Synbiotics are a combination of probiotic cells and prebiotic components and this harmonious association has numerous health benefits. Conventional processing technologies use high temperatures for processing which reduces the viability and the final quality of synbiotic beverages. Sonication is a rapidly growing technology in the food processing sector and can be employed for the formulation of synbiotic beverages with improved functionalities. The cavitation events generated during the sonication result in beneficial effects like increased viability of probiotic cells, enhanced bifidogenic characteristics of prebiotic components, less processing time, and high-quality products. The sonication process does not affect the sensory attributes of synbiotic beverages however, it alters the structure of prebiotics thus increasing the access by the probiotics. These positive effects are solely dependent on the type of ultrasound process and the ultrasound operating parameters. The review aims to provide information on the technological aspects of ultrasound, a brief about synbiotics, details on the ultrasound process used for the formulation of synbiotics, the influence of ultrasound operating parameters, and a focus on the research gap.

中文翻译：

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超声处理在开发合生元饮料中的作用：综述


合生元是益生菌细胞和益生元成分的组合，这种和谐的组合具有许多健康益处。传统的加工技术使用高温进行加工，这降低了合生元饮料的活力和最终质量。超声处理是食品加工领域一项快速发展的技术，可用于配制功能改进的合生元饮料。超声处理过程中产生的空化事件会产生有益的效果，例如增加益生菌细胞的活力、增强益生元成分的双歧特性、缩短处理时间并获得高质量的产品。超声处理过程不会影响合生元饮料的感官特性，但它会改变益生元的结构，从而增加益生菌的吸收。这些积极效果完全取决于超声过程的类型和超声操作参数。该综述旨在提供有关超声波技术方面的信息、有关合生元的简介、用于配制合生元的超声波工艺的详细信息、超声波操作参数的影响以及对研究差距的关注。