ORIGINAL RESEARCH article
Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1666391
This article is part of the Research TopicIn Vitro Digestion in the Study of FoodView all 4 articles
Thermosonication-Enhanced Bioaccessibility and Functional Quality of Dill Juice: An In Vitro Digestion Approach
Provisionally accepted
Seydi Yıkmış1*
Abdullah Ateş2
Selinay Demirel1
Okan Levent2
NAZLI TOKATLI3
Nazan Tokatlı Demirok1
Moneera Aljobair4
Emad Karrar5Suleiman A Athawab6
Isam A. Mohamed Ahmed6*- 1Namik Kemal University, Tekirdağ, Türkiye
- 2Inonu Universitesi, Malatya, Türkiye
- 3Istanbul Saglik ve Teknoloji Universitesi, Istanbul, Türkiye
- 4Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
- 5North Dakota State University Press, Fargo, United States
- 6King Saud University, Riyadh, Saudi Arabia
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This study, the effects of thermosonication, a non-thermal treatment, on the functional components of dill (Anethum graveolens) juice were investigated and its effect on post-digestion bioaccessibility was evaluated. Control (CDJ), thermally pasteurized (P-DJ), and thermosonicated (TS-DJ) samples were compared in terms of total phenolic content (TPC), β-carotene, total chlorophyll, and ferric reducing antioxidant power (FRAP). The stabilities and recovery rates of volatile aroma compounds and bioactive components throughout the digestion process (oral, gastric, and intestinal stages) were analyzed by an in vitro digestion model. Thermosonication provided higher preservation of bioactive components both initially and during 21 days of storage, and significantly higher post-digestion bioaccessibility values were observed. Process optimization was performed using Response Surface Methodology (RSM) and Equilibrium Optimization algorithms, with models validated with high predictive accuracy. Pearson correlation analysis revealed strong positive correlations between total phenolic content (TPC), β-carotene, and specific volatile compounds such as limonene and carvone, indicating that higher levels of these bioactives were associated with enhanced characteristic aroma profiles of dill juice. These results suggest that thermosonication may be a promising alternative to traditional thermal treatments for improving the functional quality and post-digestion bioaccessibility of dill water. In this context, while further research is needed to assess consumer acceptance and industrial scalability, this study provides valuable insights into the development of improved processing methods for plant-based beverages.
Keywords: Thermosonication, in vitro digestion, bioaccessibility, Dill juice, Equilibrium optimizer (EO)
Received: 15 Jul 2025; Accepted: 25 Aug 2025.
Copyright: © 2025 Yıkmış, Ateş, Demirel, Levent, TOKATLI, Tokatlı Demirok, Aljobair, Karrar, Athawab 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
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.