A recent review of ultrasound applications on juice
DOI:
https://doi.org/10.54097/7dj8a562Keywords:
ultrasound, juice, physicochemical properties.Abstract
Ultrasound has been introduced in processing value-added food as a novel technology for years to serve multiple purposes including emulsification, drying, crystallization, and so on. It can be employed in a variety of foods like juice, dairy, lipids, meat, eggs, and so on. This literature review aims to summarize the recent research progress on ultrasound application in juice processing. It provides basic ultrasonication mechanisms, changes in juice physicochemical properties (including the general juice attributes, rheology behavior, and aroma profile), sonication-induced microorganism inactivation, and employing sonication combined with other technologies. Furthermore, introduces the concept of hurdle technology and its effectiveness when dealing with juice production.
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