ULTRASOUND: EMERGING TECHNOLOGY FOR FOOD PRESERVATION
Fernanda Döring Krumreich, Alana Moreira Bispo, Carina De Jesus de Almeida, Gustavo Cardoso Amorim, Paula Hortência Ramos Mattos, Laise Cedraz Pinto Matos
DESAFIOS Revista Interdisciplinar da Universidade Federal do Tocantins
Abstract
The increase in consumer demand for safe products without chemical additives that preserve their sensorial and nutritional characteristics makes the food industry pay attention and search for innovative food preservation technologies. Among the highlighted emerging technologies for food processing and preservation, ultrasound is a non-thermal technology that uses physical and chemical phenomena to rupture cells and denature enzymes, offering foods with greater productivity, yield, and selectivity, besides preserving their sensory and nutritional characteristics. Therefore, this study aimed to provide information about the ultrasound process and its applications in the food industry compared to other conservation methods. The results demonstrated that the preservation method using ultrasoun