Evidence map›Paper›PMID 40832636›Full record

ArticleFrontiers in nutrition2025

Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimization.

Seydi Yıkmış, Aylin Duman Altan, Melikenur Türkol, Nazlı Tokatlı, Çiğdem Yıldırım Maviş, Nazan Tokatlı Demirok, Rana Muhammad Aadil, Emad Karrar, Moneera O Aljobair, Isam A Mohamed Ahmed

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Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Seydi YıkmışDepartment of Food Technology, Tekirdag Namık Kemal University, Tekirdag, Türkiye.
Aylin Duman AltanDepartment of Industrial Engineering, Tekirdag Namık Kemal University, Tekirdağ, Türkiye.
Melikenur TürkolNutrition and Dietetics, Faculty of Health Sciences, Halic University, Istanbul, Türkiye.
Nazlı TokatlıDepartment of Computer Engineering, Faculty of Engineering and Natural Sciences, Istanbul Health and Technology University, Istanbul, Türkiye.
Çiğdem Yıldırım MavişNutrition and Dietetics, Faculty of Health Sciences, Halic University, Istanbul, Türkiye.
Nazan Tokatlı DemirokDepartment of Nutrition and Dietetics, Faculty of Health Sciences, Tekirdag Namık Kemal University, Tekirdag, Türkiye.
Rana Muhammad AadilNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
Emad KarrarDepartment of Plant Sciences, North Dakota State University, Fargo, ND, United States.
Moneera O AljobairDepartment of Sports Health, College of Sports Sciences and Physical Activity, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia.
Isam A Mohamed AhmedDepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

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.

Indexed as

adaptive neuro-fuzzy inferencebee breadbioactive substanceskiwi juiceresponse surface methodologythermosonication

Identifiers

PMID40832636
PMCPMC12358360

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.