Ultrasound technology and tomato industry: A review

Recent research emphasizes the potential of ultrasound technology in the food industry, particularly in tomato processing. Ultrasound's non-invasive nature has made it a preferred choice for researchers seeking extraction and cavitation power without significantly altering sample properties. The concept of waste valorization, which involves transforming waste materials into valuable resources, is gaining traction worldwide as it helps reduce carbon footprints and pollution. Tomato processing yields significant waste, such as peels and seeds, which contain high levels of antioxidants and fiber, making them valuable resources for the food industry. This review examines the diverse applications of ultrasound technology in the tomato industry, focusing on its effects on the extraction of bioactive compounds, inhibition of microbial growth, enhancement of tomato germination, and removal of agrochemicals. Findings show that ultrasound-assisted extraction (UAE) increases yields of pectin and lycopene by 34-77% compared to conventional methods, reduces pesticide residues by up to 97%, and enhances germination rates by up to 43% when combined with technologies like plasma-activated water or ozone. Ultrasound significantly reduces bacteria, phytoviruses, yeasts, and molds, with reductions of 1.5-3.4 log CFU/g in tomato products. However, ultrasound treatment may affect seedling vigor due to reactive oxygen species generation. Further research is needed to optimize ultrasound parameters for diverse crops and integrate it with emerging technologies to maximize industrial scalability.