101
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Morgunova NL, Rudik FY, Semilet NA. Ultrasound in the food and processing industry. BIO WEB OF CONFERENCES 2022. [DOI: 10.1051/bioconf/20224303030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Many processes take place in the food and processing industry for a long period of time. The authors of the article, based on experimental studies, propose to intensify the processes of humidification, washing, disinfection and extraction using low-frequency ultrasound. Laboratory ultrasound installations with an ultrasound frequency of 18 – 35 kHz were used for research.
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102
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Recent Advances in the Application of Enzyme Processing Assisted by Ultrasound in Agri-Foods: A Review. Catalysts 2022. [DOI: 10.3390/catal12010107] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The intensification of processes is essential for the sustainability of the biorefinery concept. Enzyme catalysis assisted by ultrasound (US) may offer interesting opportunities in the agri-food sector because the cavitation effect provided by this technology has been shown to improve the efficiency of the biocatalysts. This review presents the recent advances in this field, focused on three main applications: ultrasound-assisted enzymatic extractions (UAEE), US hydrolysis reactions, and synthesis reactions assisted by US for the manufacturing of agri-food produce and ingredients, enabling the upgrading of agro-industrial waste. Some theoretical and experimental aspects of US that must be considered are also reviewed. Ultrasonic intensity (UI) is the main parameter affecting the catalytic activity of enzymes, but a lack of standardization for its quantification makes it unsuitable to properly compare results. Applications of enzyme catalysis assisted by US in agri-foods have been mostly concentrated in UAEE of bioactive compounds. In second place, US hydrolysis reactions have been applied for juice and beverage manufacturing, with some interesting applications for producing bioactive peptides. In last place, a few efforts have been performed regarding synthesis reactions, mainly through trans and esterification to produce structured lipids and sugar esters, while incipient applications for the synthesis of oligosaccharides show promising results. In most cases, US has improved the reaction yield, but much information is lacking on how different sonication conditions affect kinetic parameters. Future research should be performed under a multidisciplinary approach for better comprehension of a very complex phenomenon that occurs in very short time periods.
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103
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Carrillo-Lopez LM, Cruz-Garibaldi BY, Huerta-Jimenez M, Garcia-Galicia IA, Alarcon-Rojo AD. The Physicochemical, Microbiological, and Structural Changes in Beef Are Dependent on the Ultrasound System, Time, and One-Side Exposition. Molecules 2022; 27:541. [PMID: 35056855 PMCID: PMC8780576 DOI: 10.3390/molecules27020541] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/07/2022] [Accepted: 01/14/2022] [Indexed: 12/01/2022] Open
Abstract
The effect of high-intensity ultrasound (HIU) system (bath, 37 kHz and 90 W/cm2; or probe, 24 kHz and 400 W) and application time (25 or 50 min, one-side exposition) on the properties of bovine Longissimus lumborum after 7 d of storage at 4 °C was studied. The bath system significantly increased the lightness of the muscle, while other color parameters (a*, b*, hue, and chroma) were not different from the control. The water holding capacity and shear force decreased significantly (3.1-5% and 0.59-0.72 kgf, respectively) in sonicated meat independently of the system, favoring the tenderization of the muscle after storage. Microstructural changes observed in the HIU-exposed surface provided evidence of a higher area of interfibrillar spaces (1813 vs. 705 µm2 in the control), producing tenderization of the muscle, compared with the control. HIU significantly increased counts of total aerobic and coliform bacteria, especially after 50 min of ultrasonication. HIU also increased lactic acid bacterial counts in the bath system. Single-sided muscle exposition to ultrasound may produce sufficient significant changes in muscle properties, which could decrease long treatment times that would be needed for the exposition of both sides. HIU in bath systems increases tenderness by modifying meat ultrastructure, with no significant changes in physicochemical parameters. Nevertheless, microbiological quality may need to be considered during the process due to a slight increase in bacterial counts.
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Affiliation(s)
- Luis M. Carrillo-Lopez
- National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México 03940, Mexico;
| | - Bianka Y. Cruz-Garibaldi
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua 31453, Mexico; (B.Y.C.-G.); (A.D.A.-R.)
| | - Mariana Huerta-Jimenez
- National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México 03940, Mexico;
| | - Ivan A. Garcia-Galicia
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua 31453, Mexico; (B.Y.C.-G.); (A.D.A.-R.)
| | - Alma D. Alarcon-Rojo
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua 31453, Mexico; (B.Y.C.-G.); (A.D.A.-R.)
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104
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Tsikrika K, Tzima K, Rai DK. Recent advances in anti‐browning methods in minimally processed potatoes—A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16298] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Konstantina Tsikrika
- Department of Food Biosciences Teagasc Food Research Centre Dublin Ireland
- Laboratory of Food Microbiology and Biotechnology Department of Food Science and Technology Agricultural University of Athens Athens Greece
| | - Katerina Tzima
- Department of Food Biosciences Teagasc Food Research Centre Dublin Ireland
| | - Dilip K. Rai
- Department of Food Biosciences Teagasc Food Research Centre Dublin Ireland
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105
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QIAO Z, YIN M, QI X, LI Z, YU Z, CHEN M, XIAO T, WANG X. Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.91322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Zenghui QIAO
- Shanghai Ocean University, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, China
| | - Mingyu YIN
- Shanghai Ocean University, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, China
| | - Xinjuan QI
- Shanghai Ocean University, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, China
| | | | - Zheng YU
- Shanghai Ocean University, China
| | - Min CHEN
- Shanghai Ocean University, China
| | | | - Xichang WANG
- Shanghai Ocean University, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, China
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106
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Low SS, Yew M, Lim CN, Chai WS, Low LE, Manickam S, Tey BT, Show PL. Sonoproduction of nanobiomaterials - A critical review. ULTRASONICS SONOCHEMISTRY 2022; 82:105887. [PMID: 34954629 PMCID: PMC8799622 DOI: 10.1016/j.ultsonch.2021.105887] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 12/19/2021] [Accepted: 12/21/2021] [Indexed: 05/19/2023]
Abstract
Ultrasound (US) demonstrates remarkable potential in synthesising nanomaterials, particularly nanobiomaterials targeted towards biomedical applications. This review briefly introduces existing top-down and bottom-up approaches for nanomaterials synthesis and their corresponding synthesis mechanisms, followed by the expounding of US-driven nanomaterials synthesis. Subsequently, the pros and cons of sono-nanotechnology and its advances in the synthesis of nanobiomaterials are drawn based on recent works. US-synthesised nanobiomaterials have improved properties and performance over conventional synthesis methods and most essentially eliminate the need for harsh and expensive chemicals. The sonoproduction of different classes and types of nanobiomaterials such as metal and superparamagnetic nanoparticles (NPs), lipid- and carbohydrate-based NPs, protein microspheres, microgels and other nanocomposites are broadly categorised based on the physical and/or chemical effects induced by US. This review ends on a good note and recognises US-driven synthesis as a pragmatic solution to satisfy the growing demand for nanobiomaterials, nonetheless some technical challenges are highlighted.
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Affiliation(s)
- Sze Shin Low
- Research Centre of Life Science and Healthcare, China Beacons Institute, University of Nottingham Ningbo China, 199 Taikang East Road, Ningbo 315100, Zhejiang, China
| | - Maxine Yew
- Department of Mechanical, Materials and Manufacturing Engineering, University of Nottingham Ningbo China, 199 Taikang East Road, Ningbo 315100, Zhejiang, China
| | - Chang Nong Lim
- School of Engineering and Physical Sciences, Heriot-Watt University Malaysia, No. 1, Jalan Venna P5/2, Precinct 5, Putrajaya 62200, Malaysia
| | - Wai Siong Chai
- School of Mechanical Engineering and Automation, Harbin Institute of Technology, Shenzhen 518055, Guangdong, China
| | - Liang Ee Low
- Biofunctional Molecule Exploratory (BMEX) Research Group, School of Pharmacy, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 47500, Selangor Darul Ehsan, Malaysia; Advanced Engineering Platform, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 47500, Selangor Darul Ehsan, Malaysia; Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 47500, Selangor Darul Ehsan, Malaysia
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Jalan Tungku Link Gadong, Bandar Seri Begawan BE1410, Brunei Darussalam.
| | - Beng Ti Tey
- Advanced Engineering Platform, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 47500, Selangor Darul Ehsan, Malaysia; Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 47500, Selangor Darul Ehsan, Malaysia
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih 43500, Selangor Darul Ehsan, Malaysia.
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107
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GOMES NR, PARREIRAS PM, MENEZES CC, FALCO TS, VIEIRA MC, PASSOS MC, CUNHA LR. Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.40220] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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108
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Abd El-Hay MM. Processing and preparation of fish. POSTHARVEST AND POSTMORTEM PROCESSING OF RAW FOOD MATERIALS 2022:315-342. [DOI: 10.1016/b978-0-12-818572-8.00008-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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109
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Glover Z, Gregersen SB, Wiking L, Hammershøj M, Simonsen AC. Microstructural changes in acid milk gels due to temperature‐controlled high‐intensity ultrasound treatment: Quantification by analysis of super‐resolution microscopy images. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zachary Glover
- Department of Physics, Chemistry and Pharmacy University of Southern Denmark Campusvej 55 Odense M 5230 Denmark
| | | | - Lars Wiking
- Department of Food Science Aarhus University Agro Food Park 48 Aarhus N 8200 Denmark
| | - Mariannne Hammershøj
- Department of Food Science Aarhus University Agro Food Park 48 Aarhus N 8200 Denmark
| | - Adam Cohen Simonsen
- Department of Physics, Chemistry and Pharmacy University of Southern Denmark Campusvej 55 Odense M 5230 Denmark
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110
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Kan X, Chen G, Zhou W, Zeng X. Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties. Food Res Int 2021; 150:110740. [PMID: 34865759 DOI: 10.1016/j.foodres.2021.110740] [Citation(s) in RCA: 56] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 09/17/2021] [Accepted: 10/06/2021] [Indexed: 01/13/2023]
Abstract
The protein-polysaccharide conjugates formed by Maillard reaction can be used as novel emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and their emulsifying properties are highly dependent on their structural features. The Maillard conjugates can be prepared from conventional and novel methods, and these methods have different advantages and limitations in industrial applications. After an appropriate glycation, the conjugates show some modified or enhanced functional properties, including solubility, emulsifying property, thermal stability, foaming capacity, and gelation property. However, the research on the structure-function relationship of both proteins and polysaccharides is limited. It is necessary to well understand the characteristics of these biopolymers, and select appropriate conditions to control the process of Maillard reaction. Overall, the Maillard conjugates show great potential as the emulsifiers and stabilizers in the emulsion system. This review introduces the sources and structural characteristics of commonly used proteins and polysaccharides for Maillard reaction, outlines the methods (dry-heating, wet-heating, electrospinning, ultrasound, pulsed electric field, and microwave) for preparing Maillard conjugates and focuses on the improved functional properties (solubility, emulsifying, foaming and thermal properties) and the potential mechanisms.
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Affiliation(s)
- Xuhui Kan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Guijie Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Wangting Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
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111
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Jiang G, Tian L, Hu R, Sun H, Fu Y, Guo W, Liu X, Yan X. Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In order to improve Perccottus glenii myofibrillar protein (MP) gel properties, three treatments were evaluated: ultrasonic, transglutaminase (TGase) and combined ultrasonic-transglutaminase treatments. Combined ultrasonic-transglutaminase treatment altered protein structure and gel properties most dramatically. As compared with untreated control group protein, treated protein gels possessed decreased sulfhydryl group content and increases in water holding capacity, whiteness value and hydrophobic interactions that increased gel strength value by up to 3.79 times that of untreated protein gel. Protein structural and Differential scanning calorimetry (DSC) analyses revealed that combined ultrasonic-TGase treatment increased both protein thermal denaturation temperature and UV absorbance (as compared to control and other treatment groups) that supported formation of MP gels with desirable characteristics. These results provide a theoretical basis for development of superior MP gels to promote greater utilization of this fish protein resource by the food industry.
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Affiliation(s)
- Guochuan Jiang
- Jilin Agricultural University , Changchun , 130118 , China
| | - Lili Tian
- Ground Dairy Industry Co., Ltd , Changchun , 130000 , China
| | - Ruifeng Hu
- Spicy Duck Food Co., Ltd , Changchun , 130000 , China
| | - Hongrui Sun
- Jilin Academy of Agricultural Sciences , Changchun , 130033 , China
| | - Yuan Fu
- Jilin Agricultural University , Changchun , 130118 , China
| | - Wanchun Guo
- Agricultural Station of Nongan Town , Changchun , 130299 , China
| | - Xuejun Liu
- Jilin Agricultural University , Changchun , 130118 , China
| | - Xiaohui Yan
- Jilin Business and Technology College , Changchun , 130507 , China
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112
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de Andrade RB, Machado BAS, Barreto GDA, Nascimento RQ, Corrêa LC, Leal IL, Tavares PPLG, Ferreira EDS, Umsza-Guez MA. Syrah Grape Skin Residues Has Potential as Source of Antioxidant and Anti-Microbial Bioactive Compounds. BIOLOGY 2021; 10:biology10121262. [PMID: 34943177 PMCID: PMC8698917 DOI: 10.3390/biology10121262] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/08/2021] [Accepted: 11/09/2021] [Indexed: 12/27/2022]
Abstract
Simple Summary The aim of this study was to verify the influence of different extraction parameters (temperature and ultrasound time) of bioactive compounds from the skin of the Syrah variety of grape. Among the extracts obtained, those exposed to 20 min of sonication had the best results in terms of flavonoid content, antioxidant potential and phenolic profile. The temperature of 60 °C provided the most relevant results for the content of total phenolics, stilbenes, flavonols and phenolic acids, however, the association of this temperature with the use of ultrasound showed lower results as a source of antioxidant and antimicrobial bioactive compounds. Abstract In this study, we evaluated the effects of ultrasound-assisted extraction (UAE) under different time-temperature conditions on the content of bioactive compounds, antioxidant and antimicrobial activities of Syrah grape skin residue. The application of UAE showed a positive effect on the extraction of total flavonoids, and a negative effect on total polyphenols. The temperature of 40 °C and 60 °C without the UAE caused an increase of 260% and 287% of the total polyphenols, respectively. Nineteen individually bioactive compounds were quantified. The anthocyanin concentration (malvidin-3,5-di-O-glucoside 118.8–324.5 mg/100 g) showed high variation, to a lesser extent for phenolic acids, flavonoids, flavonols, procyanidins and stilbenes due to the UAE process. The Syrah grape skin residue has a high concentration of total phenolic compounds of 196–733.7 mg·GAE/100 g and a total flavonoid content of 9.8–40.0 mg·QE/100 g. The results of free radical scavenging activity (16.0–48.7 mg/100 mL, as EC50) and its inhibition of microbial growth (0.16 mg/mL, as EC50 for S. aureus, and 0.04 mg/mL, as EC50 for E. coli) by grape skin extract (UAE 40:20) indicate high antioxidant and antibacterial activity. It was concluded that the use of ultrasound needs further analysis for its application in this context, as it has shown deleterious effects on some compounds of interest. Syrah grape skin residue has potential as a source of bioactive antioxidants, antimicrobial activity and for use as a functional food ingredient.
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Affiliation(s)
- Roberta Barreto de Andrade
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, BA, Brazil or (R.B.d.A.); (R.Q.N.); or (I.L.L.); or (P.P.L.G.T.)
| | - Bruna Aparecida Souza Machado
- SENAI Institute of Innovation (ISI) in Health Advanced Systems (CIMATEC ISI SAS), University Center SENAI/CIMATEC, Salvador 41650-010, BA, Brazil; (B.A.S.M.); or (G.d.A.B.)
| | - Gabriele de Abreu Barreto
- SENAI Institute of Innovation (ISI) in Health Advanced Systems (CIMATEC ISI SAS), University Center SENAI/CIMATEC, Salvador 41650-010, BA, Brazil; (B.A.S.M.); or (G.d.A.B.)
| | - Renata Quartieri Nascimento
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, BA, Brazil or (R.B.d.A.); (R.Q.N.); or (I.L.L.); or (P.P.L.G.T.)
| | - Luiz Claudio Corrêa
- Brazilian Semi-Arid Agricultural Research Company (Embrapa Semiárido), BR428, Km 152, P.O. Box 23, Petrolina 56302-970, PE, Brazil;
| | - Ingrid Lessa Leal
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, BA, Brazil or (R.B.d.A.); (R.Q.N.); or (I.L.L.); or (P.P.L.G.T.)
- SENAI Institute of Innovation (ISI) in Health Advanced Systems (CIMATEC ISI SAS), University Center SENAI/CIMATEC, Salvador 41650-010, BA, Brazil; (B.A.S.M.); or (G.d.A.B.)
| | | | - Ederlan de Souza Ferreira
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, BA, Brazil or (R.B.d.A.); (R.Q.N.); or (I.L.L.); or (P.P.L.G.T.)
- Correspondence: (E.d.S.F.); (M.A.U.-G.); Tel.: +55-71-9923-13184 (E.d.S.F.); +55-71-9285-9330 (M.A.U.-G.)
| | - Marcelo Andrés Umsza-Guez
- Department of Biotechnology, Health Science Institute, Federal University of Bahia (UFBA), Salvador 40170-115, BA, Brazil
- Correspondence: (E.d.S.F.); (M.A.U.-G.); Tel.: +55-71-9923-13184 (E.d.S.F.); +55-71-9285-9330 (M.A.U.-G.)
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Zhang J, Zhang W, Zhou L, Zhang R. Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS. ULTRASONICS SONOCHEMISTRY 2021; 80:105807. [PMID: 34710808 PMCID: PMC8556651 DOI: 10.1016/j.ultsonch.2021.105807] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 10/19/2021] [Accepted: 10/23/2021] [Indexed: 05/25/2023]
Abstract
For exploring the influence of ultrasound on the flavor characteristic of unsmoked bacon, sensory evaluation combined with E-nose and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were performed to analyze the overall flavor profile and specific volatile flavor compounds (VFCs), respectively. Furthermore, the metabolic pathway of VFCs affected by ultrasound was also investigated. Results demonstrated that ultrasound improved the flavor characteristic of unsmoked bacon by raising the levels of nonanal, heptanal, octanal, 3-methylbutanal n-hexyl acetate and n-propyl acetate. Enzymatic oxidation was found to be an important metabolic pathway responsible for the development of flavor characteristic after ultrasound treatment, which could be attributed to the increased activities of lipases and lipoxygenase and the higher concentration of polyunsaturated free fatty acids. The increased level of lipid oxidation after ultrasound treatment was also confirmed by thiobarbituric acid reactive substances. Consequently, ultrasound is an effective approach to enhance the flavor characteristic of unsmoked bacon.
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Affiliation(s)
- Jian Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Lei Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Ruyu Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
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114
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Bowler A, Pound M, Watson N. Convolutional feature extraction for process monitoring using ultrasonic sensors. Comput Chem Eng 2021. [DOI: 10.1016/j.compchemeng.2021.107508] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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115
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Alviso D, Zárate C, Artana G, Duriez T. Regressions of the dielectric constant and speed of sound of vegetable oils from their composition and temperature using genetic programming. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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116
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Kumar Gupta A, Pratim Sahu P, Mishra P. Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential. ULTRASONICS SONOCHEMISTRY 2021; 81:105839. [PMID: 34871912 PMCID: PMC8649891 DOI: 10.1016/j.ultsonch.2021.105839] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 11/15/2021] [Accepted: 11/17/2021] [Indexed: 05/26/2023]
Abstract
In the present study, sonication assisted debittering of pomelo fruit juice was carried out and the effect of sonication along with resin/enzyme on the chemical, phytochemical and volatile composition of juice was also investigated. The optimum conditions for sonication coupled debittering using resin were 50 kHz, 2 min, and 45 ℃ while 50 kHz, 60 min, and 60 ℃ were obtained for enzyme hydrolysis. Sonication treatment not only reduced the debittering time but also enhanced the adsorption and hydrolysis of naringin by 17% and 20% in resin and enzyme respectively. In addition, enzymatic activity was also improved and weakened C-O bonds in naringin. At the same time, sonication significantly affected the bioactive compounds of juice, chemical composition, and volatile compounds of juice. Flavor compounds including octanal, linalool, citral, and ethyl butyrate were enhanced by sonication-assisted enzymatic treated juice.
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Affiliation(s)
- Arun Kumar Gupta
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India
| | - Partha Pratim Sahu
- Department of Electrical and Communication Engineering, Tezpur University, Assam, India
| | - Poonam Mishra
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India.
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117
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Meroni D, Djellabi R, Ashokkumar M, Bianchi CL, Boffito DC. Sonoprocessing: From Concepts to Large-Scale Reactors. Chem Rev 2021; 122:3219-3258. [PMID: 34818504 DOI: 10.1021/acs.chemrev.1c00438] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Intensification of ultrasonic processes for diversified applications, including environmental remediation, extractions, food processes, and synthesis of materials, has received attention from the scientific community and industry. The mechanistic pathways involved in intensification of ultrasonic processes that include the ultrasonic generation of cavitation bubbles, radical formation upon their collapse, and the possibility of fine-tuning operating parameters for specific applications are all well documented in the literature. However, the scale-up of ultrasonic processes with large-scale sonochemical reactors for industrial applications remains a challenge. In this context, this review provides a complete overview of the current understanding of the role of operating parameters and reactor configuration on the sonochemical processes. Experimental and theoretical techniques to characterize the intensity and distribution of cavitation activity within sonoreactors are compared. Classes of laboratory and large-scale sonoreactors are reviewed, highlighting recent advances in batch and flow-through reactors. Finally, examples of large-scale sonoprocessing applications have been reviewed, discussing the major scale-up and sustainability challenges.
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Affiliation(s)
- Daniela Meroni
- Dipartimento di Chimica, Università degli Studi di Milano, Via Golgi 19, 20133 Milano, Italy
| | - Ridha Djellabi
- Dipartimento di Chimica, Università degli Studi di Milano, Via Golgi 19, 20133 Milano, Italy
| | | | - Claudia L Bianchi
- Dipartimento di Chimica, Università degli Studi di Milano, Via Golgi 19, 20133 Milano, Italy
| | - Daria C Boffito
- Département de Génie Chimique, C.P. 6079, Polytechnique Montréal, Montréal H3C 3A7, Canada.,Canada Research Chair in Intensified Mechanochemical Processes for Sustainable Biomass Conversion, Department of Chemical Engineering, Polytechnique Montréal, C.P. 6079, Succ. CV, H3C 3A7 Montréal, Québec Canada
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118
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Zhou J, Sheng L, Lv R, Liu D, Ding T, Liao X. Application of a 360-Degree Radiation Thermosonication Technology for the Inactivation of Staphylococcus aureus in Milk. Front Microbiol 2021; 12:771770. [PMID: 34803991 PMCID: PMC8602915 DOI: 10.3389/fmicb.2021.771770] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Accepted: 10/01/2021] [Indexed: 11/17/2022] Open
Abstract
Milk is easy to be contaminated by microorganisms due to its abundant nutrients. In this study, a 360-degree radiation thermosonication (TS) system was developed and utilized for the inactivation of Staphylococcus aureus in milk. The 360-degree radiation TS system-induced inactivation kinetics of S. aureus was fitted best by the Weibull model compared with biphasic and linear models. The treatment time, the exposure temperature, and the applied ultrasound power was found to affect the bactericidal efficacy of the 360-degree radiation TS system. Additionally, the TS condition of 200 W and 63°C for 7.5 min was successfully applied to achieve complete microbial inactivation (under the limit of detection value) in raw milk. The treatment of 360-degree radiation TS can enhance the zeta potential and decrease the average particle size of milk. It also exhibited better retainment of the proteins in milk compared with the ultrahigh temperature and conventional pasteurization processing. Therefore, the 360-degree radiation TS system developed in this study can be used as an alternative technology to assure the microbiological safety and retain the quality of milk, and the Weibull model could be applied for the prediction of the inactivation levels after exposure to this technology.
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Affiliation(s)
- Jianwei Zhou
- School of Mechanical and Energy Engineering, Ningbotech University, Ningbo, China
| | - Lele Sheng
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Ruiling Lv
- Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Donghong Liu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
- Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Tian Ding
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
- Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Xinyu Liao
- School of Mechanical and Energy Engineering, Ningbotech University, Ningbo, China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
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119
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Arruda TR, Vieira P, Silva BM, Freitas TD, Amaral AJB, Vieira ENR, Leite Júnior BRDC. What are the prospects for ultrasound technology in food processing? An update on the main effects on different food matrices, drawbacks, and applications. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13872] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
| | - Patty Vieira
- Department of Food Technology Federal University of Viçosa Viçosa Brazil
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120
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Vibrations and ultrasound in food processing – Sources of vibrations, adverse effects, and beneficial applications – An overview. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110875] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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121
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Rufo M, Jiménez A, Paniagua JM, González-Mohíno A. Ultrasound Assessment of Honey Using Fast Fourier Transform. SENSORS 2021; 21:s21206748. [PMID: 34695961 PMCID: PMC8537696 DOI: 10.3390/s21206748] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 09/28/2021] [Accepted: 10/08/2021] [Indexed: 11/19/2022]
Abstract
Ultrasound inspection permits the characteristics of some foodstuffs to be determined easily and cheaply. This experimental study included the determination of various ultrasound parameters provided by the fast Fourier transform (FFT) which had not previously been considered in testing the physical properties of different varieties of honey. These parameters are practically independent of the criteria adopted for their calculation, unlike other ultrasound variables such as pulse velocity or attenuation whose determination can vary depending on those criteria. The study was carried out on four varieties of honey (Eucalyptus, Heather, Thyme, and Thousand Flowers) using 500-kHz transducers. A simultaneously performed honey texture analysis (Texture Profile Analysis-TPA) showed significant linear correlations between the ultrasound variables provided by FFT and the texture parameters. The FFT parameters distinguished between each of the four honey varieties studied.
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Affiliation(s)
- Montaña Rufo
- Department of Applied Physics, School of Technology, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain; (M.R.); (J.M.P.)
- Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain;
| | - Antonio Jiménez
- Department of Applied Physics, School of Technology, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain; (M.R.); (J.M.P.)
- Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain;
- Correspondence:
| | - Jesús M. Paniagua
- Department of Applied Physics, School of Technology, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain; (M.R.); (J.M.P.)
- Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain;
| | - Alberto González-Mohíno
- Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain;
- Department of Food Technology, Faculty of Veterinary, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
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122
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Geng M, Liu J, Hu H, Qin L, Taha A, Zhang Z. A comprehensive study on structures and characterizations of 7S protein treated by high intensity ultrasound at different pH and ionic strengths. Food Chem 2021; 373:131378. [PMID: 34731798 DOI: 10.1016/j.foodchem.2021.131378] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 10/06/2021] [Accepted: 10/07/2021] [Indexed: 01/14/2023]
Abstract
High intensity ultrasound (HIU) effects on soy 7S proteins in various pH (pH = 3.0 and 7.0) and ionic strengths (I = 0.1, 0.3 and 0.5) were investigated. When dissolved in pH = 7.0, the 7S proteins formed aggregates at the low ionic strength (I = 0.1), while large aggregates were dissociated as the ionic strengths increased (I = 0.3 or 0.5) after HIU treatments. Moreover, the 7S proteins were unfolded at I = 0.3 and I = 0.5 through HIU. When dissolved in pH = 3.0, the 7S proteins were extensively positively charged, which favored the HIU-induced denaturation of the proteins. When the ionic strengths were increased, the larger aggregates of the proteins were found after HIU. The electrostatic screening from the ions was essential for the unfolding/refolding and aggregating behavior of the HIU proteins, which was also proved from the structural measurements. The current study illustrated that environmental factors were of great importance for the HIU effects on food protein functionalities.
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Affiliation(s)
- Mengjie Geng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Jian Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Lang Qin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Ahmed Taha
- State Research Institute, Center for Physical Sciences and Technology, Saulėtekio al. 3, Vilnius, Lithuania; Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | - Zhuo Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China.
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123
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Abril B, Sanchez-Torres EA, Bou R, Garcia-Perez JV, Benedito J. Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation. ULTRASONICS SONOCHEMISTRY 2021; 78:105703. [PMID: 34388654 PMCID: PMC8363878 DOI: 10.1016/j.ultsonch.2021.105703] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 07/15/2021] [Accepted: 07/29/2021] [Indexed: 05/06/2023]
Abstract
The enzyme Ferrochelatase (FeCH), which is naturally present in pork liver, catalyses the formation of Zinc-protoporphyrin (ZnPP), a natural pigment responsible for the typical color of dry-cured Italian Parma ham. The aim of this study was to evaluate the feasibility of using high power ultrasound in continuous and pulsed modes to intensify the extraction of the enzyme FeCH from pork liver. US application during FeCH extraction led to an improved enzymatic activity and further increase in the formation of ZnPP. The optimal condition tested was that of 1 min in continuous US application, in which time the enzymatic activity increased by 33.3 % compared to conventional extraction (30 min). Pulsed US application required 5 min treatments to observe a significant intensification effect. Therefore, ultrasound is a potentially feasible technique as it increases the catalytic activity of FeCH and saves time compared to the conventional extraction method.
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Affiliation(s)
- B Abril
- Department of Food Technology, Universitat Politècnica de València, Camí de Vera, s/n, Valencia 46022, Spain
| | - E A Sanchez-Torres
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, Monells, Girona E-17121, Spain
| | - R Bou
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, Monells, Girona E-17121, Spain
| | - J V Garcia-Perez
- Department of Food Technology, Universitat Politècnica de València, Camí de Vera, s/n, Valencia 46022, Spain
| | - J Benedito
- Department of Food Technology, Universitat Politècnica de València, Camí de Vera, s/n, Valencia 46022, Spain.
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124
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Li X, Li J, Wang R, Rahaman A, Zeng XA, Brennan CS. Combined effects of pulsed electric field and ultrasound pretreatments on mass transfer and quality of mushrooms. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112008] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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125
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Hu A, Li L. Effect mechanism of ultrasound pretreatment on fibrillation Kinetics, physicochemical properties and structure characteristics of soy protein isolate nanofibrils. ULTRASONICS SONOCHEMISTRY 2021; 78:105741. [PMID: 34537680 PMCID: PMC8455861 DOI: 10.1016/j.ultsonch.2021.105741] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/20/2021] [Accepted: 08/24/2021] [Indexed: 05/12/2023]
Abstract
Self-assembly of soy proteins into nanofibrils is gradually considered as an effective method to improve their technical and functional properties. Ultrasound is a non-thermal, non-toxic and environmentally friendly technology that can modulate the formation of protein nanofibrils through controlled structural modification. In this research, the effect of ultrasound pretreatment on soy protein isolate nanofibrils (SPIN) was evaluated by fibrillation kinetics, physicochemical properties and structure characteristics. The results showed that the optimum ultrasound condition (20% amplitude, 15 min, 5 s on-time and 5 s off-time) could increase the formation rate of SPIN by 38.66%. Ultrasound reduced the average particle size of SPIN from 191.90 ± 5.40 nm to 151.83 ± 3.27 nm. Ultrasound could increase the surface hydrophobicity to 1547.67 in the initial stage of nanofibrils formation, and extend the duration of surface hydrophobicity increased, indicating ultrasound could expose more binding sites, creating more beneficial conditions for nanofibrils formation. Ultrasound could change the secondary and tertiary structure of SPIN. The reduction of α-helix content of ultrasound-pretreated soy protein isolate nanofibrils (USPIN) was 12.1% (versus 5.3% for SPIN) and the increase of β-sheet content was 5.9% (versus 3.5% for SPIN) during fibrillation. Ultrasound could accelerate the formation of SPIN by promoting the unfolding of SPI, exposure of hydrophobic groups and formation of β-sheets. Microscopic images revealed that USPIN generated a curlier and looser shape. And ultrasound reduced the zeta potential, free sulfhydryl groups content and viscosity of SPIN. SDS-PAGE results showed that ultrasound could promote the conversion of SPI into low molecular weight peptides, providing building blocks for the nanofibrils formation. The results indicated that ultrasound pretreatment could be a promising technology to accelerate SPIN formation and promote its application in food industry, but further research is needed for the improvement of the functional properties of SPIN.
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Affiliation(s)
- Anna Hu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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126
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Ultrasonic-assisted extraction, calcium alginate encapsulation and storage stability of mulberry pomace phenolics. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01021-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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127
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Li L, Taha A, Geng M, Zhang Z, Su H, Xu X, Pan S, Hu H. Ultrasound-assisted gelation of β-carotene enriched oleogels based on candelilla wax-nut oils: Physical properties and in-vitro digestion analysis. ULTRASONICS SONOCHEMISTRY 2021; 79:105762. [PMID: 34600303 PMCID: PMC8487090 DOI: 10.1016/j.ultsonch.2021.105762] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/07/2021] [Accepted: 09/15/2021] [Indexed: 05/25/2023]
Abstract
Candelilla wax mix with peanut, pine nut and walnut oils can form oleogels. Ultrasound increased G’, G’’, firmness and oil-binding capacity of oleogels. Ultrasound treatment improved the protection of β-carotene in oleogels. Ultrasound reduced the amount of β-carotene released during intestinal digestion.
This study investigated the effects of high-intensity ultrasound (HIU, 95 W, 10 s) on the physical properties, stability and in vitro digestion of β-carotene enriched oleogels. Candelilla wax (3 wt%) and nut oils (peanut, pine nut and walnut oil) with or without β-carotene were used to form oleogels. HIU improved the storage modules (G’) of peanut, pine nut and walnut oleogels without β-carotene from 11048.43 ± 728.85 Pa, 38111.67 ± 11663.98 Pa and 21921.13 ± 1011.55 Pa to 13502.40 ± 646.54 Pa, 75322.47 ± 9715.25 Pa and 48480.97 ± 4109.64 Pa, respectively. Moreover, HIU reduced oil loss of peanut, pine nut and walnut oleogels without β-carotene from 23.98 ± 2.58%, 17.14 ± 0.69% and 24.66 ± 1.57% to 17.60 ± 1.10%, 13.84 ± 0.74% and 18.72 ± 3.47%, respectively. X-ray diffraction patterns showed that HIU did not change the form of the crystal (β-polymorphic and β’-polymorphic) but increased the crystal intensity. Polarized light microscope images indicated that all oleogels showed more visible crystals after HIU. After 120 d of storage, HIU decreased the degradation of β-carotene for peanut oil and walnut oil samples (the contents of β-carotene in peanut and walnut oleogels without HIU after 120 d of storage were 897 ± 2 μg/g and 780 ± 1 μg/g, respectively, and those of sonicated samples were 1070 ± 4 μg/g and 932 ± 1 μg/g, respectively). Furthermore, HIU reduced the release of β-carotene in intestinal digestion. In conclusion, HIU could improve the functional properties of wax-nut oils oleogels and their β-carotene enriched oleogels.
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Affiliation(s)
- Letian Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Ahmed Taha
- State Research Institute, Center for Physical Sciences and Technology, Saulėtekio al. 3, Vilnius, Lithuania
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | - Mengjie Geng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Zhongli Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hongchen Su
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
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128
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High-Frequency Focused Ultrasound on Quality Traits of Bovine Triceps brachii Muscle. Foods 2021; 10:foods10092074. [PMID: 34574184 PMCID: PMC8467256 DOI: 10.3390/foods10092074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 08/20/2021] [Accepted: 08/27/2021] [Indexed: 11/17/2022] Open
Abstract
This aim of this study was to evaluate the effect of high-frequency focused ultrasound (HFFU) on quality traits of bovine Triceps brachii. Four treatments (0, 10, 20, and 30 min) of HFFU (2 MHz and 1.5 W/cm2) were applied to bovine T. brachii muscle. Immediately after treatment, evaluations of color, pH, drip loss, water holding capacity, and shear force in meat were undertaken. The application of HFFU slightly decreased (p < 0.05) the redness of meat. In addition, a significant (p < 0.05) decrease in the shear force of meat was observed after the application of HFFU at 30 min. No effect (p > 0.05) was observed on other color parameters, drip loss, and water holding capacity of meat. Overall, HFFU improved beef tenderness without negative impacts on color, pH, drip loss, and water holding capacity of meat. HFFU offers the option of tenderizing specific muscles or anatomical regions of the beef carcass. These findings provide new insights into the potential application of ultrasound in meat processing.
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129
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Schreuders FK, Schlangen M, Kyriakopoulou K, Boom RM, van der Goot AJ. Texture methods for evaluating meat and meat analogue structures: A review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108103] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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130
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Fan J, Wang F. Review of ultrasonic measurement methods for two-phase flow. THE REVIEW OF SCIENTIFIC INSTRUMENTS 2021; 92:091502. [PMID: 34598509 DOI: 10.1063/5.0049046] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Accepted: 08/16/2021] [Indexed: 06/13/2023]
Abstract
Two-phase flow is commonly used in many aspects of industrial production, such as the mixed transport of oil and gas in petroleum exploitation and the feeding of coal powder or coal water slurry to coal-fired boilers. In these situations, it is necessary to measure the two-phase flow in real time and then adjust various parameters in order to achieve high efficiency, energy-saving, and safe production. The ultrasonic method is widely used to measure two-phase flow because of its various measurement approaches, wide range of measurable parameters, insignificant effect on the flow field, and its capacity for continuous online measurement. In this Review, the principles, characteristics, application scope, and research examples of different ultrasonic methods used in two-phase flow measurement are summarized, their advantages and disadvantages are compared, and the future development trends are forecast, which will play a positive role in the development of two-phase flow measurement.
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Affiliation(s)
- Jinhui Fan
- State Key Laboratory of Clean Energy Utilization, Zhejiang University, Hangzhou 310027, China
| | - Fei Wang
- State Key Laboratory of Clean Energy Utilization, Zhejiang University, Hangzhou 310027, China
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131
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Wang T, Chen K, Zhang X, Yu Y, Yu D, Jiang L, Wang L. Effect of ultrasound on the preparation of soy protein isolate-maltodextrin embedded hemp seed oil microcapsules and the establishment of oxidation kinetics models. ULTRASONICS SONOCHEMISTRY 2021; 77:105700. [PMID: 34364068 PMCID: PMC8350418 DOI: 10.1016/j.ultsonch.2021.105700] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 07/23/2021] [Accepted: 07/27/2021] [Indexed: 05/06/2023]
Abstract
In this study, microcapsules were prepared by spray drying and embedding hemp seed oil (HSO) with soy protein isolate (SPI) and maltodextrin (MD) as wall materials. The effect of ultrasonic power on the microstructure and characteristics of the composite emulsion and microcapsules was studied. Studies have shown that ultrasonic power has a significant impact on the stability of composite emulsions. The particle size of the composite emulsion after 450 W ultrasonic treatment was significantly lower than the particle size of the emulsion without the ultrasonic treatment. Through fluorescence microscopy observation, HSO was found to be successfully embedded in the wall materials to form an oil/water (O/W) composite emulsion. The spray-dried microcapsules showed a smooth spherical structure through scanning electron microscopy (SEM), and the particle size was 10.7 μm at 450 W. Fourier transform infrared (FTIR) spectroscopy analysis found that ultrasonic treatment would increase the degree of covalent bonding of the SPI-MD complex to a certain extent, thereby improving the stability and embedding effect of the microcapsules. Finally, oxidation kinetics models of HSO and HSO microcapsules were constructed and verified. The zero-order model of HSO microcapsules was found to have a higher degree of fit; after verification, the model can better reflect the quality changes of HSO microcapsules during storage.
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Affiliation(s)
- Tong Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Kuiren Chen
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xingzhen Zhang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yingjie Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Lianzhou Jiang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liqi Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
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132
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Laranja DC, da Silva Malheiros P, Cacciatore FA, de Oliveira Elias S, Milnitsky BP, Tondo EC. Salmonella inactivation and changes on texture and color of chicken skin treated with antimicrobials and ultrasound. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111836] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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133
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Barros JHT, de Carvalho Oliveira L, Cristianini M, Steel CJ. Non-thermal emerging technologies as alternatives to chemical additives to improve the quality of wheat flour for breadmaking: a review. Crit Rev Food Sci Nutr 2021; 63:1612-1628. [PMID: 34420435 DOI: 10.1080/10408398.2021.1966380] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Wheat flour is the main ingredient used in the preparation of bread. Factors such as low gluten content and the addition of nontraditional ingredients in baking affect the quality of wheat flour and may limit its use in baking. With the increasing trend of "clean label" products, it may be interesting to develop and use physical processes to improve the quality of wheat flour and avoid the use of chemical additives. High hydrostatic pressure, non-thermal plasma, ultrasound, ozonation, ultraviolet light, and pulsed light treatments are non-thermal emerging technologies (NTETs) that have been studied for this purpose. They were originally developed to inactivate microorganisms and enzymes in foods. Additionally, these technologies can be used at low temperatures to modify the most important component of wheat flour, i.e., gluten and its fractions, which are responsible for the rheological properties of wheat flour dough. Thus, this review focuses on the effects of these NTETs by considering the following factors: (1) the technological properties of gluten, (2) gluten-starch interactions, (3) possible effects of NTETs on minor components of flours, and (4) the quality of wheat flour and the resulting final products.
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Affiliation(s)
- Jefferson Henrique Tiago Barros
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil.,Federal Institute of Acre (IFAC), Xapuri, Brazil
| | - Ludmilla de Carvalho Oliveira
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
| | - Marcelo Cristianini
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
| | - Caroline Joy Steel
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
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134
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Zhou C, Okonkwo CE, Inyinbor AA, Yagoub AEA, Olaniran AF. Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments. Crit Rev Food Sci Nutr 2021; 63:1587-1611. [PMID: 34404303 DOI: 10.1080/10408398.2021.1966379] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Traditional food processing techniques can no longer meet the ever increasing demand for high quality food across the globe due to its low process efficiency, high energy consumption and low product yield. This review article is focused on the mechanism and application of Infrared (IR) and ultrasound (US) technologies in physical processing of food. We herein present the individual use of IR and US (both mono-frequency and multi-frequency levels) as well as IR and US supported with other thermal and non-thermal technologies to improve their food processing performance. IR and US are recent thermal and non-thermal technologies which have now been successfully used in food industries to solve the demerits of conventional processing technologies. These environmentally-friendly technologies are characterized by low energy consumption, reduced processing time, high mass-transfer rates, better nutrient retention, better product quality, less mechanical damage and improved shelf life. This work could be, with no doubt, useful to the scientific world and food industries by providing insights on recent advances in the use of US and IR technology, which can be applied to improve food processing technologies for better quality and safer products.
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Affiliation(s)
- Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Clinton E Okonkwo
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, Omu-Aran, Kwara state, Nigeria
| | - Adejumoke A Inyinbor
- Department of Physical Sciences, Industrial Chemistry Programme, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Abiola F Olaniran
- Department of Food Science and Nutrition, College of Agricultural Sciences, Landmark University, Omu-Aran, Kwara state, Nigeria
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135
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Nowacka M, Dadan M, Janowicz M, Wiktor A, Witrowa-Rajchert D, Mandal R, Pratap-Singh A, Janiszewska-Turak E. Effect of nonthermal treatments on selected natural food pigments and color changes in plant material. Compr Rev Food Sci Food Saf 2021; 20:5097-5144. [PMID: 34402592 DOI: 10.1111/1541-4337.12824] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 06/21/2021] [Accepted: 07/12/2021] [Indexed: 12/01/2022]
Abstract
In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented. Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.
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Affiliation(s)
- Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Monika Janowicz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Ronit Mandal
- Food, Nutrition and Health Program, Faculty of Land and Food Systems (LFS), The University of British Columbia, Vancouver, British Columbia, Canada
| | - Anubhav Pratap-Singh
- Food, Nutrition and Health Program, Faculty of Land and Food Systems (LFS), The University of British Columbia, Vancouver, British Columbia, Canada
| | - Emilia Janiszewska-Turak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
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136
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Aykın‐Dinçer E, Ergin F, Küçükçetin A. Reduction of
Salmonella enterica
in Turkey breast slices kept under aerobic and vacuum conditions by application of lactic acid, a bacteriophage, and ultrasound. J Food Saf 2021. [DOI: 10.1111/jfs.12923] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Elif Aykın‐Dinçer
- Department of Food Engineering, Engineering Faculty Akdeniz University Antalya Turkey
| | - Firuze Ergin
- Department of Food Engineering, Engineering Faculty Akdeniz University Antalya Turkey
| | - Ahmet Küçükçetin
- Department of Food Engineering, Engineering Faculty Akdeniz University Antalya Turkey
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137
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Pelissari EMR, Covre KV, do Rosario DKA, de São José JFB. Application of chemometrics to assess the influence of ultrasound and chemical sanitizers on vegetables: Impact on natural microbiota, Salmonella Enteritidis and physicochemical nutritional quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111711] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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138
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Improving the quality and reducing oil absorption of fried potato chips by ultrasound pretreatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111763] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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139
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Ali A, Ali A, Bakht MA, Ahsan MJ. Ultrasound promoted synthesis of N-(substituted phenyl)-2-(7‑hydroxy-4-methyl-2H-chromen-2-ylidene)hydrazine-1-carboxamides as cytotoxic and antioxidant agents. J Mol Struct 2021. [DOI: 10.1016/j.molstruc.2021.130452] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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140
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Asaithambi N, Singh SK, Singha P. Current status of non-thermal processing of probiotic foods: A review. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110567] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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141
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Khadhraoui B, Ummat V, Tiwari BK, Fabiano-Tixier AS, Chemat F. Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products. ULTRASONICS SONOCHEMISTRY 2021; 76:105625. [PMID: 34147916 PMCID: PMC8225985 DOI: 10.1016/j.ultsonch.2021.105625] [Citation(s) in RCA: 68] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 05/23/2021] [Accepted: 06/07/2021] [Indexed: 05/20/2023]
Abstract
Ultrasound has a significant effect on the rate of various processes in food, perfume, cosmetic, pharmaceutical, bio-fuel, materials, or fine chemical industries, despite some shortcomings. Combination with other conventional or innovative techniques can overcome these limitations, enhance energy, momentum and mass transfer, and has been successfully demonstrated in many recent studies. Various ultrasound combined hybrid and innovative techniques are systematically summarized in this review for the first time. Ultrasound can be combined with diverse conventional techniques including Soxhlet, Clevenger, enzyme, hydrotropes, ionic liquids, Deep Eutectic Solvents (DES) or Natural Deep Eutectic Solvents (NADES), to enhance mixing and micro-mixing, reduced thermal and concentration gradients, and selective extraction. Moreover, combinations of ultrasound with other innovative techniques such as microwave, extrusion, supercritical fluid, subcritical and pressure liquids, Instant controlled pressure drop (DIC), Pulsed Electric Field (PEF), Ultra-Violet (UV) or Infra-Red (IR) radiations, Counter-current chromatography (CCC), or centrifugal partition chromatographs (CPC) can enable reduced equipment size, faster response to process control, faster start-up, increased production, and elimination of process steps. The theories and applications of these ultrasound combined hybrid and innovative techniques as well as their advantages and limitations are compared, and further perspectives are proposed. This review provides new insights into advances in ultrasound combined techniques and their application at research, educational, and industrial level in modern food and plant-based chemistry.
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Affiliation(s)
- B Khadhraoui
- Avignon University, INRAE, UMR408, GREEN Extraction Team, 84000 Avignon, France
| | - V Ummat
- Teagasc Food Research Centre, Dublin D15 KN3K, Ireland
| | - B K Tiwari
- Teagasc Food Research Centre, Dublin D15 KN3K, Ireland.
| | - A S Fabiano-Tixier
- Avignon University, INRAE, UMR408, GREEN Extraction Team, 84000 Avignon, France
| | - F Chemat
- Avignon University, INRAE, UMR408, GREEN Extraction Team, 84000 Avignon, France.
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142
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Bowler AL, Watson NJ. Transfer learning for process monitoring using reflection-mode ultrasonic sensing. ULTRASONICS 2021; 115:106468. [PMID: 34022611 DOI: 10.1016/j.ultras.2021.106468] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 05/08/2021] [Accepted: 05/10/2021] [Indexed: 06/12/2023]
Abstract
The fourth industrial revolution is set to integrate entire manufacturing processes using industrial digital technologies such as the Internet of Things, Cloud Computing, and machine learning to improve process productivity, efficiency, and sustainability. Sensors collect the real-time data required to optimise manufacturing processes and are therefore a key technology in this transformation. Ultrasonic sensors have benefits of being low-cost, in-line, non-invasive, and able to operate in opaque systems. Supervised machine learning models can correlate ultrasonic sensor data to useful information about the manufacturing materials and processes. However, this requires a reference measurement of the process material to label each data point for model training. Labelled data is often difficult to obtain in factory environments, and so a method of training models without this is desirable. This work compares two domain adaptation methods to transfer models across processes, so that no labelled data is required to accurately monitor a target process. The two method compared are a Single Feature transfer learning approach and Transfer Component Analysis using three features. Ultrasonic waveforms are unique to the sensor used, attachment procedure, and contact pressure. Therefore, only a small number of transferable features are investigated. Two industrially relevant processes were used as case studies: mixing and cleaning of fouling in pipes. A reflection-mode ultrasonic sensing technique was used, which monitors the sound wave reflected from the interface between the vessel wall and process material. Overall, the Single Feature method produced the highest prediction accuracies: up to 96.0% and 98.4% to classify the completion of mixing and cleaning, respectively; and R2 values of up to 0.947 and 0.999 to predict the time remaining until completion. These results highlight the potential of combining ultrasonic measurements with transfer learning techniques to monitor industrial processes. Although, further work is required to study various effects such as changing sensor location between source and target domains.
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Affiliation(s)
- Alexander L Bowler
- Faculty of Engineering, University of Nottingham, University Park, Nottingham NG7 2RD, United Kingdom.
| | - Nicholas J Watson
- Faculty of Engineering, University of Nottingham, University Park, Nottingham NG7 2RD, United Kingdom.
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143
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Shi R, Li T, Wang K, He Y, Fu R, Yu R, Zhao P, Oh KC, Jiang Z, Hou J. Investigation of the consequences of ultrasound on the physicochemical, emulsification, and gelatinization characteristics of citric acid-treated whey protein isolate. J Dairy Sci 2021; 104:10628-10639. [PMID: 34304873 DOI: 10.3168/jds.2021-20171] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Accepted: 06/06/2021] [Indexed: 11/19/2022]
Abstract
The effect of ultrasound (US) pretreatment (0, 200, 400, 600, and 800 W) on the physicochemical, emulsification, and gelatinization characteristics of citric acid (CA)-treated whey protein isolate (WPI) was investigated. Size exclusion chromatography demonstrated that when compared with untreated WPI, US pretreatment promoted production of more molecular polymers in the CA-treated WPI. There was a reduction in particle size of CA-treated WPI with the increase of US power (0-800 W), whereas its free sulfhydryl content, surface hydrophobicity, and intrinsic fluorescence strength increased. Furthermore, compared with untreated WPI, emulsifying ability index and emulsifying stability index of CA-treated WPI were increased by 14.04% and 10.10%, respectively, at 800 W. Accordingly, US pretreatment promoted the gel formation of CA-treated WPI, and its gel hardness was increased by 28.0% with US power ranging from 0 to 800 W. Therefore, US and CA treatment can be considered as an effective way to improve the emulsifying and gelatinization characteristics of WPI.
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Affiliation(s)
- Ruijie Shi
- Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, Harbin, 150030, PR China
| | - Tong Li
- Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, Harbin, 150030, PR China
| | - Kaili Wang
- Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, Harbin, 150030, PR China
| | - Yanting He
- Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, Harbin, 150030, PR China
| | - Runxiao Fu
- Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, Harbin, 150030, PR China
| | - Rui Yu
- Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, Harbin, 150030, PR China
| | - Panpan Zhao
- Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, Harbin, 150030, PR China
| | - Kwang-Chol Oh
- Pyongyang Technology College of Food and Commodity, 999093, Democratic People's Republic of Korea
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, Harbin, 150030, PR China.
| | - Juncai Hou
- Key Laboratory of Dairy Science, Northeast Agricultural University, Ministry of Education, Harbin, 150030, PR China.
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144
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Olisa SC, Asiegbu CN, Olisa JE, Ekengwu BO, Shittu AA, Eze MC. Smart two-tank water quality and level detection system via IoT. Heliyon 2021; 7:e07651. [PMID: 34401568 PMCID: PMC8350529 DOI: 10.1016/j.heliyon.2021.e07651] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 05/20/2021] [Accepted: 07/20/2021] [Indexed: 11/25/2022] Open
Abstract
The two-tank water system is common practice for the storage and distribution of water in many homes. Water is transported via a pipeline network from the storage tank (lower tank) to the distribution tank (overhead tank) using an electric pumping machine. Due to limited control in the existing pumping system, water wastage becomes inevitable. Determining the quality of water in the overhead tank before supply in the home is still unaddressed. In this work, an integrated Android mobile App and a control system were developed to assess the water quality, perform level check in the overhead tank, and activate intelligent pumping control. An ultrasonic pulse-echo technique was used for water level checks, while the water turbidity and pH signals were used for water quality checks. Three-level control conditions (LC_1, LC_2, LC_3) and two water quality check conditions (QC_1 and QC_2) were devised and used in the intelligent control algorithm of the system. Control valve1 regulates the flushable poor water quality while valve2 regulates the house's supply of good water quality. The absolute relative error between the expected time and the system time of filling the tank level was observed to be less than 10% when the water volume is less than 81%. Hence, distortion in the sensory signals increases and worsen as the water level approaches the ultrasonic sensor position. The poor internet signal network was observed to affect the real-time monitoring and automation of the system control through delay in system responses to commands. However, the average recorded response time of the system is 3 s, and it could be less in the situation of good internet network services.
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Affiliation(s)
- Samuel C Olisa
- School of Transport, Aerospace and Manufacturing, Cranfield University, Bedford, MK43 0AL, UK.,Electronic Engineering Department, University of Nigeria, Nsukka, Nigeria
| | | | - Juliet E Olisa
- Electronic Engineering Department, University of Nigeria, Nsukka, Nigeria
| | | | - Abdulhakim A Shittu
- School of Water, Energy and Environment, Cranfield University, Bedford, MK43 0AL, UK.,Federal University Wukari, Taraba State, Nigeria
| | - Martin C Eze
- Electronic Engineering Department, University of Nigeria, Nsukka, Nigeria.,School of Engineering, Cardiff University, Cardiff, CF24 3AA, United Kingdom
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145
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Göksel Saraç M, Doğan M. Rendering waste oil as a new source for the synthesis of emulsifier: optimization, purification, and characterization. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The enzymatic glycerolysis conditions in the production emulsifier by using the rendering waste oil were optimized in the present study. The effects of changes in duration (1–27 h), temperature (50–80 °C), enzyme (5–20%), and glycerol (5–20%) concentration, addition of solvent (acetone, acetonitrile, chloroform, methanol, ethanol, and tert-butanol) and water addition (3.5% of glycerol rate), and ultrasound application on the enzymatic glycerolysis reaction medium for mono- and diglyceride production were investigated. After determining the optimum conditions, the effects of the ultrasonic bath on the physic-chemical and rheological properties of emulsifier, the oxidation tests were examined. Using the preparative column chromatography method, three different emulsifier compositions were achieved and named E100, E50-50, and E50-40-10 by their monoglyceride, diglyceride, and triglyceride contents, respectively. Then, the post-purification emulsion properties and rheological behaviors of emulsifier samples were determined. E50-40-10 emulsifier was found to be the best sample in terms of rheological properties and emulsion stability.
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Affiliation(s)
- Meryem Göksel Saraç
- Food Technology Department , Cumhuriyet University, Yıldızeli Vocational College , Sivas , Turkey
| | - Mahmut Doğan
- Department of Food Engineering , Erciyes University, Engineering College , Kayseri , Turkey
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146
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Effects of ultrasound homogenization on the structural and sensorial attributes of ice cream: optimization with Taguchi and data envelopment analysis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01044-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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147
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Vidal VAS, Paglarini CS, Lorenzo JM, Munekata PE, Pollonio MAR. Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1949342] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Vitor A. S. Vidal
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
- Departament De Nutrició, Ciències De l’Alimentació I Gastronomia, Facultat De Farmàcia I Ciències De l’Alimentació, Universitat De Barcelona, Santa Coloma De Gramenet, Spain
| | - Camila S. Paglarini
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
| | - Jose M. Lorenzo
- Centro Tecnológico da Carne de Galícia, Parque Tecnológico de Galícia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultat de Vigo, 32004, Ourense, Spain
| | - Paulo E.S. Munekata
- Centro Tecnológico da Carne de Galícia, Parque Tecnológico de Galícia, Ourense, Spain
| | - Marise A. R. Pollonio
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
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148
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The ultrasound extract of Pleurotus pulmonarius (Fr.) Quél alleviates metabolic syndromes in hyperlipidaemic Wistar-Kyoto rats fed with a high-fat diet. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102019] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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149
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Erihemu, Wang M, Zhang F, Wang D, Zhao M, Cui N, Gao G, Guo J, Zhang Q. Optimization of the process parameters of ultrasound on inhibition of polyphenol oxidase activity in whole potato tuber by response surface methodology. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111232] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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150
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Morris L, Simone E, Glover ZJ, Powell H, Marty-Terrade S, Francis M, Povey MJ. Dynamic monitoring of glycine crystallisation with low power ultrasound reflection spectroscopy. Chem Eng Res Des 2021. [DOI: 10.1016/j.cherd.2021.04.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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