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

Abstract

SummaryThis 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 the physicochemical, rheological and textural properties, antioxidant activity (AA) and probiotic survival in strawberry‐flavoured fermented probiotic strawberry drink during storage (7°C for 28 days). The application of HIUS resulted in products with lower fermentation times, higher organic acid stability during storage and improved texture (higher firmness and consistency) and functional properties (higher phenolic compounds content and/or AA). Using 2.5 min of processing time would be advisable due to the better probiotic survival to simulated gastrointestinal conditions (probiotic counts higher than 106 CFU mL−1), reduced fermentation times (reduction in 3 h), higher lactic acid content during storage and enhanced AA. The products showed a viable probiotic counts higher than 106 CFU mL−1 during the entire shelf life. HIUS may be considered as an adequate pre‐treatment in the development of probiotic fermented probiotic strawberry drink.