https://doi.org/10.17113/ftb.62.04.24.8624

Ultrasound and Thermosonication as Promising Technologies for Processing Plant-Based Beverages: A Review

Dalia M. Sotelo-Lara¹, Genaro G. Amador-Espejo², Diego F. Álvarez-Araiza¹, Alondra K. Cordero-Rivera¹, Karla G. Millán-Quintero¹, Rocío Campos-Vega³ and Rita M. Velázquez-Estrada^1*

¹National Technological Institute of Mexico / Technological Institute of Tepic, Av. Tecnológico 2595, Col. Lagos del Country, C.P. 63175, Tepic, Nayarit, Mexico

²CONAHCYT-IPN Applied Biotechnology Research Center. Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, C.P. 90700, Tlaxcala, Mexico

³Graduate Program in Food from the Center of the Republic (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Santiago de Querétaro, Querétaro C.P. 76010, Mexico

Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 3 March 2024

Accepted: 25 November 2024

Keywords:

plant-based beverages; ultrasound technologies; physicochemical properties

The content of this publication has not been approved by the United Nations and does not reflect the views of the United Nations or its officials or Member States.

Summary:

Plant-based beverages are water-soluble extracts of cereals, pseudocereals, seeds and legumes that resemble milk in appearance. However, these products have important differences compared to normal liquid milk, such as nutritional composition, sensorial properties and shelf-life stability. Increasing number of consumers are opting for these beverages due to lactose intolerance, milk protein allergies or lifestyle. In this regard, different emerging technologies have been investigated to solve problems such as shelf life, nutritional and emulsion stability as well as sensory acceptability, without using high temperatures since heat treatments decrease the content of some bioactive compounds. Ultrasound technology alone or combined with temperature (thermosonication) could be a valuable tool to improve the properties of plant-based beverages. Therefore, this review provides a detailed analysis of the effect of ultrasound and thermosonication on the physical, bioactive, microbiological and sensory properties of almond-, soybean-, coconut-, hazelnut- and peanut-based beverages, among others.