Ultrasound-Assisted Extraction and It's Effects on Nutrient Retenion and Food Shelf Staility

Ultrasound extraction (UE) is a non-thermal technique that uses high-frequency sound waves (20–100 kHz) to enhance the release of bioactive compounds and improve microbial safety in foods. This study investigated the effects of UE on microbial inactivation, vitamin C retention, antioxidant activity, and shelf-life extension in fresh orange juice. A total of 18 juice samples (n = 6 per treatment group: control, 10 min UE, 15 min UE) were analyzed. Vitamin C levels were measured using 2,6-dichlorophenolindophenol (DCPIP) titration, antioxidant activity was determined via the DPPH radical scavenging assay, and microbial load was assessed in CFU/mL. Results showed that 15 minutes of UE reduced microbial load by approximately 90% compared to the control on day 10, while retaining ~90% of vitamin C (versus 60% retention in thermally treated samples). Antioxidant activity increased by 20% in UE-treated samples. Consequently, UE treatment extended the shelf life of fresh orange juice by 3–5 days. These findings demonstrate that ultrasound extraction is an effective non-thermal method for enhancing both the nutritional quality and microbial safety of minimally processed foods.