Effects of Ultrasound-Assisted Processing on the Extraction and Stability of Antioxidant-Rich Plant Compounds

Effects of Ultrasound-Assisted Processing on the Extraction and Stability of Antioxidant-Rich Plant Compounds

Authors

  • James R. Fletcher University of Liverpool, Faculty of Science and Engineering, School of Life Sciences, Liverpool, UK
  • Emily K. Thompson University of Liverpool, Faculty of Science and Engineering, School of Life Sciences, Liverpool, UK
  • Daniel J. Carter University of Liverpool, Faculty of Science and Engineering, School of Life Sciences, Liverpool, UK
  • Sophie L. Harris University of Manchester, Faculty of Biology, Medicine and Health, School of Biological Sciences, Manchester, UK

DOI:

https://doi.org/10.53469/wjimt.2025.08(03).07

Keywords:

Ultrasound treatment, Antioxidant activity, Plant compounds, Extraction efficiency, Stability

Abstract

Ultrasound treatment is an effective food processing method that improves the extraction and usability of plant-based antioxidants. This study examines how ultrasound affects the extraction of polyphenols, flavonoids and anthocyanins from vegetables and plant extracts, as well as their stability during storage. Results show that ultrasound-assisted processing increases the extraction efficiency of these antioxidants and enhances their activity. In addition, different ultrasound frequencies and power levels lead to varying rates of compound breakdown. These findings support the use of ultrasound in food processing and functional food development, highlighting its potential for health-focused applications.

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Published

2025-03-26

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