Sonication – An advance tool to improve the functional properties of Horticultural food: A review

Abstract

Human life has become much busier in these modern days, which resulting in shift their interest towards instant processed foods. As foods are complex materials containing proteins, vitamins, carbohydrates, fats, minerals, water and other organic ingredients with differing compositions, Processing and preservation of food require different applications and precautions. Traditionally, thermal treatments (pasteurization and sterilization) have been used to produce safe food products. However, vitamins, taste, colour, and other sensorial characteristics are lost with thermal treatments. In order to overcome these losses and to produce high quality food products, having natural flavour, taste and free from preservatives, non-thermal food processing methods such as sonication, high pressure processing, pulsed electric fields, cold plasma, ozonisation and oscillating magnetic fields, offer maximum quality and safety to food products have attracted attention of the food industry. Sonication (ultrasound) is such an emerging non-thermal technology which is having a great potential to minimize processing time, cost of processing, maximize quality, ensure the safety of food products and its suitability for various operations and applications in food industry.