Thermosonication improves the bioactive properties and in vitro bioaccessibility of broccoli juice through integrated RSM and metaheuristic optimization

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dc.authorid0000-0002-6836-4527
dc.authorid0000-0003-1936-9337
dc.authorid0000-0001-7354-9529
dc.authorid0000-0002-4899-2219
dc.authorid0000-0003-3365-7327
dc.authorid0000-0001-9840-4211
dc.authorid0000-0001-8694-0658
dc.authorid0000-0002-6578-0795
dc.authorid0000-0001-8744-3784
dc.authorid0000-0002-8144-8266
dc.contributor.authorArpa Zemzemoğlu, Tuba Eda
dc.contributor.authorTokatlı Demirok, Nazan
dc.contributor.authorTürkol, Melikenur
dc.contributor.authorGürfidan, Remzi
dc.contributor.authorKilim, Oğuzhan
dc.contributor.authorTokatlı, Nazlı
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorMohamed Ahmed, Isam A.
dc.contributor.authorAljobair, Moneera
dc.contributor.authorYinanç, Abdullah
dc.date.accessioned2026-06-16T10:11:57Z
dc.date.available2026-06-16T10:11:57Z
dc.date.issued2026
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Bilgisayar Mühendisliği Bölümü
dc.description.abstractBroccoli juice is highly nutritious, containing phenolic compounds, chlorophyll derivatives, antioxidants, and other biologically active phytochemicals; however, conventional thermal processing may reduce their stability and bioaccessibility. The aim of this study was to analyse the impact of thermosonication on the following properties of broccoli juice: bioactivity, antioxidant capacity, phenolic profile and in vitro bioaccessibility. Thermosonication conditions were optimized using Response Surface Methodology (RSM) integrated with the Grey Wolf Optimizer (GWO) and Particle Swarm Optimization (PSO) algorithms. Broccoli juice samples were subjected to conventional pasteurization and thermosonication under different processing conditions, and total chlorophyll, ascorbic acid (AA), ferric reducing antioxidant power (FRAP), total phenolic content (TPC), and individual phenolic compounds were evaluated. Digestive stability and post-digestion bioaccessibility were also assessed using a standardized in vitro gastrointestinal digestion model. The developed quadratic models exhibited high statistical significance for TPC and FRAP responses (p < 0.001), with coefficients of determination (R²) of 0.9949 and 0.9853, respectively. The optimum thermosonication conditions were identified as 40 °C, 6.75 min, and 64.04% amplitude, under which experimentally validated FRAP and TPC values reached 12.86 mmol TE/L and 149.77 mg GAE/100 mL, respectively. HPLC-DAD analysis showed that gallic acid and naringin were the predominant phenolic compounds, and that thermosonication promoted greater phenolic retention than conventional pasteurization. In vitro digestion results demonstrated that thermosonicated broccoli juice maintained significantly higher levels of TPC, FRAP, chlorophyll, and AA throughout gastrointestinal digestion, with higher TPC recovery (30.45%) than pasteurized samples (26.22%), indicating improved post-digestion bioaccessibility of phenolic compounds. Similar improvements were observed for antioxidant capacity and chlorophyll retention. Furthermore, PSO and GWO optimization results showed strong agreement with RSM predictions, confirming the robustness of the proposed optimization strategy. Overall, thermosonication was shown to effectively and sustainably enhance the functional quality, antioxidant properties, phenolic stability, and digestive bioaccessibility of broccoli juice.
dc.identifier.citationArpa Zemzemoğlu, T. E., Tokatlı Demirok, N., Türkol, M., Gürfidan, R., Kilim, O., Tokatlı, N., Yıkmış, S., Mohamed Ahmed, I. A., Aljobair, M., & Yinanç, A. (2026). Thermosonication improves the bioactive properties and in vitro bioaccessibility of broccoli juice through integrated RSM and metaheuristic optimization. Frontiers in Nutrition, https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2026.1880853/abstract
dc.identifier.issn2296-861X
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2026.1880853/abstract
dc.identifier.urihttps://hdl.handle.net/20.500.13055/1513
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.subjectBroccoli Juice
dc.subjectIn Vitro Digestion
dc.subjectMetaheuristic Optimization
dc.subjectThermosonication
dc.titleThermosonication improves the bioactive properties and in vitro bioaccessibility of broccoli juice through integrated RSM and metaheuristic optimization
dc.typeArticle
dspace.entity.typePublication

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