Optimization of the microwave-assisted extraction of bioactive compounds from Satureja hortensis L.: an artificial neural network approach, chemical profile, extraction kinetics, and thermal properties
The validity of the developed ANN model has been confirmed experimentally after preparing the extract under optimal conditions. Kinetic modeling showed that Model II provided the best fit for TFC, while Model IV provided the best fit for TPC. Optimally prepared extract showed high antioxidant activity and thermal behavior and could be used in food and pharmaceutical industry as an additive.
Authors
- Julia Bazarnova (ORCID: https://orcid.org/0000-0001-9275-7913)
- Jinhu Tian (ORCID: https://orcid.org/0000-0002-5998-5962)
- Darko Micić (ORCID: https://orcid.org/0000-0001-6905-8954)
- Yu. V. Shatalin (ORCID: https://orcid.org/0000-0002-4668-5709)
- Angi Skhvediani (ORCID: https://orcid.org/0000-0001-7171-7357)
- Saša Đurović
- Ivan Kojić (ORCID: https://orcid.org/0000-0001-7737-1844)
- Tomislav Tosti (ORCID: https://orcid.org/0000-0002-1403-4688)
- Andrey V. Vasin (ORCID: https://orcid.org/0000-0002-1391-7139)
- Yulia A. Smyatskaya
Institutions
- Peter the Great St. Petersburg Polytechnic University (RU)
- University of Belgrade (RS)
- Institute of Theoretical and Experimental Biophysics (RU)
- Institute of General and Physical Chemistry (RS)
- Zhejiang University (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-12-01
- DOI
- https://doi.org/10.3389/fnut.2025.1697165
- Primary Topic
- Food Drying and Modeling
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Ministry of Science and Higher Education of the Russian Federation