Table 4.

Ultrasound technologies for various food crops

Food matrix	Method	Frequency (KHz)	Time (min)	Temperature (°C)	Power (W)	Conclusion	References
Onion	Ultrasound with blanching	20	1,3,5	70 in hot water	200	Retention of quercetin and other bioactive compounds observed Posed as a better method as compared to drying treatment and in terms of sustainable approaches	Ren et al. (2018); Ruivo Da Silva et al. (2020); Santiago et al. (2020)
Tomato paste processing waste	Ultrasound	–	1.5–18	–	–	Lycopene extraction using sunflower oil (2.18–36.8%) as green solvent 87.25% yield contrast as compared to conventional organic solvents (at 70 W/m2 at 10 min) Reductions in peroxide and p-anisidine values observed	Rahimi and Mikani (2019); Sengar et al. (2020)
Pomegranate	Ultra violet radiation sterilization and ultrasound	–	10 at 3.5 L/min flow	50	59	Microbial activity (at 200 W) with ultraviolet and ultrasound was limited as compared to traditional pasteurization process preserving bioactive compounds	Alabdali et al. (2020)
Soursop nectar	Thermosonication	24	10	51	–	Inactivation of E. coli and S. aureus for maintaining quality and stability of nectar using acoustic energy density of 1.3–1.4 W/mL 4.5–5 log (colony forming unit per mL) reduction in pathogens Inactivation of polyphenol oxidase found Thermosonication nectar mainly contained 85% ascorbic acid	(Anaya-Esparza et al. 2017)
Saffron	Ultrasound, microwave assisted extraction and ohmic heating assisted extraction	30	–	–	45–225	Highest total phenolic content (928 mg/100 g) was found for ohmic heating assisted extraction Extracts showed inhibition in lipase enzyme Presence of kaempferol and anthocyanins found in all extracts	Sarfarazi et al. (2020); Hashemi et al. (2020)