Assessment of Physical and Sensory Attributes of Date-Based Energy Drink Treated with Ultrasonication: Modelling Changes during Storage and Predicting Shelf Life

Sonication is a relatively new and eco-friendly method used to extend the shelf life of food products. This study aimed investigate effects ultrasonication thermal treatments on physical sensory properties an energy drink made from dates during cold storage at 4 °C. The compared for 20, 30, 40 min 50% amplitude with treatment 90 °C 5 min, aiming model changes in processed drinks over time predict their by integrating quality attributes. results showed that total soluble solids (TSS) electrical conductivity (EC) were not affected did differ significantly between sonicated, thermally processed, untreated samples. However, significant differences pH; L*, a*, b* values; Chroma; attributes detected among sonicated samples 30 remained acceptable up 21 days. also found positive correlation pH sweetness drink, as well L* value appearance drink. Based these findings, zero-order was able accurately describe real values pH, colour characteristics, properties. Furthermore, predicted longer than control drinks, based change These could be beneficial beverage manufacturers seeking products processing storage.