ORIGINAL RESEARCH article
Front. Nutr.
Sec. Nutrition and Food Science Technology
This article is part of the Research TopicNutritional Quality of Postharvest Fruits and VegetablesView all articles
Improving Nutritional Quality, Aroma Profile and Bioactive Retention of Rocket Juice via Thermosonication: A Support Vector Regression-Based Optimization
Provisionally accepted
OKAN LEVENT1
Mehmet Ali Şimşek2
Seydi Yıkmış2*
Selinay Demirel2
Melikenur Türkol2
Nazan Tokatlı Demirok2
Hatice Er2*
Moneera Aljobair3Emad Karrar4
NAZLI TOKATLI5
Isam A. Mohamed Ahmed6*- 1Inonu Universitesi, Malatya, Türkiye
- 2Namik Kemal University, Tekirdağ, Türkiye
- 3Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
- 4North Dakota State University, Fargo, United States
- 5Istanbul Saglik ve Teknoloji Universitesi, Istanbul, Türkiye
- 6King Saud University, Riyadh, Saudi Arabia
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This 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 °C), were optimized 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 β-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 µg/mL), caffeic acid (15.66 µg/mL), and quercetin (4.28 µg/mL). A total of 31 compounds were identified in aroma analysis; with TS treatment, levels of 3-Hexen-1-ol (15.70 µg/kg) and 1-hexanol (2.01 µg/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.
Keywords: bioactive compounds, in vitro digestion, machine learning, Rocket juice, Support vector regression, Thermosonication
Received: 09 Oct 2025; Accepted: 11 Dec 2025.
Copyright: © 2025 LEVENT, Ali Şimşek, Yıkmış, Demirel, Türkol, Tokatlı Demirok, Er, Aljobair, Karrar, TOKATLI 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
Hatice Er
Isam A. Mohamed Ahmed
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