Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimization
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 evaluati...
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| Language: | English |
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Frontiers Media S.A.
2025-08-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1657136/full |
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| author | Seydi Yıkmış Aylin Duman Altan Melikenur Türkol Nazlı Tokatlı Çiğdem Yıldırım Maviş Nazan Tokatlı Demirok Rana Muhammad Aadil Emad Karrar Moneera O. Aljobair Isam A. Mohamed Ahmed |
| author_facet | Seydi Yıkmış Aylin Duman Altan Melikenur Türkol Nazlı Tokatlı Çiğdem Yıldırım Maviş Nazan Tokatlı Demirok Rana Muhammad Aadil Emad Karrar Moneera O. Aljobair Isam A. Mohamed Ahmed |
| author_sort | Seydi Yıkmış |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-ed824e8553154ae1830a015f5bf99378 |
| institution | Kabale University |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-ed824e8553154ae1830a015f5bf993782025-08-20T03:42:40ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-08-011210.3389/fnut.2025.16571361657136Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimizationSeydi Yıkmış0Aylin Duman Altan1Melikenur Türkol2Nazlı Tokatlı3Çiğdem Yıldırım Maviş4Nazan Tokatlı Demirok5Rana Muhammad Aadil6Emad Karrar7Moneera O. Aljobair8Isam A. Mohamed Ahmed9Department of Food Technology, Tekirdag Namık Kemal University, Tekirdag, TürkiyeDepartment of Industrial Engineering, Tekirdag Namık Kemal University, Tekirdağ, TürkiyeNutrition and Dietetics, Faculty of Health Sciences, Halic University, Istanbul, TürkiyeDepartment of Computer Engineering, Faculty of Engineering and Natural Sciences, Istanbul Health and Technology University, Istanbul, TürkiyeNutrition and Dietetics, Faculty of Health Sciences, Halic University, Istanbul, TürkiyeDepartment of Nutrition and Dietetics, Faculty of Health Sciences, Tekirdag Namık Kemal University, Tekirdag, TürkiyeNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanDepartment of Plant Sciences, North Dakota State University, Fargo, ND, United StatesDepartment of Sports Health, College of Sports Sciences and Physical Activity, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi ArabiaDepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi ArabiaThis 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.https://www.frontiersin.org/articles/10.3389/fnut.2025.1657136/fulladaptive neuro-fuzzy inferencebee breadbioactive substanceskiwi juiceresponse surface methodologythermosonication |
| spellingShingle | Seydi Yıkmış Aylin Duman Altan Melikenur Türkol Nazlı Tokatlı Çiğdem Yıldırım Maviş Nazan Tokatlı Demirok Rana Muhammad Aadil Emad Karrar Moneera O. Aljobair Isam A. Mohamed Ahmed Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimization Frontiers in Nutrition adaptive neuro-fuzzy inference bee bread bioactive substances kiwi juice response surface methodology thermosonication |
| title | Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimization |
| title_full | Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimization |
| title_fullStr | Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimization |
| title_full_unstemmed | Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimization |
| title_short | Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimization |
| title_sort | thermosonication assisted fortification of kiwi juice with bee bread enhancing nutritional and functional properties through anfis rsm optimization |
| topic | adaptive neuro-fuzzy inference bee bread bioactive substances kiwi juice response surface methodology thermosonication |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1657136/full |
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