High-intensity ultrasound processing of blueberry pulp: a pathway to improve physicochemical quality and bioactive retention in enriched skyr.

Concentrated yogurts, such as skyr, are gaining prominence as functional foods, especially when enriched with fruits. However, conventional pulp processing methods, such as pasteurization, may compromise some beneficial properties. In this work, the production of skyr-type yogurt supplemented with blueberry pulp processed by high-intensity ultrasound (HIU) was proposed.