Ultrasonic cavitation in food processing

Ultrasonic cavitation, as a representative non-thermal process intensification technology, has attracted increasing attention in the field of food processing in recent years. However, most existing studies have primarily focused on evaluating the improvement of processing performance in specific food systems, while the intrinsic relationship between cavitation behavior and structural responses of food matrices remains insufficiently understood. This knowledge gap has hindered the further transition of ultrasonic technologies from laboratory-scale investigations to industrial applications. Following the logical framework of "ultrasound-induced cavitation-cavitation-driven processing effects-food matrix responses-engineering applications", this review systematically summarizes recent advances in the application of ultrasonic cavitation for the extraction of natural bioactive compounds, food safety control, interfacial structure regulation, macromolecular modification, and complex food processing. Particular emphasis is placed on the distinct roles of mechanical and sonochemical effects in different food matrices. It is highlighted that the performance of ultrasonic processing cannot be determined solely by individual operating parameters, but rather depends on the synergistic interaction between cavitation characteristics and the inherent properties of food systems.