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’) proteins, achieving new functionalities. Both positive (such as increasing nutrient bioactive compound bioaccessibility, improving protein solubility, modifying its digestibility) negative degradation compounds by exposing them environment, or limited microbial inactivation) aspects are discussed. It is clear that technology a valuable tool improve beverage properties, helping achieve clean label products positively impacting well-being. Its scale-up industry, however, still concern needs both scientific studies technological development.