## 4 Conclusions  
Research has shown that ultrasonic pasteurization of ice cream mix can serve as an alternative method to standard pasteurization and homogenization in ice cream production.  
Figure 3: Structure of ice cream by scanning electron microscopy: 5 SP (5% hemp seed oil, carboxymethylcellulose + guar gum (CMC + GG), traditional pasteurization), 5 SU (5% hemp seed oil, CMC + GG, ultrasonic pasteurization), 5 MP (5% hemp seed oil, arrowroot, traditional pasteurization) 6 MP (6% hemp seed oil, arrowroot, traditional pasteurization), 5 MU (5% hemp seed oil, arrowroot, ultrasonic pasteurization), 6 MU (6% hemp seed oil, arrowroot, ultrasonic pasteurization).  
When combined with cane arrowroot as a substitute for commercial stabilizers like CMC and GG, ultrasonic treatment yielded better results compared to traditional pasteurization.  
Ice cream with arrowroot and ultrasonic pasteurization exhibited significantly higher total solids, protein, and free-reducing sugar content while having a significantly lower fat content. Ice cream samples containing 6% hemp oil showed the highest phenolics content in the chemically extractable fraction, indicating that hemp oil could be a favorable alternative for enhancing the nutritional profile of ice cream.  
The combination of arrowroot as a stabilizer and ultrasonic pasteurization did not cause significant changes in the freezing point temperature of the ice cream. The presence of erythroid contributed to extremely low freezing point values. Moreover, the use of arrowroot with ultrasonic pasteurization decreased the apparent viscosity of the ice cream mixture, resulting in decreased hardness and increased complete melting time compared to ice creams with GG and CMC stabilized with traditional pasteurization. These ice cream samples also exhibited a higher degree of aeration.  
XRD analysis revealed that most of the ice cream ingredients had an amorphous structure, but the presence of erythroid contributed to a crystalline form in the ice cream.  
Based on the results obtained, it was concluded that ultrasonic pasteurization has significant potential for practical application due to its simplicity, environmental friendliness, and cost-effectiveness compared to traditional pasteurization methods. The optimal proposal for practical use would be ice cream prepared with 4.0% arrowroot and 5.0 or 6.0% hemp seed oil, subjected to ultrasonic pasteurization. However, further research is needed to gain a better understanding of the complex physicochemical mechanisms that influence the technological and functional properties of ice cream.  
Conceptualization, K.K. and D.D.; methodology, S.N., G.G., D.C., M.S. and M.K. ([PERSON]); software, M.K. ([PERSON]), S.N., G.G., D.C. and M.S.; validation, K.K. and A.P.; formal analysis, M.K. ([PERSON]), S.N., G.G., D.C. and M.S.; investigation, K.K. and M.K. ([PERSON]); resources, Z.K., S.P. and A.P.; data curation, M.K. ([PERSON]) and Z.K.; writing--original draft preparation, K.K., S.N., G.G. and D.D.; writing--review and editing, K.K., S.N. and D.D.; visualization, K.K., S.N. and M.K. ([PERSON]); supervision, S.P. and A.P.; project administration, K.K., M.K. ([PERSON]), and Z.K.; funding acquisition, K.K., S.N., Z.K., D.D. and S.P. All authors have read and agreed to the published version of the manuscript.  
This research received no external funding.  
Not applicable.  
The authors declare no conflict of interest.