A review on high-frequency sound waves and nutrients: influence of ultra-sonication on nutritional aspect of fruit juice blends

Fruit-based blends are gaining popularity due to their tremendous properties like they are rich in vitamins, minerals, antioxidants, flavonoids, carotenoids, and dietary fibres, making them highly able to reduce the risk of certain diseases. Due to high water content, fruit juices are highly vulnerable to microbial contamination and spoilage. Therefore, it is a challenge for food industry to maintain the integrity and reduce the destruction of these compounds in fruit juices. Thermal treatments can destroy the heat sensitive compounds like vitamins and antioxidants. Therefore ultrasound (ultra-sonication [US]) has gained popularity as a sustainable non-thermal technology as high frequency sound waves from ultrasound cause disruption of the matrix and favour the compounds to seep out of the cell. US facilitates the extraction of bioactive components like ascorbic acid, carotenoids, and phenolic compounds as well as nutrients such as carbohydrates, proteins, and lipids and increase their accessibility, enhancing the nutritive value of the fruit juices. The current review's objective is to provide a brief summary of research findings that focus specifically on the current use of US on various fruit-based juices. However, there are fewer researches evaluating the impact of US on the macro and micronutrients.