Is high‐frequency ultrasound a useful process to add value to out of specification strawberries, raspberries and blackberries industrially?

Bioactive ingredients can be extracted from surplus soft fruits to add value them as a fortification ingredient in many new products. Ultrasound-assisted extraction and spray drying have been heavily studied the past, with evidence suggest positive uptake of these by food industry. In this paper, strawberries, raspberries blackberries were examined using distilled water ‘green’ method assisted high-frequency ultrasound concentration through drying. The results showed that crop year variety had more impact on bioactive than ultrasound. Two different machines for differences between cold water, 700 2000 Hz industrially relevant probes. Typically, total phenolic content (TPC) was lower strawberries control both methods, however higher GAE mg ml−1 control. For Radical scavenging (RS) percentage DPPH Blackberries RS % control, whereas less These singular extracting valuable is not suitable solvent.