Thermosonication improves the bioactive properties and in vitro bioaccessibility of broccoli juice through integrated...

Broccoli juice is highly nutritious, containing phenolic compounds, chlorophyll derivatives, antioxidants, and other biologically active phytochemicals; however, conventional thermal processing may reduce their stability and bioaccessibility. The aim of this study was to analyse the impact of thermosonication on the following properties of broccoli juice: bioactivity, antioxidant capacity, phenolic profile and in vitro bioaccessibility. Thermosonication conditions were optimized using Response Surface Methodology (RSM) integrated with the Gray Wolf Optimizer (GWO) and Particle Swarm Optimization (PSO) algorithms. Broccoli juice samples were subjected to conventional pasteurization and thermosonication under different processing conditions, and total chlorophyll, ascorbic acid (AA), ferric reducing antioxidant power (FRAP), total phenolic content (TPC), and individual phenolic compounds were evaluated. Digestive stability and post-digestion bioaccessibility were also assessed using a standardized in vitro gastrointestinal digestion model. The developed quadratic models exhibited high statistical significance for TPC and FRAP responses (p < 0.001), with coefficients of determination (R ²) of 0.9949 and 0.9853, respectively. The optimum thermosonication conditions were identified as 40 °C, 6.75 min, and 64.04% amplitude, under which experimentally validated FRAP and TPC values reached 12.86 mmol TE/L and 149.77 mg GAE/100 ml, respectively. HPLC-DAD analysis showed that gallic acid and naringin were the pre-dominant phenolic compounds, and that thermosonication promoted greater phenolic retention than conventional pasteurization. In vitro digestion results demonstrated that thermosonicated broccoli juice maintained significantly higher levels of TPC, FRAP, chlorophyll, and AA throughout gastrointestinal digestion, with higher TPC recovery (30.45%) than pasteurized samples (26.22%), indicating improved post-digestion bioaccessibility of phenolic compounds. Similar improvements were observed for antioxidant capacity and chlorophyll retention. Furthermore, PSO and GWO optimization results showed strong agreement with RSM predictions, confirming the robustness of the proposed optimization strategy. Overall, thermosonication was shown to effectively and sustainably enhance the functional quality, antioxidant properties, phenolic stability, and digestive bioaccessibility of broccoli juice.