Ultrasonic Technology Enhances Phenolic Compound Synthesis in Fresh-Cut Red Cabbage

Researchers have discovered that ultrasonic technology can increase the synthesis of phenolic compounds in fresh-cut red cabbage by elevating energy levels. This non-thermal processing technology offers a safe and environmentally friendly method for improving the quality and preservation of fruits and vegetables. The findings provide valuable insights into the potential of ultrasonic cleaning to enhance bioactive compounds in produce.