Innovation waves: Analysis and modeling of patents on ultrasound applications in food processing

Abstract

Ultrasonication is an innovative green technology with various applications in the food industry. Notably, patent analysis from a technological perspective is essential for monitoring market trends and identifying the technological stage through life cycle modeling. Thus, this study aimed to conduct an investigation using patent documents on the application of ultrasound in the food sector. The Espacenet® database was used with the keywords “Food Processing,” “Ultrasound,” and “Ultrasonication,” along with the code A23. A total of 140 documents were evaluated, with China being the main applicant country. Fruits and vegetables and bioactive compounds were the key technological sectors. Food preservation and extraction processes emerged as the primary applications. The involvement of ultrasound technology in the food industry is entering the maturity stage, as demonstrated by the function adjusted to the BiDoseResp model. This result implies further technological and market development in the food industry in the coming years.Practical applicationsThis review addressed the evolution and the current scenario of ultrasound applications in food processing through patent documents deposited between 1979 and 2022, which are rich technological information sources. This approach identified the main technological sectors of food and applications in which ultrasound is most used, as well as the main institutions, inventors, and patent‐filing countries. The major challenges, impacts of the COVID‐19 pandemic, and market trends were also discussed. Through mathematical modeling of patent mapping, it was detected that ultrasonication is integrated into the food sector while maintaining a highly competitive impact. This development indicates a future with significant advancements in the development of ultrasound in the food industry, with increasing participation of emerging countries in technological monopolies and a trend of associating ultrasound with non‐thermal emerging technologies in patented inventions. Food waste, food printing, and food for people with swallowing difficulties are potential areas for further development.