Fruit-Dairy Drink Innovation: The Role of Sonication

The production of fruit-infused dairy beverages (e.g. fruit-milk) undergoes significant improvements using sonication, a food processing technology that offers remarkable benefits over traditional methods. Ultrasonic processing using Hielscher probe-type sonicators enhances the quality and stability of these beverages by reducing particle size, improving viscosity, and preserving essential nutrients. This effective method also ensures the retention of natural colors and bioactive compounds, addressing consumer demands for nutritious and visually appealing products. As a sustainable and efficient alternative, ultrasonic homogenization supports the creation of premium fruit-dairy beverages, combining health benefits with superior sensory qualities.

Dairy-Drinks Infused with Fruits: Production Improved by Sonication

Ultrasonic food processing has gained significant attention in recent years, offering innovative solutions to challenges in food homogenization and preservation. The use of a Hielscher probe-type sonicator has proven particularly advantageous in the production of dairy beverages infused with fruits. These beverages, combining the health benefits of dairy and fruits, require advanced processing techniques to ensure optimal quality, stability, and nutritional retention. A recent study by Professor Tiwari’s team (Teagasc Food Research Centre Ashtown, Ireland) sheds light on the effectiveness of ultrasonic homogenization in this context, using blackberry-enriched dairy drinks as a model system.

The Study: Ultrasonic Processing of Blackberry-Enriched Dairy Beverages

The UIP1000hdT is a 1000 watts powerful probe-type sonicator used for flavor extraction Professor Tiwari’s research, detailed in the study “Investigation of ultrasound processing for homogenisation of blackberry dairy-based beverages” (2024), highlights the capabilities of ultrasonic food processing. The study employed the UIP1000hdT, a 1000 W pilot-scale probe-type sonicator by Hielscher Ultrasonics GmbH, to homogenize blackberry-milk mixtures. Key findings demonstrated the superiority of ultrasonic homogenization over conventional methods in several critical parameters:

• Particle Size Reduction:
  Sonication at an intensity of 10.37 ± 0.58 W/cm² for durations of 1, 3, and 5 minutes resulted in significantly smaller particle sizes compared to conventional homogenization.
  Longer sonication times (up to 5 minutes) further increased the prevalence of smaller particles, improving the texture and mouthfeel of the beverage.
• Apparent Viscosity:
  All ultrasonic-treated samples exhibited higher viscosity compared to untreated and conventionally homogenized samples.
  This increase in viscosity was attributed to enhanced particle size reduction and increased specific surface area, facilitating better interaction between blackberry particles and the milk matrix.
• Retention of Nutritional and Sensory Properties:
  Phenolic content and antioxidant activities were well-retained in sonicated samples, comparable to conventional homogenization. This highlights ultrasonic processing’s ability to preserve health-promoting bioactive compounds.
  The beverages retained their visual color integrity, a critical quality attribute for consumer acceptance.
• Rheological and pH Changes:
  The ultrasonic treatment formed weak gel-like structures, further enhancing viscosity.
  A slight drop in pH (from 5.47 to approximately 4.86–4.80) was observed due to the dissolution of acidic components in the blackberry powder, indicating effective homogenization.

Particle size distribution curves of conventional and ultrasound
(US)-homogenised blackberry–milk beverages.
Study and graphic: ©Putsakum et al., 2024

Benefits of Using the Hielscher Probe-Type Sonicator

The UIP1000hdT sonicator proved instrumental in achieving these results. Its robust design, continuous operation capability, and adjustable intensity make it an ideal tool for pilot-scale food processing. Specific advantages include:

1. Efficient Homogenization:
   The titanium sonotrode and amplitude booster allowed precise control over the sonication process, ensuring uniform particle size reduction and enhanced stability of the dairy-fruit mixture.
2. Thermal Effects:
   Temperature increases during sonication (from 35°C to 60°C after 5 minutes) positively influenced viscosity and nutrient interactions without compromising product quality.
3. Scalability:
   Sonicators available at lab, pilot and industrial scale offer a seamless transition from laboratory research to commercial production.
4. Customizability:
   Adjustable treatment times and intensities provide flexibility to tailor the process according to specific beverage formulations and desired quality attributes.

High-Performance Sonicators for Fruit Milk Production

Hielscher sonicators are advanced ultrasonic systems widely used in the production of fruit-milk, fruit-infused dairy beverages, and milkshakes. By applying high-intensity ultrasound, Hielscher sonicators ensure efficient mixing, homogenization, and emulsification of fruit components with dairy bases, creating smooth and stable formulations. The ultrasonic cavitation process improves particle size reduction, enhances flavor infusion, and ensures uniform distribution of ingredients, while preserving sensitive nutrients and bioactive compounds. Hielscher’s sonicators are valued worldwide for their precision, scalability, and ability to maintain product quality, making them ideal for both small-scale and industrial beverage production.

Design, Manufacturing and Consulting – Quality Made in Germany

Hielscher ultrasonicators are well-known for their highest quality and design standards. Robustness and easy operation allow the smooth integration of our ultrasonicators into industrial facilities. Rough conditions and demanding environments are easily handled by Hielscher ultrasonicators.

Hielscher Ultrasonics is an ISO certified company and put special emphasis on high-performance ultrasonicators featuring state-of-the-art technology and user-friendliness. Of course, Hielscher ultrasonicators are CE compliant and meet the requirements of UL, CSA and RoHs.

The table below gives you an indication of the approximate processing capacity of our ultrasonicators: