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<p>Ultrasonication is a green, non-thermal technique used to enhance food product functionality. Peanut milk is widely used in the preparation of vegan cheese, yogurt, and buttermilk. To enhance its functional properties, in this study, peanut-based milk substitute (PBMS) was processed using ultrasound, optimized via Face-centred Central Composite Design (FCCD) under Response Surface Methodology (RSM). The influence of ultrasound time (min) and amplitude (%) on soluble solids, zeta potential, and soluble protein content was evaluated. Under optimised conditions (Predicted: 6.28&#xa0;min, 30.04% amplitude, performed 6&#xa0;min, 30% amplitude) resulted in 3.00% soluble protein, -24 mV zeta potential, and 9.85 °Brix TSS with 5% relative error. Compared to untreated PBMS, the optimized sample showed a 100% increase in foaming stability, DPPH (38%) and ABTS (44%) antioxidant activity, 5.54% increased crystallinity, and 15.86% rise in hydrophobic amino acids. Ultrasound treatment also improves its whiteness index and total phenolic content and reduces sedimentation index. Further vitamin and mineral analysis revealed that cavitation induced by ultrasound disrupts the structures of vitamins E and B9, leading to their loss into the US-treated PBMS. These findings demonstrated that ultrasound processing is a dynamic tool for modifying or tailoring the properties of plant-based milk and their subsequent food applications.</p> Graphical abstract <p></p>

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Ultrasound-induced modification in peanut-based milk substitutes: Foamability, functional and structural properties, protein digestibility, and micronutrient profile

  • 期刊论文

  • 发表日期：

    2026年1月9日

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  • Shivangi Mishra,
  • Rakhi Singh

摘要

Ultrasonication is a green, non-thermal technique used to enhance food product functionality. Peanut milk is widely used in the preparation of vegan cheese, yogurt, and buttermilk. To enhance its functional properties, in this study, peanut-based milk substitute (PBMS) was processed using ultrasound, optimized via Face-centred Central Composite Design (FCCD) under Response Surface Methodology (RSM). The influence of ultrasound time (min) and amplitude (%) on soluble solids, zeta potential, and soluble protein content was evaluated. Under optimised conditions (Predicted: 6.28 min, 30.04% amplitude, performed 6 min, 30% amplitude) resulted in 3.00% soluble protein, -24 mV zeta potential, and 9.85 °Brix TSS with 5% relative error. Compared to untreated PBMS, the optimized sample showed a 100% increase in foaming stability, DPPH (38%) and ABTS (44%) antioxidant activity, 5.54% increased crystallinity, and 15.86% rise in hydrophobic amino acids. Ultrasound treatment also improves its whiteness index and total phenolic content and reduces sedimentation index. Further vitamin and mineral analysis revealed that cavitation induced by ultrasound disrupts the structures of vitamins E and B9, leading to their loss into the US-treated PBMS. These findings demonstrated that ultrasound processing is a dynamic tool for modifying or tailoring the properties of plant-based milk and their subsequent food applications.

Graphical abstract