High-intensity ultrasound improves texture profile and technological characteristics of cupuaçu (Theobroma grandiflorum) ice cream

This study investigates the impact of ultrasound treatment (20 kHz, 500 W for 15 min) on the quality of cupuaçu ice cream. Four treatments were developed: one non-ultrasonic (Control) and three ultrasonic treatments, with sonication applied to cupuaçu pulp (UP), ice cream mix (UM), and the mix flavored with cupuaçu pulp (UPM). The results demonstrated that ultrasound treatment in the UM and UP samples significantly increased air incorporation (38.04% and 47.11%), leading to a reduction in the melting rate (0.20 and 0.11 g.min⁻¹) and an improvement in hardness (13.96 and 15.6 N), indicating greater structural cohesion compared to the Control (18.89%, 0.56 g.min⁻¹, and 23.99 N, respectively). However, the efficiency of ultrasound on the UPM sample was limited by the high viscosity caused by the fiber content of the cupuaçu pulp. The study suggests that high-intensity ultrasound treatment can improve ice cream quality and production efficiency without compromising product color and stability.