Effect of thermosonication on the UHPLC ‐ QTOF ‐ IMS ‐based metabolomic profile of orange juice

Abstract Background This study investigated the impact of thermosonication on the metabolomic profile of orange juice to understand processing‐induced alterations in bioactive compounds and quality attributes. Results Moderate thermosonication at 45°C preserved structural siloxanes and certain amino acids, whereas higher temperatures between 60 and 75°C markedly enhanced the liberation of phenolic acids, flavonoids, organic acids, and ascorbic acid. Caffeic acid, nobiletin, malic acid, and sucrose derivatives showed significant amplification at 75°C, highlighting the potential of thermosonication to improve the nutraceutical quality of orange juice. Conclusion Overall, the findings suggest that thermosonication, particularly at elevated temperatures, can be a promising green processing technique for functional beverage development by enhancing polyphenolic and antioxidant profiles, while requiring careful optimization to minimize the loss of heat‐sensitive metabolites.