Sonoprocessing: mechanisms and recent applications of power ultrasound in food
Article
Article Title | Sonoprocessing: mechanisms and recent applications of power ultrasound in food |
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ERA Journal ID | 9634 |
Article Category | Article |
Authors | Taha, Ahmed, Mehany, Taha, Pandiselvam, Ravi, Siddiqui, Shahida Anusha, Mir, Nisar A., Malik, Mudasir Ahmad, Sujayasree, O.J., Alamuru, Krishna Chaitanya, Khanashyam, Anandu Chandra, Casanova, Federico, Xu, Xiaoyun, Pan, Siyi and Hu, Hao |
Journal Title | Critical Reviews in Food Science and Nutrition |
Journal Citation | 64 (17), pp. 6016-6054 |
Number of Pages | 39 |
Year | 2024 |
Publisher | Taylor & Francis |
Place of Publication | United States |
ISSN | 0007-9006 |
0099-0248 | |
1040-8398 | |
1549-7852 | |
Digital Object Identifier (DOI) | https://doi.org/10.1080/10408398.2022.2161464 |
Web Address (URL) | https://www.tandfonline.com/doi/full/10.1080/10408398.2022.2161464 |
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. |
Keywords | acoustic cavitation; food processing; sonoprocessing; sonochemistry; ultrasound; ultrasonic |
Contains Sensitive Content | Does not contain sensitive content |
ANZSRC Field of Research 2020 | 3006. Food sciences |
Byline Affiliations | Huazhong Agricultural University, China |
Alexandria University, Egypt | |
State Research Institute Center for Physical Sciences and Technology (FTMC), Lithuania | |
Arid Lands Cultivation Research Institute, Egypt | |
University of La Rioja, Spain | |
Central Plantation Crops Research Institute, India | |
Technical University of Munich, Germany | |
German Institute of Food Technologies (DIL e.V.), Germany | |
Chandigarh University, India | |
Ghani Khan Choudhury Institute of Engineering and Technology, India | |
Indian Agricultural Research Institute, India | |
Lovely Professional University, India | |
Kasetsart University, Thailand | |
Technical University of Denmark, Denmark |
https://research.usq.edu.au/item/z02w7/sonoprocessing-mechanisms-and-recent-applications-of-power-ultrasound-in-food
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Sonoprocessing mechanisms and recent applications of power ultrasound in food.pdf | ||
License: CC BY-NC-ND 4.0 | ||
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