The potential of ultrasonic baths for producing craft extracts in food production

Abstract

Utrasound-assisted extraction (UAE) of dried rosemary and citrus zest was performed using 40–70% hydroethanolic solutions or refined oil, reducing processing time by 25–30 fold compared to conventional maceration. A 15‑minute UAE treatment at 35±2°C provided 88–92% of maximum extractable solids yield. In rosemary oil extracts, phenolic compound concentration increased by 17.4% due to ultrasound-induced cell disruption. Sensory analysis confirmed no thermal off-flavors and preservation of the natural essential oil profile. UAE is recommended for craft extract production in the hospitality industry, ensuring high speed, bioactive retention, and resource efficiency.