Thermosonication improves the bioactive properties and in vitro bioaccessibility of broccoli juice through integrated RSM and metaheuristic optimization (opens in new tab)

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 Respons...