Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic
This 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 bl...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009842 |
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| author | Seydi Yıkmış Melikenur Türkol Ishak Pacal Aylin Duman Altan Nazlı Tokatlı Gholamreza Abdi Nazan Tokatlı Demirok Rana Muhammad Aadil |
| author_facet | Seydi Yıkmış Melikenur Türkol Ishak Pacal Aylin Duman Altan Nazlı Tokatlı Gholamreza Abdi Nazan Tokatlı Demirok Rana Muhammad Aadil |
| author_sort | Seydi Yıkmış |
| collection | DOAJ |
| description | This 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). |
| format | Article |
| id | doaj-art-7b52fc8eb5c04a779b37603fc23f8a4a |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-7b52fc8eb5c04a779b37603fc23f8a4a2025-02-12T05:31:56ZengElsevierFood Chemistry: X2590-15752025-01-0125102096Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logicSeydi Yıkmış0Melikenur Türkol1Ishak Pacal2Aylin Duman Altan3Nazlı Tokatlı4Gholamreza Abdi5Nazan Tokatlı Demirok6Rana Muhammad Aadil7Department of Food Technology, Tekirdag Namık Kemal University, 59830 Tekirdag, Türkiye; Corresponding authors.Nutrition and Dietetics, Faculty of Health Sciences, Halic University, 34060 Istanbul, Türkiye; Corresponding authors.Department of Computer Engineering, Faculty of Engineering, Igdır University, 76000 Igdır, TürkiyeDepartment of Industrial Engineering, Tekirdag Namık Kemal University, 59860 Tekirdağ, TürkiyeDepartment of Computer Engineering, Faculty of Engineering and Natural Sciences, Istanbul Health and Technology University, 34421 Istanbul, TürkiyeDepartment of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, 75169, Iran; Corresponding authors.Department of Nutrition and Dietetics, Faculty of Health Sciences, Tekirdag Namık Kemal University, 59030 Tekirdag, TürkiyeNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; Corresponding authors.This 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).http://www.sciencedirect.com/science/article/pii/S2590157524009842Thermosonicationblack carrot juicephenolicsfuzzy logicresponse surface methodologygradient boosting |
| spellingShingle | Seydi Yıkmış Melikenur Türkol Ishak Pacal Aylin Duman Altan Nazlı Tokatlı Gholamreza Abdi Nazan Tokatlı Demirok Rana Muhammad Aadil 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 Thermosonication black carrot juice phenolics fuzzy logic response surface methodology gradient boosting |
| title | Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic |
| title_full | Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic |
| title_fullStr | Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic |
| title_full_unstemmed | Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic |
| title_short | Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic |
| title_sort | optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice a study using response surface methodology gradient boosting and fuzzy logic |
| topic | Thermosonication black carrot juice phenolics fuzzy logic response surface methodology gradient boosting |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009842 |
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