Ultrasound assisted natural deep eutectic solvents based sustainable extraction of Spirulina platensis and orange peel extracts for the development of strawberry-cantaloupe based novel clean-label functional drink

What if your next sip of strawberry-cantaloupe juice could be both a science experiment and a sustainability win? Scientists are now using ultrasound and natural solvents to turn algae and orange peels into a clean-label drink that's as smart as it is tasty.

Consumers are demanding more from their beverages: sustainability, nutrition, and a clean label. But how do you deliver all three without sacrificing taste? A new study in Ultrasonics Sonochemistry offers a clever solution by combining ultrasound-assisted extraction with natural deep eutectic solvents (NADES)—eco-friendly liquids that replace harsh chemicals. The team targeted two powerhouse ingredients: Spirulina platensis, a nutrient-dense algae, and orange peel, a common food waste. Using ultrasound, they efficiently pulled out bioactive compounds from both, creating extracts packed with potential health benefits. These extracts were then blended into a strawberry-cantaloupe drink, transforming a simple fruit juice into a functional beverage with added value. The process is sustainable, the ingredients are natural, and the result is a novel clean-label drink that meets modern consumer expectations. While the study stops short of tasting notes, it opens the door to a future where your juice isn't just refreshing—it's a testament to food science innovation.

Key Points

• Ultrasound + NADES extracts Spirulina and orange peel sustainably.
• Extracts added to strawberry-cantaloupe drink for clean-label functionality.
• Meets rising consumer demand for eco-friendly, nutritious beverages.