What are the prospects for ultrasound technology in food processing? An update on the main effects on different food matrices, drawbacks, and applications

Abstract

Ultrasound is a promising technology that emerges as a sustainable and low‐cost alternative to conventional food processing. Various advantages are related to this technology, including the improvement of food quality, maintenance of food preservation, reduced processing time, and monitoring of food processes. Despite the extensive knowledge about ultrasonic technologies, it is continually updated, and new applications are constantly discovered. Reported results show that ultrasound can be applied, alone or in assisted conditions, to several food matrices, such as meats, fresh products, juices, cereals, and fermented products. However, its use still presents some challenges that include the difficulty of large‐scale applications. Recent studies evidenced current prospects for ultrasound technology, especially by improving novel food processes, such as depolymerization, extraction, emulsion production, and even assisting the removal of pesticides in fresh foods. This review summarizes the main applications and strategies of ultrasound technology in food processing. In addition, the challenges and future perspectives of this technology are also updated. Practical applications Ultrasound is a widespread technology in food processing, and a great number of applications have been attributed to ultrasound in last decades. This low‐cost alternative offers several advantages, such as reduction in time processing (e.g., elimination of process steps), enhanced efficiency, better attributes to different food products, also, its nondestructive nature allows the retention of product characteristics (textural, nutritional, and sensorial aspects). All these properties made ultrasound an interesting tool for improving food shelf life. Recently, new ultrasound utilities had been discovered, especially in association other processing techniques. An update on ultrasound applications is currently required, providing further essential scope for industrial implementation of ultrasound (i.e., processing operations, food matrix, benefits, limitations).

Ultrasound‐assisted extraction of oilseeds—sustainability processes to obtain traditional and non‐traditional food ingredients: A review

“…In addition, it is essential to establish a connection between available information produced in research and the acceptability of the product by consumers. Due to the possibility of working with lower temperatures compared to conventional processes or even other emerging technologies, it has been suggested that losses in sensory aspects could be minimized (Arruda et al., 2021). However, some sensory characteristics of olive oil, such as the pungency and bitterness intensity, were diminished by UAE and, therefore, the obtained oil may be more appreciated by some consumers; however, consumer acceptance did not change when they became aware of more details of the innovative technology (Cavallo et al., 2020).…”

Ultrasound‐assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging

“…Yu, Su, et al, 2021). Furthermore, the expansion and compression of waves also result in attenuation as energy is lost (Arruda et al, 2021;Khan et al, 2020). Hence, there is an understanding of how the cavitation in diverse food materials, especially liquids or beverages that absorb the energy and scatter US waves, then the physicochemical and rheological characteristics of materials can be altered (Koksel et al, 2016;L.…”

“…Cavitation is one of the core effects of US on liquid systems wherein these waves in an intense ultrasonic field induce pressure and depression waves at high speed (Gevari et al., 2020; Z. Yu, Su, et al., 2021). Furthermore, the expansion and compression of waves also result in attenuation as energy is lost (Arruda et al., 2021; Khan et al., 2020). Hence, there is an understanding of how the cavitation in diverse food materials, especially liquids or beverages that absorb the energy and scatter US waves, then the physicochemical and rheological characteristics of materials can be altered (Koksel et al., 2016; L. Zhang, Wang, et al., 2020).…”

Use of ultrasound and acerola (Malpighia emarginata) residue extract in meat pork

“…Consumers are more demanding in relation to meat quality, developing new demands, such as increased shelf life and good sensory quality (Lima et al, 2022). The tenderness of the meat is one of the most important elements in the choice of the product, the modification in the intrinsic structure of the meat, for example, increased proteolysis and fragmentation of the myofibrils contribute to the improvement of tenderness (Alarcon-Rojo et al, 2019;Xiong et al, 2020;Arruda et al, 2021;Araújo et al, 2022).…”