The effects of thermosonication processing (TS, 90 °C, ultrasound powers of 200, 400, and 600 W) on the quality parameters of Jamun fruit dairy dessert compared to conventional heating processing (high-temperature short time, (HTST), 90 °C/20 s) were evaluated. Microbiological inactivation and stability, rheological parameters, physical properties, volatile and fatty acid profiles, and bioactive compounds were assessed. TS provided more significant microbial inactivation (1 log CFU mL⁻¹) and higher microbial stability during storage (21 days) than HTST, with 3, 2, and 2.8 log CFU mL⁻¹ lower counts for yeasts and molds, aerobic mesophilic bacteria, and lactic acid bacteria, respectively. In addition, TS-treated samples showed higher anti-hypertensive (>39%), antioxidant (>33%), and anti-diabetic (>27%) activities, a higher concentration of phenolic compounds (>22%), preservation of anthocyanins, and better digestibility due to the smaller fat droplet size (observed by confocal laser scanning microscopy). Furthermore, lower TS powers (200 W) improved the fatty acid (higher monounsaturated and polyunsaturated fatty acid contents, 52.78 and 132.24%) and volatile (higher number of terpenes, n = 5) profiles and decreased the atherogenic index. On the other hand, higher TS powers (600 W) maintained the rheological parameters of the control product and contributed more significantly to the functional properties of the products (antioxidant, anti-hypertensive, and anti-diabetic). In conclusion, TS proved to be efficient in treating Jamun fruit dairy dessert, opening space for new studies to define process parameters and expand TS application in other food matrices.

与传统加热处理（高温短时间（HTST）、90° C/20s）进行了评估。评估了微生物灭活和稳定性、流变参数、物理性质、挥发性和脂肪酸谱以及生物活性化合物。与 HTST 相比， TS 在储存期间（21 天）具有更显着的微生物灭活作用（1 log CFU mL ^{−1 ）}和更高的微生物稳定性，酵母菌和霉菌、需氧嗜温细菌、和乳酸菌。此外，经 TS 处理的样品显示出更高的抗高血压 (>39%)、抗氧化 (>33%) 和抗糖尿病 (>27%) 活性，较高浓度的酚类化合物 (>22%)，保存了花青素，由于脂肪滴尺寸较小（通过共焦激光扫描显微镜观察），因此消化率更好。此外，较低的 TS 功率 (200 W) 改善了脂肪酸（较高的单不饱和和多不饱和脂肪酸含量，52.78 和 132.24%）和挥发性（较高的萜烯数量，n = 5）分布，并降低了动脉粥样硬化指数。另一方面，较高的 TS 功率（600 W）保持了对照产品的流变参数，并对产品的功能特性（抗氧化、抗高血压和抗糖尿病）做出了更显着的贡献。总之，TS 被证明可以有效处理 Jamun 水果乳制品甜点，为新研究定义工艺参数和扩展 TS 在其他食品基质中的应用开辟了空间。