ORIGINAL RESEARCH article
Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1657136
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
Thermosonication-Assisted Fortification of Kiwi Juice with Bee Bread: Enhancing Nutritional and Functional Properties through ANFIS-RSM Optimization
Provisionally accepted
Seydi Yıkmış1*
Aylin Duman1
Melikenur Türkol1,2
Nazlı Tokatlı3
Çiğdem Yıldırım Maviş2
Nazan Tokatlı Demirok1
Rana Muhammad Aadil4Emad Karrar5
Moneera Aljobair6*
Isam A. Mohamed Ahmed7*- 1Namik Kemal University, Tekirdağ, Türkiye
- 2Halic Universitesi, Beyoğlu, Türkiye
- 3Istanbul Saglik ve Teknoloji Universitesi, Istanbul, Türkiye
- 4University of Agriculture Faisalabad Faculty of Sciences, Faisalabad, Pakistan
- 5North Dakota State University Press, Fargo, United States
- 6Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
- 7King Saud University, Riyadh, Saudi Arabia
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This study investigated the effects of thermosonication on the preservation and enhancement of bioactive components in kiwi juice fortified with bee bread. Response Surface Methodology (RSM) and Adaptive Neuro-Fuzzy Inference System (ANFIS) were employed to optimize processing parameters by evaluating FRAP, total phenolics, total chlorophyll, and ascorbic acid levels. Thermosonication significantly enhanced the levels of phenolic compounds (127.97 GAE mg/100 mL) and ascorbic acid (14.89 mg/100 mL), while a reduction in chlorophyll content was observed. The ANFIS model provided more accurate predictions compared to RSM, particularly under optimal processing conditions. Additionally, the thermosonication-treated kiwi juice with bee bread (TS-KJB) exhibited the highest antioxidant capacity, total flavonoid, and dietary fiber content. The findings demonstrate that thermosonication is an effective and sustainable technique for improving the functional and nutritional properties of bee bread-fortified kiwi juice. This approach offers a promising alternative for the production of additive-and preservative-free functional fruit juices.
Keywords: Adaptive neuro-fuzzy inference, Bee bread, Bioactive substances, Kiwi juice, Response Surface Methodology, Thermosonication
Received: 01 Jul 2025; Accepted: 21 Jul 2025.
Copyright: © 2025 Yıkmış, Duman, Türkol, Tokatlı, Yıldırım Maviş, Tokatlı Demirok, Aadil, Karrar, Aljobair 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.