Ultrasound‐Assisted Processing for Improved Texture and Nutrient Retention in Dragon Fruit and Banana Ice Cream
Pham Van Thinh, Ngoc Duc Vu, Trinh Thi Nhu Hang Nguyen, Nguyen Tran Anh Thu, Vo Bui Cam Tien, Ngoc Quy Nguyen, Minh Tien Nguyen, Binh An Pham · 2025
Read Ultrasound‐Assisted Processing for Improved Texture and Nutrient Retention in Dragon Fruit and Banana Ice Cream by Pham Van Thinh, Ngoc Duc Vu, Trinh Thi Nhu Hang Nguyen, Nguyen Tran Anh Thu, Vo Bui Cam Tien, Ngoc Quy Nguyen, Minh Tien Nguyen, Binh An Pham (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12661901.txt.
Description
Pham Van Thinh and co-authors try ultrasound as a tool for making fruit ice cream. Their 2025 study uses dragon fruit and banana in a dairy base. Makers often fight large ice crystals, uneven texture, and loss of nutrients in such desserts. Ultrasound sends sound waves that form tiny bubbles, and those bubbles can break up fat and curb crystal growth.
The team varied the power of the sound, how long it ran, and the temperature. They then tracked thickness, texture, and how well vitamin C and polyphenols held up. The study links bubble-driven changes in the mix to the final feel and food value. It offers a route to smoother, more nutritious frozen desserts.
Catalog record
| CREATOR | Pham Van Thinh, Ngoc Duc Vu, Trinh Thi Nhu Hang Nguyen, Nguyen Tran Anh Thu, Vo Bui Cam Tien, Ngoc Quy Nguyen, Minh Tien Nguyen, Binh An Pham |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 24 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |