Improving nutritional quality, aroma profile and bioactive retention of rocket juice via thermosonication: a support vector regression-based optimization

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dc.contributor.authorLevent, Okan
dc.contributor.authorSimsek, Mehmet Ali
dc.contributor.authorYikmis, Seydi
dc.contributor.authorDemirel, Selinay
dc.contributor.authorTurkol, Melikenur
dc.contributor.authorDemirok, Nazan Tokatli
dc.contributor.authorEr, Hatice
dc.date.accessioned2026-04-04T13:31:18Z
dc.date.available2026-04-04T13:31:18Z
dc.date.issued2026
dc.departmentİnönü Üniversitesi
dc.description.abstractThis study investigates the application of thermosonication (TS) to improve the functional properties of roka (Eruca vesicaria subsp. sativia) water. Processing parameters, including time (8-16 min), amplitude (60-100%), and temperature (40-60 degrees C), were optimised using a comparative approach combining the response surface method (RSM) and support vector regression (SVR). The total phenolic content (TPC) increased to 86.04 mg GAE/100 mL with TS, representing an 8.1% rise compared to the control group and an 18.3% increase over pasteurization. Likewise, the total chlorophyll level reached 16.98 mmol TE/L from 9.67 g/100 mL, and beta-carotene rose to 24.90 mg/100 mL (p < 0.05). Pasteurization caused losses of 15-30% in these components. In the phenolic profile, significant increases were observed in chlorogenic acid (42.05 mu g/mL), caffeic acid (15.66 mu g/mL), and quercetin (4.28 mu g/mL). A total of 31 compounds were identified in aroma analysis; with TS treatment, levels of 3-Hexen-1-ol (15.70 mu g/kg) and 1-hexanol (2.01 mu g/kg) were preserved or increased. In in vitro digestion tests, the TS group demonstrated the highest bioavailability, even during the intestinal phase. For example, RSM demonstrated high compliance coefficients (R2 = 0.99), while SVR showed strong predictive performance (CV R2 = 0.84), particularly for FRAP. Overall, the results suggest that thermosonication is an innovative method for protecting and enhancing bioactive compounds in rocket juice.
dc.description.sponsorshipPrincess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia [PNURSP2025R251]
dc.description.sponsorshipThe author(s) declared that financial support was received for this work and/or its publication. The authors are grateful for the generous support from the Researchers Supporting Project Number (PNURSP2025R251), Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia.
dc.identifier.doi10.3389/fnut.2025.1721498
dc.identifier.issn2296-861X
dc.identifier.pmid41572971
dc.identifier.scopus2-s2.0-105028021431
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://doi.org/10.3389/fnut.2025.1721498
dc.identifier.urihttps://hdl.handle.net/11616/108696
dc.identifier.volume12
dc.identifier.wosWOS:001666064500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherFrontiers Media Sa
dc.relation.ispartofFrontiers in Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250329
dc.subjectbioactive compounds
dc.subjectin vitro digestion
dc.subjectmachine learning
dc.subjectrocket juice
dc.subjectsupport vector regression
dc.subjectthermosonication
dc.titleImproving nutritional quality, aroma profile and bioactive retention of rocket juice via thermosonication: a support vector regression-based optimization
dc.typeArticle

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