There is a neoteric and rising demand for nutritional and functional foods which behooves food processors to adopt processing techniques with optimal conservation of bioactive components in foods and with minimal pernicious impacts on the environment. Ultrasonication, a mechanochemical technique has proven to be an efficacious panacea to these concerns. In this review, an analytic exploration of recent researches and designs regarding ultrasound methodology and equipment on diverse food systems, technological scales, procedural parameters and outcomes of such experimentations optimally scrutinized. The relative effects of ultrasonication on food formulations, components and attributes such as nanoemulsions, nanocapsules, proteins, micronutrients, sensory and mechanical characteristics are evaluatively delineated. In food systems where ultrasonication was employed, it was found to have a remarkable effect on one or more quality parameters. This review is a supplementation to the pedagogical awareness to scholars on the suitability of ultrasonication for research procedures, and a call to industrial food brands on the adoption of this technique for the development of foods with optimally sustained nutrient profiles.

对营养和功能性食品的需求正在不断更新，这使得食品加工者应采用能够最佳保护食品中生物活性成分且对环境造成最小有害影响的加工技术。超声，一种机械化学技术已被证明是解决这些问题的灵丹妙药。在这篇综述中，对有关超声方法和设备在各种食品系统，技术规模，程序参数和此类实验结果方面的最新研究和设计进行了分析探索，并进行了最佳审查。评价了超声对食品配方，成分和属性（如纳米乳剂，纳米胶囊，蛋白质，微量营养素，感官和机械特性）的相对影响。在采用超声处理的食品系统中，发现它对一个或多个质量参数有显着影响。这篇评论是对学者们在研究过程中超声波适合性方面的教学意识的补充，并呼吁工业食品品牌采用这种技术来开发具有最佳可持续营养成分的食品。