Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review

Abstract

As a response to the evolving consumer demand for healthier food choices, ultrasound application in food processing emerges as a sustainable and green solution with no residual effects. This method, known for its cost-efficiency and sustainability, holds significant promise in meeting the increasing need for high-quality, chemical-free, and natural-tasting convenience foods in the ever-changing landscape of the food industry. Ultrasound, leveraging mechanical sound waves, spans across various frequencies: power ultrasound (20–100 kHz), high-frequency ultrasound (100 kHz-1 MHz), and diagnostic ultrasound (1–500 MHz). This study focuses on investigating the impact of ultrasound and combined treatments on food quality, summarizing their diverse applications across different unit operations such as texture and rheology, emulsification and homogenization, crystal formation and modification, dehydration and drying, fermentation, filtration, preservation and shelf-life extension, flavor enhancement, color and appearance, antioxidant activity, enzyme activity and food digestibility, bioavailability and bio-accessibility, and specific food divisions including unprocessed, minimally processed, processed, and ultra-processed foods, as well as culinary ingredients. It delves into their effects on technological and functional aspects of food products, explores emerging trends, offers possible recommendations in ultrasound technology for the food industry, while also recognizing existing challenges and limitations associated with ultrasound and related technologies.