ThermoMicrowave-sonication improves the stability and digestive bioaccessibility of phenolic compounds in parsley juice

These are indications of the effects of ThermoMicrowave Sonication (TMS) on the bioactive compounds of parsley (Petroselinum crispum) juice and their bioaccessibility during in vitro digestion. Total phenolic content (TPC), iron-reducing antioxidant power (FRAP), chlorophyll, and ascorbic acid levels were measured in TMS treated and pasteurized samples. TMS minimized the loss of heat-sensitive proteins and significantly increased the phenolic content and antioxidant structure (p < 0.05). By following simulated oral, gastric, and intestinal digestion, TPC, chlorophyll, and FRAP levels were better in TMS samples than in controls or pasteurized samples. The highest recoverable levels were observed in the intestinal phase, highlighting the role of TMS in supporting functional quality after digestion. Prediction models using linear regression and LASSO showed strong accuracy (R2 > 0.99) for antioxidant capacity. Overall, TMS offers a promising, environmentally friendly, and industrially applicable tool for preserving and ensuring bioaccessibility of bioactive images in parsley juice and valuable information for functional electrical development. Chemical compounds: Gallic acid (PubChem CID:370); flovone (PubChem CID: 10680); vanillic acid (PubChem CID: 8468); rutin (PubChem CID: 5280805); naringin (PubChem CID: 442428); p- coumaric acid (PubChem CID: 637542); o- coumaric acid (PubChem CID: 637540); quercetin (PubChem CD: 5280459); alizarin (PubChem CD: 6293).