Impact of Thermosonication Treatment on Parsley Juice: Particle Swarm Algorithm (PSO), Multiple Linear Regression (MLR), and Response Surface Methodology (RSM)

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dc.authoridYikmis, Seydi/0000-0001-8694-0658
dc.authoridDULGER ALTINER, DILEK/0000-0002-7043-2883
dc.authoridTOKATLI DEMIROK, NAZAN/0000-0003-1936-9337
dc.contributor.authorAltiner, Dilek Dulger
dc.contributor.authorYikmis, Seydi
dc.contributor.authorSimsek, Mehmet Ali
dc.contributor.authorTurkol, Melikenur
dc.contributor.authorDemirok, Nazan Tokatli
dc.contributor.authorCelik, Guler
dc.date.accessioned2024-10-29T17:58:32Z
dc.date.available2024-10-29T17:58:32Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesien_US
dc.description.abstractThermosonication (TS), also known as ultrasonic-assisted heat treatment, is gaining attention in liquid product processing due to its ability to improve quality parameters and can serve as an alternative to thermal treatments. The parsley juice (TS-PJ) was subjected to thermosonication treatment (frequency: 26 kHz; power: 200 W; amplitude 60, 70, 80, 90, and 100%; temperature: 40, 45, 50, 55, and 60 degrees C; time: 4, 6, 8, 10, and 12 min) and was compared with untreated control parsley juice (C-PJ) and pasteurized treated (P-PJ) (85 degrees C/2 min) parsley juice samples. The objectives of the research work were to determine the effect of thermosonication on the quality attributes such as total chlorophyll and ascorbic acid of parsley juice using particle swarm algorithm (PSO), multiple linear regression (MLR), and response surface methodology (RSM). Thermosonication enhanced the bioactive compounds of parsley juice. The results showed that 15 phenolic compounds were detected in the samples. There was a significant (p < 0.05) increase in gallic acid contents in ultrasound-treated TS-PJ. There was no significant difference in total chlorophyll and ascorbic acid content between C-PJ and TS-PJ samples. Na and K from macro minerals and Fe and Zn from micro minerals were high in PJ samples. While K contents were increased, P contents were lower in the TS-PJ sample. RSM modeling provided superior prediction compared to MLR. PSO, on the other hand, made good predictions intuitively. Thermosonication enriched parsley juice's bioactive components and had positive health effects.en_US
dc.description.sponsorshipKocaeli ?niversitesien_US
dc.description.sponsorshipThis paper was funded by Kocaeli University as open access under Institutional Open Access Agreements.en_US
dc.identifier.doi10.1021/acsomega.4c02749
dc.identifier.endpage29597en_US
dc.identifier.issn2470-1343
dc.identifier.issue27en_US
dc.identifier.pmid39005802en_US
dc.identifier.scopus2-s2.0-85197238371en_US
dc.identifier.startpage29585en_US
dc.identifier.urihttps://doi.org/10.1021/acsomega.4c02749
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14374
dc.identifier.volume9en_US
dc.identifier.wosWOS:001276949500001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherAmer Chemical Socen_US
dc.relation.ispartofAcs Omegaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant Capacityen_US
dc.subjectBioactive Compoundsen_US
dc.subjectPhysicochemical Propertiesen_US
dc.subjectUltrasound Treatmenten_US
dc.subjectStorage Timeen_US
dc.subjectOptimizationen_US
dc.subjectQualityen_US
dc.subjectNectaren_US
dc.subjectFruiten_US
dc.subjectRichen_US
dc.titleImpact of Thermosonication Treatment on Parsley Juice: Particle Swarm Algorithm (PSO), Multiple Linear Regression (MLR), and Response Surface Methodology (RSM)en_US
dc.typeArticleen_US

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