abstract
- © 2017 Elsevier Inc. All rights reserved.One of the current trends in research and development in the food industry is related to the evaluation of new technologies to generate products that are of higher quality, safer, and more stable, as well as more economic processes with minor environmental impact. One such technology is based on using ultrasound for different purposes: to stabilize quality products or to generate products with new functional properties. In this chapter, the current and future status of the use of ultrasound at the industry level is reviewed. Applications of high- and low-frequency ultrasound are reviewed, and the use of this technology for extraction processes and nutraceutical compound biosynthesis is discussed, proposing this application as an area of opportunity for ultrasound in the development of functional foods.