“…With the increase in ultrasound power, the starch content of KS first increased and then decreased, reaching a maximum when the ultrasound power was 300 W. In the early stages, with the increase in ultrasound power, the fluctuation of the sound field was enough to produce violent vibration and cavitation collapse to prompt the rapid swelling of the kiwifruit cell wall. Higher ultrasound power ensured a sufficient cavitation range, the overall mass transfer resistance was effectively reduced, and the extracted KS content increased [22] . However, when the power was too high, a large amount of hydroxyl radicals might be generated, leading to the chemical decomposition of starch [23] , resulting in the decrease in starch content.…”
“…With the increase in ultrasound power, the starch content of KS first increased and then decreased, reaching a maximum when the ultrasound power was 300 W. In the early stages, with the increase in ultrasound power, the fluctuation of the sound field was enough to produce violent vibration and cavitation collapse to prompt the rapid swelling of the kiwifruit cell wall. Higher ultrasound power ensured a sufficient cavitation range, the overall mass transfer resistance was effectively reduced, and the extracted KS content increased [22] . However, when the power was too high, a large amount of hydroxyl radicals might be generated, leading to the chemical decomposition of starch [23] , resulting in the decrease in starch content.…”
“…After ultrasound treatment, the G′ of KGUG was further enhanced, indicating that ultrasound had a favourable effect on gelation. This result might be due to the cavitation produced by ultrasound, which could activate more active groups in plasma protein and konjac glucomannan, facilitate intermolecular interactions, and promote gelation of protein and konjac glucomannan [40] . Fig.…”
“…Conversely, low-frequency ultrasound is used to bring changes in the physical and chemical properties of food ( Majid et al, 2015 ). Bonto et al (2021) recently summarized the use of ultrasound in increasing the nutritional components of rice. In cereal product processing, ultrasound technology is used to improve the stability of products and to extract bioactive compounds, including polyphenols.…”
Section: Innovative Processing Technologies To Increase the Phenolic Compounds In Cereal Branmentioning
Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.
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