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

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 compound 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 beverage properties, helping to achieve clean label products and positively impacting well-being. Its scale-up to industry, however, is still a concern that needs both scientific studies and technological development.

Automated summary

This opinion paper discusses the use of ultrasound in modifying the structure of plant-based beverages and proteins to achieve new functionalities, while considering both positive and negative aspects. Ultrasound technology is identified as a valuable tool in improving the properties of plant-based beverages, but its scalability to the industry requires further scientific studies and technological development.