High-intensity Ultrasound Treatments Research Articles

The Structural Modification of Jackfruit Leaf Proteins (Artocarpus heterophyllus Lam.) by High-Intensity Ultrasound Alters Their Techno-Functional Properties and Antioxidant Capacity

(1) Background: Jackfruit leaves (Artocarpus heterophyllus Lam.) are rich in proteins but are under-utilized in the food industry due to their poor sensory properties and low solubility. High-intensity ultrasound (HIU) can enhance protein solubility by disrupting internal interactions and altering protein structures, making them more suitable for industrial applications. (2) Methods: This study aimed to modify the structure of jackfruit leaf proteins using HIU at different powers (600, 840, and 1080 W) and treatment times (10, 15, and 20 min). This research also characterized the amino acid composition and the techno-functional and antioxidant properties of the modified proteins. (3) Results: The HIU treatments significantly improved the foaming capacity and enhanced the emulsion stability within the proteins treated at 1080 W for 15 min, which showed a monomodal size distribution profile. Additionally, the modified proteins exhibited a higher antioxidant capacity compared to the native protein. (4) Conclusions: These findings suggest that structurally modified proteins from jackfruit leaves could be directly utilized in the formulation of emulsions or as foam stabilizers, offering added benefits to consumers due to their significant antioxidant properties.

Hydrogels and aerogels of cellulose nanofiber derived from barley straw with addition of chitosan using high-intensity ultrasound and supercritical CO2 drying

In this study, cellulose-rich residue (purity of 90.2%) removed from barley straw was used to obtain cellulose nanofiber hydrogels (1–2 wt%) by high-intensity ultrasound treatments at 1200 W for 10–30 min. The highest water retention value (82.9±0.8 g/g) and fibrillation yield (62.12±0.13 wt%) of hydrogel were obtained by 1 and 2 wt% cellulose nanofibers, respectively, after ultrasound treatment at 1200 W for 20 min. Also, chitosan (1–3 wt%) was added to the cellulose nanofiber hydrogels by ultrasound treatment at 1200 W/20 min. The addition of chitosan reduced the water retention value and fibrillation yield. All hydrogels exhibited a typical elastic gel-like behavior. Then, the hydrogels were dried using supercritical CO2 to form aerogels, and their properties (bulk density, porosity, stiffness, functional groups, morphology, and thermal behavior) were determined. The lowest bulk density (0.056±0.011 g/cm3) and the highest porosity (96.50±0.17%) was achieved using 1 wt% cellulose nanofiber. The addition of chitosan at 3 wt% increased aerogel stiffness to 3200.10±8.80 g/mm.

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

High-intensity ultrasound combined with glycation enhances the thermal stability and in vitro digestion behaviors of myofibrillar protein aqueous solution

The low thermal stability of myofibrillar proteins (MPs) is a technological barrier to them being applied in beverage formulas. In this study, we investigated the effect of high-intensity ultrasound (HIU) pretreatment combined with glycation on the thermal stability, structural characteristics, and in vitro digestion behavior of MPs in water. The results indicated that HIU pretreatment combined with glycation significantly inhibited thermal aggregation and reduced the particle size of MPs compared to using either HIU or glycation treatments individually. The grafting of dextran (DX) shielded the sulfhydryl (–SH) and hydrophobic groups and inhibited disulfide bond cross-linking and hydrophobic association. Moreover, HIU pretreatment facilitated the shielding effect of glycation by destroying the filamentous myosin structure and exposing the internal –SH and hydrophobic groups as well as the grafting sites, maximally inhibiting thermal aggregation. In addition, the smaller protein particles and more flexible structure caused by HIU pretreatment combined with glycation increased their binding affinity toward protease. Overall, these findings can promote the technological development of modulating the MP structure–digestion for formulating novel meat protein-based products.

Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound.

Plant-derived proteins, such as those from sesame seeds, have the potential to be used as versatile food ingredients. End-use functionality can be further improved by high-intensity ultrasound treatments. The effects of high-intensity ultrasound on the properties of sesame protein isolates from cold-pressed sesame cake were evaluated. The SDS-PAGE demonstrated no significant changes in the molecular weight of proteins. Ultrasound treatments resulted in decreased particle size with a more uniform distribution, resulting in the exposure of hydrophobicity and free -SH groups and increased zeta potential. Although FTIR spectra of proteins were similar after ultrasonication, a partial increase in the intensity of the amide A band was observed. The ultrasound significantly (p < 0.05) affected the secondary structure of proteins. While optical micrographics revealed a dispersed structure with smaller particles after treatments, microstructural observations indicated more rough and irregular surfaces. Water solubility was improved to 80.73% in the sample subjected to 6 min of ultrasonication. Sesame protein solutions treated for 4 and 6 min exhibited viscoelastic structure (storage modulus (G') > loss modulus (G'')). In addition, the gelation temperature of proteins decreased to about 60-65 °C with increasing treatment time. Overall, ultrasound is a useful technique for the modification of sesame protein isolates.

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.

Thermal Treatment and High-Intensity Ultrasound Processing to Evaluate the Chemical Profile and Antioxidant Activity of Amazon Fig Juices

The present paper evaluated the influence of heat treatment (HT) and high-intensity ultrasound (HIUS) on the chemical profile of the Amazon fig (Ficus subapiculata, Moraceae) juices. Antioxidant activity, quantification of carotenoids, total phenolic compounds (TPC), pH, titratable acidity, soluble solids, color and chemical profile (NMR) were evaluated. Treatments did not change the pH (3.4–3.5), titratable acidity (0.044–0.048%) and soluble solids (2.3–2.4 °Brix). The highest antioxidant activity (DPPH, ABTS) and TPC were presented by the HT-treated juice, which was equivalent to 1235 ± 11 µM TE, 1440 ± 13 µM TE and 312 ± 5 mg GAE mL−1, respectively. The treatments influenced the color luminosity according to the L* and a* parameters, while the b* parameter showed no significant change. The L* parameter was elevated in all treated samples compared to the control sample. Analyzing the parameter a* f, it was verified that the sample with thermal treatment (HT) was different from the control sample, but presented similarity with the samples of the HIUS processes. The 1H NMR spectra of the juices showed similar chemical profiles in all treatments. The compounds α-glucose, β-glucose, fructose, citric, malic, quinic, and p-hydroxybenzoic acids were identified. The HT treatment presented higher efficiency to extract the antioxidant compounds from fig juices. The HIUS treatments with constant energy density also improved the tolerance of the antioxidant compounds, especially in conditions of higher potency and reduced time. Future studies will be devoted to carry out microbiological analysis and evaluate the stability of treated juices.

Effects of High-Intensity Ultrasound Treatments on the Physicochemical and Structural Characteristics of Sodium Caseinate (SC) and the Stability of SC-Coated Oil-in-Water (O/W) Emulsions.

The effects of high-intensity ultrasound treatment (0, 3, 6, 9 min) on physicochemical and structural characteristics of SC and the storage, thermal and freeze–thaw stability of SC O/W emulsions were investigated. The results showed that ultrasound treatment reduced the particle size of SC, although there were no obvious changes in zeta potential, profiles and weights. Ultrasound treatment improved surface hydrophobicity and fluorescence intensity of SC and changed ultraviolet–visible (UV–Vis) spectroscopy but had no influence on the secondary structure of SC. This indicates that ultrasounds might destroy the tertiary structure but leave most of the integral secondary structure. A scanning electron microscope (SEM) also showed that ultrasound-treated SC presented small aggregates and a loose structure. The physicochemical and structural changes of SC benefited the ability of protein adsorbing oil droplets and emulsion stability. Under stresses such as storage, thermal and freeze–thawing, the oil droplets of treated emulsions were still uniform and stable, especially at 6 min and 9 min. Overall, the high-intensity ultrasounds made the SC present small aggregates and a loose structure improving the SC O/W emulsions stability under storage, thermal and freeze–thawing environment and have great potential to stabilize the SC prepared O/W emulsions.

A comprehensive study on structures and characterizations of 7S protein treated by high intensity ultrasound at different pH and ionic strengths

High intensity ultrasound (HIU) effects on soy 7S proteins in various pH (pH = 3.0 and 7.0) and ionic strengths (I = 0.1, 0.3 and 0.5) were investigated. When dissolved in pH = 7.0, the 7S proteins formed aggregates at the low ionic strength (I = 0.1), while large aggregates were dissociated as the ionic strengths increased (I = 0.3 or 0.5) after HIU treatments. Moreover, the 7S proteins were unfolded at I = 0.3 and I = 0.5 through HIU. When dissolved in pH = 3.0, the 7S proteins were extensively positively charged, which favored the HIU-induced denaturation of the proteins. When the ionic strengths were increased, the larger aggregates of the proteins were found after HIU. The electrostatic screening from the ions was essential for the unfolding/refolding and aggregating behavior of the HIU proteins, which was also proved from the structural measurements. The current study illustrated that environmental factors were of great importance for the HIU effects on food protein functionalities.

High-intensity ultrasound processing of baobab fruit pulp: Effect on quality, bioactive compounds, and inhibitory potential on the activity of α-amylase and α-glucosidase

Effect of high-intensity ultrasound (HIU) compared with thermal treatments on baobab fruit pulp (BFP) quality and bioactive properties were investigated. HIU treatments, particularly at intensities of 687.5 W/cm2 for 5 min, and 344 W/cm2 for 15 min significantly (p < 0.05) increased the cloudiness index, ascorbic acid (AA) retention, total phenolic and flavonoid contents, and antioxidant capacity besides a more potent α-amylase and α-glucosidase inhibition relative to thermally treated samples. Moreover, the physicochemical parameters, colour index, and browning index were maintained with HIU besides lower 5-hydroxymethylfurfural values than thermal processing. HPLC analysis revealed that the content of most phenolic compounds was the highest in HIU treatments besides a 235–256% increase in procyanidin C1 compared with control samples. The AA retention following HIU treatments was 87.62–102.86% compared to 30.47–61.90% in thermally treated samples. Our analyses portrayed ultrasound as a feasible alternative to conventional thermal processing of BFP.

Recovering phenolic compounds from Eugenia calycina Cambess employing high-intensity ultrasound treatments: A comparison among its leaves, fruit pulp, and seed as promising sources of bioactive compounds

This study aimed to evaluate the effects of the high-intensity ultrasound (HIUS) on the recovery of phenolic compounds from the leaves, fruit pulp, and seed of Eugenia calycina Cambess. The impact of using different modes of application of the same ultrasound-specific energy (kJ/g) was examined. Ultrasound energy performance was assessed employing two different HIUS treatments for each part plant. The same specific energy levels of 2 and 5 kJ/g were applied, varying nominal power and processing time. The HIUS treatments of low-power and long-time (LPLT) and high-power and short-time (HPST) were performed at 100 W, and 475 W. LPLT treatment was non-thermal processing, while HPST was a thermal treatment. The HPST treatment showed more efficiency in the recovery of the phenolic compounds to specific energies. The leaves were the plant part that exhibited the highest content of phenolic compounds and antioxidant activity. The LC-MS analysis also showed ellagic acid and myricitrin as the main phenolic compounds in all botanical parts evaluated. The SEM showed a physical change in plant structure because of HIUS. However, the FTIR spectra indicated that the chemical functional groups were not affected by the acoustic energy. Despite the HPST treatment increased the medium temperature, the stability of antioxidant compounds was preserved. The interaction of the high nominal power, short processing time, and moderate temperature employed in the HPST extraction procedure positively affected the extraction yield of phenolic compounds from the Eugenia calycina.

High-intensity ultrasound improves threadfin bream surimi gelation at low NaCl contents.

Effects of high-intensity ultrasound (HIU) treatments on gelation of threadfin bream (Nemipterus spp.) surimi at various NaCl contents (0.5, 1, and 2% NaCl) were investigated. Protein extractability at 0.5% NaCl was increased with the ultrasonic intensity (p <0.05). At all tested NaCl contents, reactive sulfhydryl group (SH) content and surface hydrophobicity of the surimi pastes were increased after HIU treatments and were accompanied by a decrease in the Ca2+ -ATPase activity and total SH content, indicating a greater extent of unfolding and conformational changes induced by HIU at higher NaCl contents. Textural properties and color of the surimi gels at 0.5% NaCl were improved concomitant to an increase in ultrasonic intensity (p <0.05), whereas HIU treatments resulted in inferior gels at 1 and 2% NaCl. Scanning electron microscopy (SEM) revealed that HIU resulted in a more orderly gel network at 0.5% NaCl. Fourier transform infrared (FT-IR) spectroscopy indicated that the α-helix content of the surimi gels was decreased as the ultrasonic intensity and NaCl content increased, confirming that structural changes induced by HIU were more profound at higher NaCl contents. The results suggested that HIU technology can be applied to improve only the 0.5% NaCl surimi gel. PRACTICAL APPLICATION: High-intensity ultrasound (HIU) improved surimi gel containing 0.5% NaCl due to an increase in protein extractability and protein conformational changes. It is likely to lay a theoretical foundation for utilization of HIU technology in production of surimi-based products at low/reduced salt levels.

Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes.

The effect of high-intensity ultrasound (HIU), antibrowning agents (C6H806 & CaCl2), and hot water bath (65°C) treatments on the prevention of enzymatic browning and 2weeks shelf-life study of fresh-cut mango fruit slices were evaluated. Results showed that HIU treated mangoes have the lowest PPO activity ranging from 76.17 U/mL to 134.12 U/mL, while improved sensorial properties including decay and off-odor, and enhanced bioactive compounds (ascorbic acid, antioxidant capacity and total phenolics) during storage (4°C). It is stated that HIU treatment as a promising alternative to replace chemical and/or physical methods to prolong the shelf-life and pursue the quality properties in mango fruit during cold storage.

A techno-economic evaluation for the genipin recovery from Genipa americana L. employing non-thermal and thermal high-intensity ultrasound treatments

This paper presents techno-economic results for the high-intensity ultrasound (HIUS)-assisted extraction of a valuable phytochemical. Genipin is a precussor of natural blue compounds besides presenting anticancer, anti-oxidative, and anti-inflammatory properties. The effects of the non-thermal and thermal HIUS treatments on obtaining of genipin-rich ethanolic extracts from the unripe Genipa americana L. were evaluated. The HIUS treatments were evaluated in the economic viewpoint to show their feasibility in different scenarios. The non-thermal HIUS-assisted extraction, with a maximum temperature of 30 ± 1 °C, was performed applying a nominal power of 100 W and the thermal extraction with 450 W, achieving a maximum temperature of 73 ± 1 °C. For both treatments, the HIUS specific energy levels of 1, 3, and 5 kJ/g were assessed. The unripe genipap extracts obtained were characterized during their storage time (0, 24, 48, and 72 h) at 24 ± 2 °C according to their genipin and geniposide content and visual appearance. The cost of manufacturing was evaluated in a pilot and industrial-scale for the different HIUS treatments studied. Our results demonstrated that the HIUS-assisted extractions allowed us to obtain different amounts of genipin and geniposide according to the non-thermal and thermal process conditions. The more intense acoustic cavitation provided by the nominal power of 450 W resulted in a better diffusion and, consequently, higher genipin recovery. The economic evaluation showed different scenarios to produce genipin-rich ethanolic extracts by HIUS technology. In comparison with a process using pressing + low-pressure extraction, our HIUS processes presented a faster and fixed capital investment two times cheaper.

Effects of High Intensity Ultrasound on Physiochemical and Structural Properties of Goat Milk β-Lactoglobulin.

This study aimed to compare the effects of high intensity ultrasound (HIU) applied at various amplitudes (20~40%) and for different durations (1~10 min) on the physiochemical and structural properties of goat milk β-lactoglobulin. No significant change was observed in the protein electrophoretic patterns by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Deconvolution and second derivative of the Fourier transform infrared spectra (FTIR) showed that the percentage of β-sheet of goat milk β-lactoglobulin was significantly decreased while those of α-helix and random coils increased after HIU treatment The surface hydrophobicity index and intrinsic fluorescence intensity of samples was enhanced and increased with increasing HIU amplitude or time. Differential scanning calorimetry (DSC) results exhibited that HIU treatments improved the thermal stability of goat milk β-lactoglobulin. Transmission electron microscopy (TEM) of samples showed that the goat milk β-lactoglobulin microstructure had changed and it contained larger aggregates when compared with the untreated goat milk β-lactoglobulin sample. Data suggested that HIU treatments resulted in secondary and tertiary structural changes of goat milk β-lactoglobulin and improved its thermal stability.

Surface-treated short sisal fibers and halloysite nanotubes for synergistically enhanced performance of polypropylene hybrid composites

Polypropylene (PP) composites were prepared by reinforcing with suitable hybrid fillers such as short sisal fibers treated with an alkali and high-intensity ultrasound (HIU) and halloysite nanotubes (HNTs) modified with 3-aminopropyltriethoxysilane. The synergistic effect of surface-treated short sisal fibers and silane-grafted HNTs were systematically evaluated through morphological, mechanical, dynamic mechanical, and thermal characterization. Alkali and HIU treatments of short sisal fibers drastically enhanced the interaction between sisal fibers and silane-grafted HNTs, which improved the interfacial adhesion between the filler system and the PP matrix. Scanning electron microscopic images indicated the continuity and smoothness of the hybrid composite surfaces. Dynamic mechanical analysis confirmed improved interactions between the hybrid filler system and the matrix, leading to significantly enhanced storage modulus in the hybrid composites. Therefore, the interfacial adhesion between the fillers and the matrix plays a significant role in improving the mechanical, dynamic mechanical, and thermal properties of polymer composites.

Imaging of Thermal Effects during High-Intensity Ultrasound Treatment in Liver by Passive Elastography: A Preliminary Feasibility in Vitro Study

High-intensity focused ultrasound is a non-invasive modality for thermal ablation of tissues through locally increased temperature. Thermal lesions can be monitored by elastography, following the changes in the elastic properties of the tissue as reflected by the shear-wave velocity. Most studies on ultrasound elastography use shear waves created by acoustic radiation force. However, in the human body, the natural noise resulting from cardiac activity or arterial pulsatility can be used to characterize elasticity through noise-correlation techniques, in the method known as passive elastography. The objective of this study was to investigate the feasibility of monitoring high-intensity ultrasound treatments of liver tissue using passive elastography. Bovine livers were heated to 80°C using a high-intensity planar transducer and imaged with a high-frame-rate ultrasound imaging device. The dynamics of lesion formation are captured through tissue stiffening and lesion expansion.

Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability.

The aim of this study was to evaluate the effects of non-thermal and thermal high-intensity ultrasound (HIUS) treatment on the microbial and enzymatic inactivation, physicochemical properties, and kinetic stability of the raw milk by applying different energy densities (1, 3, 5, and 7kJ/mL). Two HIUS treatments were evaluated based on different nominal powers, named HIUS-A and HIUS-B, using 100W and 475W, respectively. HIUS-A treatment was non-thermal processing while HIUS-B was a thermal treatment only for the energy densities of 5 and 7kJ/mL since the final temperature was above 70°C. The HIUS-B treatment showed to be more efficient. Log reductions up to 3.9 cycles of aerobic mesophilic heterotrophic bacteria (AMHB) were achieved. Significant reductions of the fat globule size, with diameters lower than 1µm, better color parameters, and kinetic stability during the storage were observed. Also, HIUS-B treatment inactivated the alkaline phosphatase and lactoperoxidase. The HIUS-B treatment at 3kJ/mL worked below 57°C being considered a border temperature since it did not cause unwanted physicochemical effects. Furthermore, a microbial inactivation of 1.8±0.1 log cycles of AMHB was observed. A proper inactivation of only the Alkaline phosphatase and a significant reduction of the fat globules sizes, which kept the milk kinetically stable during storage was achieved.

High-Intensity Ultrasound Pulses Effect on Physicochemical and Antioxidant Properties of Tilapia (Oreochromis niloticus) Skin Gelatin

Ultrasonic pulses are considered green technology for the improvement of the functional properties of proteins. In this study, four high-intensity ultrasound pulse treatments (ultrasound-pulsed gelatin (UPG)-42, UPG-52, UPG-71, UPG-84, and non-pulsed control gelatin (CG)) were applied to tilapia (Oreochromis niloticus) skin gelatin in order to study their effect on its physicochemical and antioxidant properties; a non-treated gelatin was used as a control. UPGs showed a significant increase in soluble protein and surface hydrophobicity compared to the control gelatin, and no significant difference was found in the electrophoretic profiles. The effects on the secondary structure were studied by circular dichroism and infrared spectra, and these showed that the random coil conformation was the main component in all treatments and the ultrasonic treatments only affected the α-helix and β-sheet proportion. Finally, the ABTS ((2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)) and FRAP (ferric reducing ability) assays demonstrated that ultrasound treatments could improve the antioxidant activity of gelatins as free radical scavengers and electron donors. These results suggest that high-intensity ultrasound pulse technology is useful to improve fish gelatin antioxidant properties, which could be associated with secondary structure disruption.

Xylooligosaccharides chemical stability after high-intensity ultrasound processing of prebiotic orange juice.

The effects of the high-intensity ultrasound (HIUS) technology at the nominal powers of 300, 600, 900, and 1200W were evaluated on the chemical stability of xylooligosaccharides (XOS) used to enrich orange juice. The ultrasound energy performance for each nominal power applied to the XOS-enriched orange juice was determined by calculating acoustic powers (W), HIUS intensity (W/cm2), and energy density (kJ/mL). Physicochemical properties (pH and soluble solid content), organic acid content (ascorbic, malic, and citric acids), total phenolic content (TPC), antioxidant activity by the FRAP (Ferric reducing ability of plasma) method, sugar (glucose, fructose, and sucrose), and XOS (xylobiose, xylotriose, xylotetraose, xylopentaose, and xylohexaose) content were determined. The pH and soluble solid content did not change after all HIUS treatments. The HIUS process severity was monitored by quantifying ascorbic acid content after the treatments. A significant linear decrease in the ascorbic acid content was observed in prebiotic orange juice with the HIUS process intensification by increasing nominal power. The malic acid and citric acid contents had similar behavior according to the HIUS process intensification. The nominal power increase from 300 to 600W increased the concentration of both organic acids, however, the intensification up to 1200W reduced their concentration in the functional beverage. The TPC and FRAP data corroborated with the results observed for the ascorbic acid content. However, the HIUS processing did not alter sugar and XOS contents. The XOS chromatographic profiles were not modified by the HIUS treatment and presented the same amount of all prebiotic compounds before and after the HIUS treatment. Overall, HIUS technology has been evaluated as a promising stabilization technique for prebiotic beverages enriched with XOS due to their high chemical stability to this emerging technology under severe process conditions.