Title: Review on the Application of High-Intensity Ultrasound to Enhance Food Processing

Efficiency

Abstract:

High-Intensity Ultrasound (HIU) has emerged as a promising, non-thermal technology in the food
industry, significantly improving food processing efficiency. This review focuses on the diverse
applications of HIU in food processing, including microbial inactivation, extraction, emulsification, and
preservation. It also explores its effects on food texture, sensory properties, and nutritional value.
Furthermore, we discuss the mechanisms behind HIU and evaluate its potential benefits, challenges, and
future research directionsThe use of non-thermal processing technologies has grown in response to an ever-
increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical
additions and preservatives. Food processing plays a crucial role in addressing food security issues by
reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound
technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination
with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing,
drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of
the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate
enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-
changing processing technique for reducing organoleptic and nutritional waste. This review intends to
investigate the underlying principles of ultrasonic generation and to improve understanding of their
applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing
technology, as well as investigate the technology’s benefits and downsides. The breadth of ultrasound’s
application in the industry has also been examined. This will also help researchers and the food sector
develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.

Introduction
Food is a complex and dynamic material composed of a wide range of ingredients such as water,
minerals, vitamins, enzymes, proteins, carbohydrates, fats, and various other organic compounds. Each
of these components plays a critical role in the nutritional and sensory qualities of food. However, in our
modern world, food preservation has become a significant challenge. According to the Food and
Agriculture Organization (FAO), nearly 17% of all food produced globally is wasted every year,
amounting to an estimated 931 million tonnes. This massive waste not only impacts the environment
but also contributes to food insecurity, which underscores the urgent need for sustainable solutions.
As the global population continues to rise, meeting food demand requires not only increased food
production but also innovations in food preservation, processing, and value addition. Traditional
methods of food preservation, such as thermal processing, have been widely used for centuries.
However, thermal methods often lead to the degradation of heat-sensitive components such as
vitamins, enzymes, and certain proteins. Additionally, excessive heat treatment can negatively impact
the flavor, texture, and overall quality of food.
Simultaneously, modern consumers are becoming more aware of the nutritional value and safety of the
foods they consume. This has driven an increasing demand for fresh, high-quality, microbiologically safe,
and stable foods. In response to these concerns, there has been a shift toward exploring non-thermal
preservation methods. Non-thermal technologies, such as high-pressure processing, pulsed electric
fields, and ultrasound, offer promising alternatives. These methods can preserve the nutritional integrity
and sensory properties of food while extending shelf life, making them increasingly popular in the food
industry.
Among the emerging non-thermal techniques, high-intensity ultrasound (HIU) has gained considerable
attention due to its ability to enhance food processing efficiency without compromising quality. This
technology uses sound waves to generate intense pressure variations within liquids, leading to the
formation of microbubbles that collapse violently (a process known as cavitation). These physical forces
help improve processes like extraction, emulsification, and microbial inactivation, which can significantly
enhance the overall efficiency and sustainability of food production.
In this review, we explore the role of high-intensity ultrasound in food processing, highlighting its
applications, benefits, and challenges. Additionally, we will delve into the potential of ultrasound as a
sustainable solution for improving food preservation and processing techniques in the face of global
food waste and rising demand.
2. Generation of Ultrasound The piezoelectric effect was discovered by the Curie brothers in 1880. Later,
French researcher Langevin was the pioneer of ultrasound who described the principle of the generation
of ultrasonic waves as based on the piezoelectric effect in 1917. Ultrasound is generated by electrical
energy supplied to a piezoelectric material referred to as the transducer, in which the piezoelectric
materials convert electrical energy into mechanical vibrations of a particular frequency [4]. When
mechanical pressure is applied to two opposite faces of a crystal, an equal and opposite electric charge
is developed on the other faces, resulting in a potential difference. Conversely, when the opposite faces
of the crystal are brought under potential difference, a change in the dimension (a mechanical
contraction or expansion) in the other faces would occur according to the direction of the applied
potential difference [1]. This phenomenon is called the piezoelectric effect. Quartz, Tourmaline, and
Roche salt are examples in which the piezoelectric effect has been observed. Ultrasonic wave-producing
systems consist of a generator, a transducer, and an application system. A generator produces
mechanical or electrical energy while a transducer converts this energy into sound energy at ultrasonic
frequencies [10]. 3. Classification of Ultrasound Applications Ultrasound is known as a green novel
technology due to its role in environmental sustainability. Ultrasound waves are classified into four
different categories based on the mode of vibration of the particles in the medium, with respect to the
direction of propagation of the wave, viz., longitudinal waves, transverse waves, surface waves, and
plate waves [11]. Depending upon the frequency of the sound, ultrasound waves are divided into three
categories, as shown in Figure 1: viz., Power Ultrasound (20–100 kHz), High-Frequency Ultrasound (100
kHz–1 MHz), and Diagnostic Ultrasound (1–500 MHz). Ultrasonic waves of frequency 20–100 kHz are
used in chemical systems. Waves of frequency 1–10 MHz are used in animal navigation and
communication, for the detection of cracks in solids, as well as for diagnostic purposes .
Applications of High-Intensity Ultrasound in Food Processing:
Extraction of Bioactive Compounds:
HIU has been shown to improve the extraction of bioactive compounds such as polyphenols,
flavonoids, and essential oils from plant materials. By reducing extraction times and solvent
usage, HIU enhances efficiency and reduces environmental impact.
Emulsification:
HIU has been increasingly applied to emulsify food ingredients, especially in the production of
beverages, dressings, and sauces. Ultrasound helps break down fat globules into smaller sizes,
leading to more stable emulsions with improved texture and mouthfeel.
Microbial Inactivation and Preservation:
HIU is effective in inactivating microorganisms such as bacteria, fungi, and yeasts, thus
improving food safety and extending shelf life. Unlike thermal treatments, HIU can achieve
similar microbial reductions without affecting the nutritional and sensory properties of the
food.
Modification of Food Texture:
The application of HIU can alter the texture of food products, making them more palatable. For
example, ultrasound can break down fibers in vegetables, enhancing their softness and
chewability without the need for excessive cooking.

Benefits of High-Intensity Ultrasound:

Non-Thermal Processing: HIU operates at lower temperatures, helping preserve heat-sensitive
nutrients and flavors.
Increased Efficiency: HIU reduces processing times, enhances yield, and decreases energy
consumption.
Improved Product Quality: Ultrasound can improve the consistency, texture, and overall
quality of food products.
Sustainability: By reducing the need for solvents, heat, and chemicals, HIU contributes to more
sustainable food processing practices.

Challenges and Limitations of HIU:

Despite its benefits, the adoption of HIU faces several challenges:
High Equipment Costs: The initial investment and maintenance costs of ultrasound equipment
can be prohibitive, especially for small-scale producers.
Optimization Required: The parameters of ultrasound (intensity, frequency, exposure time)
must be precisely controlled to avoid negative impacts on food quality.
Limited Scale-Up Data: While lab-scale studies show promising results, the scalability of HIU in
large industrial operations still requires further investigation.

Future Directions and Research:

Future research in HIU should focus on optimizing its application across various food categories,
improving energy efficiency, and reducing the environmental footprint of food production.
Furthermore, exploring the synergistic effects of combining ultrasound with other processing
methods, such as high pressure or microwave treatments, could lead to more advanced food
processing technologies.

Conclusions

Ultrasonication stands out as a clean and environmentally friendly technology when compared
to other physical and chemical food processing methods, making it highly attractive to
consumers who are increasingly concerned about sustainability. Due to its unique acoustic
effects, power ultrasound has proven to be an excellent tool for enhancing processes such as
ice crystal nucleation. It helps control the size and shape of ice crystals, accelerating the
freezing process and improving the overall quality of frozen foods.

The potential for ultrasound in the food industry is vast, particularly when it comes to
developing new products and improving existing ones. This technology has already shown
success in a variety of applications, from extraction and pasteurization to cutting, foaming, and
drying. However, for ultrasound to become a mainstream method for food preservation, its
economic feasibility must be carefully evaluated.

While the use of power ultrasound is expanding, more research is needed to fully understand
how food components—like proteins, carbohydrates, lipids, and nutrients—respond to
ultrasound treatment. Additionally, the mechanisms and kinetics behind microbial and enzyme
inactivation still require more investigation. The factors that influence cavitation intensity and
the methods for quantifying cavitation effects also need to be explored in greater detail.

For ultrasound to reach its full potential, it’s essential to focus on developing food-grade
ultrasound treatment systems. This will help generate more reliable data on how ultrasound
impacts food quality. Although ultrasound holds great promise, it’s important to approach its
development carefully and scale it appropriately for different food applications, ensuring it’s
both effective and sustainable.
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