Effects of Ultrasound-Assisted Processing on the Extraction and Stability of Antioxidant-Rich Plant Compounds

Ultrasound treatment is an effective food processing method that improves the extraction and usability of plant-based antioxidants. This study examines how ultrasound affects the extraction of polyphenols, flavonoids and anthocyanins from vegetables and plant extracts, as well as their stability during storage. Results show that ultrasound-assisted processing increases the extraction efficiency of these antioxidants and enhances their activity. In addition, different ultrasound frequencies and power levels lead to varying rates of compound breakdown. These findings support the use of ultrasound in food processing and functional food development, highlighting its potential for health-focused applications.