Ultrasound-Assisted Processing for Improved Texture and Nutrient Retention in Dragon Fruit and Banana Ice Cream

This study explores the innovative use of ultrasound technology in the production of fruit-based ice creams, focusing on dragon fruit (Hylocereus spp.) and banana (Musa spp.) as primary ingredients. With growing consumer demand for nutritious, natural, and sensory-rich frozen desserts, traditional ice cream production methods often fail to address challenges such as ice crystallization, texture inconsistency, and nutrient degradation. The novelty of this research lies in the application of ultrasound processing to enhance the physicochemical properties of ice cream, including emulsification, ice crystal formation, and nutrient retention, particularly the preservation of sensitive compounds like vitamin C and polyphenols in tropical fruits. Ultrasound waves induce cavitation, which improves the emulsification of fat, reduces ice crystal size, and helps maintain the nutritional integrity of the fruits. The study presents a comprehensive examination of how ultrasonic power, treatment time, and temperature impact the viscosity, texture, and nutritional quality of the final product. By systematically varying ultrasonic power, time, and temperature in a dual tropical fruit dairy matrix (dragon fruit + banana), this study connects cavitation-driven microstructural changes (fat globule breakup, finer ice crystals) with rheology-microstructure-nutrient outcomes in a single framework. The novelty lies in applying ultrasound to stabilize a high-water, pectin- and fiber-rich fruit system while concurrently tracking vitamin C and total phenolics-two labile nutrient classes that typically degrade during freezing and shear. Results delineate a practical processing window that improves viscosity and dispersion while acknowledging nutrient trade-offs at higher powers.