Abstract
The UN’s 2030 program for sustainable development, and the society growing demand of greener alternatives, encourage global food industry to develop affordable, safe, effective, innovative, and ecologically processing technologies. Among them, ultrasound technique links with green chemistry and eco-friendly characteristics. This technology does not involve chemical solvents, being a sustainable alternative to industry. Moreover, it minimally affects sensorial and health promoting attributes of food products. Comparing with conventional processes, ultrasound provides some benefits to achieve sustainability goals, it reduces the processing time and cost, simplifies the manipulation, gives a higher purity of the final product obtained, eliminates the post-treatment of waterwaste and consumes only a fraction of the energy and time needed in conventional processes. To sum up, this technology contributes to reach the sustainable goals of food safety and security, allowing microorganisms and contaminants reduction or causing changes in enzyme activities. It also promotes environmental sustainability treating wastewater and enhancing bioactive compounds recovery and biomass valorization. Finally contributes to economic sustainability, being applied in cost-effective extraction and drying processes.
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