Thermosonication improves the bioactive properties and in vitro bioaccessibility of broccoli juice through integrated RSM and metaheuristic optimization
Tuba Eda Arpa Zemzemoğlu, Nazan Tokatlı Demirok, Melikenur Türkol, Remzi Gürfidan, Oğuzhan Kilim, Nazlı Tokatlı, Seydi Yikmiş, Isam A. Mohamed Ahmed, Moneera O. Aljobair, Abdullah Yinanç · 2026
Read Thermosonication improves the bioactive properties and in vitro bioaccessibility of broccoli juice through integrated RSM and metaheuristic optimization by Tuba Eda Arpa Zemzemoğlu, Nazan Tokatlı Demirok, Melikenur Türkol, Remzi Gürfidan, Oğuzhan Kilim, Nazlı Tokatlı, Seydi Yikmiş, Isam A. Mohamed Ahmed, Moneera O. Aljobair, Abdullah Yinanç (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/PMC13345821.txt.
Description
Tuba Eda Arpa Zemzemoğlu and co-authors tune a gentler juice process for broccoli in 2026, pairing heat with ultrasound. Standard pasteurization drains the drink's phenolics and antioxidants, so the team optimized thermosonication with response surface methods checked against two swarm algorithms.
Best settings landed at 40 degrees for 6.75 minutes at about 64 percent amplitude, holding strong agreement across all three optimization routes. Treated juice kept more phenolics, chlorophyll, and vitamin C than pasteurized juice, led by gallic acid and naringin. Simulated digestion then recovered 30.45 percent of phenolics from the treated juice against 26.22 percent for pasteurized, meaning more of the good compounds survive to be absorbed.
Catalog record
| CREATOR | Tuba Eda Arpa Zemzemoğlu, Nazan Tokatlı Demirok, Melikenur Türkol, Remzi Gürfidan, Oğuzhan Kilim, Nazlı Tokatlı, Seydi Yikmiş, Isam A. Mohamed Ahmed, Moneera O. Aljobair, Abdullah Yinanç |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 53226 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |