Multiscale structural effects of ultrasound and pulsed electric field processing on structure–property relationships in tomato systems: a mini-review

Abstract

Tomato is a structurally complex plant-based matrix whose functional properties are governed by a hierarchical organisation that extends from the molecular to the macroscopic scale. Non-thermal technologies such as ultrasound (US) and pulsed electric fields (PEF) have emerged as sustainable strategies to modulate food structure while preserving or enhancing functionality. This mini-review examines recent advances in US- and PEF-assisted processing of tomato systems through a unified multiscale framework. Although both technologies improve extraction efficiency and process sustainability, they operate through fundamentally different mechanisms. US primarily induces mechanical disruption of cell walls, middle lamella structures, and tissue architecture through acoustic cavitation, whereas PEF predominantly targets cellular membranes through electroporation, increasing permeability while largely preserving the structural integrity of the cell wall network. These structural modifications propagate from the molecular and cellular scales to the macroscopic level, ultimately influencing texture, mass transfer, and bioactive recovery. Furthermore, emerging evidence suggests that ultrasound can trigger physiological and stress-related responses in living tomato tissues, expanding its applications beyond conventional processing. Finally, future progress in optimising sustainable tomato systems will depend on predictive multiscale models that can integrate these structural, biochemical, and physiological responses.