Yıkmış Seydi, Duman Altan Aylin, Türkol Melikenur, Tokatlı Nazlı, Yıldırım Maviş Çiğdem, Tokatlı Demirok Nazan, Aadil Rana Muhammad, Karrar Emad, Aljobair Moneera O, Mohamed Ahmed Isam A
Department of Food Technology, Tekirdag Namık Kemal University, Tekirdag, Türkiye.
Department of Industrial Engineering, Tekirdag Namık Kemal University, Tekirdağ, Türkiye.
Front Nutr. 2025 Aug 4;12:1657136. doi: 10.3389/fnut.2025.1657136. eCollection 2025.
This study investigated the effects of thermosonication on the preservation and enhancement of bioactive components in kiwi juice fortified with bee bread. Response Surface Methodology (RSM) and Adaptive Neuro-Fuzzy Inference System (ANFIS) were employed to optimize processing parameters by evaluating FRAP, total phenolics, total chlorophyll, and ascorbic acid levels. Thermosonication significantly enhanced the levels of phenolic compounds (127.97 GAE mg/100 mL) and ascorbic acid (14.89 mg/100 mL), while a reduction in chlorophyll content was observed. The ANFIS model provided more accurate predictions compared to RSM, particularly under optimal processing conditions. Additionally, the thermosonication-treated kiwi juice with bee bread (TS-KJB) exhibited the highest antioxidant capacity, total flavonoid, and dietary fiber content. The findings demonstrate that thermosonication is an effective and sustainable technique for improving the functional and nutritional properties of bee bread-fortified kiwi juice. This approach offers a promising alternative for the production of additive- and preservative-free functional fruit juices.
本研究调查了热超声处理对添加蜂粮的猕猴桃汁中生物活性成分保存和增强的影响。采用响应面法（RSM）和自适应神经模糊推理系统（ANFIS），通过评估铁还原抗氧化能力（FRAP）、总酚、总叶绿素和抗坏血酸水平来优化加工参数。热超声处理显著提高了酚类化合物（127.97毫克没食子酸当量/100毫升）和抗坏血酸（14.89毫克/100毫升）的含量，同时观察到叶绿素含量有所降低。与响应面法相比，自适应神经模糊推理系统模型提供了更准确的预测，尤其是在最佳加工条件下。此外，经热超声处理的添加蜂粮的猕猴桃汁（TS-KJB）表现出最高的抗氧化能力、总黄酮和膳食纤维含量。研究结果表明，热超声处理是一种有效且可持续的技术，可改善添加蜂粮的猕猴桃汁的功能和营养特性。这种方法为生产无添加剂和防腐剂的功能性果汁提供了一种有前景的替代方案。
