support vector regression-based optimization

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dc.authorid0000-0003-0415-0308
dc.authorid0000-0002-6127-2195
dc.authorid0000-0001-8694-0658
dc.authorid0000-0001-7354-9529
dc.authorid0000-0003-1936-9337
dc.authorid0000-0001-8744-3784
dc.authorid0000-0003-1031-1251
dc.authorid0000-0001-9840-4211
dc.authorid0000-0002-6578-0795
dc.contributor.authorLevent, Okan
dc.contributor.authorŞimşek, Mehmet Ali
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorDemirel, Selinay
dc.contributor.authorTürkol, Melikenur
dc.contributor.authorTokatlı Demirok, Nazan
dc.contributor.authorEr, Hatice
dc.contributor.authorAljobair, Moneera O.
dc.contributor.authorKarrar, Emad
dc.contributor.authorTokatlı, Nazlı
dc.contributor.authorMohamed Ahmed, I. A.
dc.date.accessioned2026-01-08T13:06:05Z
dc.date.available2026-01-08T13:06:05Z
dc.date.issued2026
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Bilgisayar Mühendisliği Bölümü
dc.description.abstractThis 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.
dc.description.sponsorshipThe author(s) declared that financial support was received for this work and/or its publication. The authors are grateful for the generous support from the Researchers Supporting Project Number (PNURSP2025R251), Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia. Yazar(lar), bu çalışma ve/veya yayınlanması için mali destek aldıklarını beyan etmiştir. Yazarlar, Suudi Arabistan, Riyad'daki Prenses Nourah bint Abdulrahman Üniversitesi'nin Araştırmacıları Destekleme Projesi (PNURSP2025R251) kapsamında sağlanan cömert destek için minnettardır.
dc.identifier.citationLevent, O., Şimşek, M. A., Yıkmış, S., Demirel, S., Türkol, M., Tokatlı Demirok, N., Er, H., Aljobair, M. O., Karrar, E., Tokatlı, N., & Mohamed Ahmed, I. A. (2026). Improving nutritional quality, aroma profile and bioactive retention of rocket juice via thermosonication: A support vector regression-based optimization. Frontiers in Nutrition, 12, pp. 1-14. https://doi.org/10.3389/fnut.2025.1721498
dc.identifier.doi10.3389/fnut.2025.1721498
dc.identifier.endpage14
dc.identifier.issn2296-861X
dc.identifier.scopusqualityQ1
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.3389/fnut.2025.1721498
dc.identifier.urihttps://hdl.handle.net/20.500.13055/1235
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.subjectBioactive Compounds
dc.subjectIn Vitro Digestion
dc.subjectMachine Learning
dc.subjectRocket Juice
dc.subjectSupport Vector Regression
dc.subjectThermosonication
dc.titleImproving nutritional quality, aroma profile and bioactive retention of rocket juice via thermosonication: A support vector regression-based optimization
dc.typeArticle
dspace.entity.typePublication

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