Benefits of thermosonication in orange juice whey drink processing

Positive effects of thermosonication in Jamun fruit dairy dessert processing

“…The inactivation mechanism of TS may justify the better results observed compared to HTST. The joint application of temperature with ultrasound accentuates the cavitation effect, generating a more significant impact on the collapse of the generated microbubbles and consequently affecting the membranes and cell walls of the microorganisms [11] .…”

“…In other cases, TS application may result in lower degradation of bioactive and volatile compounds compared to HTST, such as ascorbic acid, carotenoids, and anthocyanins. Furthermore, TS may generate bioactive peptides [11] . Recent studies have used TS in dairy products, such as cheese [12] , yogurt [13] , cream cheese [14] , and whey drinks [11] .…”

“…Furthermore, TS may generate bioactive peptides [11] . Recent studies have used TS in dairy products, such as cheese [12] , yogurt [13] , cream cheese [14] , and whey drinks [11] . In orange juice whey drink formulation, TS improved the functional properties (antioxidant, anti-hypertensive, and anti-diabetic activities) and maintained important volatile compounds in the products found in the non-treated products [11] .…”

“…Recent studies have used TS in dairy products, such as cheese [12] , yogurt [13] , cream cheese [14] , and whey drinks [11] . In orange juice whey drink formulation, TS improved the functional properties (antioxidant, anti-hypertensive, and anti-diabetic activities) and maintained important volatile compounds in the products found in the non-treated products [11] . However, additional research is needed to prove the possible effects of thermosonication in other dairy matrices, such as dairy desserts.…”

Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound

“…In this context, ultrasound technology processing can positively impact several quality parameters of dairy products (Carrillo-Lopez et al, 2021). In previous studies, ultrasound was able to induce positive changes in the technological properties and nutritional value of prebiotic soursop whey beverages, resulting in products with lower phase separation, higher phenolic compounds' concentration, lower undesirable minerals' concentration, and increased anti-hypertensive and antioxidant activities (Guimarães et al, 2019;Oliveira et al, 2022).…”