Effects of Ultrasound-Assisted Heat Treatment on Bioactive Compounds and Storage Quality of Choerospondias axillaris Fermented Beverage

Abstract

Choerospondias axillaris is rich in various bioactive compounds. Due to its unsuitability for direct consumption, processing it into fermented beverages represents an effective approach to enhance its added value. Traditional sterilization methods often lead to the loss of heat-sensitive nutritional components in beverages. To address this issue, this study employs ultrasound-assisted heat treatment, a novel non-thermal sterilization technology, to process C. axillaris fermented beverage. By comparing it with thermal sterilization and other methods, we systematically evaluate its effects on beverage color, bioactive components, antioxidant capacity, and microbial changes during a 42 days (d) storage period. Results showed that ultrasound-assisted heat treatment exhibited the best overall quality performance. After treatment, the total phenolic content reaches 7.64 mg/100 mL, significantly superior to conventional sterilization. After 42 days of storage at 4°C, the ultrasound-assisted heat treatment group demonstrates outstanding quality stability: its total flavonoid retention rate reaches 80.84%, DPPH free radical scavenging rate maintained at 82.05%, and total antioxidant capacity is 18.39 μmol/mL, with all antioxidant indicators significantly superior to other treatment groups. Its sterilization effect was comparable to conventional sterilization, effectively ensuring the microbiological safety of the product. Ultrasound-assisted heat technology can effectively control microorganisms while maximally preserving the functional components, antioxidant activity, and excellent color of C. axillaris fermented beverage, achieving a balance between sterilization effect and quality retention.