Ultrasound Treatment in Berry Puree Production: Effects on Sensory, Rheological, and Chemical Properties

Area of Science:

• Food Science
• Biotechnology
• Sustainable Processing

Background:

• Berries are rich in vitamins, microelements, and polyphenols, but processing can lead to loss of these compounds.
• Optimizing extraction efficiency is key to preserving valuable berry components.
• Ultrasound technology shows promise for sustainable extraction but its application timing and sensory impact in fruit puree processing require further investigation.

Purpose of the Study:

• To determine the optimal application timing for ultrasound technology in berry puree production.
• To evaluate the impact of ultrasound treatment on the sensory properties and physicochemical characteristics of berry purees.
• To explore ultrasound's potential for enhancing the quality of strawberry and haskap berry purees.

Main Methods:

• Investigated the optimal stage for applying ultrasound during the puree production process.
• Tested four different berry puree recipes using strawberry and haskap berries.
• Analyzed pectin content, rheological properties, anthocyanins, and L-ascorbic acid in ultrasound-treated and untreated purees.

Main Results:

• Ultrasound treatment significantly increased pectin levels in berry purees.
• Rheological properties of the purees were notably improved by ultrasound application.
• Anthocyanin and L-ascorbic acid content remained largely unaffected by the ultrasound treatment.

Conclusions:

• Ultrasound application at the optimal stage can enhance the sensory and rheological quality of berry purees.
• The non-thermal nature of ultrasound preserves health-promoting compounds like anthocyanins and L-ascorbic acid.
• Ultrasound technology presents a sustainable and effective method for improving berry puree quality without compromising nutritional value.