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Plant Science Today (PST)

Research Articles

Vol. 13 No. 2 (2026)

Ultrasonic-assisted extraction of peanut milk-optimisation by using response surface methodology

DOI
https://doi.org/10.14719/pst.11899
Submitted
21 September 2025
Published
31-05-2026

Abstract

As people become more conscious of the importance of health, ethical concerns and environmental sustainability, demand for plant-based milk beverages is growing worldwide. Peanuts are high in protein, polyunsaturated fatty acids and essential nutrients like vitamin E, magnesium and niacin. They provide a high-energy food source beneficial for overall health and dietary balance. Peanut milk, a nutritious alternative, is rich in plant-based protein, healthy fats and fiber. Both conventional and ultrasonic-assisted extraction (UAEM) methods are used to extract peanut milk, with UAEM offering potential advantages for improving the nutritional profile and quality. The purpose of this research was to determine the best conditions for employing UAEM to extract milk from conventional peanut varieties by analysing milk yield, protein concentration, viscosity and general acceptability. With a 4 hr soaking period, a 20 min sonication time and a 45 °C sonication temperature, the response surface methodology (RSM) was used to optimize the extraction of peanut milk. Key parameters, including milk yield, protein content, viscosity, pH, total soluble solids (TSS), total solids, sedimentation rate, colour value and syneresis, were compared between UAEM and CE methods. Ultrasonic-assisted extraction demonstrated better performance than conventional extraction in terms of milk yield, protein content, viscosity and overall acceptability. Ultrasonic-assisted extraction also improved physicochemical properties, such as pH and TSS, while reducing sedimentation rate and syneresis, demonstrating its superiority for high-quality peanut milk production.

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