Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis
Ultrasound technology has emerged as a transformative tool in modern food science, offering non-destructive, real-time assessment and enhancement of food quality attributes. This review systematically explores the fundamental mechanisms by which ultrasound interacts with food matrices, including mec...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/12/2057 |
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| author | Nama Yaa Akyea Prempeh Xorlali Nunekpeku Arul Murugesan Huanhuan Li |
| author_facet | Nama Yaa Akyea Prempeh Xorlali Nunekpeku Arul Murugesan Huanhuan Li |
| author_sort | Nama Yaa Akyea Prempeh |
| collection | DOAJ |
| description | Ultrasound technology has emerged as a transformative tool in modern food science, offering non-destructive, real-time assessment and enhancement of food quality attributes. This review systematically explores the fundamental mechanisms by which ultrasound interacts with food matrices, including mechanical effects such as acoustic cavitation, localized shear forces, and microstreaming, as well as thermal and acoustic attenuation phenomena. Applications of ultrasound in food texture evaluation are discussed across multiple sectors, with particular emphasis on its role in assessing moisture distribution, fat content, structural integrity, and microstructural alterations in meat, dairy, fruits, and vegetables. The versatility of ultrasound—spanning low-intensity quality assessments to high-intensity processing interventions—makes it an invaluable technology for both quality control and product innovation. Moreover, emerging innovations such as ultrasound-assisted extraction, non-thermal pasteurization, and real-time quality monitoring are highlighted, demonstrating the synergy between ultrasound and advanced technologies like AI-driven data interpretation and portable, handheld sensing devices. Despite these advances, challenges related to technical limitations in heterogeneous food systems, high initial investment costs, scalability, and the absence of standardized protocols remain critical barriers to widespread adoption. The future directions emphasize the integration of ultrasound with multi-modal approaches, the development of miniaturized and cost-effective equipment, and the establishment of global regulatory standards to facilitate its broader application. Overall, ultrasound is positioned as a key enabler for sustainable, efficient, and non-invasive quality assurance across the global food industry. |
| format | Article |
| id | doaj-art-78ccc7807b2c4a5e9321dbff44d6a6e6 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-78ccc7807b2c4a5e9321dbff44d6a6e62025-08-20T03:27:22ZengMDPI AGFoods2304-81582025-06-011412205710.3390/foods14122057Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality AnalysisNama Yaa Akyea Prempeh0Xorlali Nunekpeku1Arul Murugesan2Huanhuan Li3School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaUltrasound technology has emerged as a transformative tool in modern food science, offering non-destructive, real-time assessment and enhancement of food quality attributes. This review systematically explores the fundamental mechanisms by which ultrasound interacts with food matrices, including mechanical effects such as acoustic cavitation, localized shear forces, and microstreaming, as well as thermal and acoustic attenuation phenomena. Applications of ultrasound in food texture evaluation are discussed across multiple sectors, with particular emphasis on its role in assessing moisture distribution, fat content, structural integrity, and microstructural alterations in meat, dairy, fruits, and vegetables. The versatility of ultrasound—spanning low-intensity quality assessments to high-intensity processing interventions—makes it an invaluable technology for both quality control and product innovation. Moreover, emerging innovations such as ultrasound-assisted extraction, non-thermal pasteurization, and real-time quality monitoring are highlighted, demonstrating the synergy between ultrasound and advanced technologies like AI-driven data interpretation and portable, handheld sensing devices. Despite these advances, challenges related to technical limitations in heterogeneous food systems, high initial investment costs, scalability, and the absence of standardized protocols remain critical barriers to widespread adoption. The future directions emphasize the integration of ultrasound with multi-modal approaches, the development of miniaturized and cost-effective equipment, and the establishment of global regulatory standards to facilitate its broader application. Overall, ultrasound is positioned as a key enabler for sustainable, efficient, and non-invasive quality assurance across the global food industry.https://www.mdpi.com/2304-8158/14/12/2057ultrasound technologyfood quality evaluationnon-destructive testingtextural propertiesacoustic cavitation |
| spellingShingle | Nama Yaa Akyea Prempeh Xorlali Nunekpeku Arul Murugesan Huanhuan Li Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis Foods ultrasound technology food quality evaluation non-destructive testing textural properties acoustic cavitation |
| title | Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis |
| title_full | Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis |
| title_fullStr | Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis |
| title_full_unstemmed | Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis |
| title_short | Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis |
| title_sort | ultrasound in the food industry mechanisms and applications for non invasive texture and quality analysis |
| topic | ultrasound technology food quality evaluation non-destructive testing textural properties acoustic cavitation |
| url | https://www.mdpi.com/2304-8158/14/12/2057 |
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