Sonoprocessing: mechanisms and recent applications of power ultrasound in food

Ahmed Taha, Taha Mehany, Ravi Pandiselvam, Shahida Anusha Siddiqui, Nisar A. Mir, Mudasir Ahmad Malik, O. J. Sujayasree, Krishna Chaitnaya Alamuru, Anandu Chandra Khanashyam, Federico Casanova, Xiaoyun Xu, Siyi Pan, Hao Hu*

*Corresponding author for this work

Research output: Contribution to journalReviewpeer-review

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There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices.
Original languageEnglish
JournalCritical Reviews in Food Science and Nutrition
Number of pages39
Publication statusAccepted/In press - 2023


  • Acoustic cavitation
  • Food processing
  • Sonoprocessing
  • Sonochemistry
  • Ultrasound
  • Ultrasonic


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