51
|
Effect of ultrasonic power and frequency on rheological properties of Chinese honey. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110425] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
52
|
Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11031269] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydration, drying and freezing, as well as extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) is a well-known process applied in food processing; however, improvements are required due to the long duration of the process. Therefore, many recent studies focus on the development of OD combined with sonication as a pretreatment method and support during the OD process. The article describes the mechanism of the OD process as well as those of US and changes in microstructure caused by sonication. Furthermore, it focuses on current applications of US in fruits and vegetables OD processes, comparison of ultrasound-assisted osmotic dehydration to sonication treatment and synergic effect of US and other innovative technics/treatments in OD (such as innovative osmotic solutions, blanching, pulsed electric field, reduced pressure and edible coatings). Additionally, the physical and functional properties of tissue subjected to ultrasound pretreatment before OD as well as ultrasound-assisted osmotic dehydration are described.
Collapse
|
53
|
Zhu X, Zhang Z, Hinds LM, Sun DW, Tiwari BK. Applications of ultrasound to enhance fluidized bed drying of Ascophyllum Nodosum: Drying kinetics and product quality assessment. ULTRASONICS SONOCHEMISTRY 2021; 70:105298. [PMID: 32769045 PMCID: PMC7786526 DOI: 10.1016/j.ultsonch.2020.105298] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 07/13/2020] [Accepted: 07/27/2020] [Indexed: 05/10/2023]
Abstract
In this study, ultrasound either as a pretreatment technique or as an integrated technique was employed to enhance fluidized bed drying of Ascophyllum nodosum, and drying kinetics and dried product quality were assessed. In order to compare technology efficiency and dried product qualities, oven drying and fluidized bed drying (FBD) were employed. The novel drying methods included airborne ultrasound-assisted fluidized bed drying (AUA), ultrasound pre-treatment followed by FBD (USP), and hot water blanching pre-treatment followed byFBD (HWB). Six drying kinetics models were used to describe the drying curves, among which the Page model was the best in fitting USP and AUA. Model by Millidi et al. was employed to describe HWB. Airborne ultrasound in AUA did not reduce energy consumption or drying time, but retained total phenolic content (TPC) as well as colour, and exhibited the highest yield among the novel drying methods. USP and HWB showed lower energy consumption and drying time considerably, but the TPC was the lowest among the studied methods. At the same time, USP dried product exhibited the lowest aw, followed by HWB and then AUA. This studyalso demonstrated that FBD could be a very practical drying method on Irish brown seaweed, and ultrasound-assisted drying methods may have potential developments in Irish brown seaweed drying process.
Collapse
Affiliation(s)
- Xianglu Zhu
- Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland; Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland
| | - Zhihang Zhang
- Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
| | - Laura M Hinds
- Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland; Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland
| | - Da-Wen Sun
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland.
| | | |
Collapse
|
54
|
Jansrimanee S, Lertworasirikul S. Synergetic effects of ultrasound and sodium alginate coating on mass transfer and qualities of osmotic dehydrated pumpkin. ULTRASONICS SONOCHEMISTRY 2020; 69:105256. [PMID: 32707460 DOI: 10.1016/j.ultsonch.2020.105256] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 06/25/2020] [Accepted: 07/08/2020] [Indexed: 06/11/2023]
Abstract
This research studied the effects of combined ultrasound and 3% sodium alginate (SA) coating pretreatment (US + Coat) on mass transfer kinetics, quality aspects, and cell structure of osmotic dehydrated (OD) pumpkin. The results of the pretreatment were compared with the results of control (non-pretreated osmotic dehydration) and other three pretreatment methods, which were 1) ultrasound in distilled water for 10 min (USC), 2) ultrasound in 70% (w/w) sucrose solution (US) for 10, 20 and 30 min, and 3) coating with 1%, 2%, 3% (w/w) SA. The coating pretreatments with SA resulted in a higher water loss (WL) but lower water activity and solid gain (SG) than other treatments. US pretreatments resulted in the highest effective diffusion coefficients of water (Dw) and solid (Ds) but the cell structure of the product was deformed. The 3% SA coating treatment had the highest WL/SG (5.28) but with the longest OD time (12 h). Using the US + Coat pretreatment gave satisfactory high WL/SG (5.18), Dw (1.09 × 10-10 m2s-1) and Ds (5.15 × 10-11 m2s-1), reduced the OD time to 9 h, and preserved the cell structure of the product. This research suggests that US + Coat pretreatment can be an effective processing step in the production of OD pumpkin.
Collapse
Affiliation(s)
- Supawadee Jansrimanee
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Chatuchak, Bangkok 10900, Thailand
| | - Saowanee Lertworasirikul
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Chatuchak, Bangkok 10900, Thailand.
| |
Collapse
|
55
|
Ekaette I, Saldaña MDA. Ultrasound processing of rutin in food-grade solvents: Derivative compounds, antioxidant activities and optical rotation. Food Chem 2020; 344:128629. [PMID: 33272752 DOI: 10.1016/j.foodchem.2020.128629] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 11/10/2020] [Accepted: 11/10/2020] [Indexed: 12/12/2022]
Abstract
The effect of ultrasound was studied on the flavonoid rutin to understand its hydrolysis to aglycones, antioxidant capacity and optical rotation. The total phenolic content increased >56% at 3.6-36 kJ/cm3, indicating production of phenolic compounds. In the water media, at 27 kJ/cm3 and 47 °C, the total flavonoid content increased from control 0.26 ± 0.01 to 0.45 ± 0.02 mg catechin equivalent/mg rutin hydrate. Quercetin yield in citric acid media increased with change in energy density from 0.34 ± 0.09% at 0.1 kJ/cm3 (68 °C) to 2.23 ± 0.04% at 7.0 kJ/cm3 (86 °C). A plummeting effect was only observed in water media after 27 kJ/cm3 by FRAP (47 °C) and DPPH (86 °C) antioxidant activities, indicating that the presence of solutes (citric acid and NaCl) after 27 kJ/cm3 reduced degradation of flavonoids. Furthermore, ultrasonication increased levorotatory rutin enantiomers, that can be used to further modify physico-chemical properties of other food components.
Collapse
Affiliation(s)
- Idaresit Ekaette
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Marleny D A Saldaña
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
| |
Collapse
|
56
|
Qiu L, Zhang M, Chitrakar B, Bhandari B. Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality. ULTRASONICS SONOCHEMISTRY 2020; 68:105230. [PMID: 32623024 DOI: 10.1016/j.ultsonch.2020.105230] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 06/11/2020] [Accepted: 06/14/2020] [Indexed: 06/11/2023]
Abstract
Freezing is one of the most efficient preservation approaches applied to food products and thawing is the reverse process of freezing. However, traditional freezing / thawing methods have low process efficiency. The application of ultrasound is a potential supplementary technique to improve the performance of both freezing and thawing processes of foods. Application of power ultrasound is able to better maintain the microstructure, reduce drip loss, decrease color and texture changes and retain some natural nutrients of foods during freezing. Meanwhile, quality improvement is also observed in food items thawed by ultrasound-assisted thawing methods. The fundamentals and the influences of ultrasound on the freezing and thawing processes of foods are demonstrated in this review article, from the aspects of efficiency enhancement and quality improvement.
Collapse
Affiliation(s)
- Liqing Qiu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Yechun Food Production and Distribution Co., Ltd., 225000 Yangzhou, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Bimal Chitrakar
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| |
Collapse
|
57
|
Nguyen TT, Rosello C, Bélanger R, Ratti C. Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing. Foods 2020; 9:E1468. [PMID: 33076324 PMCID: PMC7602544 DOI: 10.3390/foods9101468] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 10/10/2020] [Accepted: 10/12/2020] [Indexed: 11/17/2022] Open
Abstract
Plants need to be protected against pests and diseases, so as to assure an adequate production, and therefore to contribute to food security. However, some of the used pesticides are harmful compounds, and thus the right balance between the need to increase food production with the need to ensure the safety of people, food and the environment must be struck. In particular, when dealing with fruit and vegetable wastes, their content in agrochemicals should be monitored, especially in peel and skins, and eventually minimized before or during further processing to separate or concentrate bioactive compounds from it. The general objective of this review is to investigate initial levels of pesticide residues and their potential reduction through further processing for some of the most contaminated fruit and vegetable wastes. Focus will be placed on extraction and drying processes being amid the main processing steps used in the recuperation of bioactive compounds from fruit and vegetable wastes.
Collapse
Affiliation(s)
- Tri Thanh Nguyen
- Soils and Agri-Food Engineering Dept, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada;
| | - Carmen Rosello
- Chemical Engineering Group, Chemistry Department, Universitat des Iles Balears, Palma, 07122 Mallorca, Spain;
- Soils and Agri-Food Engineering Dept, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Richard Bélanger
- Plant Science Dept, Université Laval, Quebec City, QC G1V 0A6, Canada;
| | - Cristina Ratti
- Soils and Agri-Food Engineering Dept, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada;
| |
Collapse
|
58
|
Gomez-Gomez A, Brito-de la Fuente E, Gallegos C, Garcia-Perez JV, Benedito J. Non-thermal pasteurization of lipid emulsions by combined supercritical carbon dioxide and high-power ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2020; 67:105138. [PMID: 32339868 DOI: 10.1016/j.ultsonch.2020.105138] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/17/2020] [Accepted: 04/20/2020] [Indexed: 06/11/2023]
Abstract
Supercritical carbon dioxide (SC-CO2) is a novel method for food pasteurization, but there is still room for improvement in terms of the process shortening and its use in products with high oil content. This study addressed the effect of high power ultrasound (HPU) on the intensification of the SC-CO2 inactivation of E. coli and B. diminuta in soybean oil-in-water emulsions. Inactivation kinetics were obtained at different pressures (100 and 350 bar), temperatures (35 and 50 °C) and oil contents (0, 10, 20 and 30%) and were satisfactorily described using the Weibull model. The experimental results showed that for SC-CO2 treatments, the higher the pressure or the temperature, the higher the level of inactivation. Ultrasound greatly intensified the inactivation capacity of SC-CO2, shortening the process time by approximately 1 order of magnitude (from 50 to 90 min to 5-10 min depending on the microorganism and process conditions). Pressure and temperature also had a significant (p < 0.05) effect on SC-CO2 + HPU inactivation for both bacteria, although the effect was less intense than in the SC-CO2 treatments. E. coli was found to be more resistant than B. diminuta in SC-CO2 treatments, while no differences were found when HPU was applied. HPU decreased the protective effect of oil in the inactivation and similar microbial reductions were obtained regardless of the oil content in the emulsion. Therefore, HPU intensification of SC-CO2 treatments is a promising alternative to the thermal pasteurization of lipid emulsions with heat sensitive compounds.
Collapse
Affiliation(s)
- Angela Gomez-Gomez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain
| | - Edmundo Brito-de la Fuente
- Fresenius-Kabi Deutschland GmbH, Product and Process Engineering Center, Pharmaceuticals & Device Division, Bad Homburg, Germany
| | - Críspulo Gallegos
- Fresenius-Kabi Deutschland GmbH, Product and Process Engineering Center, Pharmaceuticals & Device Division, Bad Homburg, Germany
| | - Jose Vicente Garcia-Perez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain
| | - Jose Benedito
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain.
| |
Collapse
|
59
|
Rybak K, Wiktor A, Witrowa-Rajchert D, Parniakov O, Nowacka M. The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper. Molecules 2020; 25:molecules25184287. [PMID: 32962060 PMCID: PMC7571178 DOI: 10.3390/molecules25184287] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 09/10/2020] [Accepted: 09/13/2020] [Indexed: 12/29/2022] Open
Abstract
The aim of the study was an investigation of the effect of traditional and non-thermal treatment on the bioactive compounds of red bell pepper. As a thermal process, blanching in water and in steam was studied, while for non-thermal the sonication, pulsed electric field treatment and their combination were used in this experiment. The red bell peppers were evaluated based on quality attributes such as: total carotenoids content; polyphenols; vitamin C; antioxidant activity and sugars content. Vitamin C and sugar content were analyzed using liquid chromatography and other measurements were determined based on the spectrophotometric method. Results showed that the blanching in water or in steam reduced bioactive compounds concentration; whereas non-thermal treatments as pulsed electric field (PEF) applied separately or in combination with ultrasound (US + PEF) let to obtain similar or slightly lower content of bioactive compounds in comparison to untreated peppers. When sonication (US) and combined treatment as PEF + US were applied; in most cases reduction of bioactive compounds concentration occurred. This effect was probably related to the effect of relatively long (30 min) ultrasound treatment. The application of appropriate parameters of non-thermal processing is crucial for the high quality of processed material.
Collapse
Affiliation(s)
- Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (A.W.); (D.W.-R.)
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (A.W.); (D.W.-R.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (A.W.); (D.W.-R.)
| | - Oleksii Parniakov
- Elea Vertriebs- und Vermarktungsgesellschaft mbH, 49610 Quakenbrück, Germany;
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (A.W.); (D.W.-R.)
- Correspondence: ; Tel.: +48-22-593-75-79
| |
Collapse
|
60
|
A review of recent trends in the development of the microbial safety of fruits and vegetables. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.009] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
61
|
Maniglia BC, Castanha N, Le-Bail P, Le-Bail A, Augusto PED. Starch modification through environmentally friendly alternatives: a review. Crit Rev Food Sci Nutr 2020; 61:2482-2505. [PMID: 34374585 DOI: 10.1080/10408398.2020.1778633] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Starch is a versatile and a widely used ingredient, with applications in many industries including adhesive and binding, paper making, corrugating, construction, paints and coatings, chemical, pharmaceutical, textiles, oilfield, food and feed. However, native starches present limited applications, which impairs their industrial use. Consequently, starch is commonly modified to achieve desired properties. Chemical treatments are the most exploited to bring new functionalities to starch. However, those treatments can be harmful to the environment and can also bring risks to the human health, limiting their applications. In this scenario, there is a search for techniques that are both environmentally friendly and efficient, bringing new desired functionalities to starches. Therefore, this review presents an up-to-date overview of the available literature data regarding the use of environmentally friendly treatments for starch modification. Among them, we highlighted an innovative chemical treatment (ozone) and different physical treatments, as the modern pulsed electric field (PEF), the emerging ultrasound (US) technology, and two other treatments based on heating (dry heating treatment - DHT, and heat moisture treatment - HMT). It was observed that these environmentally friendly technologies have potential to be used for starch modification, since they create materials with desirable functionalities with the advantage of being categorized as clean label ingredients.
Collapse
Affiliation(s)
- Bianca C Maniglia
- ONIRIS-GEPEA UMR CNRS, Nantes, France.,BIA-INRA UR, Nantes, France.,SFR IBSM INRA CNRS, Nantes, France.,Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz, College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil
| | - Nanci Castanha
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz, College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil
| | | | - Alain Le-Bail
- ONIRIS-GEPEA UMR CNRS, Nantes, France.,SFR IBSM INRA CNRS, Nantes, France
| | - Pedro E D Augusto
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz, College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil.,Food and Nutrition Research Center (NAPAN), University of São Paulo (USP), São Paulo, SP, Brazil
| |
Collapse
|
62
|
VIDAL AR, CANSIAN RL, MELLO RDO, KUBOTA EH, DEMIATE IM, ZIELINSKI AAF, DORNELLES RCP. Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.00319] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
63
|
Rojas M, Augusto P, Cárcel J. Ethanol pre-treatment to ultrasound-assisted convective drying of apple. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102328] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
64
|
Wang J, Wang J, Vanga SK, Raghavan V. High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties. Food Chem 2020; 313:126121. [DOI: 10.1016/j.foodchem.2019.126121] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 12/20/2019] [Accepted: 12/23/2019] [Indexed: 12/20/2022]
|
65
|
Su Y, Zhang M, Chitrakar B, Zhang W. Effects of low-frequency ultrasonic pre-treatment in water/oil medium simulated system on the improved processing efficiency and quality of microwave-assisted vacuum fried potato chips. ULTRASONICS SONOCHEMISTRY 2020; 63:104958. [PMID: 31945579 DOI: 10.1016/j.ultsonch.2020.104958] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 12/18/2019] [Accepted: 01/03/2020] [Indexed: 06/10/2023]
Abstract
The effects of low-frequency ultrasonic pre-treatment in water/oil medium simulated system on the improved processing efficiency and quality of microwave-assisted vacuum fried potato chips were investigated. The water medium system (distilled water and 5% NaCl osmotic solution) and oil medium system (90 °C) were designed with different power levels of ultrasound to simulate the ultrasonic conditions. Results showed that the changes of moisture content, water loss, solid gain and dielectric properties of potato slices were facilitated by the ultrasonic treatment. LF-NMR analysis showed the binding force between the moisture and structure in the material was significantly (p < 0.05) weakened. The changes become greater with the increase of ultrasonic power levels. Microscopic channels and disruptions were induced on the microstructure by the ultrasonic treatment. The effective moisture diffusivity of vacuum fried (VF) potato chips was increased by about 56.2%-67.0% and 53.9% with the combination of microwave energy and the ultrasonic pre-treatment in water and oil medium simulated system, respectively. The oil uptake, hardness, shrinkage, total color change and water activity of vacuum fried samples were significantly (p < 0.05) decreased by the assist of microwave energy combined ultrasonic pre-treatment.
Collapse
Affiliation(s)
- Ya Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 210046 Nanjing, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Jiangnan University, China.
| | - Bimal Chitrakar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Weiming Zhang
- Nanjing Academy of Comprehensive Utilization of Wild Plants, Nanjing, Jiangsu, China
| |
Collapse
|
66
|
Fu X, Belwal T, Cravotto G, Luo Z. Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components. ULTRASONICS SONOCHEMISTRY 2020; 60:104726. [PMID: 31541966 DOI: 10.1016/j.ultsonch.2019.104726] [Citation(s) in RCA: 129] [Impact Index Per Article: 32.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 08/03/2019] [Accepted: 08/04/2019] [Indexed: 05/18/2023]
Abstract
Ultrasound is an advanced non-thermal food-processing technology that has received increasing amounts of interest as an alternative to, or an adjuvant method for, conventional processing techniques. This review explores the sono-physical and sono-chemical effects of ultrasound on food processing as it reviews two typical food-processing applications that are predominantly driven by sono-physical effects, namely ultrasound-assisted extraction (UAE) and ultrasound-assisted freezing (UAF), and the components modifications to food matrices that can be triggered by sono-chemical effects. Efficiency enhancements and quality improvements in products (and extracts) using ultrasound are discussed in terms of mechanism and principles for a range of food-matrix categories, while efforts to improve existing ultrasound-assist patterns was also seen. Furthermore, the progress of experimental ultrasonic equipments for UAE and UAF as food-processing technologies, the core of the development in food-processing techniques is considered. Moreover, sono-chemical reactions that are usually overlooked, such as degradation, oxidation and other particular chemical modifications that occur in common food components under specific conditions, and the influence on bioactivity, which was also affected by food processing to varying degrees, are also summarised. Further trends as well as some challenges for, and limitations of, ultrasound technology for food processing, with UAE and UAF used as examples herein, are also taken into consideration and possible future recommendations were made.
Collapse
Affiliation(s)
- Xizhe Fu
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China
| | - Tarun Belwal
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, via P. Giuria 9, 10125 Turin, Italy; Sechenov First Moscow State Medical University, 8 Trubetskaya ul, Moscow, Russia.
| | - Zisheng Luo
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China.
| |
Collapse
|
67
|
Lima ARS, Lôbo LAC, Costa TLDC, Peixoto JDC, Borges LL, Amaral VCDS, Paula JAMD. Eco-friendly extraction and simultaneous determination of two coumarins in Justicia pectoralis (Acanthaceae). RODRIGUÉSIA 2020. [DOI: 10.1590/2175-7860202071041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract Justicia pectoralis (Acanthaceae) is employed in folk medicine for its analgesic, anti-inflammatory and sedative effects and to treat respiratory diseases. It is known for properties of its coumarins, 1,2-benzopyrone and umbelliferone. A green, simple, fast, and inexpensive ultrasound-assisted extractive (UAE) method for extracting umbelliferone and 1,2-benzopyrone from Justicia pectoralis was optimized. Additionally, a HPLC analytical method was developed and validated for the simultaneous determination of both coumarins. The Box-Behnken design and response surface methodology were used to evaluate the UAE process. Ethanol concentration, extraction time, plant-to-solvent ratio were the independent variables studied and the coumarin content was the dependent one. The HPLC-UV/VIS method was validated in terms of recovery, linearity, accuracy, precision and robustness, proving to be valuable for the quality control of Justicia pectoralis extract and in the development of its herbal products. Results show that the optimal UAE conditions were: ethanol concentration of 15% (w/w), extraction time of 34 min and plant-to-solvent ratio of 0.1 g/mL. The predicted values of coumarin contents (22.16 µg/mL - umbelliferone and 163.86 µg/mL - benzopyrone) were determined under the optimal UAE conditions and proved that UAE is an efficient and eco-friendly extractive process for the production of aerial part extracts from Justicia pectoralis.
Collapse
|
68
|
Mwaurah PW, Kumar S, Kumar N, Attkan AK, Panghal A, Singh VK, Garg MK. Novel oil extraction technologies: Process conditions, quality parameters, and optimization. Compr Rev Food Sci Food Saf 2019; 19:3-20. [DOI: 10.1111/1541-4337.12507] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 10/07/2019] [Accepted: 10/15/2019] [Indexed: 12/29/2022]
Affiliation(s)
- Peter Waboi Mwaurah
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Sunil Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Nitin Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Arun Kumar Attkan
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Anil Panghal
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Vijay Kumar Singh
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| | - Mukesh Kumar Garg
- Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyCCS Haryana Agricultural University Hisar Haryana 125 004 India
| |
Collapse
|
69
|
He L, Ma G, Han L, Yu Q, Cao H, Han M, Yuan D. Effect of ultrasonic treatment on the quality of puffed cowhide. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13302] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Long He
- College of Food Science and EngineeringGansu Agricultural University Lanzhou China
| | - Guoyuan Ma
- College of Food Science and EngineeringGansu Agricultural University Lanzhou China
| | - Ling Han
- College of Food Science and EngineeringGansu Agricultural University Lanzhou China
| | - Qunli Yu
- College of Food Science and EngineeringGansu Agricultural University Lanzhou China
| | - Hui Cao
- Shanxi Qinbao Animal Husbandry Development Co., Ltd. Shanxi China
| | - Mingshan Han
- Inner Mongolia Kerchin Cattle Industry Co., Ltd. Tongliao China
| | - Dengkui Yuan
- College of Food Science and EngineeringGansu Agricultural University Lanzhou China
| |
Collapse
|
70
|
Neto L, Millan-Sango D, Brincat JP, Cunha LM, Valdramidis VP. Impact of ultrasound decontamination on the microbial and sensory quality of fresh produce. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.047] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
71
|
Ruiz-De Anda D, Ventura-Lara MG, Rodríguez-Hernández G, Ozuna C. The impact of power ultrasound application on physicochemical, antioxidant, and microbiological properties of fresh orange and celery juice blend. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00236-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
|
72
|
Nowacka M, Wiktor A, Dadan M, Rybak K, Anuszewska A, Materek L, Witrow-Rajchert D. The Application of Combined Pre-treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries. Foods 2019; 8:foods8080283. [PMID: 31344943 PMCID: PMC6722831 DOI: 10.3390/foods8080283] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 07/16/2019] [Accepted: 07/22/2019] [Indexed: 01/09/2023] Open
Abstract
The aim of this study was to investigate the effect of a pretreatment, performed by a combined method based on blanching, ultrasound, and vacuum application, on the kinetics of osmotic dehydration and selected quality properties such as water activity, color, and bioactive compound (polyphenols, flavonoids, and anthocyanins) content. The pretreatment was carried out using blanching, reduced pressure, and ultrasound (20 min, 21 kHz) in various combinations: Blanching at reduced pressure treatment conducted three times for 10 min in osmotic solution; blanching with reduced pressure for 10 min and sonicated for 20 min in osmotic solution; and blanching with 20 min of sonication and 10 min of reduced pressure. The osmotic dehydration was performed in different solutions (61.5% sucrose and 30% sucrose with the addition of 0.1% of steviol glycosides) to ensure the acceptable taste of the final product. The changes caused by the pretreatment affected the osmotic dehydration process by improving the efficiency of the process. The use of combined pretreatment led to an increase of dry matter from 9.3% to 28.4%, and soluble solids content from 21.2% to 41.5%, lightness around 17.3% to 56.9%, as well as to the reduction of bioactive compounds concentration until even 39.2% in comparison to the blanched sample not subjected to combined treatment. The osmotic dehydration caused further changes in all investigated properties.
Collapse
Affiliation(s)
- Malgorzata Nowacka
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Aleksandra Anuszewska
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Lukasz Materek
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Dorota Witrow-Rajchert
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| |
Collapse
|
73
|
Convective drying of onion: modeling of drying kinetics parameters. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3347-3354. [PMID: 31274902 DOI: 10.1007/s13197-019-03817-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/22/2019] [Accepted: 05/08/2019] [Indexed: 10/26/2022]
Abstract
Drying is a simultaneous heat and mass transfer processes. Drying kinetics is determined by both internal properties and external drying conditions. In this study, two important drying kinetics parameters of onions i.e. effective water diffusivity and relative activation energy of reaction engineering approach (REA) are determined. The generated parameters are used to model thin layer drying of onion at different temperatures (40, 50, 60, and 70 °C) and relative humidity of 20%. The effective water diffusivity is in the range of 2.8 × 10-10 m2 s-1 and 8.1 × 10-10 m2 s-1. Unlike the diffusivity, the relative activation energy of the REA is independent on drying conditions and thus the latter approach requires less effort in generating the transport properties. The transport parameters can be applied for assisting in designing dryer units and evaluating the performance of existing dryer units.
Collapse
|
74
|
Teng X, Zhang M, Devahastin S. New developments on ultrasound-assisted processing and flavor detection of spices: A review. ULTRASONICS SONOCHEMISTRY 2019; 55:297-307. [PMID: 30686593 DOI: 10.1016/j.ultsonch.2019.01.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 01/09/2019] [Accepted: 01/14/2019] [Indexed: 05/18/2023]
Abstract
Spices are widely used to add unique flavors to food; such uniqueness may, however, suffer significant loss during processing, which is in many cases needed to preserve or transform spices into food ingredients. Here, the effects of ultrasound-assisted drying, extraction and microencapsulation on flavor of spices along with selected progresses made on ultrasonic detection of the flavor are reviewed. Flavors of some spices, e.g., laurel, onion and peppermint, dried with the aid of ultrasound are noted to be better than those of shade-dried, infrared, microwave and hot-air dried products. Ultrasound-assisted extraction can be effectively used to extract essential oils or oleoresins from spices. Compared with selected extraction methods, the variety of flavor substances obtained via ultrasound-assisted extraction is richer and their concentrations are also higher, making the flavors of the extracts stronger. Ultrasound-assisted microencapsulation has noted to increase the compound embedding and loading ratios, resulting in better maintenance of flavor over a longer period of time. Ultrasound has finally proved to be an efficient, green, economical and sensitive flavor detection technology for spices.
Collapse
Affiliation(s)
- Xiuxiu Teng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand
| |
Collapse
|
75
|
Wang H, Zhao Q, Zhao B. Comparison of drying methods on drying efficiency and physicochemical quality of okra (Abelmoschus esculentus) cultivated in China. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13163] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hua Wang
- Division of Biorefinery Engineering, State Key Laboratory of Biochemical Engineering, Institute of Process EngineeringChinese Academy of Sciences Beijing China
- Hebei University of Environmental Engineering Hebei Qinhuangdao China
- University of Chinese Academy of Sciences Beijing China
| | - Qingsheng Zhao
- Division of Biorefinery Engineering, State Key Laboratory of Biochemical Engineering, Institute of Process EngineeringChinese Academy of Sciences Beijing China
| | - Bing Zhao
- Division of Biorefinery Engineering, State Key Laboratory of Biochemical Engineering, Institute of Process EngineeringChinese Academy of Sciences Beijing China
| |
Collapse
|
76
|
Chitrakar B, Zhang M, Fan D. The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam (
Dioscorea polystachya
). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14073] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Bimal Chitrakar
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi China
| | - Dongcui Fan
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi China
| |
Collapse
|
77
|
Rojas ML, Alvim ID, Augusto PED. Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: A prospective study. ULTRASONICS SONOCHEMISTRY 2019; 54:153-161. [PMID: 30765214 DOI: 10.1016/j.ultsonch.2019.02.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 02/02/2019] [Accepted: 02/03/2019] [Indexed: 06/09/2023]
Abstract
The present work proposes using the ultrasound technology to incorporate microencapsulated nutrients during pre-treatments for drying of food products. Both hydrophilic and lipophilic nutrients were evaluated: incorporation of microcapsules of iron (obtained by spray drying using maltodextrin as wall material) and carotenoids (obtained by hot emulsification and solidification using hydrogenated palm oil as wall material). The ultrasound pre-treatment was applied in water and ethanol, where the microcapsules were dispersed, and food samples were immersed. Pumpkin and apple were selected as suitable food material to perform the iron and carotenoid incorporation, respectively. Ultrasound allowed more homogeneous iron incorporation in pumpkin. The iron content increased more than 1000% in pre-treated samples compared to control. In the same manner, carotenoid content increased in about 430% when ultrasound was applied. After drying, the carotenoid content decreased by 65% in control samples. However, better carotenoid retention was obtained after drying in ultrasound processed samples. The results show that pre-treatment with ultrasound can be used to incorporate nutrients into the food matrix, increasing not only the incorporated quantity but also promoting their preservation. Nevertheless, future studies must be performed to determine the nutrient bioavailability and bioaccessibility.
Collapse
Affiliation(s)
- Meliza Lindsay Rojas
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil.
| | - Izabela Dutra Alvim
- Technology Center of Cereal and Chocolate, Food Technology Institute (ITAL), Campinas, SP, Brazil
| | - Pedro Esteves Duarte Augusto
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil; Food and Nutrition Research Center (NAPAN), University of São Paulo (USP), Piracicaba, SP, Brazil.
| |
Collapse
|
78
|
Piyalungka P, Sadiq MB, Assavarachan R, Nguyen LT. Effects of osmotic pretreatment and frying conditions on quality and storage stability of vacuum‐fried pumpkin chips. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14209] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pattaraporn Piyalungka
- Department of Food, Agriculture and Bioresources School of Environment, Resources and Development Asian Institute of Technology 58 Moo 9, Km. 42, Paholyothin Highway Klong Luang Pathumthani 12120 Thailand
| | - Muhammad Bilal Sadiq
- Department of Biological Sciences Forman Christian College (A Chartered University) Lahore 54600 Pakistan
| | - Rittichai Assavarachan
- Faculty of Engineering and Agro‐Industry Maejo University Sansai Chiang Mai 50290 Thailand
| | - Loc Thai Nguyen
- Department of Food, Agriculture and Bioresources School of Environment, Resources and Development Asian Institute of Technology 58 Moo 9, Km. 42, Paholyothin Highway Klong Luang Pathumthani 12120 Thailand
| |
Collapse
|
79
|
Li S, Luo Z, Guan X, Huang K, Li Q, Zhu F, Liu J. Effect of ultrasonic treatment on the hydration and physicochemical properties of brewing rice. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.03.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
80
|
|
81
|
Tao Z, Yang Z, Yu F, Yang Z. Effect of Ultrasound on Heat Pump Drying Characteristics of Pea Seeds. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2018-0204] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
For the purpose to study the effect of ultrasound treatment on heat pump drying, the experiments were conducted on pea seeds at drying temperature of 30, 35 and 40 °C , ultrasound power of 0, 60 and 100 W and frequency of 0, 28 and 40 kHz. The influence of ultrasound and temperature on the drying process was studied by analyzing the drying characteristics of pea seeds. The results demonstrated that increasing the ultrasound power, frequency and drying temperature can improve the drying rate and the Midilli model can describe the drying kinetics of pea seeds well. The effective moisture diffusion coefficient increased with the increase of ultrasound power, frequency and drying temperature, while there was no obvious trend for the change of seed activation energy under different conditions. The seed viability was promoted with the raise of ultrasound power and fell when increasing drying temperature.
Collapse
|
82
|
High intensity ultrasound assisted decaffeination process of coffee beans in aqueous medium. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4901-4908. [PMID: 30482985 DOI: 10.1007/s13197-018-3424-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/05/2018] [Accepted: 09/11/2018] [Indexed: 10/28/2022]
Abstract
The purpose of this study was to determine the influence of ultrasound intensity, pulse and temperature on extraction of caffeine, from Arabica coffee beans using water as solvent, and ultrasound frequency of 24 kHz. A central composite design was used, using ultrasound intensity (31.5-105 W cm-2), pulse (0.30-1) and extraction temperature of the extraction (30-60 °C) as independent factor. The caffeine recovery and caffeine diffusion coefficient were response variables. The ultrasound intensity and extraction temperature significantly influenced the caffeine recovery rate and the diffusion coefficient of caffeine. Activation energy of 48.95 kJ mol-1 for the caffeine diffusion coefficient in ultrasound assisted extraction was observed. The best results were obtained at 68.25-105 W cm-2 ultrasound intensity and 60 °C temperature, corresponding to caffeine recovery of 58.4-69.4% and diffusion coefficient of 8.92-10.57 × 10-11 m2 s-1. The pulse effect was not significant in the range of the studied variables.
Collapse
|
83
|
Su Y, Zhang M, Adhikari B, Mujumdar AS, Zhang W. Improving the energy efficiency and the quality of fried products using a novel vacuum frying assisted by combined ultrasound and microwave technology. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.011] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
84
|
Contreras M, Benedito J, Bon J, Garcia-Perez J. Accelerated mild heating of dry-cured ham by applying power ultrasound in a liquid medium. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
85
|
Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction. Meat Sci 2018; 145:55-62. [DOI: 10.1016/j.meatsci.2018.05.023] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2017] [Revised: 05/30/2018] [Accepted: 05/31/2018] [Indexed: 11/19/2022]
|
86
|
Wen C, Zhang J, Zhang H, Dzah CS, Zandile M, Duan Y, Ma H, Luo X. Advances in ultrasound assisted extraction of bioactive compounds from cash crops - A review. ULTRASONICS SONOCHEMISTRY 2018; 48:538-549. [PMID: 30080583 DOI: 10.1016/j.ultsonch.2018.07.018] [Citation(s) in RCA: 265] [Impact Index Per Article: 44.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2018] [Revised: 06/28/2018] [Accepted: 07/17/2018] [Indexed: 05/21/2023]
Abstract
Bioactive compounds in cash crops can be obtained from horticulture, oil and medicinal crops sources. Conventional extraction methods have disadvantages such as low extraction rate, large solvent consumption, high energy consumption and long production cycle. Ultrasonic-assisted extraction is a novel, green and rapid developing technology, which is suitable for up scaling and improving the extraction efficiency of bioactive compounds. Ultrasound mainly acts by producing cavitation bubbles in biological matrix. It has inclusively been reported for achieving high yields and extraction rates of bioactive compounds. Moreover, it can bring remarkable economic and environmental benefits, and has great potential for development and application. This review summarizes the mechanisms, effects of ultrasonic-assisted extraction, ultrasonic devices, and their application in bioactive compounds extraction from cash crops. The future perspective of ultrasound technology is also discussed, which will help to better understand the complex mechanism of ultrasonic-assisted extraction and further guide its application in cash crops.
Collapse
Affiliation(s)
- Chaoting Wen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013 China
| | - Jixian Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013 China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013 China
| | - Courage Sedem Dzah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013 China
| | - Manyakara Zandile
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013 China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013 China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013 China.
| | - Xiaoping Luo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013 China
| |
Collapse
|
87
|
Wang W, Chen W, Zou M, Lv R, Wang D, Hou F, Feng H, Ma X, Zhong J, Ding T, Ye X, Liu D. Applications of power ultrasound in oriented modification and degradation of pectin: A review. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.016] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
88
|
Santos-Zea L, Antunes-Ricardo M, Gutierrez-Uribe JA, García-Pérez JV, Benedito J. Effect of ultrasound transducer design on the acoustically-assisted supercritical fluid extraction of antioxidants from oregano. ULTRASONICS SONOCHEMISTRY 2018; 47:47-56. [PMID: 29908606 DOI: 10.1016/j.ultsonch.2018.04.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 04/04/2018] [Accepted: 04/27/2018] [Indexed: 05/28/2023]
Abstract
Power ultrasound is applied in food technology to intensify extraction processes, due to the phenomena ultrasonic energy induces in the medium, enhancing mass transfer. The purpose of this work was the acoustic characterization of four transducers of different geometries and the evaluation of their performance in the ultrasonically assisted supercritical fluid extraction of antioxidants from oregano. The transducers differed in the amount of energy transmitted into the medium. Designs varied from the base model (T1), a larger cylindrical headmass (T2), a stepped circular section sonotrode (T3) and a multiplate configuration (T4). The highest nominal power density provided according to the calorimetric method was for T4 (151.6 ± 7.1 W/L). The T2 produced a more uniform acoustic field and a higher acoustic pressure (150.6 ± 20.5 kPa). Both parameters had an impact on total phenolics and antioxidants extraction with CO2 under supercritical conditions (35 MPa, 35 °C, 2.3% ethanol as co-solvent). T4 and T2 were equally efficient (4.0 ± 0.2 and 4.2 ± 0.2 mg GA/g) for phenolic extraction, and with respect to antioxidant capacity, the best performance was that of T4 (26.4 ± 1.1 μmol TE/g). Of the antioxidant compounds extracted, flavones and flavanones were identified. Therefore, transducer geometry influenced the amount and distribution of energy transmitted into the medium, thus determining the efficiency of the extraction process.
Collapse
Affiliation(s)
- Liliana Santos-Zea
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
| | - Marilena Antunes-Ricardo
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
| | - Janet A Gutierrez-Uribe
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
| | - Jose V García-Pérez
- Dpto. Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Jose Benedito
- Dpto. Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| |
Collapse
|
89
|
Cabrera-Trujillo MA, Filomena-Ambrosio A, Quintanilla-Carvajal MX, Sotelo-Díaz LI. Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor-stator and ultrasound homogenization methods. Int J Gastron Food Sci 2018. [DOI: 10.1016/j.ijgfs.2018.06.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
90
|
Extraction of carotenoids from cantaloupe waste and determination of its mineral composition. Food Res Int 2018; 111:391-398. [DOI: 10.1016/j.foodres.2018.05.044] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2017] [Revised: 05/18/2018] [Accepted: 05/19/2018] [Indexed: 01/01/2023]
|
91
|
Carvalho GRD, Polachini TC, Darros-Barbosa R, Bon J, Telis-Romero J. Effect of intermittent high-intensity sonication and temperature on barley steeping for malt production. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.06.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
92
|
Su Y, Zhang M, Bhandari B, Zhang W. Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology. ULTRASONICS SONOCHEMISTRY 2018; 44:368-379. [PMID: 29680623 DOI: 10.1016/j.ultsonch.2018.02.049] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2017] [Revised: 02/08/2018] [Accepted: 02/27/2018] [Indexed: 06/08/2023]
Abstract
The combination of ultrasound and microwave in vacuum frying system was investigated to achieve higher drying efficiency and quality attributes of fried products. Purple-fleshed potato were used as test specimen and different power levels of microwave (0 W, 600 W, 800 W) and ultrasound (0 W, 300 W, 600 W) during vacuum frying. Drying kinetics, dielectric properties, moisture state variation and quality attributes of fried samples were measured in a vacuum frying (VF), and an innovatively designed ultrasound and microwave assisted vacuum frying (USMVF) equipment. The USMVF process markedly increased the moisture evaporation rate and effective moisture diffusivity compared to VF process. The oil uptake was reduced by about 16-34%, the water activity and the shrinkage was lowered, the texture (crispness) and the color of fried samples were greatly improved. The higher ultrasound and microwave power level in USMVF made a greater improvement. The total anthocyanin levels and retention of fried purple-fleshed potato chips was the highest (123.52 mg/100 g solids and 79.51% retention, respectively) among all treatments in US600M800VF process. The SEM analysis revealed a more porous and disruption microstructure in USMVF sample.
Collapse
Affiliation(s)
- Ya Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China.
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Weiming Zhang
- Nanjing Academy of Comprehensive Utilization of Wild Plants, Nanjing, Jiangsu, China
| |
Collapse
|
93
|
Ojha KS, Tiwari BK, O'Donnell CP. Effect of Ultrasound Technology on Food and Nutritional Quality. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 84:207-240. [PMID: 29555070 DOI: 10.1016/bs.afnr.2018.01.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
Ultrasound technology has been successfully demonstrated for several food processing and preservation applications. The majority of food processing applications reported refer to liquid foods. Ultrasound has been applied to solid foods in some niche applications, e.g., tenderization of meat, mass transfer applications, and drying. Similar to any other technology, ultrasound also has some positive and negative effects on food quality depending on the application and processing conditions employed. This chapter outlines various applications of ultrasound to food and its effect on food and nutritional quality.
Collapse
Affiliation(s)
- Kumari S Ojha
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
| | - Brijesh K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland; School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland.
| | - Colm P O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| |
Collapse
|
94
|
Rodríguez Ó, Eim V, Rosselló C, Femenia A, Cárcel JA, Simal S. Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1660-1673. [PMID: 28906555 DOI: 10.1002/jsfa.8673] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 09/06/2017] [Accepted: 09/10/2017] [Indexed: 06/07/2023]
Abstract
Drying gives rise to products with a long shelf life by reducing the water activity to a level that is sufficiently low to inhibit the growth of microorganisms, enzymatic reactions and other deteriorative reactions. Despite the benefits of this operation, the quality of heat sensitive products is diminished when high temperatures are used. The use of low drying temperatures reduces the heat damage but, because of a longer drying time, oxidation reactions occur and a reduction of the quality is also observed. Thus, drying is a method that lends itself to being intensified. For this reason, alternative techniques are being studied. Power ultrasound is considered as an emerging and promising technology in the food industry. The potential of this technology relies on its ability to accelerate the mass transfer processes in solid-liquid and solid-gas systems. Intensification of the drying process with power ultrasound can be achieved by modifying the product behavior during drying, using pre-treatments such as soaking in a liquid medium assisted acoustically or, during the drying process itself, by applying power ultrasound in the gaseous medium. This review summarises the effects of the application of the power ultrasound on the quality of different dried products, such as fruits and vegetables, when the acoustic energy is intended to intensify the drying process, either when the application is performed before pretreatment or during the drying process. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Óscar Rodríguez
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Valeria Eim
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Carmen Rosselló
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Antoni Femenia
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Juan A Cárcel
- ASPA Group, Food Technology Department, Universitat Politècnica de Valencia, Valencia, Spain
| | - Susana Simal
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| |
Collapse
|
95
|
Su Y, Zhang M, Zhang W, Liu C, Adhikari B. Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.02.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
96
|
The impact of high pressure and drying processing on internal structure and quality of fruit. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3047-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
97
|
Paniagua-Martínez I, Ramírez-Martínez A, Serment-Moreno V, Rodrigues S, Ozuna C. Non-thermal Technologies as Alternative Methods for Saccharomyces cerevisiae Inactivation in Liquid Media: a Review. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2066-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
98
|
An investigation of high intensity ultrasonication and chemical immersion treatments on Campylobacter jejuni and spoilage bacteria in chicken. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.10.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
99
|
Colucci D, Fissore D, Rossello C, Carcel JA. On the effect of ultrasound-assisted atmospheric freeze-drying on the antioxidant properties of eggplant. Food Res Int 2018; 106:580-588. [PMID: 29579963 DOI: 10.1016/j.foodres.2018.01.022] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 12/20/2017] [Accepted: 01/11/2018] [Indexed: 01/21/2023]
Abstract
The low operating temperatures employed in atmospheric freeze-drying permits an effective drying of heat sensitive products, without any impairment of their quality attributes. When using power ultrasound, the drying rate can be increased, thus reducing the process duration. However, ultrasound can also affect the product quality. The aim of this study was to evaluate the effect of various drying process variables, namely air temperature and velocity, ultrasound power and sample size, on the antioxidant properties of eggplant (Solanum melongena L.) samples. For this reason, drying experiments were carried out at different drying temperatures (-5, -7.5, -10 °C), power ultrasound levels (0, 25, 50 W; 21.9 kHz) and air velocities (2, 5 m s-1) using different sample sizes (8.8 mm and 17.6 mm cube side). The ascorbic acid content (Jagota and Dani method), total phenolic content (Folin-Ciocalteau method), and the antioxidant capacity (FRAP method) of the dried products were considered as quality indicators of the dried samples. The increase in air velocity and temperature, as well as the sample size, significantly reduced the antioxidant potential of the dried samples (p-value < .05). For a given sample size, the application of ultrasound, at the acoustic power levels tested, did not produce significant effects on the antioxidant indicators considered. Temperature measurements inside the drying sample showed a non-negligible temperature rise when acoustic power was applied.
Collapse
Affiliation(s)
- Domenico Colucci
- ASPA Group, Department of Food Technology, Universitat Politècnica de València, Camino Vera s/n, 46022 València, Spain; Dipartimento di Scienza Applicata e Tecnologia, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Torino, Italy
| | - Davide Fissore
- Dipartimento di Scienza Applicata e Tecnologia, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Torino, Italy
| | - Carmen Rossello
- Department of Chemistry, University of the Balearic Islands, Ctra, Valldemossa, km 7.5, 07122 Palma de Mallorca, Spain
| | - Juan A Carcel
- ASPA Group, Department of Food Technology, Universitat Politècnica de València, Camino Vera s/n, 46022 València, Spain.
| |
Collapse
|
100
|
Jiménez Muñoz LM, Sotelo Díaz I, Salgado Rohner C, Cáez Ramirez G, Filomena Ambrosio A. Effectiveness of High Power Ultrasound for Surimi-Based Preparation of Lionfish (Pterois volitans) Patties by Textural, Sensory and Shape Preference. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2017. [DOI: 10.1080/15428052.2017.1404538] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
| | - Indira Sotelo Díaz
- Grupo de investigación Alimentación, Gestión de Procesos y Servicios, Universidad de La Sabana, Chía, Colombia
- Grupo de investigación Procesos Agroindustriales, Universidad de La Sabana, Chía, Colombia
| | - Carlos Salgado Rohner
- Grupo de investigación Innovación y Estrategia, Universidad de La Sabana, Chía, Colombia
| | - Gabriela Cáez Ramirez
- Grupo de investigación Procesos Agroindustriales, Universidad de La Sabana, Chía, Colombia
| | - Annamaria Filomena Ambrosio
- Grupo de investigación Alimentación, Gestión de Procesos y Servicios, Universidad de La Sabana, Chía, Colombia
- Grupo de investigación Procesos Agroindustriales, Universidad de La Sabana, Chía, Colombia
| |
Collapse
|