Aplicação do ultrassom no processamento de frutas e hortaliças

Alvarenga, Priscila Donatti Leão; Cavatti, Laila Silva; Valiati, Bárbara Santos; Machado, Bruna Gasparini; Capucho, Lohan Covre; Domingos, Manueli Monciozo; Silva, Marcela Nobre; Vieira, Mariana de Souza; José, Jackline Freitas Brilhante de São

doi:10.1590/1981-6723.27420

Cited by 3 publications

(1 citation statement)

References 112 publications

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“…Then, due to the increasingly intense consumer demand for high-quality foods with a satisfactory shelf-life, in the last fifty years, research has been developed to minimize nutritional losses and maintain the fresh-like characteristic (Wang et al, 2020;Silva et al, 2020a;Yu et al, 2020). In this way, non-thermal processing technologies, such as High-Pressure Carbon Dioxide (from now on HP-CO2), High Hydrostatic Pressure (HHP), pulsed electric fields, UV-light, and ultrasound, have gained increasing credibility in the food sector (Zhang et al, 2018;Silva et al, 2020b;Roobab et al, 2021;Alvarenga et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

High pressure carbon dioxide process conditions: comparisons and some disparities in food processing

Oliveira

Malta

2022

RSD

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Due to the growing and intense demand of the consumer for high quality food, in the last years, an amount of research has been focused on minimizing nutritional losses and remaining the fresh-like feature, often affected by conventional thermal treatment. Among the emerging technologies, high-pressure carbon dioxide (HP-CO2) has shown efficient results for food stabilization. Some disparities regarding the effect of process parameters in the treatment of foods with HP-CO2 were observed in the literature. Thus, in this work, the data found in a bibliographic survey were organized into the five most discussed in topics the consulted works: the thermodynamic state, temperature, pressure, CO2 ratio, and treatment time. In general, it was observed that enzymes and microorganisms have different resistance to process parameters, which can vary even longer with the change of environment components, the type of microorganism, or enzyme source. Therefore, results observed in a given food matrix may be different if the same treatment is applied to another different matrix.

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Section: Introductionmentioning

confidence: 99%

High pressure carbon dioxide process conditions: comparisons and some disparities in food processing

Oliveira

Malta

2022

RSD

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Emerging green technologies for decontamination of fresh produce

Valiati¹,

Domingos²,

Lepaus³

et al. 2023

Green Products in Food Safety

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Innovation waves: Analysis and modeling of patents on ultrasound applications in food processing

Andrade,

Nascimento,

de Jesus Assis

et al. 2024

J Food Process Engineering

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Ultrasonication is an innovative green technology with various applications in the food industry. Notably, patent analysis from a technological perspective is essential for monitoring market trends and identifying the technological stage through life cycle modeling. Thus, this study aimed to conduct an investigation using patent documents on the application of ultrasound in the food sector. The Espacenet® database was used with the keywords “Food Processing,” “Ultrasound,” and “Ultrasonication,” along with the code A23. A total of 140 documents were evaluated, with China being the main applicant country. Fruits and vegetables and bioactive compounds were the key technological sectors. Food preservation and extraction processes emerged as the primary applications. The involvement of ultrasound technology in the food industry is entering the maturity stage, as demonstrated by the function adjusted to the BiDoseResp model. This result implies further technological and market development in the food industry in the coming years.Practical applicationsThis review addressed the evolution and the current scenario of ultrasound applications in food processing through patent documents deposited between 1979 and 2022, which are rich technological information sources. This approach identified the main technological sectors of food and applications in which ultrasound is most used, as well as the main institutions, inventors, and patent‐filing countries. The major challenges, impacts of the COVID‐19 pandemic, and market trends were also discussed. Through mathematical modeling of patent mapping, it was detected that ultrasonication is integrated into the food sector while maintaining a highly competitive impact. This development indicates a future with significant advancements in the development of ultrasound in the food industry, with increasing participation of emerging countries in technological monopolies and a trend of associating ultrasound with non‐thermal emerging technologies in patented inventions. Food waste, food printing, and food for people with swallowing difficulties are potential areas for further development.

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Aplicação do ultrassom no processamento de frutas e hortaliças

Cited by 3 publications

References 112 publications

High pressure carbon dioxide process conditions: comparisons and some disparities in food processing

High pressure carbon dioxide process conditions: comparisons and some disparities in food processing

Emerging green technologies for decontamination of fresh produce

Innovation waves: Analysis and modeling of patents on ultrasound applications in food processing

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