Advanced low-thermal fortification strategy for dill juice: Enhanced bioaccessibility and functional properties through MLP-RSM optimization

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dc.authorid0000-0001-8694-0658
dc.authorid0000-0002-5651-1366
dc.authorid0009-0009-7023-2142
dc.authorid0000-0001-7354-9529
dc.authorid0000-0001-9840-4211
dc.authorid0000-0003-1936-9337
dc.authorid0000-0001-8744-3784
dc.authorid0000-0003-1031-1251
dc.authorid0000-0002-6578-0795
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorDuman Altan, Aylin
dc.contributor.authorDemirel, Selinay
dc.contributor.authorTürkol, Melikenur
dc.contributor.authorTokatlı, Nazlı
dc.contributor.authorTokatlı Demirok, Nazan
dc.contributor.authorAljobair, Moneera O.
dc.contributor.authorKarrar, Emad
dc.contributor.authorMohamed Ahmed, Isam A.
dc.date.accessioned2025-08-01T10:05:56Z
dc.date.available2025-08-01T10:05:56Z
dc.date.issued2025
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Bilgisayar Mühendisliği Bölümü
dc.description.abstractIn this study, a combination of ultrasound and microwave technologies (USMW) was applied to increase the functional properties of Anethum graveolens L. (dill) juice and the obtained samples were comprehensively evaluated in terms of biofunctionality. Total phenolic content (TPC), β-carotene, total chlorophyll, antioxidant capacity (FRAP) and antidiabetic enzyme inhibition (α-glucosidase, α-amylase) were determined. The optimum process parameters were successfully estimated by Response Surface Methodology (RSM) and Multilayer Perceptron (MLP) models. USMW process increased the extraction of phenolic compounds and carotenoids, providing significant increases in TPC (126.08 mg GAE/100 mL), β-carotene (42.82 mg/100 mL) and chlorophyll (4.42 g/100 mL) levels (*p < 0.05). In the simulated post-digestion bioavailability assessments, the ultrasound and microwave (DJ-USMW) group showed the highest recovery rates. In addition, potential antidiabetic effects were confirmed by the inhibition of α-glucosidase (61.65%) and α-amylase (53.11%). PCA and clustering analyses showed that USMW application significantly separated the samples. The obtained results demonstrate that USMW technology is a sustainable and effective method, especially for the development of functional beverages, as an alternative to traditional heat treatments.
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 araştırma ve/veya makalenin yayımlanması için mali destek aldıklarını beyan etmektedir. Bu araştırma, Prenses Nourah bint Abdulrahman Üniversitesi Araştırmacıları Destekleme Projesi (Proje Numarası: PNURSP2025R251) ve Süregelen Araştırma Fonlama Programı (ORF-2025-1074), Kral Suud Üniversitesi, Riyad, Suudi Arabistan tarafından finanse edilmiştir. Research Funding program (ORF-2025-1074), King Saud University, Riyadh, Saudi Arabia. Araştırma Fonlama programı (ORF-2025-1074), Kral Suud Üniversitesi, Riyad, Suudi Arabistan.
dc.identifier.citationYıkmış, S., Duman Altan, A., Demirel, S., Türkol, M., Tokatlı, N., Tokatlı Demirok, N., Aljobair, M. O., Karrar, E., & Mohamed Ahmed, I. A. (2025). Advanced low-thermal fortification strategy for dill juice: Enhanced bioaccessibility and functional properties through MLP-RSM optimization. Frontiers in Nutrition, 12, pp. 1-18. https://doi.org/10.3389/fnut.2025.1650490
dc.identifier.doi10.3389/fnut.2025.1650490
dc.identifier.endpage18
dc.identifier.issn2296-861X
dc.identifier.pmidPMID: 40823036
dc.identifier.scopus2-s2.0-105013377395
dc.identifier.scopusqualityQ1
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.3389/fnut.2025.1650490
dc.identifier.urihttps://hdl.handle.net/20.500.13055/1058
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.subjectAnethum Graveolens
dc.subjectBioavailability
dc.subjectMLP Optimization
dc.subjectNon-Thermal Technology
dc.subjectUltrasound and Microwave
dc.titleAdvanced low-thermal fortification strategy for dill juice: Enhanced bioaccessibility and functional properties through MLP-RSM optimization
dc.typeArticle
dspace.entity.typePublication

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