Improving nutritional properties of food products by ultrasound: Basic principles and behind mechanisms

Ultrasound technology is a green technology which has been widely used in the food industry. The mechanism of ultrasound relies on acoustic cavitation, thermal and mechanical effect, which physically disrupts food matrices by breaking down cell walls, tenderizing meat fibers, and modifying the structures of starch and protein in food. These structural changes directly enhance textural qualities, such as achieving softer textures in fruits and vegetables or more tender meat, while also improving water retention for food products. Nutritionally, cell disruption during ultrasound treatment can also increase the bioaccessibility and bioavailability of essential nutrients, including vitamins, antioxidants, and minerals, by releasing them from their cellular compartments. Furthermore, ultrasound can enhance the bioavailability of proteins and lipids by altering their structures. In recent years, the applications of ultrasound include accelerating marination and tenderization in meat processing, modifying texture in dairy products, and improving the stability and nutritional profile of emulsions. The non-thermal nature of ultrasound also helps preserve heat-sensitive compounds, maintaining the original flavor and nutritional value of food. This chapter focuses on the mechanism and utilization of ultrasound in improving the nutritional quality of food, with the aim of further promoting the applications of ultrasound in the food industry.