Akademik Veri Yönetim Sistemi
FRONTIERS IN NUTRITION, cilt.12, ss.1-18, 2025 (SCI-Expanded)
The effects of thermosonication — a non-thermal method considered an alternative
to conventional thermal treatments — on the functional components in dill (Anethum
graveolens) juice were comprehensively investigated in this study, as well as the
post-digestion bioaccessibility levels of these components. In this study, samples
from three different treatment groups— thermosonicated (TS-DJ), control (CDJ),
and thermally pasteurized (P-DJ) were compared in terms of key parameters such
as total chlorophyll content, total phenolic content (TPC), iron reducing capacity
(FRAP), and β-carotene. Additionally, a controlled in vitro digestion system was
used to analyze the stability and recovery rates of bioactive substances and volatile
aroma compounds at different stages of the digestion process (gastric, oral,
and intestinal phases). The findings revealed that thermosonication was highly
effective in preserving the bioactive components both at the initial level and
during the 21-day storage period and significantly increased their post-digestion
bioaccessibility levels. Optimization of application parameters was achieved using
a combination of Equilibrium Optimization algorithms and Response Surface
Methodology (RSM), and the resulting prediction models were validated with
high statistical confidence. The Pearson correlation analysis revealed significant
positive correlations among β-carotene, characteristic volatile compounds, and
total phenolic compounds. This suggests that the increase in these bioactive
compounds may be directly related to the improvement in the aroma profile of
dill juice. The data obtained indicate that thermosonication may offer an effective
alternative to conventional thermal treatments in enhancing the functional quality
of dill juice and its post-digestive bioaccessibility. However, further studies are
needed to assess its potential for consumer acceptance and industrial integration.
In this context, the study reveals important findings that will help develop new
technologies for processing plant-based beverages.