An updated overview of ultrasound-based interventions on bioactive compounds and quality of fruit juices

The bioactive compounds in fruit juices are vital for human nutrition but are vulnerable to degradation during processing and storage. Conventional heat technologies can preserve juices but also lead to undesirable physicochemical changes and loss of bioactive components. Non-thermal technologies, including ultrasound, have been explored as alternatives to juice processing without compromising functional properties. This study aimed to examine the application of ultrasound technologies, individually or in combination with other non-thermal strategies, to enhance fruit juices' bioactive content, quality, and shelf life. This review article summarizes the effects of ultrasound technologies on the physicochemical and nutritional properties of fruit juices, as well as the underlying mechanisms and challenges. Ultrasonication can lead to the development of nutritious and safe juices with added value, thereby contributing to sustainable production. Combining nonthermal processing technologies can overcome the limitations of each treatment and enhance the processing efficiency at lower temperatures. This review provides novel insights into the retention of bioactive compounds and the improvement of fruit juice quality through ultrasonication. Further research is necessary to support large-scale commercial applications of these nonthermal processing technologies.