Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic

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dc.authorid0000-0001-8694-0658
dc.authorid0000-0001-7354-9529
dc.authorid0000-0001-6670-2169
dc.authorid0000-0002-5651-1366
dc.authorid0000-0001-9840-4211
dc.authorid0000-0002-1983-4369
dc.authorid0000-0003-1936-9337
dc.authorid0000-0002-0185-0096
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorTürkol, Melikenur
dc.contributor.authorPaçal, İshak
dc.contributor.authorDuman Altan, Aylin
dc.contributor.authorTokatlı, Nazlı
dc.contributor.authorAbdi, Gholamreza
dc.contributor.authorTokatlı Demirok, Nazan
dc.contributor.authorAadil, Rana Muhammad
dc.date.accessioned2024-12-19T13:42:27Z
dc.date.available2024-12-19T13:42:27Z
dc.date.issued2025
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Bilgisayar Mühendisliği Bölümü
dc.description.abstractThis study investigates the optimization of bioactive components in thermosonicated black carrot juice using response surface methodology (RSM) and gradient boosting (GB) modeling techniques. Thermosonication, a combination of ultrasound and heat, was applied to enhance the nutritional quality of black carrot juice, which is rich in anthocyanins, phenolic compounds, and antioxidants. The study examined the effects of temperature, processing time, and ultrasonic amplitude on total carotenoid content (TCC), total anthocyanin content (TAC), ferric reducing antioxidant power (FRAP), and total phenolic content. RSM demonstrated higher prediction accuracy compared to GB, identifying optimal processing conditions at 48.68 °C, 11.15 minutes, and 82.62% amplitude. Thermosonication significantly increased total phenolic content to 414.28 mg GAE/L, surpassing traditional pasteurization. Sensory analysis, conducted via fuzzy logic, indicated improved sensory properties, including aroma, taste, and color, in thermosonicated samples. This study undercomes thermosonication as a promising method for improving both bioactive compounds and sensory quality in black carrot juice. Chemical compounds Chlorogenıc acid (PubChem CD:1794427); caffeic acid (PubChem CD: 689043); vanillin (PubChem CD: 1183); rutin (PubChem CD: 5280805); naringin (PubChem CD: 442428); rosmarinic acid (PubChem CD: 5281792); t-ferulic acid (PubChem CD: 445858); o- coumaric acid (PubChem CD: 637540); (PubChem CD: quercetin 5280459); 4-hyroxybenzoic acid (PubChem CD: 135).
dc.identifier.citationYıkmış, S., Türkol, M., Pacal, İ., Duman Altan, A., Tokatlı, N., Abdi, G., Tokatlı Demirok, N., & Aadil, R. M. (2025). Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic. Food Chemistry: X, 25, pp. 1-11. https://doi.org/10.1016/j.fochx.2024.102096
dc.identifier.doi10.1016/j.fochx.2024.102096
dc.identifier.endpage11
dc.identifier.issn2590-1575
dc.identifier.scopusqualityQ2
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2024.102096
dc.identifier.urihttps://hdl.handle.net/20.500.13055/866
dc.identifier.volume25
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.publisherElsevier
dc.relation.ispartofFood Chemistry: X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectThermosonication
dc.subjectBlack Carrot Juice
dc.subjectPhenolics
dc.subjectFuzzy Logic
dc.subjectResponse Surface Methodology
dc.subjectGradient Boosting
dc.titleOptimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic
dc.typeArticle
dspace.entity.typePublication

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