摘要：Emerging nonthermal technologies have raised great interest, because conscious consumers are
demanding healthy, nutritious and equivalent to fresh products. In this regard, ultrasound has been
identified as one of the promising nonthermal alternative methods in fru it juice processing. The use
of ultrasound on its own in the food industry for microbial and enzyme inactivation is currently
insufficient. However, ultrasound applications can also be used in combination with chemicals,
pressure and temperature to increas e efficiency. With ultrasound application, producing of higher
quality, tasty and nutritious juice is possible because enzymes and microorganism can be inactivated
at lower temperatures than thermal treatments. In this study, it has been compiled the advan tages,
disadvantages and usability of ultrasonic processes in the fruit juice industry. It is assessed necessary
to raise awareness of the use of this process in the juice industry, the sector and scientists to be
involved in comprehensive research by ensu ring collaboration.
关键词：Ultrasound; fruit juice; bioactive component; microorganism; enzyme; inactivation
