ORIGINAL RESEARCH article
Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1650490
This article is part of the Research TopicIncorporating Non-Thermal Technologies to Enhance Food Fortification Strategies: Current Trends and Future Directions in Personalized NutritionView all articles
Advanced Low-Thermal Fortification Strategy for Dill Juice: Enhanced Bioaccessibility and Functional Properties through MLP-RSM Optimization
Provisionally accepted
Seydi Yıkmış1*
Aylin Duman Altan1
Selinay Demirel1
Melikenur Türkol1
Nazlı Tokatlı2
Nazan Tokatlı Demirok1
Moneera Aljobair3*
Emad Karrar4
Isam A. Mohamed Ahmed5*- 1Namik Kemal University, Tekirdağ, Türkiye
- 2Istanbul Saglik ve Teknoloji Universitesi, Istanbul, Türkiye
- 3Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
- 4North Dakota State University, Fargo, United States
- 5King Saud University, Riyadh, Saudi Arabia
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In this study, a combination of ultrasound and microwave technologies (USMW) was applied to increase the functional properties of Anethum graveolens L. (dill) juice and the obtained samples were comprehensively evaluated in terms of biofunctionality. Total phenolic content (TPC), β-carotene, total chlorophyll, antioxidant capacity (FRAP) and antidiabetic enzyme inhibition (α-glucosidase, α-amylase) were determined. The optimum process parameters were successfully estimated by Response Surface Methodology (RSM) and Multilayer Perceptron (MLP) models. USMW process increased the extraction of phenolic compounds and carotenoids, providing significant increases in TPC (126.08 mg GAE/100 mL), βcarotene (42.82 mg/100 mL) and chlorophyll (4.42 g/100 mL) levels (*p <0.05). In the simulated post-digestion bioavailability assessments, the ultrasound and microwave (DJ-USMW) group showed the highest recovery rates. In addition, potential antidiabetic effects were confirmed by the inhibition of α-glucosidase (61.65%) and α-amylase (53.11%). PCA and clustering analyses showed that USMW application significantly separated the samples.The obtained results demonstrate that USMW technology is a sustainable and effective method, especially for the development of functional beverages, as an alternative to traditional heat treatments.
Keywords: Anethum graveolens, bioavailability, MLP optimization, Non-thermal technology, Ultrasound and microwave
Received: 20 Jun 2025; Accepted: 21 Jul 2025.
Copyright: © 2025 Yıkmış, Duman Altan, Demirel, Türkol, Tokatlı, Tokatlı Demirok, Aljobair, Karrar and Mohamed Ahmed. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Seydi Yıkmış, Namik Kemal University, Tekirdağ, Türkiye
Moneera Aljobair, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
Isam A. Mohamed Ahmed, King Saud University, Riyadh, Saudi Arabia
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.