Ultrasound-assisted processing improves germination and mashing efficiency and the functional quality of pumpkin seed-based fermented beverages
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.
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BibTeX
@article{pacheco2026ultrasoundassisted,
title = {{Ultrasound-assisted processing improves germination and mashing efficiency and the functional quality of pumpkin seed-based fermented beverages}},
author = {Flaviana Coelho Pacheco and Irene Andressa and Fabiana Nascimento de Carvalho and Ana Flávia Coelho Pacheco and Fábio Ribeiro dos Santos and Jeferson Silva Cunha and Paulo Henrique Costa Paiva and Alline Artigiani Lima Tribst and Pedro Esteves Duarte Augusto and Bruno Ricardo de Castro Leite Júnior},
journal = {Ultrasonics Sonochemistry},
year = {2026},
month = sep,
doi = {10.1016/j.ultsonch.2026.108061},
url = {https://hal.science/hal-05748492v1},
note = {CC BY-NC-ND 4.0},
}
RIS
TY - JOUR
TI - Ultrasound-assisted processing improves germination and mashing efficiency and the functional quality of pumpkin seed-based fermented beverages
AU - Flaviana Coelho Pacheco
AU - Irene Andressa
AU - Fabiana Nascimento de Carvalho
AU - Ana Flávia Coelho Pacheco
AU - Fábio Ribeiro dos Santos
AU - Jeferson Silva Cunha
AU - Paulo Henrique Costa Paiva
AU - Alline Artigiani Lima Tribst
AU - Pedro Esteves Duarte Augusto
AU - Bruno Ricardo de Castro Leite Júnior
PY - 2026
DA - 2026/09/12
JO - Ultrasonics Sonochemistry
DO - 10.1016/j.ultsonch.2026.108061
UR - https://hal.science/hal-05748492v1
AB - 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.
SN - 1350-4177
ER -