Effect of High-Powered Ultrasound on Bioactive Compounds and Microbiological Stability of Juices—Review

Abstract

Extending the shelf life of fruit and vegetable juices plays a key role in improving food security. Ultrasonic technology can be an effective method in the process of replacing traditional heat treatment. It offers a number of benefits, such as better product quality expressed as a higher content of bioactive substances and the preservation of the natural sensory characteristics of the juice: consistency, colour, taste and smell. This paper discusses the methods of ultrasound generation, the equipment used and advances in the construction of ultrasound devices. The influence of ultrasounds on the physical and chemical properties of juices was also analysed, with particular emphasis on bioactive substances and the effectiveness of ultrasonic treatment in the inactivation of microorganisms and enzymes. Prospects and trends in the development of ultrasonic techniques that can effectively increase the efficiency of the ultrasonic juice preservation process are also described. Sonication used alone or with other processing techniques makes it possible to achieve a positive effect on the quality of consumed fruit and vegetable juices.