Ultrasound processing to enhance the functionality of plant-based beverages and proteins

This opinion paper discusses how ultrasound can be used to modify the structure of plant-based beverages (juices and ‘milk’) and proteins, achieving new functionalities. Both positive (such as increasing the nutrient and bioactive compound bioaccessibility, improving protein solubility, and modifying its digestibility) and negative (such as degradation of nutrient and bioactive compounds by exposing them to the environment, or the limited microbial inactivation) aspects are discussed. It is clear that ultrasound technology can be used as a valuable tool to improve plant-based beverage properties, helping to achieve clean label products and positively impacting well-being. Its scale-up to industry, however, is still a concern that needs both scientific studies and technological development. [Display omitted] •Ultrasound processing of plant-based beverages is discussed, including juices, milk analogs, and proteins.•Ultrasound promotes structural modifications, impacting the beverage properties.•Enhanced nutritional and bioactive properties can be obtained.•Ultrasound processing can substitute the addition of some ingredients focusing on clean label products.•The new functionalities can result in new products.