Impact of thermosonication processing on the phytochemicals, fatty acid composition and volatile organic compounds of almond-based beverage

Consumers are demanding not animal-derived food products produced by clean technologies. An almond-based functional beverage enriched with coconut oil, xylooligosaccharides, and natural blue colorant was processed by low-frequency ultrasound combined with mild heat treatment. This study aimed to evaluate the effects of thermosonication treatments on the phytochemicals, antioxidant capacity, fatty acids stability, volatile organic compounds, and color attributes of the plant-based beverage. Thermosonication treatments were carried out at 50 °C using three levels of acoustic power (4.6, 8.5, and 14.5 W) and holding time (5, 10, and 15 min). The acoustic energy increased the working temperature up to 25 °C beyond that provided by the external heat source. However, thermosonication treatments did not affect the antioxidant capacity of the beverage. These promoted the release of some bioactive compounds that were bound. Likewise, the degradation of others that were free. Higher acoustic powers and longer holding times degraded stearic and palmitic fatty acids. The thermosonication treatment at 14.5 W for 15 min degraded ethyl esters of the samples modifying the natural flavor of the beverage. Additionally, all thermosonication treatments intensified the blue color of the almond-based beverage maintaining its sensory appeal concerning color attributes. •Thermosonication thermal histories were examined to determine the best process conditions.•Thermosonicated beverage maintained its antioxidant capacity.•Acoustic cavitation degraded free bioactive compounds and released others that were bonded.•More intense thermosonication treatments promoted lipid oxidation.•The thermosonication treatments intensified the blue color of the beverage.