Ultrasound as a Green Technology to Enhance the Bioactive Profile and Technological Parameters in a Functional Beverage Blend of Noni and Carambola Fruits

Ygnacio Santa Cruz A.G.; Ramos Yajahuanca Y.N.; Tocas-Silva A.L.; Silva-Paz R.J.; León-Roque N. · International Journal of Food Studies (2026) · DOI: 10.7455/ijfs/15.01.2026.a1

Resumen

This study evaluated the effect of ultrasound (US) as a soft thermal processing or thermosonication technology to improve the properties of a functional beverage made from noni (Morinda citrifolia) and carambola (Averrhoa carambola). A 32 factorial design was applied with ultrasound temperatures (50-60oC) and times (25-35 min). Physicochemical, bioactive, and colorimetric parameters were analyzed, modeling their responses using quadratic regression. The results showed that ultrasound significantly increased polyphenol content (up to 2200 mg FAGE/L) and antioxidant capacity (>100 µmol Trolox/g) under optimal conditions (60oC/30 min), although it reduced vitamin C by 32% compared to the control. Viscosity decreased in the treated samples to 3.1 mPa s, improving product fluidity, while the pH remained stable (3.6-3.7). Predictive models showed a high fit (R2 >95%) for antioxidants and color. It is concluded that ultrasound improves bioactive extraction and technological properties at 52.4 oC and 31.2 min at 40 kHz. This technology offers a sustainable alternative for functional beverages, although it highlights the need for a balance between maximizing bioactive compounds and preserving thermolabile components. Future studies should evaluate the sensory impact and shelf life of products optimized using this technology. Copyright

Instituciones: Universidad Nacional Pedro Ruiz Gallo; Universidad Nacional de Barranca