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Taha A, Mehany T, Pandiselvam R, Anusha Siddiqui S, Mir NA, Malik MA, Sujayasree OJ, Alamuru KC, Khanashyam AC, Casanova F, Xu X, Pan S, Hu H. Sonoprocessing: mechanisms and recent applications of power ultrasound in food. Crit Rev Food Sci Nutr 2023; 64:6016-6054. [PMID: 36591874 DOI: 10.1080/10408398.2022.2161464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices.
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Affiliation(s)
- Ahmed Taha
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
- Department of Functional Materials and Electronics, State Research Institute Center for Physical Sciences and Technology (FTMC), State Research Institute, Vilnius, Lithuania
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
- Department of Chemistry, University of La Rioja, Logroño, Spain
| | - Ravi Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- DIL e.V.-German Institute of Food Technologies, Quakenbrück, Germany
| | - Nisar A Mir
- Department of Biotechnology Engineering and Food Technology, University Institute of Engineering (UIE), Chandigarh University, Mohali, India
| | - Mudasir Ahmad Malik
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, India
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | | | - Federico Casanova
- Food Production Engineering, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 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, 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, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
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Chen F, Zhang M, Yang CH. Application of ultrasound technology in processing of ready-to-eat fresh food: A review. ULTRASONICS SONOCHEMISTRY 2020; 63:104953. [PMID: 31945555 DOI: 10.1016/j.ultsonch.2019.104953] [Citation(s) in RCA: 118] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 12/27/2019] [Accepted: 12/28/2019] [Indexed: 05/09/2023]
Abstract
With the increase in food standardization and the pace of modern life, the demand for ready-to-eat foods is growing. The strong processing conditions of traditional technology often accelerate the rate of deterioration of quality, and microbes are the safety hazard of ready-to-eat foods. Ultrasound technology is an environmentally friendly technology that hardly causes thermal damage to raw materials. In this paper, the ultrasound technology is used in the disinfection, sterilization, enzyme inactivation, desensitization, dehydration, curing, tenderization and cooking process of fresh food from the perspective of microbial safety and quality of fresh food. The cavitation effect of ultrasound can improve the mass transfer rate of infiltration processes such as dehydration and curing, promote the oxidation of lipids and proteins for enrich the flavor of meat products, improve the microbiological safety and reduce the sensitization by destroying the integrity of the microbial cells and the conformation of the protein. In addition, ultrasound as an auxiliary processing technology can reduce the damage of traditional production technology to reserve the quality and nutritional value of food. Ultrasound has proved to be an efficient and green processing technology for ready-to-eat food.
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Affiliation(s)
- Fengying Chen
- 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, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Jiangnan University, China.
| | - Chao-Hui Yang
- Yangzhou Yechun Food Production & Distribution Co., Yangzhou 225200, Jiangsu, China
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Diaz‐Almanza S, Reyes‐Villagrana R, Alarcon‐Rojo AD, Huerta‐Jimenez M, Carrillo‐Lopez LM, Estepp C, Urbina‐Perez J, Garcia‐Galicia IA. Time matters when ultrasonicating beef: The best time for tenderness is not the best for reducing microbial counts. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13210] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Sergio Diaz‐Almanza
- Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Mexico
| | - Raul Reyes‐Villagrana
- Catedrático CONACYT‐UACH, Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Mexico
| | - Alma D. Alarcon‐Rojo
- Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Mexico
| | - Mariana Huerta‐Jimenez
- Catedrático CONACYT‐UACH, Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Mexico
| | - Luis M. Carrillo‐Lopez
- Catedrático CONACYT‐UACH, Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Mexico
| | | | - Jessica Urbina‐Perez
- Departamento de Producción Agrícola y Animal, Unidad XochimilcoUniversidad Autónoma Metropolitana Ciudad de México Mexico
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Cebrián G, Mañas P, Condón S. Comparative Resistance of Bacterial Foodborne Pathogens to Non-thermal Technologies for Food Preservation. Front Microbiol 2016; 7:734. [PMID: 27242749 PMCID: PMC4873515 DOI: 10.3389/fmicb.2016.00734] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Accepted: 05/02/2016] [Indexed: 11/13/2022] Open
Abstract
In this paper the resistance of bacterial foodborne pathogens to manosonication (MS), pulsed electric fields (PEFs), high hydrostatic pressure (HHP), and UV-light (UV) is reviewed and compared. The influence of different factors on the resistance of bacterial foodborne pathogens to these technologies is also compared and discussed. Only results obtained under harmonized experimental conditions have been considered. This has allowed us to establish meaningful comparisons and draw significant conclusions. Among the six microorganisms here considered, Staphyloccocus aureus is the most resistant foodborne pathogen to MS and HHP and Listeria monocytogenes to UV. The target microorganism of PEF would change depending on the treatment medium pH. Thus, L. monocytogenes is the most PEF resistant microorganism at neutral pH but Gram-negatives (Escherichia coli, Salmonella spp., Cronobacter sakazakii, Campylobacter jejuni) would display a similar or even higher resistance at acidic pH. It should be noted that, in acidic products, the baroresistance of some E. coli strains would be comparable to that of S. aureus. The factors affecting the resistance of bacterial foodborne pathogens, as well as the magnitude of the effect, varied depending on the technology considered. Inter- and intra-specific differences in microbial resistance to PEF and HHP are much greater than to MS and UV. Similarly, both the pH and aw of the treatment medium highly condition microbial resistance to PEF and HHP but no to MS or UV. Growth phase also drastically affected bacterial HHP resistance. Regarding UV, the optical properties of the medium are, by far, the most influential factor affecting its lethal efficacy. Finally, increasing treatment temperature leads to a significant increase in lethality of the four technologies, what opens the possibility of the development of combined processes including heat. The appearance of sublethally damaged cells following PEF and HHP treatments could also be exploited in order to design combined processes. Further work would be required in order to fully elucidate the mechanisms of action of these technologies and to exhaustively characterize the influence of all the factors acting before, during, and after treatment. This would be very useful in the areas of process optimization and combined process design.
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Affiliation(s)
| | | | - Santiago Condón
- Tecnología de los Alimentos, Facultad de Veterinaria de Zaragoza, Instituto Agroalimentario de Aragón – IA2 – (Universidad de Zaragoza-CITA), ZaragozaSpain
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