Insight into the Molecular and Structural Changes in Red Pepper Induced by Direct and Indirect Ultrasonic Treatments

This study provides a comprehensive assessment of the effect of direct (probe) and indirect (bath) ultrasound treatments on the physicochemical and structural properties of red bell pepper (Capsicum annuum L.) tissue. Ultrasound was applied under controlled conditions to induce structural modification without excessive thermal or mechanical damage. The treated samples were evaluated using chemical (polyphenols, flavonoids, carotenoids, vitamin C, sugars), microbiological (total viable count (TVC) and total yeast and mold count (TYM)), spectroscopic (FTIR, NMR), thermal (TGA), and microscopic (SEM, micro-CT) analyses. Both ultrasound modes affected the tissue, but their effects differed in intensity and character. Direct ultrasound caused stronger cavitation and mechanical stress, resulting in greater cell wall disruption, higher permeability, and enhanced release of bioactive compounds such as polyphenols, vitamin C and antioxidants from the tissue matrix to the surroundings. Indirect ultrasound acted more gently, preserving cellular integrity and sugar profile while moderately increasing antioxidant activity. Cluster and correlation analyses confirmed that ultrasound mode was the main factor differentiating the samples. Short-term direct sonication enhanced the release of antioxidant compounds, whereas prolonged exposure led to their degradation, resulting in an overall decline in antioxidant capacity, and indirect ultrasound better preserved texture and sugar composition. This demonstrates that ultrasound mode and duration can be tailored to balance tissue integrity and enhance bioactive compounds in plant-based materials.