Advances and innovations associated with the use of acoustic energy in food processing: An updated review

Consumers are demanding food products with high added value concerning their sensory properties and safety. In this scenario, updates in industrial food processing have been claimed by the consumer market due to the undesirable sensory properties associated with severe heat treatments. Therefore, the development of novel food processes based on innovative non-thermal technologies is one of the biggest trends for the next years. In this context, low-frequency and high-intensity ultrasound technology has been pointed out as a promising strategy to produce high-technological food products and ingredients. Thereby, the recent advances and challenges regarding the application of acoustic energy processing on the dairy, meat, bakery, and minimally processed products, beverages, and food ingredients were reviewed from the perspective of energy performance. Ultrasound has provided high-technological food products through various ultrasound systems at different amplitudes and/or powers. These have preserved or improved food products' sensory characteristics.