Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimization

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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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-08-01
Series:Frontiers in Nutrition
Subjects:
adaptive neuro-fuzzy inference
bee bread
bioactive substances
kiwi juice
response surface methodology
thermosonication
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2025.1657136/full
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