Ultrasound processing alone or in combination with other chemical or physical treatments as a safety and quality preservation strategy of fresh and processed fruits and vegetables: a review

Abstract

Ultrasound (US) processing has emerged as a novel food preservation technology. This strategy has proved antimicrobial effects due to cavitation, which is the formation, growth, and collapse of bubbles that generate a localized mechanical and chemical energy. This technology can be applied by water so introducing it in the washing step to obtain safe fresh or fresh-cut products could be promising. The current review provides an overview of the current knowledge and recent findings on the use of US, alone or in combination with other mild physical technologies or chemical agents, to reduce microbial loads, and to better retain their quality attributes including color and texture, as well as the content of bioactive compounds such as antioxidant, phenolic compounds, or vitamins of minimally processed fruits and vegetables. As the effects of US depends on several factors related with treatment parameters, target microorganism, and matrix characteristics, further research efforts should be directed on optimizing US processes in accordance with their further application.

I. Nicolau-Lapeña is in receipt of a predoctoral grant (BES 2017 079779) and T. Lafarga is in receipt of a “Juan de la Cierva” Grant (FJCI-2016–29541), both awarded by the Spanish Ministry of Economy, Industry and Competitiveness (MINECO). I. Aguiló-Aguayo thanks the National Programme for the Promotion of Talent and Its Employability of the MINECO and the European Social Fund for her Postdoctoral Senior Grant “Ramon y Cajal” (RYC-2016-2019 949). This study was supported by the MINECO project FRESAFE (AGL2016-78086-R).