Data Sheet 1_Advanced low-thermal fortification strategy for dill juice: enhanced bioaccessibility and functional properties through MLP-RSM optimization.docx

In this study, a combination of ultrasound and microwave technologies (USMW) was applied to increase the functional properties of Anethum graveolens L. (dill) juice and the obtained samples were comprehensively evaluated in terms of biofunctionality. Total phenolic content (TPC), β-carotene, total chlorophyll, antioxidant capacity (FRAP) and antidiabetic enzyme inhibition (α-glucosidase, α-amylase) were determined. The optimum process parameters were successfully estimated by Response Surface Methodology (RSM) and Multilayer Perceptron (MLP) models. USMW process increased the extraction of phenolic compounds and carotenoids, providing significant increases in TPC (126.08 mg GAE/100 mL), β-carotene (42.82 mg/100 mL) and chlorophyll (4.42 g/100 mL) levels (*p < 0.05). In the simulated post-digestion bioavailability assessments, the ultrasound and microwave (DJ-USMW) group showed the highest recovery rates. In addition, potential antidiabetic effects were confirmed by the inhibition of α-glucosidase (61.65%) and α-amylase (53.11%). PCA and clustering analyses showed that USMW application significantly separated the samples. The obtained results demonstrate that USMW technology is a sustainable and effective method, especially for the development of functional beverages, as an alternative to traditional heat treatments.

本研究采用超声与微波联合技术（Ultrasound and Microwave Technologies, USMW），以提升莳萝（Anethum graveolens L.）汁的功能特性，并从生物功能性维度对所得样品开展全面评价。研究测定了总酚含量（Total Phenolic Content, TPC）、β-胡萝卜素、总叶绿素、抗氧化能力（Ferric Reducing Antioxidant Power, FRAP）以及α-葡萄糖苷酶、α-淀粉酶相关的抗糖尿病酶抑制活性。通过响应面法（Response Surface Methodology, RSM）与多层感知机（Multilayer Perceptron, MLP）模型，成功估算得到最优工艺参数。USMW处理可提升酚类物质与类胡萝卜素的提取率，使TPC（126.08 mg GAE/100 mL）、β-胡萝卜素（42.82 mg/100 mL）及叶绿素（4.42 g/100 mL）水平均获得显著提升（*p < 0.05）。在模拟餐后消化生物可及性评估中，超声-微波处理组（DJ-USMW）展现出最高的回收率。此外，该处理对α-葡萄糖苷酶（61.65%）与α-淀粉酶（53.11%）的抑制作用证实了其潜在的抗糖尿病功效。主成分分析（Principal Component Analysis, PCA）与聚类分析结果显示，USMW处理可显著区分各样品。本研究结果表明，相较于传统热处理工艺，USMW技术是一种可持续且高效的方法，尤其适用于功能饮品的开发。