Pasteurization of Foods with Ultrasound: The Present and the Future

Abstract

In the last two decades, much research has been carried out using ultrasound as an alternative for pasteurization. Cavitation, the main effect of ultrasound, can disrupt and perforate cell membranes, generate free radicals, and produce sonoluminescence. Ultrasound in combination with additional hurdles such as temperature, pressure, or antimicrobials can achieve a 5-log reduction. Pathogens, spoilage microorganisms, yeast, and molds have been successfully inactivated by this novel technology. Currently, ultrasound is investigated as an option to reduce the content of aflatoxins during pasteurization. Ultrasound can inactivate those enzymes related to the stability of pasteurized food products, extending the shelf-life of the products. New uses of sonication are surging; for example, ultrasound has been studied as an option for pasteurizing plant-based foods. An important area of research is ultrasound’s effect on food’s bioactive compounds. Results exhibit an increase in the concentration of phenolics, carotenoids, anthocyanins, and other nutrients after the use of ultrasound because of an extractive effect. Finally, an area of concern in the early ages of ultrasound has been studied, food quality. In most cases, sonicated products have similar quality parameters to raw products. Lastly, there are some areas of opportunity in ultrasound’s future, such as the equipment improvement, regulation, and toxicology of sonicated products.