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Improving nutritional quality; aroma profile and bioactive retention of rocket juice via thermosonication: a support vector regression-based optimization
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DOI：10.3389/fnut.2025.1721498.png)
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Abstract
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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 optimised 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.
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