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Rathnakumar K, Kalaivendan RGT, Eazhumalai G, Raja Charles AP, Verma P, Rustagi S, Bharti S, Kothakota A, Siddiqui SA, Manuel Lorenzo J, Pandiselvam R. Applications of ultrasonication on food enzyme inactivation- recent review report (2017-2022). ULTRASONICS SONOCHEMISTRY 2023; 96:106407. [PMID: 37121169 PMCID: PMC10173006 DOI: 10.1016/j.ultsonch.2023.106407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 03/31/2023] [Accepted: 04/13/2023] [Indexed: 05/14/2023]
Abstract
Ultrasound processing has been widely applied in food sector for various applications such as decontamination and structural and functional components modifications in food. Enzymes are proteinaceous in nature and are widely used due to its catalytic activity. To mitigate the undesirable effects caused by the enzymes various technologies have been utilized to inactive the enzymes and improve the enzyme efficiency. Ultrasound is an emerging technology that produces acoustic waves which causes rapid formation and collapse of bubbles. It has the capacity to break the hydrogen bonds and interact with the polypeptide chains due to Vander Waals forces leading to the alteration of the secondary and tertiary structure of the enzymes thereby leading to loss in their biological activity. US effectively inactivates various dairy-related enzymes, including alkaline phosphatase (ALP), lactoperoxidase (LPO), and γ-glutamyl transpeptidase (GGTP) with increased US intensity and time without affecting the natural dairy flavors. The review also demonstrates that inactivation of enzymes presents in fruit and vegetables such as polyphenol oxidase (PPO), polygalacturonase (PG), Pectin methyl esterase (PME), and peroxidase. The presence of the enzymes causes detrimental effects causes off-flavors, off-colors, cloudiness, reduction in viscosity of juices, therefore the formation of high-energy free molecules during sonication affects the catalytic function of enzymes and thereby causing inactivation. Therefore this manuscript elucidates the recent advances made in the inactivation of common, enzymes infruits, vegetables and dairy products by the application of ultrasound and also explains the enzyme inactivation kinetics associated. Further this manuscript also discusses the ultrasound with other combined technologies, mechanisms, and its effects on the enzyme inactivation.
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Affiliation(s)
- Kaavya Rathnakumar
- Department of Food Science, University of Wisconsin, Madison 53707, WI, the United States of America
| | - Ranjitha Gracy T Kalaivendan
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019, India
| | - Gunaseelan Eazhumalai
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019, India
| | - Anto Pradeep Raja Charles
- Food Ingredients and Biopolymer Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, the United States of America
| | - Pratishtha Verma
- Department of Dairy and Food Science, South Dakota State University, Brookings - 57007, SD, the United States of America
| | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Sweety Bharti
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695 019, Kerala, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Straβe 7, 49610 Quakenbrück, Germany
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain.
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India.
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Dash KK, Bhagya Raj GVS. Ultrasound assisted microwave vacuum drying of persimmon fruit: Modeling by artificial neural network and optimization by genetic algorithm. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Affiliation(s)
- Kshirod Kumar Dash
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET) Malda India
| | - G. V. S. Bhagya Raj
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET) Malda India
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Encapsulation of Euterpe oleracea pulp by vacuum drying: Powder characterization and antioxidant stability. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Comparative study of pretreatment on microwave drying of Gala apples (Malus pumila): Effect of blanching, electric field and freezing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Raveendran D, Bhagwat M, Chidanand DV, Anandakumar S, Sunil CK. Highlight on drying fruit slices with better retention of bioactive compounds. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dhivya Raveendran
- Department of Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - Madhura Bhagwat
- Department of Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - Duggonahally Veeresh Chidanand
- Department of Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - Sugumar Anandakumar
- Department of Food Packaging and System Development National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - Chikkaballapur Krishnappa Sunil
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
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Martínez-Ramos T, Corona-Jiménez E, Ruiz-López II. Analysis of ultrasound-assisted convective heating/cooling process: Development and application of a Nusselt equation. ULTRASONICS SONOCHEMISTRY 2021; 74:105575. [PMID: 33957370 PMCID: PMC8113778 DOI: 10.1016/j.ultsonch.2021.105575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 04/18/2021] [Accepted: 04/22/2021] [Indexed: 05/25/2023]
Abstract
In this study, the convective heating/cooling process assisted by US irradiation is analyzed with the aims of developing a new convective heat transfer correlation. Heat transfer experiments were conducted with different copper machined geometries (cube, sphere and cylinder), fluid velocities (0.93-5.00 × 10-3 m/s), temperatures (5-60 °C), and US intensities (0-6913 W/m2) using water as heat transfer fluid. The Nusselt (Nu) equation was obtained by assuming an apparent Nu number in the US-assisted process, expressed as the sum of contributions of the forced convection and cavitation-acoustic streaming effects. The Nu equation was validated with two sets of experiments conducted with a mixture of ethylene glycol and water (1:1 V/V) or a CaCl2 aqueous solution (30 g/L) as immersion media, achieving a satisfactory reproduction of experimental data, with mean relative deviations of 17.6 and 17.8%, respectively. In addition, a conduction model with source term and the proposed correlation were applied to the analysis of US-accelerated heating kinetics of dry-cured ham reported in literature. Results demonstrated that US improves heating of ham slices because of the increased heat transfer coefficients and the direct absorption of US power by the foodstuff.
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Affiliation(s)
- T Martínez-Ramos
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur. Ciudad Universitaria, C.P. 72570 Puebla, Puebla, Mexico
| | - E Corona-Jiménez
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur. Ciudad Universitaria, C.P. 72570 Puebla, Puebla, Mexico.
| | - I I Ruiz-López
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur. Ciudad Universitaria, C.P. 72570 Puebla, Puebla, Mexico.
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Abstract
Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate.
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