Food Processing Applications Research Articles

Transforming Agricultural Productivity with AI-Driven Forecasting: Innovations in Food Security and Supply Chain Optimization

Global food security is under significant threat from climate change, population growth, and resource scarcity. This review examines how advanced AI-driven forecasting models, including machine learning (ML), deep learning (DL), and time-series forecasting models like SARIMA/ARIMA, are transforming regional agricultural practices and food supply chains. Through the integration of Internet of Things (IoT), remote sensing, and blockchain technologies, these models facilitate the real-time monitoring of crop growth, resource allocation, and market dynamics, enhancing decision making and sustainability. The study adopts a mixed-methods approach, including systematic literature analysis and regional case studies. Highlights include AI-driven yield forecasting in European hydroponic systems and resource optimization in southeast Asian aquaponics, showcasing localized efficiency gains. Furthermore, AI applications in food processing, such as plasma, ozone and Pulsed Electric Field (PEF) treatments, are shown to improve food preservation and reduce spoilage. Key challenges—such as data quality, model scalability, and prediction accuracy—are discussed, particularly in the context of data-poor environments, limiting broader model applicability. The paper concludes by outlining future directions, emphasizing context-specific AI implementations, the need for public–private collaboration, and policy interventions to enhance scalability and adoption in food security contexts.

Handling the Imbalanced Problem in Agri-Food Data Analysis.

Imbalanced data situations exist in most fields of endeavor. The problem has been identified as a major bottleneck in machine learning/data mining and is becoming a serious issue of concern in food processing applications. Inappropriate analysis of agricultural and food processing data was identified as limiting the robustness of predictive models built from agri-food applications. As a result of rare cases occurring infrequently, classification rules that detect small groups are scarce, so samples belonging to small classes are largely misclassified. Most existing machine learning algorithms including the K-means, decision trees, and support vector machines (SVMs) are not optimal in handling imbalanced data. Consequently, models developed from the analysis of such data are very prone to rejection and non-adoptability in real industrial and commercial settings. This paper showcases the reality of the imbalanced data problem in agri-food applications and therefore proposes some state-of-the-art artificial intelligence algorithm approaches for handling the problem using methods including data resampling, one-class learning, ensemble methods, feature selection, and deep learning techniques. This paper further evaluates existing and newer metrics that are well suited for handling imbalanced data. Rightly analyzing imbalanced data from food processing application research works will improve the accuracy of results and model developments. This will consequently enhance the acceptability and adoptability of innovations/inventions.

A Critical Analysis of the Opportunities and Challenges of Phage Application in Seafood Quality Control.

Seafood is an important source of food and protein for humans. However, it is highly susceptible to microbial contamination, which has become a major challenge for the seafood processing industry. Bacteriophages are widely distributed in the environment and have been successfully used as biocontrol agents against pathogenic microorganisms in certain food processing applications. However, due to the influence of environmental factors and seafood matrices, using bacteriophages for commercial-scale biocontrol strategies still faces some challenges. This article briefly introduces the current processes used for the production and purification of bacteriophages, lists the latest findings on the application of phage-based biocontrol in seafood, summarizes the challenges faced at the current stage, and provides corresponding strategies for solving these issues.

Turning Waste into Wealth: Optimization of Microwave/Ultrasound-Assisted Extraction for Maximum Recovery of Quercetin and Total Flavonoids from Red Onion (Allium cepa L.) Skin Waste

This study optimized the extraction conditions to maximize the recovery yields of quercetin and total flavonoids from red onion skin waste using sequential microwave/ultrasound-assisted extraction. Five effective factors of quercetin extraction yield were investigated using response surface methodology. The method was successfully performed under optimal 60 s microwave irradiation conditions followed by 15 min sonication at 70 °C with 70% (v/v, water) ethanol with a solvent-to-solid ratio of 30 mL/g. The variance analysis of the model for both quercetin (Y1) and total flavonoid (Y2) recovery from DOS demonstrated that ultrasound temperature (X2) was the most highly significant and influential factor, with a p-value of <0.0001 for both responses. Additionally, three key interaction terms—X1X2, X2X4, and X2X5—were identified as highly significant, further underscoring the critical role of ultrasound temperature in optimizing the extraction process for both quercetin and total flavonoids. The maximum recovery yields of quercetin and total flavonoids from red onion skin were 10.32% and 12.52%, respectively. The predicted values for quercetin (10.05%) and total flavonoids (12.72%) were very close to the experimental results. The recovery yields obtained from different extraction methods under the identical experimental conditions mentioned earlier were ultrasound/microwave-assisted extraction (7.66% quercetin and 10.18% total flavonoids), ultrasound-assisted extraction (5.36% quercetin and 8.34% total flavonoids), and microwave-assisted extraction (5.03% quercetin and 7.91% total flavonoids). The ANOVA confirmed highly significant regression models (p-values < 0.0001), with an insignificant lack of fit (p = 0.0515 for quercetin, p = 0.1276 for total flavonoids), demonstrating the robustness and reliability of the optimization. This study provides valuable insights for improving the extraction of bioactive compounds, which is critical for developing effective cancer treatments and advancing medical research. Additionally, the model shows potential for scaling up food processing applications to recover valuable products from red onion skin waste.

FengycinA-M3 Inhibits Listeria monocytogenes by Binding to Penicillin-Binding Protein 2B Targets to Disrupt Cell Structure.

The contamination of food with Listeria monocytogenes threatens food safety and human health, and developing a novel, green, and safe antimicrobial substance will offer a new food preservation strategy. FengycinA-M3 is a novel lipid peptide with low cytotoxicity and resistance and has effective antibacterial activity against L. monocytogenes with a minimum inhibitory concentration (MIC) of 4 µg/mL. Further combined transcriptomics and proteomics analysis yielded 20 differentially expressed genes (DEGs). The MICs of the combined use of FengycinA-M3 and Cefalexin on L. monocytogenes were further determined as FengycinA-M3 (2 µg/mL) and Cefalexin (8 µg/mL) using the checkerboard method. In addition, FengycinA-M3 was found to play a role in delaying pork deterioration. This study explored the inhibitory effect of FengycinA-M3 on L. monocytogenes and its mechanism of action. FengycinA-M3 interacted with penicillin-binding protein 2B on the cell membrane of L. monocytogenes, destroying the permeability of the membrane, causing cell membrane rupture, thereby inhibiting the growth of L. monocytogenes. Overall, FengycinA-M3 is a promising candidate for preventing the emergence and spread of L. monocytogenes with potential applications in food processing.

Coated and Uncoated Magnetic Iron Oxide Nanoparticles: Toxicity Assessment and Properties of Non Accumulation in Biological Tissues

Background: There are an increasing number of studies on magnetic nanofeeders with multiple applications in agriculture and food processing. Among the magnetic separation oxides, iron oxide has emerged as an indispensable tool in nanoscale differentiation, especially bio-nanoscale. This is attributed to the characteristics of such as size, shape, magnetism and coexistence. Aim of the study: The aim of this study feeding experiment is to prove the non-toxicity of magnetic nano-iron oxides, whether coated when dosed with distilled water or uncoated in milk or distilled water. Subject, materials and methods: Materials: magnetic iron oxide nanoparticles was obtained from SkySpring Nanomaterials (U.S.A.) at a size of 30 nm. Acacia gum (Gum Arabic) is prepared from Thomas Baker (Indian), Sodium hydroxide from Riedel-de Haën (Germany), Potassium phosphate dibasic from CDH (Indian), Potassium phosphate mono basic from HIMEDIA (Indian),Potassium bromide from AVONCHEM(UK), MNPs are characterized by various tools to examine their physicochemical properties. The size of NPs plays a major role in exhibiting different physicochemical properties, and even a small difference in their nanoscale dimensions can alter their properties. Some of the instruments used for their characterization are Atomic Force Microscopy (AFM), Energy Dispersive X-ray Diffraction (EDXD), Field-Emission Scanning Electron Microscopy (FE-SEM), Fourier Transform Infrared Spectrometer. Results: After the completion of the experimental period for this study (28 days), the laboratory animals were sacrificed using ether anesthesia. The animals were then dissected using dissection tools to remove these organs. The organs were weighed using a sensitive balance after being washed with 0.9% normal saline solution and dried with filter paper [1][2]. The liver, kidneysamples were collected in pre-labeled plastic containers and preserved in 10% formalin until histological sectioning could be performed. Tissue sections were performed for all organs - liver, kidney and they were placed under a microscope. The results showed no damage to these organs. Conclusion: The findings suggest that both arabic gum-coated and milk-coated magnetic iron oxide nanoparticles, at the tested doses and treatment durations, did not induce observable tissue damage or pathological alterations in the kidneys or liver of the treated rats.

Polysaccharide nanoparticles as building blocks for food processing applications: A comprehensive review

Polysaccharide nanoparticles as building blocks for food processing applications: A comprehensive review

Unlocking the Potential of Collagenases: Structures, Functions, and Emerging Therapeutic Horizons.

Collagenases, a class of enzymes that are specifically responsible for collagen degradation, have garnered substantial attention because of their pivotal roles in tissue repair, remodeling, and medical interventions. This comprehensive review investigates the diversity, structures, and mechanisms of collagenases and highlights their therapeutic potential. First, it provides an overview of the biochemical properties of collagen and highlights its importance in extracellular matrix function. Subsequently, it meticulously analyzes the sources of collagenases and their applications in tissue engineering and food processing. Notably, this review emphasizes the predominant role played by microbial collagenases in commercial settings while discussing their production and screening methods. Furthermore, this study elucidates the methodology employed for determining collagenase activity and underscores the importance of an accurate evaluation for both research purposes and clinical applications. Finally, this review highlights the future research prospects for collagenases, with a particular focus on promoting wound healing and treating scar tissue formation and fibrotic diseases.

Isolation and characterisation of zinc‐chelating peptides from tilapia (Oreochromis niloticus) protein hydrolysate

SummaryThis study aimed to isolate and characterise zinc‐chelating peptides from tilapia (Oreochromis niloticus) protein hydrolysate. The hydrolysate was fractionated using a multi‐ultrafiltration technique, yielding peptide fractions with molecular weights between 0.5 and 5 kDa. These fractions were further purified using immobilised metal ion affinity chromatography (IMAC‐Zn2+) and reverse high‐performance liquid chromatography (RP‐HPLC). Among the fractions obtained, the peptide fraction F211 exhibited a zinc‐binding capacity of 76.26 ± 2.46 mg g−1. Sequence analysis indicated that zinc binding occurred at amino acids on the F21 peptide and at valine or glutamate residues on the F22 peptide fraction. Structural characterisation revealed that amino nitrogen and oxygen atoms from carboxylate groups were the primary binding sites for Zn2+. Additionally, the zinc–peptide complex demonstrated strong thermal stability, which is significant for potential applications in food processing and storage, where maintaining the integrity of nutritional supplements under varying temperature conditions is crucial. These findings provide a feasible approach for the separation and purification of zinc‐binding peptides from tilapia protein hydrolysates and contribute to the understanding of the binding mechanisms between zinc and peptides.

Evaluation of anchote (Coccinia abyssinica) genotypes and processing methods for mineral and phytochemical composition

Anchote, a vital crop in Ethiopia, is valued for its food, medicinal, social, and economic benefits. Despite it outperforms other root vegetables in yield and nutritional content, its cultivation remains restricted to specific locales, prompting on-farm studies to assess mineral and phytochemical profiles of various anchote genotypes. This research aimed to identify better cooking methods for preserving these essential components. Three genotypes were tested in the on-farm trials across four fields: two local landraces (LV1, LV2) and the Improved Variety Desta 01. A factorial experiment combining three genotypes with two cooking approaches (peeled and unpeeled) was executed to evaluate mineral content (Ca, K, Mg, Na, P, Cu, Mn, Fe, Zn). Results showed significant impacts of cooking methods on potassium (K) and magnesium (Mg) levels (P = 0.01, P = 0.006) and on phenolics and ascorbate content (P = 0.026, P = 0.004). While genotypes did not show significant difference in phytochemical composition, boiling the roots unpeeled proved to be the most effective method for conserving mineral and phytochemical profiles. The study underscores the potential of anchote genotypes as nutrient-rich crops, advocating for their widespread adoption for nutritional and pharmaceutical purposes. Future research avenues should explore anchote's broader biochemical potential for food formulation, processing, and pharmaceutical applications.

Storage stability and antioxidant activity of astaxanthin and beta-carotene as affected by the architecture of O/W emulsions of milk proteins

Astaxanthin and β-carotene are among the potential anti-oxidant carotenoids with strong health promoting features. However, their sensitivity to light, heat and mechanical forces limit their application in food processing and storage conditions. The design of food matrix system, such as emulsions, that could prevent them from exposure to environmental factors will be utmost importance to slow down their degradation. In this study, O/W emulsion systems containing sunflower oil were prepared by applying ultrasound treatment and using different stabilizers (i.e. whey protein isolate (WPI) and sodium caseinate; NaCAS), co-surfactants (pectin and lecithin) while their performance against physical and chemical stability were investigated. The WPI– lecithin system produced emulsion droplets with Average diameter in the range of 560–2900 nm with a zeta-potential in the range of (−31) – (−34) mV, whereas the NaCAS – lecithin systems produced emulsion droplets with average diameter in the range of 230–240 nm and zeta potential of (−44) – (−48) mV. These values have a direct effect on the physical stability and chemical stability of the carotenoids in the emulsions. Astaxanthin was found to be more sensitive than β-carotene to ultrasound processing conditions. The designed emulsion systems slowed down the degradation of the carotenoids and maintained their DPPH scavenging properties during storage with astaxanthin loaded emulsions exhibiting better DPPH activity than β-carotene loaded emulsions.

Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives

SummaryPulsed electric field (PEF) technology is emerging as a versatile and effective alternative to traditional thermal processing, adeptly meeting consumer demands for fresh, safe, tasty, nutritious, and sustainable food products. By applying high‐voltage electric pulses for microseconds to milliseconds, PEF achieves microbial inactivation with minimal thermal impact. Beyond preservation, PEF technology can be used as a pre‐treatment for raw food materials to modify their cell structure, thus facilitating the subsequent food processing steps. Although initially applied to liquid foods, PEF application has been expanded to a diverse range of food categories, including juices, wines, potatoes, meats, and freeze‐dried products. Each application of PEF involves specific process parameters, which significantly influence the product outcomes. This review discusses the application of PEF across various food categories, with a focus on its impact on sensory attributes under different settings. The discussion will mainly revolve current research gaps and proposes strategies to increase consumer acceptance of PEF‐treated products, along with approaches for effectively communicating the benefits of this novel processing technology. It was found that emphasising the sensory, nutritional, and shelf‐life benefits on product packaging, and highlighting its environmental‐friendly benefit can improve consumer acceptance of PEF‐treated products. Furthermore, educating industry practitioners about the advantages of PEF is crucial for its broader implementation in food manufacturing. The successful advancement of PEF technology hinges on collaboration efforts among technologists, industry experts, sensory, and consumer scientists.

Manufacturing processes, additional nutritional value and versatile food applications of fresh microalgae Spirulina.

Spirulina is capable of using light energy and fixing carbon dioxide to synthesize a spectrum of organic substances, including proteins, polysaccharides, and unsaturated fatty acids, making it one of the most coveted food resources for humanity. Conventionally, Spirulina products are formulated into algal powder tablets or capsules. However, the processing and preparation of these products, involving screw pump feeding, extrusion, high-speed automation, and high-temperature dewatering, often result in the rupture of cell filaments, cell fragmentation, and the unfortunate loss of vital nutrients. In contrast, fresh Spirulina, cultivated within a closed photobioreactor and transformed into an edible delight through harvesting, washing, filtering, and sterilizing, presents a refreshing taste and odor. It is gradually earning acceptance as a novel health food among the general public. This review delves into the manufacturing processes of fresh Spirulina, analyzes its nutritional advantages over conventional algal powder, and ultimately prospects the avenues for fresh Spirulina's application in modern food processing. The aim is to provide valuable references for the research and development of new microalgal products and to propel the food applications of microalgae forward.

Preliminary Exploration of Low Frequency Low-Pressure Capacitively Coupled Ar-O2 Plasma

Non-thermal plasma as an emergent technology has received considerable attention for its wide range of applications in agriculture, material synthesis, and the biomedical field due to its low cost and portability. It has promising antimicrobial properties, making it a powerful tool for bacterial decontamination. However, traditional techniques for producing non-thermal plasma frequently rely on radiofrequency (RF) devices, despite their effectiveness, are intricate and expensive. This study focuses on generating Ar-O2 capacitively coupled plasma under vacuum conditions, utilizing a low-frequency alternating current (AC) power supply, to evaluate the system’s antimicrobial efficacy. A single Langmuir probe diagnostic was used to assess the key plasma parameters such as electron density (ne), electron temperature (Te), and electron energy distribution function (EEDF). Experimental results showed that ne increases (7 × 1015 m−3 to 1.5 × 1016 m−3) with a rise in pressure and AC power. Similarly, the EEDF modified into a bi-Maxwellian distribution with an increase in AC power, showing a higher population of low-energy electrons at higher power. Finally, the generated plasma was tested for antimicrobial treatment of Xanthomonas campestris pv. Vesicatoria. It is noted that the plasma generated by the AC power supply, at a pressure of 0.5 mbar and power of 400 W for 180 s, has 75% killing efficiency. This promising result highlights the capability of the suggested approach, which may be a budget-friendly and effective technique for eliminating microbes with promising applications in agriculture, biomedicine, and food processing.

Dehydration of Onion Slices for Food Processing Application Using Internet of Things-Based Smart Solar Drying System

Abstract Indian onion producers experience significant economic losses as a result of the unpredictable fluctuations in onion prices during the harvesting and postharvest stages. To address these difficulties and increase farmers' earnings, the transformation of onions into value-added goods such as onion paste, onion powder, onion sauce, and onion oil has emerged as a possible option. The objective of this project is to create a smart solar drying system based on Internet of Things (IoT) technique specifically designed for the dehydration of recently harvested red onions. In April 2023, a series of five experimental tests were carried out, examining the effects of different onion slice thicknesses ranging from 2 mm to 4 mm, with intervals of 0.5 mm. Each trial consisted of running the dryer for a duration of 9 h, specifically from 9:00 a.m. to 6:00 p.m., throughout the daylight hours for three consecutive days. The experiment involved evaluating different drying characteristics, such as moisture content on dry and wet bases, shrinkage ratio, and thermal efficiency. The drying time required to achieve a 10% moisture level (w.b.) was reduced by 30.19%, 16.98%, 11.32%, and 3.77% when comparing a 4-mm slice thickness to thinner alternatives of 2 mm, 2.5 mm, 3 mm, and 3.5 mm, respectively. The dryer had a superior thermal efficiency of 27.89% when the thickness was 2 mm, in contrast to 19.50% when the thickness was 4 mm. Significantly, onions that were dehydrated from slices measuring 2 mm and 2.5 mm in thickness showed exceptional suitability for the production of powdered onion.

Improving physical stability of microalgae protein-based emulsions under acidic and neutral conditions via carboxymethyl chitosan complexation

The emulsification stability of microalgae protein (MP) is limited to strongly alkaline conditions, restricting its applications in food processing. This study aims to investigate the capability of carboxymethyl chitosan (CMCS) to improve MP's emulsification stability over a wider pH range. Results indicated soluble MP-CMCS complexes formed at pH 2, 4, and 7, while aggregation of the complexes occurred at pH 8. The complexes stabilized emulsions exhibited smaller droplet sizes and higher absolute zeta potential at pH 2, 4, and 7 compared to pH 8. After 2 weeks of storage, emulsions remained stable at pH 2, 4, and 7, with significant delamination at pH 8. Laser confocal microscopy confirmed uniform droplet distribution at pH 2 and 7, with slight fusion at pH 4. The complexes stabilized emulsions exhibited higher viscosity and shear stress than MP stabilized emulsions at pH 2, 4, and 7. The stronger viscoelastic properties and higher storage moduli (G') values of MP-CMCS complexes under acidic and neutral conditions indicated stronger intermolecular interactions compared to alkaline conditions. The increase in G' and loss moduli (G") values for emulsions at pH 8 under stress highlighted the significant impact on network structure strength and viscosity in these emulsions. This study elucidated the binding interactions between MP and CMCS under various pH conditions, and demonstrated a feasible approach to improving MP's emulsification stability over a wider pH range.

Formation of pea protein amyloid-like nanofibrils-derived hydrogels mediated by epigallocatechin gallate

This study investigated the interaction between pea protein amyloid-like nanofibril and epigallocatechin gallate, constructed and characterized the novel pea protein nanofibrils-derived hydrogel mediated by epigallocatechin gallate, and researched the functionalities of the hydrogel. Epigallocatechin gallate remodeled the structure of pea protein nanofibrils, and a stable and strong hydrogel was formed at a relatively low protein concentration (4.5%). Additionally, the hydrogels exhibited various surface structures and hydrogel properties dependent on the mass ratio. Strongest gel strength (51 g) was attained at 0.25 epigallocatechin gallate/pea protein nanofibrils mass ratio. Whereas, the hydrogels exhibited the highest water holding capacity (87%) at 0.05 mass ratio. The primary driving forces in the formation and maintaining of the hydrogels were hydrophobic interactions and ionic bonds. Progressive rise of β-sheet content of pea protein nanofibrils occurred increasing epigallocatechin gallate concentration. This hydrogel holds great potential for applications in food processing, targeted delivery of nutraceuticals and biomedicine.

Эффективность комбинированного воздействия ультразвука и микроволн при обработке пищевых продуктов. Обзор

Modern methods of food processing combine ultrasonic and microwave treatment. This article reviews scientific publications on combined microwave and ultrasound technologies in food processing. The review involved standard methods of data analysis and covered 85 Scopus and Web of Science research papers on combined microwave and ultrasonic food treatment published in English in 2010–2023. The article describes the principles and specific features of ultrasonic and microwave food processing methods, their combinations, equipment design, and applications as part of various food processing stages, e.g., defrosting, drying, extraction, sterilization, etc. Microwaves increase the heating rate while ultrasound increases the efficiency of heat and mass transfer. Their combined use reduces processing time, improves product quality, facilitates moisture drainage, and provides uniform heating. The combined effect of microwaves and ultrasound increases the processing efficiency, thus preserving the nutritional value and quality of the final product. Ultrasonic technology serves as an aid to efficient and environmentally-friendly microwave heating, which has a wide range of applications in the food industry. The review can be used in further research in extraction, drying, defrosting, and sterilization. It can help food industry specialists to select optimal food processing methods.

Isolation, whole genome sequencing and application of a broad-spectrum Salmonella phage.

Salmonella is considered as one of the most common zoonotic /foodborne pathogens in the world. The application of bacteriophages as novel antibacterial agents in food substrates has become an emerging strategy. Bacteriophages have the potential to control Salmonella contamination.We have isolated and characterized a broad-spectrum Salmonella phage, SP154, which can lyse 9 serotypes, including S. Enteritidis, S. Typhimurium, S. Pullorum, S. Arizonae, S. Dublin, S. Cholerasuis, S. Chester, S. 1, 4, [5], 12: i: -, and S. Derby, accounting for 81.9% of 144 isolates. SP154 showed a short latent period (40min) and a high burst size (with the first rapid burst size at 107 PFUs/cell and the second rapid burst size at approximately 40 PFUs/cell). Furthermore, SP154 activity has higher survival rates across various environmental conditions, including pH 4.0-12.0 and temperatures ranging from 4 to 50°C for 60min, making it suitable for diverse food processing and storage applications. Significant reductions in live Salmonella were observed in different foods matrices such as milk and chicken meat, with a decrease of up to 1.9 log10 CFU/mL in milk contamination and a 1 log10 CFU/mL reduction in chicken meat. Whole genome sequencing analysis revealed that SP154 belongs to the genus Ithacavirus, subfamily Humphriesvirinae, within the family Schitoviridae. Phylogenetic analysis based on the terminase large subunit supported this classification, although an alternate tree using the tail spike protein gene suggested affiliation with the genus Kuttervirus, underscoring the limitations of relying on a single gene for phylogenetic inference. Importantly, no virulence or antibiotic resistance genes were detected in SP154. Our research highlights the potential of using SP154 for biocontrol of Salmonella in the food industry.

An Innovative Approach in Gastronomy: Ultrasound Technology

Ultrasound, which uses high-frequency sound waves, induces significant physical and chemical changes in food products, making it a valuable tool for various applications. It enhances food safety, quality, and preparation efficiency by improving mass transfer, disrupting cellular structures, and accelerating chemical reactions. This review aims to explore the integration of ultrasound technology into gastronomy, emphasizing its potential impact on modern culinary practices. Firstly, ultrasound effectively reduces microbial loads and chemical residues on food surfaces, enhancing food safety. Secondly, in food processing applications, ultrasound accelerates marination processes and improves meat tenderness, with ultrasonic cutting providing precision in processing foods. Thirdly, ultrasound improves the stability of emulsions and the consistency of homogenized products. This technology's ability to create stable foams, accelerate gel formation, and extract aromatic compounds paves the way for new gastronomic discoveries. Additionally, in the realm of diagnostic and quality control, ultrasound enables rapid and non-invasive quality assessments. The primary focus areas of this review include the applications of ultrasound in decontamination, marination, tenderization, cutting, diagnostic analysis, homogenization, emulsification, dehydration, rehydration, and molecular gastronomy. This study demonstrates that ultrasound technology not only enhances the sensory and aesthetic qualities of food but also supports innovative culinary techniques in molecular gastronomy. Based on a comprehensive literature search and professional experiences, this review concludes that the integration of ultrasound in gastronomy has the potential to significantly enhance food preparation methods, contributing to more efficient, creative, and high-quality culinary experiences.