High-Intensity Ultrasound Processing of Aloe vera (Aloe barbadensis Miller): Effect on Rheology, Phenolic Compounds and Antioxidant Activity
María de los Ángeles Sáenz-Esqueda·Rafael Minjares-Fuentes·María Mota-Ituarte·Jesús Josafath Quezada-Rivera·Armando Quintero‐Ramos·María José Rivas-Arreola·Antoni Femenia·Juan José Martínez-García
High-intensity ultrasound (HIUS) has emerged as a promising green technology for modifying the structural and functional properties of plant-based matrices. In this study, Aloe vera gel was subjected to HIUS at different acoustic intensities (11, 28, and 43 W/cm2) and processing times (2.5, 5, and 7.5 min) to evaluate its impact on techno-functional properties, rheological behavior, phenolic profile, and antioxidant activity. HIUS significantly reduced swelling capacity (up to ~60%) while enhanc