High-Intensity Ultrasound Processing of Aloe vera (Aloe barbadensis Miller): Effect on Rheology, Phenolic Compounds,...

High-intensity ultrasound (HIUS) is a non-thermal processing technology with the potential to modify the functionality of plant-derived materials. This study evaluated the effect of HIUS on the techno-functional properties, rheology, phenolic profile, aloin content, and antioxidant activity of Aloe vera gel at 11, 28, and 43 W/cm² for 2.5, 5, and 7.5 min. HIUS reduced swelling capacity from 284.92 mL/g in the untreated sample by up to ~60%, while water retention capacity increased from 45.62 g/g to values close to 90 g/g. Fat adsorption capacity reached its highest value at 28 W/cm² for 5 min (~60 g/g). Rheological analysis confirmed shear-thinning behavior and a marked viscosity reduction after sonication, with zero-shear viscosity ranging from 0.055 to 0.569 Pa·s. Total phenolic content decreased from ~6.0 mg GAE/g dm in the untreated gel to 2.6-3.3 mg GAE/g dm after HIUS. Aloin showed a non-linear response, increasing from ~43 to ~48 mg/g at 28 W/cm² when processing time increased from 2.5 to 5 min, followed by an approximately 20% decrease at 7.5 min. Antioxidant activity ranged from 31 to 47% DPPH inhibition and 75 to 150 µmol TE/g ORAC. These findings indicate that moderate HIUS conditions improve selected functional properties while limiting bioactive compound degradation.