Ultrasound and Thermosonication as Promising Technologies for Processing Plant-Based Beverages: A Review

Area of Science:

• Food Science and Technology
• Agricultural and Food Chemistry
• Biotechnology

Background:

• Plant-based beverages (PBBs) are milk alternatives gaining popularity due to lactose intolerance, allergies, and lifestyle choices.
• PBBs exhibit nutritional, sensory, and stability differences compared to dairy milk, presenting challenges for manufacturers.
• Traditional heat treatments can degrade bioactive compounds, necessitating alternative preservation methods.

Purpose of the Study:

• To review the impact of ultrasound and thermosonication on PBB properties.
• To assess the effectiveness of these technologies in addressing PBB quality and stability issues.
• To analyze effects on almond-, soybean-, coconut-, hazelnut-, and peanut-based beverages.

Main Methods:

• Review of existing scientific literature on ultrasound and thermosonication applications in PBB processing.
• Analysis of studies focusing on physical, chemical, microbiological, and sensory attributes.
• Comparison of effects across various PBB types (e.g., almond, soy, coconut).

Main Results:

• Ultrasound and thermosonication can improve emulsion stability, shelf-life, and sensory acceptability of PBBs.
• These technologies offer a nonthermal processing alternative, preserving bioactive compounds better than heat treatments.
• Specific effects vary depending on the PBB matrix and treatment parameters (frequency, power, time, temperature).

Conclusions:

• Ultrasound and thermosonication are promising technologies for enhancing the quality and consumer appeal of plant-based beverages.
• These methods provide a viable strategy to overcome limitations in PBB production, meeting consumer demand for healthier alternatives.
• Further research is needed to optimize parameters for diverse PBB formulations.