Research Progress on the Effects of Thermosonication on the Sterilization and Quality of Liquid Foods

ABSTRACT Liquid foods are globally preferred due to their nutritional value and convenience. However, their shelf life and safety remain a significant challenges. Addressing this, thermosonication (TS) has emerged as a promising non‐thermal processing technology for liquid foods, operating at lower temperatures compared to traditional sterilization methods. This process effectively minimizes nutritional loss, preserves original flavors, and inhibits microbial growth, thus extending shelf life. This review assesses recent advancements in the use of TS for the sterilization and quality enhancement of liquid food. It examines the sterilization principles, highlighting key mechanisms such as cavitation, mechanical damage, oxidative reactions, and the production of antimicrobial substances. Furthermore, factors affecting TS efficacy, including equipment type, operating parameters, types of microorganisms, and medium characteristics, are discussed. The impact of TS on microorganisms, enzyme activity, physicochemical properties, bioactive compounds, and sensory attributes in liquid foods is also addressed. Finally, this review provides an in‐depth discussion of the challenges and potential solutions for the large‐scale industrial application of TS, along with recommendations to promote its practical application.