SCIENTIFIC PROSPECTION ON THE USE OF ULTRASOUND IN THE QUALITY OF FRUIT JUICES

The objective was to carry out a scientific prospection about the application of ultrasound in fruit juices, with emphasis on apple, kiwi, strawberry, guava and peach juices. The Science Direct, Scientific Electronic Library Online and Web of Science databases were used, using the terms "Ultrasound", "Ultrasound in Foods" and "Ultrasound in Juices" as keywords. The Science Direct database presented the largest number of published articles, with an increasing number of publications each year observed, between 2011-2021. There was great scientific interest in the ultrasound technique applied to fruit juices, due to the great efficiency in raising the quality of juices. Therefore, it is extremely important to carry out more research, evaluating the association of ultrasound with other non-thermal methods, as well as implementing multivariate statistical analyzes that can provide better responses to the treatments developed, in addition to quantifying the costs of using the technique compared to more conventional ones.