Synergistic effect of sonication and microwave on physicochemical and textural properties of foods

The need for high-quality and safe food has been steadily increasing. Whereas, the food processing sector is looking for new cost-effective, quick, and more efficient technologies than existing processes. With its vast application in numerous processes, ultrasonic technology has transformed the food processing industry, acting as a sustainable as well as low alternative. This nondestructive technology has various benefits, including faster procedures, increased process efficiency, reduction of process stages, higher product quality as well as retention of product attributes (nutrition value, texture, organoleptic features), and longer shelf life. Electromagnetic waves, on the other hand, are now often used for food processing in commercial, and industrial microwave ovens. Microwaves induce molecular mobility by causing ionic particles to migrate or dipolar particles to rotate. When considering the possible applications of microwave technology in the food sector, it is clear that microwaves offer numerous benefits, including time savings, improved final product quality (taste, color, and nutritional content), and rapid heat generation. However, microwave treatment for food processing with advanced technology has a favorable effect on energy, time, and nutritional value. Ultrasound and microwave (US-MW) are new technologies utilized to improve heat and mass transmission since they are inexpensive, simple, and energy-efficient. The current review focuses on the effects of ultrasonic and microwave processing on the textural, and nutritional aspects of food products and how process variables influence these properties.