{
  "abstract": "This study evaluated the combined effects of ultrasound-assisted hydration (25 kHz, 38 W/L, 20 min, 25 • C), followed by germination (72 h at 25 • C), and ultrasound-assisted mashing performed under 0 %, 50 %, or 100 % ultrasound application during each isothermal resting stage (25 kHz, 38 W/L, 25 • C). The effects of these processing conditions on the technological performance, fermentation kinetics, and bioactive potential of fermented beverages produced from pumpkin seed flour were evaluated. Ultrasound-assisted mashing, particularly when combined with ultrasound pretreatment and germination, enhanced compound release, increasing total soluble solids, reducing sugars, and soluble proteins by up to 2.5-, 25.4-, and 5.8-fold, respectively. The improved substrate availability accelerated fermentation, increasing acidification rates by up to 2.21-fold and reducing fermentation time by up to 44 % to reach the final endpoint of pH 4.6. During refrigerated storage (15 days at 5 • C), pH and acidity remained stable (p > 0.05), while probiotic viability remained above 9 log CFU/mL. Ultrasound-assisted mashing also increased beverage luminosity and whiteness index, whereas germination enhanced yellowness index. The combined processing strategy improved the functional quality of the beverages, increasing total phenolic content (2.3-fold), in vitro antioxidant activity (up to 5.1-fold by ABTS and 4.9-fold by DPPH), as well as in vitro α-glucosidase inhibitory activity (2.6-fold) and in vitro angiotensin-converting enzyme (ACE) inhibitory activity (1.9-fold) after fermentation. Overall, the integration of ultrasound-assisted hydration, germination, and ultrasound-assisted mashing improved compound release, fermentation efficiency, and the functional quality of the resulting beverages. Both ultrasound-assisted mashing conditions were effective, although continuous sonication (100 %) generally provided the greatest functional improvements.",
  "abstract_shown": true,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 10,
  "authors": [
    {
      "name": "Flaviana Coelho Pacheco"
    },
    {
      "name": "Irene Andressa"
    },
    {
      "name": "Fabiana Nascimento de Carvalho"
    },
    {
      "name": "Ana Flávia Coelho Pacheco"
    },
    {
      "name": "Fábio Ribeiro dos Santos"
    },
    {
      "name": "Jeferson Silva Cunha"
    },
    {
      "name": "Paulo Henrique Costa Paiva"
    },
    {
      "name": "Alline Artigiani Lima Tribst"
    },
    {
      "name": "Pedro Esteves Duarte Augusto"
    },
    {
      "name": "Bruno Ricardo de Castro Leite Júnior"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/ejx4byqyng1yd.bib",
  "cited_by": 0,
  "doi": "10.1016/j.ultsonch.2026.108061",
  "fulltext_url": null,
  "id": "ejx4byqyng1yd",
  "issns": [
    "1350-4177"
  ],
  "landing_url": "https://hal.science/hal-05748492v1",
  "language": "en",
  "licence": "CC-BY-NC-ND-4.0",
  "licence_label": "CC BY-NC-ND 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "hal",
      "0.sdv"
    ],
    [
      "hal",
      "0.spi"
    ],
    [
      "hal",
      "1.sdv.aen"
    ],
    [
      "hal",
      "1.spi.gproc"
    ],
    [
      "openalex",
      "1106|Probiotics and Fermented Foods"
    ]
  ],
  "openalex": "W7212401964",
  "pdf_url": "https://hal.science/hal-05748492/document",
  "pmcid": null,
  "pmid": null,
  "published": "2026-09-12",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/ejx4byqyng1yd.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:17:34Z",
      "native_id": "hal-05748492",
      "source": "hal",
      "url": "https://hal.science/hal-05748492v1"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "hal:0.sdv",
      "subfield": "general"
    },
    {
      "field": "medicine",
      "origin": "hal:1.sdv.aen",
      "subfield": "nutrition"
    }
  ],
  "title": "Ultrasound-assisted processing improves germination and mashing efficiency and the functional quality of pumpkin seed-based fermented beverages",
  "title_text": "Ultrasound-assisted processing improves germination and mashing efficiency and the functional quality of pumpkin seed-based fermented beverages",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:17:34Z",
  "url": "https://research.draconitic.com/paper/ejx4byqyng1yd",
  "venue": "Ultrasonics Sonochemistry",
  "versions": []
}