Ultrasound processing to enhance the functionality of plant-based beverages and proteins

Meliza Lindsay Rojas (1) , Mirian T K Kubo (2) , Alberto Claudio Miano (1) , Pedro E D Augusto (3, 4)

1 UPN - Universidad Privada del Norte
2 GEC UTC - GEC UTC
3 LGPM - Laboratoire de Génie des Procédés et Matériaux
4 CEBB - Centre Européen de Biotechnologies et Bioéconomie

This opinion paper discusses how ultrasound can be used to modify the structure of plant-based beverages (juices and “milk”) and proteins, achieving new functionalities. Both positive (such as increasing the nutrient and bioactive compounds bioaccessibility, improving protein solubility and modifying its digestibility) and negative (such as degradation of nutrient and bioactive compounds by exposing them to the environment, or the limited microbial inactivation) aspects are discussed. It is clear that ultrasound technology can be used as a valuable tool to improve plant-based beverages properties, helping to achieve clean label products and positively impacting wellbeing. Its scale-up to industry, however, is still a concern that needs both scientific studies and technological development.

Mots clés: ultrasound; ultrasonication; juices; vegetable milk; proteins; plant-based; beverages; non-thermal technologies; emerging technologies

Domaines: Ingénierie des aliments

Meliza Lindsay Rojas, Mirian T K Kubo, Alberto Claudio Miano, Pedro E D Augusto. Ultrasound processing to enhance the functionality of plant-based beverages and proteins. Current Opinion in Food Science, In press, ⟨10.1016/j.cofs.2022.100939⟩. ⟨hal-03807784⟩