Abstract

The effects of ultrasonic agglomeration (UA) on the thermophysical and structural properties of matrices based on flours from Durvillaea antarctica and Arthrospira platensis were evaluated. UA was applied under power amplitudes, times, and cycles, optimizing the processing conditions in the agglomerated matrix. The elastic modulus increased significantly under optimal UA conditions, reaching 43.08 ± 1.93 N/m2 at 90 % power amplitude, compared to 0.051 ± 0.10 N/m2 at 70 % power amplitude. Fractrutability increased by more than 50 %, reaching values up to 931.89 ± 23.78 N (90 % power amplitude, 25 s, 3 cycles). The protein denaturation temperature increased to 134–139 °C with UA, indicating increased thermal stability. FTIR analysis revealed a reduction in ?-sheet content (from 70.9 ± 3.1 % to ?50–58 %) and an increase in ?-helix structures, reflecting protein unfolding. UA is an alternative to be explored in the food industry, with potential application in the development of functional and sustainable foods. © 2025 Elsevier Ltd.