High-intensity Ultrasound Treatment Research Articles

Ultrasound treatment of crystalline oil-in-water emulsions stabilized by sodium caseinate: Impact on emulsion stability through altered crystallization behavior in the oil globules

Partial coalescence is a key factor contributing to the instability of crystalline oil-in-water emulsions in products like dressings and sauces, reducing shelf life. The intrinsic characteristics of semi-crystalline droplets, including solid fat content, fat crystal arrangement, and polymorphism, play a pivotal role in influencing partial coalescence, challenging prevention efforts even with emulsifiers like amphiphilic proteins. High-intensity ultrasound (HIU) has emerged as an efficient and cost-effective technology for manipulating bulk fat crystallization, thereby enhancing physical properties. This study specifically investigates the impact of HIU treatment on fat crystallization on protein-stabilized crystalline emulsions, utilizing palm olein stearin (POSt) as the lipid phase and sodium caseinate (NaCas) as the surfactant under various HIU powers (100, 150, 200, 300, and 400 W). Results show that increasing HIU power maintained the interfacial potential (−20 mV) provided by NaCas in the emulsions without significant differences. Higher HIU power induced the most stable polymorphic form (β) in the emulsions. Engagingly, the emulsions at 200 W exhibited better storage stability and slower partial coalescence kinetics. Semi-crystalline globules had more uniform and integral crystal clusters that were distributed tangentially near the droplet boundary, perhaps attributed to intermediate subcooling (40.4 °C) at 200 W. The acoustic energy of HIU significantly translates into thermal effects, influencing subcooling degrees as a dominant factor affecting crystallisation in the emulsions. This study establishes ultrasonic crystallization as a novel strategy for modifying the stability of emulsions containing fat crystals.

Ultrasound-assisted germination of red kidney beans: Enhancements in physicochemical and nutritional profiles

To improve the conventional germination process and improve the nutritional quality of red kidney beans, this study employed high-intensity ultrasound (HIU) supplemented with hydrogen peroxide as a pre-germination treatment. The results showed that the 350 W-10 min treatment yielded the highest germination rate (77.09%), with its sprout length 81.13% greater than that of the control group. The 350 W-10 min treatment increased total protein, soluble protein, and ash content, while simultaneously reducing the fat, starch, and soluble sugar content. The HIU treatment accelerated the accumulation of phenolic and flavonoid compounds, ascorbic acid, and γ-aminobutyric acid. The 350 W-10 min treatment also decreased the levels of phytic acid, trypsin inhibitor activity, and tannin by 42.71%, 65.58%, and 53.18%, respectively. Furthermore, ultrasonic cavitation enhanced antioxidative capacity and improved amino acid composition and protein digestibility. Consequently, HIU serves as a cost-efficient method to accelerate the germination process and enhance their nutritional composition.

High-intensity ultrasound treatment of Atlantic cod: Impact on nutrients, structure, sensory quality, bioactivity, and in-vitro digestibility

This study evaluates the impact of high-intensity ultrasound (HIU) on the physicochemical properties and in-vitro digestibility of Atlantic cod (Gadus morhua). Various ultrasound durations (0–60 min) were applied to assess changes in color attributes, total antioxidant capacity (TAC), total flavonoid content (TFC), total phenolic content (TPC), total protein content, and in-vitro protein digestibility (IVPD). Results indicated HIU maximumly increased TAC, TFC, TPC, and peptide content before digestion by 7.28 % (US60), 3.00 % (US30), 32.43 % (US10), and 18.93 % (US60), respectively. While HIU reduced total protein content, it enhanced IVPD by up to 12.24 % (US30). Color attributes electron microscopy reflected structural changes in the cod samples, suggesting the effectiveness of HIU in altering protein structures. These findings highlight HIU’s potential as a non-thermal technique for improving the sensory and nutritional quality of Atlantic cod, offering valuable insights for the seafood processing industry and consumers.

Combined effects of high-intensity ultrasound treatment and hydrogen peroxide addition on the thermal stabilities of myofibrillar protein emulsions at low ionic strengths

In this study, the effects of high-intensity ultrasound (HIU) treatment combined with hydrogen peroxide (H2O2) addition on the thermal stability of myofibrillar protein (MP)–stabilized emulsions in low-salt conditions were investigated. Results showed that compared to using either HIU or H2O2 treatment alone, HIU treatment combined with H2O2 was most effective in enhancing the physical stability of emulsions. Moreover, the emulsion stabilized by MPs co-treated with HIU and H2O2 exhibited the most uniform distribution, highest absolute zeta potential, and optimal rheological properties upon heating. This combination effect during heating was caused by the inhibition of disulfide bond cross-linking of myosin heads by H2O2 and the dissociation of filamentous myosin structures using the HIU treatment. In addition, the results of oxidative stability analysis indicated that the addition of H2O2 increased the content of oxidation products; however, the overall influence on the oxidative stability of emulsions was not significant. In conclusion, the combination of HIU and H2O2 treatment is a promising approach to suppress heat-induced MP aggregation and improve the thermal stability of corresponding emulsions.

Modification of faba bean protein isolate by high-intensity ultrasound treatment: screening of physicochemical, thermal, and structural properties

This study aimed to investigate the impacts of high-intensity ultrasound treatments on the physicochemical, thermal, and structural properties of faba bean protein isolates (FPI). Aqueous FPI suspensions were sonicated at 20 kHz for 1, 3, 5, and 10 min. Ultrasound treatment increased the solubility of FPI at all sonicated times, with maximum solubility (89.11%) observed at the 3-min treatment. Particle size (from 370.47 to 187.87 nm) and zeta potential (from − 40.83 to − 37.17 mV) reduction (in magnitude) by sonication were observed at all studied times. The usage of ultrasound has been found to have a more pronounced antibrowning impact compared to unsonication (higher L* and b*, lower a*, C*, H*, BI, and ΔE). With the increase in sonication treatment from 0 to 3 min, the Td decreased from 103.07 to 99.58 °C and ΔHd from 2.21 to 1.12 J/g, which were related to the changes in the secondary structure of proteins. Sonication changed the secondary structure of FPI, decreasing the α-helix, β-turn, and random coil content, and increasing the β-sheet for samples treated up to 3 min. Prolonged sonication increased the α-helices due to the extension of certain types of hydrogen bonds in the structure. The microstructural changes of FPI caused by ultrasound were further validated through observations made using a scanning electron microscope, which revealed the presence of smaller fragments. The present study indicates that the use of ultrasound has the potential to improve the functionality of FPI, hence potentially enhancing the efficacy of FPI-based food products.Graphical abstract

A novel strategy for improving the stability of myofibrillar protein emulsions at low ionic strength using high-intensity ultrasound combined with non-enzymatic glycation

Poor emulsification of myofibrillar proteins (MPs) limits the production of meat protein emulsion-type products, and it is related to the myosin self-assembles in low-salt settings. The effect of high-intensity ultrasound (HIU) pretreatment combined with non-enzymatic glycation on MP-stabilized emulsions in low-salt settings was investigated in this study, and the potential mechanism was revealed. The results indicated that, compared to using either HIU or glycation treatment alone, HIU pretreatment in combination with glycation significantly improves the physical stability of emulsions while increasing the distribution uniformity and reducing the droplet particle size from 18.05 μm to 2.54 μm (P < 0.05). Correspondingly, the emulsion prepared using this approach exhibited a relatively high absolute zeta potential (−23.58 mV) and a high interfacial protein content (38.78 %) (P < 0.05), promoting molecular rearrangement and forming a continuous and stable interfacial layer. HIU pretreatment combined with glycation could offer reinforced electrostatic repulsion and steric hindrance to depolymerize self-assembled filamentous polymers, thus enhancing the stability of droplets. Additionally, the thermal sensitivity of the glycated MPs pretreated by HIU was remarkably reduced, thus improving the thermal stability of the corresponding emulsions.

Effect of high-intensity ultrasound on the structural and functional properties of proteins in housefly larvae (Musca demestica)

Insect protein has gradually attracted wide attention from the international research community as a promising source of high-quality protein that can replace traditional protein sources. The larvae of the housefly, a prevalent and widespread species, contain high levels of protein with beneficial properties, namely, anti-fatigue, anti-radiation, and anti-aging functions, as well as liver protection and immunity enhancement. This work thoroughly examined the impact of high-intensity ultrasound (HIUS) on the structural and functional characteristics of housefly larval concentrate protein (HLCP). HLCP samples were sonicated for 20 min at a frequency of 20 kHz with varying energies (0, 100, 200, 300, 400, and 500 W). The findings demonstrated that sonication considerably altered the secondary and tertiary structures of HLCP but had no effect on molecular weight. With an increase in ultrasonic power, HLCP's particle size shrank, more hydrophobic groups were exposed, more free sulfhydryl groups were present, the solution's stability improved, and HLCP's solubility rose. In addition, HLCP's emulsification and foaming abilities were improved by HIUS treatment. It is anticipated that this study's findings will offer fresh insights into the implementation of HLCP in the food sector.

Improvement of foaming properties of ovalbumin: Insights into the synergistic effect of preheating and high-intensity ultrasound on physicochemical properties and structure analysis

Ovalbumin (OVA), characterized by its high concentration in eggs, possesses remarkable foaming properties. Nevertheless, OVA is highly sensitive to thermal changes and acid-base conditions, substantially hampering its application potential for foaming purposes within the food industry. This experiment aimed to examine the effects of preheating and high-intensity ultrasound (HIU) treatment at different powers on OVA foaming properties and explore the underlying mechanisms. The results revealed that OVA exhibited the highest foaming capacity (31.5 %) and foaming stability (96.7 %) under the treatment condition of 200w + 60°C. Additionally, significant improvements were observed in the content of free sulfhydryl groups (37.27 μmg/g), solution viscosity (142.33 mPa·s), and surface hydrophobicity (37.27 μg BPB) under this condition. The absolute value of the zeta potential (-10.28 mV) was significantly increased in the 200w + 60°C treatment group. Moreover, the polymer dispersity index of OVA (0.6045) was significantly reduced, resulting in improved dispersion than the control group. The structural analysis revealed significant changes in the α-helix and β-sheet content of OVA after treatment at 200w + 60 °C. The X-ray diffraction pattern exhibited sharper peaks, indicating a crystal structure, and the fluorescence peak displayed a slight blue shift along with increased hydrophobicity. Moreover, the preheating and HIU treatment induced a continuous uneven and irregular pore structure in OVA, which ultimately enhanced its foaming properties. In conclusion, the preheating and HIU treatment offers a novel approach to enhance the foaming properties of OVA.

Unravelling the synergistic effect of incorporation of β-glucan and high intensity ultrasound treatment on the stability of highland barley milk

This study investigated the impact of ultrasound treatment on the physicochemical properties and stability of β-glucan-enriched highland barley (HB) milk. Ultrasound treatment significantly improved the physical stability of the HB milk, as evidenced by an increased storage index (SI) and the absolute value of the zeta potential after 8 days of storage. The reduced ΔBS value indicated the separation of the supernatant is visibly decreased, and the particle size distribution became narrower and more uniform. UV and fluorescence spectroscopy results proved that ultrasonic increased the hydrophobicity of the proteins by unfolding the molecular structure. Fourier transform infrared (FTIR) spectroscopy analysis revealed changes in the secondary structure of HB proteins, with a decrease in the proportion of α-helix and an increase of β-sheet and random coil. Confocal laser scanning microscope (CLSM) demonstrated that ultrasound treatment altered the distribution of proteins and β-glucan, promoting molecular interaction and enhancing stability. Combining color and turbidity assessments, ultrasound shows promising effect for enhancing the stability of HB milk.

High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling properties.

This study aimed to investigate the suitability of the application of high-intensity ultrasounds (HIUS) to improve the acid induced gelation of mixed protein systems formed by casein micelles (CMs) and pea. The protein suspensions were prepared in different protein ratios CMs: pea (100:0, 80:20, 50:50, 20:80, 0:100) at 8% (w/w) total protein concentration. In the suspensions, the ultrasound treatment produced an increase in solubility, surface hydrophobicity, and a decrease in the samples' viscosity, with more remarkable differences in protein blends in which pea protein was the major component. However, the replacement of 20% of CMs for pea proteins highly affected the gel elasticity. Hence, the creation of smaller and more hydrophobic building blocks before acidification due to the HIUS treatment increased the elasticity of the gels up to 10 times. Therefore, high-intensity ultrasounds are a suitable green technique to increase the gelling properties of CMs: pea systems.

Ultrasonic and homogenization: An overview of the preparation of an edible protein-polysaccharide complex emulsion.

Emulsion systems are extensively utilized in the food industry, including dairy products, such as ice cream and salad dressing, as well as meat products, beverages, sauces, and mayonnaise. Meanwhile, diverse advanced technologies have been developed for emulsion preparation. Compared with other techniques, high-intensity ultrasound (HIUS) and high-pressure homogenization (HPH) are two emerging emulsification methods that are cost-effective, green, and environmentally friendly and have gained significant attention. HIUS-induced acoustic cavitation helps in efficiently disrupting the oil droplets, which effectively produces a stable emulsion. HPH-induced shear stress, turbulence, and cavitation lead to droplet disruption, altering protein structure and functional aspects of food. The key distinctions among emulsification devices are covered in this review, as are the mechanisms of the HIUS and HPH emulsification processes. Furthermore, the preparation of emulsions including natural polymers (e.g., proteins-polysaccharides, and their complexes), has also been discussed in this review. Moreover, the review put forward to the future HIUSand HPH emulsification trends and challenges. HIUS and HPH can prepare much emulsifier-stable food emulsions, (e.g., proteins, polysaccharides, and protein-polysaccharide complexes). Appropriate HIUS and HPH treatment can improve emulsions' rheological and emulsifying properties and reduce the emulsions droplets' size. HIUS and HPH are suitable methods for developing protein-polysaccharide forming stable emulsions. Despite the numerous studies conducted on ultrasonic and homogenization-induced emulsifying properties available in recent literature, this review specifically focuses on summarizing the significant progress made in utilizing biopolymer-based protein-polysaccharide complex particles, which can provide valuable insights for designing new, sustainable, clean-label, and improved eco-friendly colloidal systems for food emulsion. PRACTICAL APPLICATION: Utilizing complex particle-stabilized emulsions is a promising approach towards developing safer, healthier, and more sustainable food products that meet legal requirements and industrial standards. Moreover, the is an increasing need of concentrated emulsions stabilized by biopolymer complex particles, which have been increasingly recognized for their potential health benefits in protecting against lifestyle-related diseases by the scientific community, industries, and consumers.

Modification of sunnhemp (Crotalaria juncea) protein isolate by high intensity ultrasound: Impact on the molecular structure, amino acid composition and nutritional profiling

In the present study, sunnhemp protein isolate (SHPI) was prepared by alkaline extraction followed by acid precipitation method. The prepared sunnhemp protein isolate was subjected to high-intensity ultrasound treatment at 40 and 50% ultrasound amplitude for 10, 20, and 30 min. The effect of ultrasound treatment on molecular flexibility, available lysine content, antioxidant properties, and molecular weight distribution was investigated. The antioxidant activity of ultrasound treated SHPIs was found to be higher than the untreated sample. The optimum ultrasound treatment condition (50% amplitude and 20 min) had the highest molecular flexibility and antioxidant properties among all the sunnhemp protein isolates. The available lysine content of all SHPI samples decreased after ultrasound treatment. SDS-PAGE results demonstrated that there was no change in the electrophoresis patterns of ultrasound treated SHPI samples over the untreated sample, thus indicating the primary structure of the sunnhemp protein isolate was intact. Hydrophobic amino acid content was improved after ultrasound treatment in US5 (50% amplitude for 20 min) sample, thereby resulting in increase in total amino acid content than SHPI without ultrasound treatment. Biological value and essential amino acid index were also improved due to ultrasound treatment in US5 sample. Leucine and isoleucine were the first and second limiting amino acids found in SHPI according to FAO/WHO scoring patterns. Overall, it can be concluded that ultrasound treated SHPI can be a valuable source of plant-based protein with desirable nutritional characteristics at a low cost. The current findings speculated that high-intensity ultrasound treatment can be a valuable technique for the modification of sunnhemp protein isolate with its promising utilization in food supplements.

Unravelling the synergistic effect of incorporation of inulin and high intensity ultrasound treatment on restructuring heat desiccated milk protein with 3D printing

Unravelling the synergistic effect of incorporation of inulin and high intensity ultrasound treatment on restructuring heat desiccated milk protein with 3D printing

Fabrication of depolymerized zein films via high-intensity ultrasound for ethylene adsorption packaging

The aim of the study was to prepare depolymerized zein (D-zein) films for fruit packaging. High-intensity ultrasound (HIU) treatment was employed to stretch the chemical structure of zein protein, and improve the ethylene adsorption efficiency of D-zein films. The study of circular dichroism spectra, fluorescence spectra, particle size, zeta-potential, and total sulfhydryl group content revealed that the depolymerized zein had stretched structure via a moderate HIU treatment (400 W, 15 min). The structural, mechanical, barrier properties, ethylene adsorption efficiency, and application were used to analyze the performance of the D-zein films. In all treatment groups, bananas coated with the D-zein-15 film exhibited favorable browning rate, weight loss rate, flesh hardness, and sensory properties during storage at 25 °C for 10 d. The results indicated that depolymerized zein films could improve the ethylene adsorption efficiency and effectively prolong the shelf life of bananas.

Sequential Processing Using Supercritical Carbon Dioxide and High-Intensity Ultrasound in Sunflower Protein Flour Production: Nutritional Value, Microstructure, and Technological Functionality

Sunflowers are among the world’s most widely cultivated oilseeds with an interesting nutritional composition. A biomass composed mainly of carbohydrates, fibers, and proteins is generated from sunflower oil production. In this context, the objective of this study was to investigate the application of emerging technologies to sunflower biomass to obtain an edible protein-rich flour with the potential to be exploited in the food industry. The effects of the optimized conditions for the sequential processing of sunflower meal using supercritical carbon dioxide (SCO2) and high-intensity ultrasound (HIUS) were investigated. The protein structure was preserved even after the application of HIUS to the flour as verified through differential scanning calorimetry (DSC) and the electrophoresis curves. The fact that the HIUS treatment did not modify the protein structure demonstrates that this emerging technology could be incorporated into the processing chain of this new food ingredient (sunflower flour) without promoting damage to the nutritional value of the product regarding its protein content. At a pH of 7.0, the flour showed only 30% solubility, and HIUS application improved both the formation and the stability of the emulsion when compared to the other samples. The preliminary evaluation of cell viability (caco2 cells) showed its protective potential against reactive oxygen species. Therefore, the flour resulting from the green processes presented the potential to be employed as an ingredient in the food industry, presenting a technological and nutritional potential when considering its chemical composition. In addition to the novel edible flour, the phenolic compounds obtained a present potential as a functional ingredient to be incorporated into foods.

High-intensity ultrasound modified the functional properties of Neosalanx taihuensis myofibrillar protein and improved its emulsion stability

This study aimed to investigate the effects of high-intensity ultrasound treatment on the functional properties and emulsion stability of Neosalanx taihuensis myofibrillar protein (MP). The results showed that the carbonyl groups, emulsification properties, intrinsic fluorescence intensity, and surface hydrophobicity of the ultrasound treated MP solution were increased compared to the MP without ultrasound treatment. The results of secondary structure showed that the ultrasound treatment could cause a huge increase of β-sheet and a decline of α-helix of MP, indicating that ultrasound induced molecular unfolding and stretching. Moreover, ultrasound reduced the content of total sulfhydryl and led to a certain degree of MP cross-linking. The microscopic morphology of MP emulsion indicated that the emulsion droplet decreased with the increase of ultrasound power. In addition, ultrasound could also increase the storage modulus of the MP emulsion. The results for the lipid oxidation products indicated that ultrasound significantly improved the oxidative stability of N. taihuensis MP emulsions. This study offers an important reference theoretically for the ultrasound modification of aquatic proteins and the future development of N. taihuensis deep-processed products represented by surimi.

Stabilization of Olive Oil in Water Emulsion with Dairy Ingredients by Pulsed and Continuous High Intensity Ultrasound.

Application of high intensity ultrasound (HIUS) for stabilization of olive oil in water emulsion with different dairy ingredients including sodium caseinate (NaCS) and whey protein isolate (WPI) was investigated. The emulsions were prepared by homogenization with a probe and then treated with either a second homogenization or HIUS at a different power level (20 and 50%) in pulsed or continuous mode for 2 min. The emulsion activity index (EAI), creaming index (CI), specific surface area (SSA), rheological properties, and droplet size of the samples were determined. The temperature of the sample rose when HIUS was applied in continuous mode and at increasing power level. HIUS treatment increased EAI and SSA of the emulsion and decreased droplet size and CI compared with those of the double-homogenized sample. Among the HIUS treatments, the highest EAI was found in the emulsion with NaCS that was treated at a power level of 50% in continuous mode, and the lowest one was obtained by HIUS applied at a power level of 20% in pulsed mode. SSA, droplet size, and span of the emulsion were not affected by HIUS parameters. Rheological properties of HIUS-treated emulsions were not different from those of the double-homogenized control sample. Continuous HIUS at 20% power level and pulsed HIUS at 50% power level reduced creaming in the emulsion after storage at a similar level. HIUS at a low power level or in pulsed mode can be preferred for heat sensitive materials.

Comparison of high intensity ultrasound and heat treatment for extending shelf life of a fermented milk beverage

Application of high intensity ultrasound (HIUS) was compared with conventional heat treatment for extending shelf life of a fermented milk beverage. Beverage samples were subjected to HIUS (24 kHz, 400 W) at different power levels (25–100%) and temperature (20–60 °C) or conventional heat treatment (60–70 °C), each for 10 min. Acidity, serum separation, rheological, microbiological and sensory properties of the beverages were measured. HIUS at 20 °C was not sufficient for inactivation of lactic acid bacteria and moulds/yeasts; moreover, it lowered consistency and increased serum separation. HIUS at 60 °C resulted in similar levels of microbial inactivation, consistency and serum separation to those obtained by heat 60 °C treatment. Heat treatment at 70 °C yielded the highest microbial inactivation and the most stable structure in the beverage. HIUS treatment was found to reduce particle size but caused foreign odour and taste in the beverage in sensory analysis.

Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics

This study aimed to prepare an emulsion stabilised by an ultrasound-treated casein (CAS)-hyaluronic acid (HA) complex and to protect vitamin E during in vitro digestion. It was found that high-intensity ultrasound (HIU) treatment significantly changed the hydrogen bonding, electrostatic interaction and hydrophobic interaction between CAS and HA, reduced the particle size of the CAS-HA complex, increased the intermolecular electrostatic repulsion, and thus significantly improved the emulsifying properties of the CAS-HA complex. Meanwhile, the creaming index (CI) and confocal laser scanning microscopy images showed that the stability of the CAS-HA-stabilised emulsion was the best when treated at 150 W for 10 min, which could be attributed to the enhanced adsorption capacity of the CAS-HA complex at the oil–water interface and the viscosity of the formed emulsion. In vitro digestion experiments revealed that the emulsion stabilised by the ultrasound-treated CAS-HA complex had a good protective effect on vitamin E. This study is significant for the development of emulsions for the delivery of lipophilic nutrients.

Inulin-type dietary fiber stability after combined thermal, mechanical, and chemical stresses related to ultrasound processing of prebiotic apple beverage

Inulin-type fructans are promising prebiotic dietary fibers added to foods and beverages to aggregate functional properties. In this regard, this study examined the chemical and physical stability of inulin after thermal, mechanical, and chemical stress conditions provided by high-intensity ultrasound treatment. The objective was to investigate the behavior of the inulin molecular structure and its technological issues under high-energy processing to understand the feasibility of adding inulin to new products with health benefits. Temperature monitoring during high-intensity ultrasound processing was crucial because high temperatures of up to 82 ± 1 °C were reached using short processing times of up to 5.48 min. Despite the temperature rise, ultrasound specific energies of 30, 120, 210, and 300 J/g did not affect the pH, soluble solid content, total phenolic content, antioxidant activity, and sugar content of the inulin-enriched apple beverage. In addition, the ultrasound processing stresses promoted by acoustic cavitation did not modify the profile and content of the short chain inulin added to the apple juice. The specific energy of 300 J/g contributed to the physical stability of the prebiotic apple beverage because this high-energy condition inhibited inulin precipitation producing a less cloudy product. Inulin was stable to high-energy ultrasound treatment because its molecular integrity was preserved. Moreover, the nutritional and bioactive compounds of the apple beverage were stable against acoustic cavitation-induced degradation. On the other hand, inulin precipitated in the aqueous solution after cooling of samples treated up to 210 J/g clouding the apple beverage. Indeed, high-intensity ultrasound processing enhanced the technological attributes of the prebiotic beverage, preventing its clouding due to inulin precipitation. Sonication treatment increased the physical stability of the beverage because it increased the magnitude of zeta potential.