Novel, Nonthermal, Energy Efficient, Industrially Scalable Hydrodynamic Cavitation – Applications in Food Processing

Modifications of biological membranes, fat globules and liposomes promoted by cavitation processes. Consequences and applications

Cavitation-based technologies, such as ultrasound (or acoustic cavitation, AC) and hydrodynamic cavitation (HC), are gaining interest among green processing technologies due to their cost effectiveness in operation, toxic solvent use reduction, and ability to obtain superior processed products, compared to conventional methods. Both AC and HC generate bubbles, but their effects may differ and it is difficult to make comparisons as both are based on different phenomena and are subject to different operational variables. AC is one of the most used techniques in extraction and homogenization processes at the laboratory level. However, upscaling to an industrial level is hard. On the other hand, HC is based on the passage of the liquid through a constriction (orifice plate, Venturi, throttling valve), which causes an increase in liquid velocity at the expense of local pressure, forcing the pressure around the contraction below the threshold pressure that induces the formation of cavities. Some applications of cavitation technologies, such as the production of liposomes or lipid nanoparticles (LNPs) allow the generation of delivery systems for biomedical applications.Many others (inactivation of pathogenic viruses, bacteria and algae for water purification, extraction procedures, third generation of biofuel production, green extractions) are based on the disruption of lipid membranes. There are also applications aimed at the modification of membranes (like the milk fat globule) for the development of innovative products. Process parameters, such as cavitation intensity, duration and temperature define the impact of the process on the physical, chemical, and biological characteristics of the membranes. Thus, the adequate implementation of cavitation processes requires understanding of interactions and synergistic mechanisms in complex systems and of their effects on membranes at the microscopic or molecular level. In the present work, the use of cavitation technologies for the generation of LNPs or nanostructured lipid carriers, and the effects of AC and HC treatments on several types of membrane systems (liposomes, solid lipid nanoparticles, milk fat globules, algae and bacterial membranes) are discussed, focusing on the structural and chemical modifications of lipidic structures under cavitation.

Comparison between hydrodynamic and ultrasound cavitation on the inactivation of lipoxygenase and physicochemical properties of soy milk

The effects of hydrodynamic cavitation (HC) and ultrasound cavitation (UC) on the lipoxygenase activity and physicochemical properties of soy milk were evaluated. The results revealed that both ultrasound cavitation and hydrodynamic cavitation significantly inactivated the lipoxygenase activity. After the exposure to ultrasound cavitation at 522.5 W/L and 70 °C for 12 min, the lipoxygenase activity was inactivated by 96.47 %. Meanwhile, HC treatment with the cavitation number of 0.0133 for 240 min led to the loss of 79.31 % of lipoxygenase activity. An artificial neural network was used to model and visualize the effects of different parameters after ultrasound cavitation treatment on the inactivation efficiency of soy milk. Turbiscan test results showed that hydrodynamic and ultrasound cavitation decreased the instability index and particle size of soy milk. Moreover, the total free amino acid content was significantly increased after hydrodynamic and ultrasound cavitation treatment. Gas chromatography-mass spectrometry showed that the total content of beany flavor compounds decreased after acoustic cavitation and HC treatment. Acoustic cavitation and HC affected the tertiary and secondary structure of soy milk, which was related to the inactivation of lipoxygenase. We aim to explore a potential and effective way of the application in soy milk processing by comparing the ultrasound equipped with heat treatment and hydrodymic cavitation.

Non-thermal, energy efficient hydrodynamic cavitation for food processing, process intensification and extraction of natural bioactives: A review

Hydrodynamic cavitation (HC) is the process of bubbles formation, expansion, and violent collapse, which results in the generation of high pressures in the order of 100-5000 bar and temperatures in the range of 727-9727 °C for just a fraction of seconds. Increasing consumer demand for high-quality foods with higher nutritive values and fresh-like sensory attributes, food processors, scientists, and process engineers are pushed to develop innovative and effective non-thermal methods as an alternative to conventional heat treatments. Hydrodynamic cavitation can play a significant role in non-thermal food processing as it has the potential to destroy microbes and reduce enzyme activity while retaining essential nutritional and physicochemical properties. As hydrodynamic cavitation occurs in a flowing liquid, there is a decrease in local pressure followed by its recovery; hence it can be used for liquid foods. It can also be used to create stable emulsions and homogenize food constituents. Moreover, this technology can extract food constituents such as polyphenols, essential oils, pigments, etc., via biomass pretreatment, cell disruption for selective enzyme release, waste valorization, and beer brewing. Other applications related to food production include water treatment, biodiesel, and biogas production. The present review discusses the application of HC in the preservation, processing, and quality improvement of food and other related applications. The reviewed examples in this paper demonstrate the potential of hydrodynamic cavitation with further expansion toward the scaling up, which looks at commercialization as a driving force.

A review on the emerging conversion technology of cellulose, starch, lignin, protein and other organics from vegetable-fruit-based waste

A large amount of vegetable-fruit-based waste (VFBW) belonging to agricultural waste is produced around the world every year, imposing a huge burden on the environment and sustainable development. VFBW contains a lot of water and useful organic compounds (e.g., cellulose, minerals, starch, proteins, organic acids, lipids, and soluble sugars). Taking into account the composition characteristics and circular economy of VFBW, many new emerging conversion technologies for the treatment of VFBW (such as hydrothermal gasification, ultrasound-assisted extraction, and synthesis of bioplastics) have been developed. This review summarizes the current literature discussing the technical parameters, process, mechanism, and characteristics of various emerging conversion methods, as well as analyzing the application, environmental impact, and bio-economy of by-products from the conversion process, to facilitate solutions to the key problems of engineering cases using these methods. The shortcomings of the current study and the direction of future research are also highlighted in the review.

Hydrodynamic cavitation-assisted preparation of porous carbon from garlic peels for supercapacitors

Hydrodynamic cavitation (HC), which can effectively induce sonochemical effects, is widely considered a promising process intensification technology. In the present study, HC was successfully utilized to intensify the alkali activation of GPs for SCs, for the first time. Five BDCMs were synthesized following the method reported in the literature. For comparison, four more BDCMs with HC-treated, among which a sample was further doped with nitrogen during the HC treatment, were prepared. Then all the samples were compared from microscopical characteristics to electrochemical performance as SCs materials. The morphology study demonstrated that the HC treatment had created many defects and amorphous carbon structures on the GP-based BDCMs, with the highest SSA reaching 3272 m²/g (1:6-HCGP), which 32 folded that of the Raw carbon sample's. The HC treatment also intensified the N-doping process. XRD and XPS results manifested that the N content had been increased and consequently changed the electronic structure of the carbon atoms, leading to the increase of specific capacitance (1:6-HCGP+N-based SC, 227 F/g at 10 A/g). The cycle performance proved that the GP-based BDCMs have long-term stability, indicating that the HC-treated BDCMs were good choices for energy storage technologies. Compared with the ultrasound-assisted method, which may have a high energy density, the HC-assisted method enables high production and energy efficiency. This work is a first time attempt towards the industrial application of HC method in energy-related materials synthesis and encourages more in-depth studies in the future.

Hydrodynamic Cavitation: A Novel Non-Thermal Liquid Food Processing Technology

Hydrodynamic cavitation (HC), as a novel non-thermal processing technology, has recently shown unique effects on the properties of various liquid foods. The extreme conditions of pressure at ~500 bar, local hotspots with ~5,000 K, and oxidation created by HC can help obtain characteristic products with high quality and special taste. Moreover, compared with other emerging non-thermal approaches, the feature of the HC phenomenon and its generation mechanism helps determine that HC is more suitable for industrial-scale processing. This mini-review summarizes the current knowledge of the recent advances in HC-based liquid food processing. The principle of HC is briefly introduced. The effectiveness of HC on the various physical (e.g., particle size, viscosity, temperature, and stability), chemical (nutrition loss), and biological characteristics (microorganism inactivation) of various liquid foods are evaluated. Finally, several recommendations for future research on the HC technique are provided.

Non-thermal hydrodynamic cavitation processing of tomato juice for physicochemical, bioactive, and enzyme stability: Effect of process conditions, kinetics, and shelf-life extension

Fresh tomato juice was processed by hydrodynamic cavitation (HC) at 5 to 15 psi pressures for 5–30 min. A full factorial design was applied to optimize the HC treatment of tomato juice quality. Optimal conditions were recorded at 10 psi for 10 min, which showed no significant (p < 0.05) change in lycopene content to that of freshly obtained unprocessed tomato juice (control). After processing, the retention of 93% ascorbic acid and 96.6% of total phenolic compounds (TPC) was observed. Similarly, sedimentation and viscosity were mildly affected by HC processing (89.2 and 94.4% of values in the treated sample, respectively). While pH, total soluble solids (TSS), titratable acidity (TA) of HC treated sample remained unchanged (p < 0.05). The results were also compared with the conventional thermally processed tomato juice (90 °C for 90 s). Although thermal treatment resulted in the inactivation of 92.2% of pectin methylesterase and a 5 log reduction in total plate counts, it also showed significant reductions in ascorbic acid (61.4%), TPC (72.3%), and physical properties (37.7% of SI and 83.2% viscosity). However, HC processing could achieve a maximum of 4.9% inactivation of PME and 1 log reduction at high treatment conditions, respectively (15 psi for 30 min). The shelf-life study showed more retention of bioactives and better physicochemical properties in tomato juice samples stored at 4 °C for 15 days than the control. Sensory evaluation revealed that the overall acceptability of the optimized HC treated (0.714) sample was better than the thermally treated sample (0.591). The observed results concluded that HC-treated tomato juice was comparatively better than thermally-treated tomato juice in retaining bioactive compounds. Consequently, HC constitutes a promising approach in food processing to improve and retain the beneficial properties of tomato juice.

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Hydrodynamic cavitation is a sustainable alternative to obtain health-promoting foods.

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The optimum HC conditions were 10 psi for 10 min for tomato processing.

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Stability of lycopene was observed in HC treated juice.

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HC processed tomato juice showed excellent stability compared to untreated juice.

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HC treated tomato juice had shelf-life up to 15 days at 4 °C with good sensory and quality attributes.

Hydrodynamic cavitation: A feasible approach to intensify the emulsion cross-linking process for chitosan nanoparticle synthesis

Chitosan nanoparticles (NPs) exhibit great potential in drug-controlled release systems. A controlled hydrodynamic cavitation (HC) technique was developed to intensify the emulsion crosslinking process for the synthesis of chitosan NPs. Experiments were performed using a circular venturi and under varying operating conditions, i.e., types of oil, addition mode of glutaraldehyde (Glu) solution, inlet pressure (P_in), and rheological properties of chitosan solution. Palm oil was more appropriate for use as the oil phase for the HC-intensified process than the other oil types. The addition mode of water-in-oil (W/O) emulsion containing Glu (with Span 80) was more favorable than the other modes for obtaining a narrow distribution of chitosan NPs. The minimum size of NPs with polydispersity index of 0.342 was 286.5 nm, and the maximum production yield (P_y) could reach 47.26%. A positive correlation was found between the size of NPs and the droplet size of W/O emulsion containing chitosan at increasing P_in. Particle size, size distribution, and the formation of NPs were greatly dependent on the rheological properties of the chitosan solution. Fourier transform infrared spectroscopy (FTIR) analysis indicated that the molecular structure of palm oil was unaffected by HC-induced effects. Compared with ultrasonic horn, stirring-based, and conventional drop-by-drop processes, the application of HC to intensify the emulsion crosslinking process allowed the preparation of a finer and a narrower distribution of chitosan NPs in a more energy-efficient manner. The novel route developed in this work is a viable option for chitosan NP synthesis.

Production of biologically active peptides by hydrolysis of whey protein isolates using hydrodynamic cavitation

Whey protein isolate (WPI) hydrolysates have higher solubility in aqueous phase and enhanced biological properties. Hydrolysis of WPI was optimized using operating pressure (ΔP, bar), number of passes (N), and WPI concentration (C, %) as deciding parameters in hydrodynamic cavitation treatment. The optimum conditions for generation of WPI hydrolysate with full factorial design were 8 bar, 28 passes, and 4.5% WPI concentration yielding 32.69 ± 1.22 mg/mL soluble proteins. WPI hydrolysate showed alterations in binding capacity over WPI. SDS-PAGE and particle size analysis confirmed the hydrolysis of WPI. Spectroscopic, thermal and crystallinity analyses showed typical properties of proteins with slight variations after hydrodynamic cavitation treatment. ABTS, DPPH and FRAP assays of WPI hydrolysate showed 7-66, 9-149, and 0.038-0.272 µmol/mL GAE at 1-10, 0.25-4, and 3-30 mg/mL concentration, respectively. Further, a considerable enhancement in fresh weight, chlorophyll, carotenoids, reducing sugars, total soluble sugars, soluble proteins content and total phenolics content was noticed during in vitro growth of sugarcane in WPI hydrolysate supplemented medium at 50-200 mg/L concentration over the control. The process cost (INR/kg) to hydrolyze WPI was also calculated.

A review on underwater shockwave processing and its application in food technology

Underwater shockwave processing (USP) is a non-thermal food processing method where a high-energy impulse is generated near a food product submerged in a liquid. The resulting shockwave transfers energy to the food, and is used to improve quality, safety, and nutritional aspects. This review presents the origin and evolution of the technology, principles of shockwave generation, mechanism of action, and applications in the food industry. The most common food application of USP is currently meat tenderization, where it is used to improve the sensory characteristics of meat as a value-added process. The use of USP as a pretreatment process has also been investigated to increase the yield and nutritional value of extracted juice and oil via softening of plant tissues. This technique also has an impact on food-borne pathogens and spoilage microorganisms in food, however, it is more effective when combined with other hurdles. Major challenges facing the industrial implementation of underwater shockwave technology include the lack of appropriate packaging materials resistant to the disruptive effects of shockwaves, the capital investment required, and a lack of regulatory information pertaining to USP. So far, most studies of underwater shockwaves on food are at the laboratory scale and validation stage. Further research endeavors and collaboration between food scientists, engineers, and regulators are necessary to scale up this technology to industrial implementation.