APPLICATION OF ULTRASOUND IN THE PROCESSING AND PRESERVATION OF FRUIT: A REVIEW
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Ultrasound technology is emerging as an innovative, non-thermal alternative for optimizing fruit dehydration and preservation. This study analyzed current applications, challenges, and prospects through a systematic review based on PRISMA guidelines. The research in databases such as Scopus, ScienceDirect, and PubMed covered studies on ultrasound, fruit processing, and dehydration from 2014 to 2024. Analyses of selected studies show that ultrasound can reduce drying time by up to 40 %, improve mass and heat transfer, and preserve bioactive compounds such as polyphenols, carotenoids, and vitamins. Furthermore, combined treatments, such as ultrasound-assisted osmotic dehydration and vacuum drying, generate synergistic effects, reducing energy consumption and improving the rehydration capacity of products. However, challenges remain in optimizing parameters such as frequency, power, and duration, as well as in evaluating the economic viability for large-scale industrial applications. Ultrasound technology is emerging as an efficient and sustainable solution for improving fruit dehydration processes, preserving the nutritional and sensory quality of the products, although adjustments are required for widespread implementation.
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