Understanding the potential of ultrasound as an innovative tool for microbial inactivation, functionalization of plant-based foods, and improvements of functional food potential

Abstract

This review covers the application and brings perspectives of ultrasound as a tool for microbial inactivation, plant-based foods functionalization, and improvements in their functional food potential. Fruit juices, fruit and vegetable-based products, and dairy alternatives were the main plant-based foods evaluated. Ultrasound could inactivate spoilage and pathogenic micro-organisms when used alone or associated with temperature (thermosonication). Furthermore, it promoted functionalization of plant-based products by increasing the bioactive compounds content (phenolics, flavonoids, carotenoids, anthocyanins, condensed tannins, flavonols, ascorbic acid, minerals, lycopene, oligosaccharides, organic acids, chlorophyll, amino acids, glucoraphanin, and sulforaphane) and their bioaccessibility, and improving the antioxidant and antidiabetic (α-amylase and α-glucosidase inhibitions) properties of the products. Finally, it could increase the functional food potential of plant-based products by improving probiotic growth and promoting the biotransformation of compounds to more bioactive ones. The technological (natural color, increased cloudiness, decreased sedimentation index) and sensory characteristics could also be improved. The ultrasound device, process parameters (processing times, amplitudes, intensity, temperature, nominal power), food matrix, and probiotic characteristics (strain type and growth phase) are factors to be considered for achieving results. Our review summarizes for the first time the potential of ultrasound to functionalize and improve functional food potential of plant-based foods by improving probiotic growth and metabolic activity, increasing bioactive compounds content, bioaccessibility, and functional properties, and improving technological and sensory properties. We highlight opportunities for ultrasound on postbiotic production and the need for more in vitro and in vivo studies. This review is important for the plant-based functional foods area.