# Ultrasound Treatment in Berry Puree Production: Effects on Sensory, Rheological, and Chemical Properties

## TL;DR

This study explores how ultrasound treatment during berry puree production can improve sensory and texture qualities without harming healthful compounds.

## Contribution

The study identifies the optimal timing for ultrasound application in puree processing and demonstrates its benefits on sensory and rheological properties.

## Key findings

- Ultrasound-treated purees showed significantly higher pectin levels and improved rheological properties.
- The content of anthocyanins and L-ascorbic acid remained largely unchanged after ultrasound treatment.
- Ultrasound treatment enhanced sensory quality without degrading health-promoting compounds.

## Abstract

Berries are a valuable source of health-promoting substances, including vitamins, microelements, and polyphenols. Optimising the extraction efficiency of these compounds during processing is crucial to minimise their loss into the waste stream. Ultrasound technology is recognised as a sustainable and promising tool for improving extraction; however, previous literature has not sufficiently addressed the optimal point of its application in fruit puree processing, and its impact on the sensory properties of the final product has only occasionally been explored. As one of the first reports, this study aimed to determine the optimal moment for ultrasound application within a puree production scheme. In the second stage of the experiment, four recipes based on strawberry and haskap berry were tested. The results demonstrated the potential for enhancing sensory quality of puree by using an ultrasound treatment. It was found that the ultrasound-treated purees showed significantly higher pectin levels and improved rheological properties, while the content of anthocyanins and L-ascorbic acid remained mainly unchanged. This indicates that the non-thermal nature of ultrasound treatment can induce positive changes from a sensory and rheological point of view without causing the degradation of health-promoting compounds, offering a viable strategy for improving berry puree quality.