Comparative study illustrating the efficacy of novel ultrasonication‐assisted heat treatment over conventional heat treatment in functional smoothie

Abstract

SummaryIn the prevailing era of focused health, consumers are looking for wholesome and nutritious deals wherein smoothies are wonderful options to provide high‐density nutrient content. Owing to its high nutritional compactness, the processing parameters play an important role in product development. In this present study, the functional smoothie was developed. Further to enhance the life of the product, processing conditions like conventional heat treatment (82 °C for 15 min) and ultrasonication (60 amplitude/10 min) assisted heat treatment were assessed. The individual heat treatment, and treatment with combined duos in assisted effect, helped to draw some significant highlights revealing the intricacies of the processes and their effect. The smoothie with the ultrasonicated treatment showed more stable properties like viscosity, serum separation, sensory profile and microbiological aspects also it helped to homogenise the product by reducing its particle size, whereas the smoothie with only pasteurisation treatment showed the higher antioxidant and phenol content. FTIR spectra revealed changes in spectral peaks, wave numbers and corresponding absorbance exhibiting velvety smoothie due to reduced particle size (D90). The other physico‐chemical parameters illustrated non‐significant differences between both treatments. However, the duos in combination manifested a significant reduction in microbes compared with raw samples.