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Rice husk silica (RHS) has emerged as a sustainable alternative to traditional sources of silica in various applications, offering eco‐friendly attributes, cost‐effectiveness, and versatility. This review explores the potential of RHS as a substitute for conventional silica sources, highlighting its alignment with sustainable development objectives and its appeal to industries seeking environmental responsibility. Among the extraction methods, acid leaching is identified as yielding higher purity silica. In contrast, among the novel techniques, the hydrothermobaric process stands out for producing high purity and yielding nanosilica. Despite challenges like limited access to high‐quality rice husks and variations in silica content, RHS extraction methods show promising avenues for sustainable silica production, addressing waste management, and environmental concerns. Further development and optimization of extraction techniques are essential for widespread acceptance, with future research focusing on nanoparticle synthesis and incorporating green chemistry principles. This comprehensive review of RHS provides a valuable resource for researchers seeking to explore sustainable alternatives in their respective fields, aiming to foster adopting more sustainable practices and materials across various industries. [ABSTRACT FROM AUTHOR]

A multiple-frequency ultrasound (MFU) technique is proficient in enhancing the effect of acoustic cavitation compared to a single-frequency ultrasound. This comprehensive review delves into the complex field of MFU and its profound impact on microbial inactivation in food processing. The exploration begins with an intricate examination of the mechanism of power ultrasound, elucidating the intricate interplay of acoustic cavitation and its diverse effects. Subsequently, the mechanism of MFU was provided, which is basically the enhanced cavitation obtained during its application. Delving into the core mechanisms of MFU, the review navigates through microbial inactivation, unraveling the ways in which MFU disrupts and eliminates microorganisms. The exploration extends to the synergistic potential of combined applications, where MFU is applied with other treatment techniques to enhance microbial inactivation. Beyond its microbial inactivation prowess, the review meticulously explores the far-reaching effects of MFU on the nutritional and quality attributes of food products. Furthermore, the diverse applications of MFU were also reviewed. In addition, limitations and adverse effects, emphasizing the importance of optimizing parameters to balance microbial safety and food quality, were also discussed. As the review unfolds, it lays the groundwork for future research, identifying avenues for further exploration and innovation in this dynamic field. In essence, this review not only consolidates the current understanding of MFU but also guides future research endeavors in the quest for more efficient, sustainable, and qualitypreserving food processing technologies. [ABSTRACT FROM AUTHOR]