Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm

Yıkmış, Seydi; Duman Altan, Aylin; Türkol, Melikenur; Gezer, Göktuğ Egemen; Ganimet, Şennur; Abdi, Gholamreza; Hussain, Shahzad; Aadil, Rana Muhammad

doi:10.1016/j.ultsonch.2024.106922

Ultrasonics Sonochemistry

2024

DOI: 10.1016/j.ultsonch.2024.106922

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Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm

Seydi Yıkmış,

Aylin Duman Altan,

Melikenur Türkol

et al.

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Cited by 2 publications

References 60 publications

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Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic

Yıkmış,

Türkol,

Pacal

et al. 2025

Food Chemistry: X

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Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic

Yıkmış,

Türkol,

Pacal

et al. 2025

Food Chemistry: X

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Influence of Ultrasonication and UV-C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegar

Barut Gök,

Yıkmış,

Levent

et al. 2024

ACS Omega

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In recent years, consumer trends have been changing toward fresh food products such as fruit juice, vinegar, etc. that are a good source of bioactive components, high nutritional characteristics, and beneficial microorganisms. Blackthorn (Prunus spinosa L.) vinegar (BV) is one of these nutritious foods. The study aims to examine the efficacy of ultraviolet-C (UV-C) light applied by a modified reactor and ultrasonication on bioactive compounds (total phenolic, total flavonoid, ascorbic acid content, and antioxidant activity) of traditionally produced BV. Furthermore, the volatile organic compound (VOC) profile, hydroxymethylfurfural (HMF) content, cytotoxicity properties, and color were assessed. UV-C light and ultrasonication processes enriched most bioactive components, but these methods did not significantly improve ascorbic acid (p > 0.05) compared to pasteurization. Twenty-seven volatile compounds were analyzed in order to determine the VOC profile. As a result, thermal and nonthermal methods were found to affect the profile significantly (p < 0.05). No significant differences were detected in total soluble solids (4.70−4.77), titratable acidity (3.81−3.87), and pH (3.39−3.41) values. The anticarcinogenic activities of UV-C-treated BVs were more significant than others. Nonthermal treatments were generally better than pasteurization in maintaining and enriching the quality of BV. In this study, UV-C light and ultrasonication technology can be used as an alternative to traditional thermal techniques to improve the quality of BV.

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Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm

Cited by 2 publications

References 60 publications

Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic

Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic

Influence of Ultrasonication and UV-C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegar

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