Yıkmış Seydi, Duman Altan Aylin, Demirel Selinay, Türkol Melikenur, Tokatlı Nazlı, Tokatlı Demirok Nazan, Aljobair Moneera O, Karrar Emad, Mohamed Ahmed Isam A
Department of Food Technology, Tekirdağ Namık Kemal University, Tekirdağ, Türkiye.
Department of Industrial Engineering, Tekirdağ Namık Kemal University, Tekirdağ, Türkiye.
Front Nutr. 2025 Aug 1;12:1650490. doi: 10.3389/fnut.2025.1650490. eCollection 2025.
In this study, a combination of ultrasound and microwave technologies (USMW) was applied to increase the functional properties of L. (dill) juice and the obtained samples were comprehensively evaluated in terms of biofunctionality. Total phenolic content (TPC), -carotene, total chlorophyll, antioxidant capacity (FRAP) and antidiabetic enzyme inhibition (-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), -carotene (42.82 mg/100 mL) and chlorophyll (4.42 g/100 mL) levels (* < 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 -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.
在本研究中，应用超声和微波技术（USMW）组合来提高莳萝汁的功能特性，并对所得样品的生物功能性进行了全面评估。测定了总酚含量（TPC）、β-胡萝卜素、总叶绿素、抗氧化能力（FRAP）和抗糖尿病酶抑制率（α-葡萄糖苷酶、α-淀粉酶）。通过响应面法（RSM）和多层感知器（MLP）模型成功估算出最佳工艺参数。USMW工艺增加了酚类化合物和类胡萝卜素的提取量，使TPC（126.08 mg GAE/100 mL）、β-胡萝卜素（42.82 mg/100 mL）和叶绿素（4.42 μg/100 mL）水平显著提高（P < 0.05）。在模拟消化后生物利用度评估中，超声和微波（DJ-USMW）组显示出最高的回收率。此外，通过抑制α-葡萄糖苷酶（61.65%）和α-淀粉酶（53.11%）证实了潜在的抗糖尿病作用。主成分分析（PCA）和聚类分析表明，USMW的应用显著区分了样品。所得结果表明，USMW技术是一种可持续且有效的方法，特别是对于功能性饮料的开发，可作为传统热处理的替代方法。
