Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Abstract

Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. Unlike conventional heat treatment, thermosonication utilizes short holding times, allowing for the preservation of food products’ phytochemical compounds and sensory characteristics. The benefits and challenges of this emerging technology, such as equipment cost, limited availability of data, inconsistent results, high energy consumption, and scale-up challenges, have been assessed, and the design process for using ultrasound in combination with mild thermal treatment has been discussed. TS has proven to be a promising technique for eliminating microorganisms and enzymes without compromising the nutritional or sensory quality of food products. Utilizing natural antimicrobial agents such as ascorbic acid, Nisin, and ε-polylysine (ε-PL) in combination with thermosonication is a promising approach to enhancing the safety and shelf life of food products. Further research is required to enhance the utilization of natural antimicrobial agents and to acquire a more comprehensive comprehension of their impact on the safety and quality of food products.

Computational modeling for the enhancement of thermosonicated Sohphie (Myrica esculenta) fruit juice quality using artificial neural networks (ANN) coupled with a genetic algorithm

“…An increase in TCC under TS treatment may be observed due to the prior cavitation effects on enzyme inactivation and generation of several bioactive compounds. 40 A similar observation was reported for TS juice from cashew apple, spinach and star fruit. 13,28,41 A lower thermosonication amplitude indicates that the mechanical effects (acoustic cavitation) generated within the liquid are less intense.…”

Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice

“…The thermosonication method is a new food processing technique created by applying ultrasound with temperature control. It has been reported that thermosonication, which has recently gained popularity in food processing, provides microbial decontamination and protection while being reliable and environmentally friendly [10][11][12][13][14]. During the thermosonication process, it is essential to consider variables such as the temperature, pH, amplitude and processing time of the product to ensure the effectiveness of the process.…”

A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies

“…The ultrasonic transducer is responsible for the conversion of energy, transforming the signals or energy from another source into the necessary ultrasonic signals or energy. There are numerous types of ultrasonic transducers available, each designed to fulfill specific requirements and perform particular functions [168] , [169] . In terms of electroacoustic ultrasonic transducers, there are piezoelectric transducer, magnetostrictive transducer, electric transducer and electromagnetic transducer, etc.…”