Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic

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dc.authoridAadil, Rana Muhammad/0000-0002-0185-0096
dc.authoridYikmis, Seydi/0000-0001-8694-0658
dc.contributor.authorYikmis, Seydi
dc.contributor.authorTurkol, Melikenur
dc.contributor.authorPacal, Ishak
dc.contributor.authorAltan, Aylin Duman
dc.contributor.authorTokatli, Nazli
dc.contributor.authorAbdi, Gholamreza
dc.contributor.authorDemirok, Nazan Tokatli
dc.date.accessioned2025-04-06T12:23:53Z
dc.date.available2025-04-06T12:23:53Z
dc.date.issued2025
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThis 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 degrees 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: Chlorogen & imath;c 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).
dc.identifier.doi10.1016/j.fochx.2024.102096
dc.identifier.issn2590-1575
dc.identifier.pmid39801590
dc.identifier.scopus2-s2.0-85212184061
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2024.102096
dc.identifier.urihttps://hdl.handle.net/20.500.11776/17238
dc.identifier.volume25
dc.identifier.wosWOS:001416259200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry-X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250406
dc.subjectThermosonication
dc.subjectblack carrot juice
dc.subjectphenolics
dc.subjectfuzzy logic
dc.subjectresponse surface methodology
dc.subjectgradient boosting
dc.titleOptimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic
dc.typeArticle

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