Sonoprocessing: mechanisms and recent applications of power ultrasound in food

Article


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. 2024. "Sonoprocessing: mechanisms and recent applications of power ultrasound in food." Critical Reviews in Food Science and Nutrition. 64 (17), pp. 6016-6054. https://doi.org/10.1080/10408398.2022.2161464
Article Title

Sonoprocessing: mechanisms and recent applications of power ultrasound in food

ERA Journal ID9634
Article CategoryArticle
AuthorsTaha, 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 TitleCritical Reviews in Food Science and Nutrition
Journal Citation64 (17), pp. 6016-6054
Number of Pages39
Year2024
PublisherTaylor & Francis
Place of PublicationUnited States
ISSN0007-9006
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.

Keywordsacoustic cavitation; food processing; sonoprocessing; sonochemistry; ultrasound; ultrasonic
Contains Sensitive ContentDoes not contain sensitive content
ANZSRC Field of Research 20203006. Food sciences
Byline AffiliationsHuazhong 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
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