Cited by 126Microbial Inactivation MethodsUltrasound and Cavitation PhenomenaMeat and Animal Product Quality

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Use of ultrasounds in the food industry-Methods and effects on quality, safety, and organoleptic characteristics of foods: A review

Arvanitoyannis, Ioannis S., Kotsanopoulos, Konstantinos V., Savva, Amalia G.·2017·Critical Reviews in Food Science and Nutrition

DOI 10.1080/10408398.2013.860514

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Abstract

The use of ultrasounds has recently gained significant interest in the food industry mainly due to the new trends of consumers toward functional foods. Offering several advantages, this form of energy can be applied for the improvement of qualitative characteristics of high-quality foods as well as for assuring safety of a vast variety of foodstuffs, and at the same time minimizing any negative effects of the sensory characteristics of foods. Furthermore, the non-destructive nature of this technology offers several opportunities for the compositional analysis of foods. However, further research is required for the improvement of related techniques and the reduction of application costs in order to render this technology efficient for industrial use. This review paper covers the main applications of ultrasounds as well as several advantages of the use of the technology in combination with conventional techniques. The effects of ultrasounds on the characteristics, microbial safety, and quality of several foods are also detailed.

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Authors: Arvanitoyannis, I. S., Kotsanopoulos, K. V., & Savva, A. G.
Affiliations: University of Thessaly (GR)
Corresponding author: Arvanitoyannis, Ioannis S.
ORCID: Kotsanopoulos, Konstantinos V.
Venue: Critical Reviews in Food Science and Nutrition
Publisher: Informa UK Limited
Published: 2015-10-13
Volume: 57
Issue: 1
Pages: 109-128
ISSN: 1040-8398 (ISSN-L)
1549-7852
DOI: 10.1080/10408398.2013.860514
OpenAlex: W2308303645
Cited by: 126
References: 82
Citations by year: 2026: 7 · 2025: 15 · 2024: 16 · 2023: 16 · 2022: 14 · 2021: 21 · 2020: 12 · 2019: 12 · 2018: 10 · 2017: 3
FWCI: 3.61
Type: journal article
Language: en
Open access: closed
Locations: Critical Reviews in Food Science and Nutrition (publishedVersion)
PubMed (publishedVersion)
University of Thessaly Institutional Repository (University of Thessaly) (submittedVersion)
Topics: Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
Physical Sciences › Physics and Astronomy › Acoustics and Ultrasonics › Ultrasound and Cavitation Phenomena
Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
Keywords: ultrasonic signal processing, food quality, food safety, sensory properties, microbial inactivation, functional foods, non-destructive food analysis, sensory properties of food
MeSH terms: Ultrasonic Waves, Consumer Behavior, Fermentation, Food Inspection, Food Technology, Frozen Foods, Humans, Quality Control, Sensation, Ultrasonics, Microbial Viability, Chemical Phenomena, Food, Preserved, Food Safety, Food Quality

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Use of ultrasounds in the food industry-Methods and effects on quality, safety, and organoleptic characteristics of foods: A review

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