Effect of pH-shift Treatment and Ultrasonication on the Physical Stability and Properties of Hemp Seed Milk

Hemp seed milk is a growing beverage with excellent nutritional content and minimal allergenicity, which offers a tasty substitute for other plant-based milk types. During this research, we investigated the individual and combined impact of pH shift and ultrasound (US) on the stability characteristics of hemp seed milk. The effect of pH shift and US were investigated on the physico-chemical properties of hemp, milk, sedimentation index, rheological properties, color, oBrix, physical stability, titratable acidity, and emulsion stability index (ESI) measurements. According to the obtained data, applying individual US techniques showed the best results, with the highest stability characteristics and better rheological properties, the highest L* (lightness) and oBrix values, and the lowest titratable acidity values. Interestingly, the individual application of the pH-shift technique showed the lowest physical stability results. In comparison, pH shift treatment combined with the US demonstrated moderate stability. Thus, the pH shift and the US are remarkable non-thermal processing methods for producing stable hempseed milk.