In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats

•A prebiotic soursop whey beverage was processed by high-intensity ultrasound (HIUS).•The in vitro bioactivities were tested to verify possible effects in vivo.•Wistar rats were used in a feed intervention with sonicated and thermally treated beverages.•The HIUS beverage decreased total triglycerides, vLDL-c and alanine aminotransferase (ALT).•In vivo benefits were related to bioactive peptides and antidiabetic activity of HIUS beverage. New technologies for food processing have been used to enhance the beneficial effects of foods. This study aimed to evaluate the effects of a prebiotic soursop whey beverage processed by high-intensity ultrasound (HIUS) on healthy rats. Whey beverages were processed by HIUS (20KHz, 520 W of nominal power,