Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review
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...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2024-02-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | https://www.agrifoodscience.com/index.php/TURJAF/article/view/6478 |
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| author | Haththotuwa Gamage Amal Sudaraka Samarasinghe Sandarenu Dharmaprema Udani Manodya Kalmee Pramoda Kariyawasam Udara Chandrajith Samaranayake |
| author_facet | Haththotuwa Gamage Amal Sudaraka Samarasinghe Sandarenu Dharmaprema Udani Manodya Kalmee Pramoda Kariyawasam Udara Chandrajith Samaranayake |
| author_sort | Haththotuwa Gamage Amal Sudaraka Samarasinghe |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-e6964c5780ca419fb09e7f7f1a21a28d |
| institution | Kabale University |
| issn | 2148-127X |
| language | English |
| publishDate | 2024-02-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-e6964c5780ca419fb09e7f7f1a21a28d2025-08-20T03:24:57ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2024-02-0112234936510.24925/turjaf.v12i2.349-365.64785179Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive ReviewHaththotuwa Gamage Amal Sudaraka Samarasinghe0https://orcid.org/0000-0002-5032-2679Sandarenu Dharmaprema1https://orcid.org/0009-0002-6247-6904Udani Manodya2https://orcid.org/0009-0001-0159-1143Kalmee Pramoda Kariyawasam3https://orcid.org/0009-0002-7475-4748Udara Chandrajith Samaranayake4https://orcid.org/0009-0002-6247-6904Research and Innovation Division, KIU, Battaramulla, Koswatta, Colombo 10120, Sri LankaDepartment of Food Technology, Faculty of Technology, Rajarata University of Sri Lanka,Mihintale – 50300 Sri LankaDepartment of Horticulture Science, Graduate School ,Jeju National University, South KoreaFood Technology Section, Modern Research and Development Complex, Industrial Technology Institute, Colombo, Sri LankaFaculty of Graduate Studies,University of Kelaniya, Kelaniya 11600, Sri LankaAs 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.https://www.agrifoodscience.com/index.php/TURJAF/article/view/6478ultrasonicationfood industry applicationssustainable food processingnon-invasive technologyfood quality enhancement |
| spellingShingle | Haththotuwa Gamage Amal Sudaraka Samarasinghe Sandarenu Dharmaprema Udani Manodya Kalmee Pramoda Kariyawasam Udara Chandrajith Samaranayake Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review Turkish Journal of Agriculture: Food Science and Technology ultrasonication food industry applications sustainable food processing non-invasive technology food quality enhancement |
| title | Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review |
| title_full | Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review |
| title_fullStr | Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review |
| title_full_unstemmed | Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review |
| title_short | Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review |
| title_sort | exploring impact of the ultrasound and combined treatments on food quality a comprehensive review |
| topic | ultrasonication food industry applications sustainable food processing non-invasive technology food quality enhancement |
| url | https://www.agrifoodscience.com/index.php/TURJAF/article/view/6478 |
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