High‐intensity ultrasound reduces fermentation time and improves textural properties, antioxidant activity and probiotic survival in fermented probiotic strawberry drink

• DOI: 10.1111/ijfs.16187
• Publication Date: 2022-11-11T08:40:15Z
• Authors: Amanda G. Mizuta; Jéssica L. de Men...; Luciana A. da Silva; Vanessa A. Marcolino; Carlos E. Barão; Tatiana C. Pimentel; Benício A. de Abr...; Grasiele S. Madrona

Summary This study aimed to evaluate the effect of high‐intensity ultrasound (HIUS) application with different processing times (2.5, 5, 7.5 and 10 min) on physicochemical, rheological textural properties, antioxidant activity (AA) probiotic survival in strawberry‐flavoured fermented strawberry drink during storage (7°C for 28 days). The HIUS resulted products lower fermentation times, higher organic acid stability improved texture (higher firmness consistency) functional properties phenolic compounds content and/or AA). Using 2.5 min time would be advisable due better simulated gastrointestinal conditions (probiotic counts than 6 CFU mL −1 ), reduced (reduction 3 h), lactic enhanced AA. showed a viable entire shelf life. may considered as an adequate pre‐treatment development drink.