Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties

Abstract Over the last years, consumers are increasingly demanding for nutritious, healthy and fresh-like food products, with high organoleptic quality. Nowadays, emerging non-thermal technologies have raised great interest as a viable alternative to the conventional thermal methods, since they have minimal impact on sensorial and nutritional properties of fresh foods. Ultrasound (US) is one of these promising non-conventional processing technologies and it is especially suitable for preservation of fluid foods. US may be used alone or in combination with other preservation techniques, such as mild heat temperatures, high pressures and antimicrobials. Besides, data on inactivation of food m…