Ultrasound pre-treatment of Ginkgo biloba leaves enhances the functional and sensory properties of the fermented beverage.

This study explores the combined impact of ultrasound and fermentation on a beverage developed from dried Ginkgo biloba leaves. Samples were analyzed for physicochemical properties, mineral composition, antioxidant capacity, biological substances content, microbiological quality, cytotoxic activity, and sensory characteristics. Fermentation for 7 days significantly increased TPC from 6.0 mg GAE/ml in the infusion to 34.0 mg GAE/ ml in the fermented and ultrasound (FS) sample, while TFC rose from 1.46 mg QE/ml to 5.76 mg QE/ml. Antioxidant activity improved across all samples. Ultrasound further enhanced bioactive compound extractability but slightly reduced antimicrobial activity against L. monocytogenes and C. albicans. Magnesium content increased in the FS (1.76 → 2.68 g/kg). Beverage exhibited cytotoxicity toward LoVo colon cancer cells (20 % cell inhibition at 25 mg/ml concentration) and received the highest overall sensory rating. These findings support the synergistic role of fermentation and ultrasound in developing safe, bioactive-rich, and organoleptically improved plant-based beverages.