Application of ultrasound in food processing

Valiati, Bárbara Santos; Lepaus, Bárbara Morandi; Domingos, Manueli Monciozo; Silva, Marcela Nobre; Vieira, Mariana de Souza; José, Jackline Freitas Brilhante de São

doi:10.1016/b978-0-12-824369-5.00011-7

Cited by 5 publications

(2 citation statements)

References 73 publications

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“…Non-thermal technologies have been developed to minimize changes in foods' nutritional and organoleptic properties. Emerging as an alternative to thermal technologies, this technology is innovative and environmentally friendly [36] , [37] , [38] .…”

Section: Resultsmentioning

confidence: 99%

Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm

Yıkmış,

Duman Altan,

Türkol

et al. 2024

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm

Yıkmış,

Duman Altan,

Türkol

et al. 2024

Ultrasonics Sonochemistry

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“…When using US food processing technology, optimizing parameters such as power, energy intensity, amplitude, frequency, temperature, and sonication duration are crucial. Hence, using this emerging technology effectively reduces microbial populations without causing thermal damage to food, imposing physicochemical effects, and improving sensory properties while yielding some bio‐compounds (Tellez‐Morales et al., 2020; Valiati et al., 2022).…”

Section: Fundamentals Of Us Systemsmentioning

confidence: 99%

Ultrasound‐assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging

Gavahian

Manyatsi

Morata

et al. 2022

Comp Rev Food Sci Food Safe

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Ultrasound is sound waves above 20 kHz that can be used as a nonthermal ''green'' technology for agri-food processing. It has a cavitation effect, causing bubbles to form and collapse rapidly as they travel through the medium during ultrasonication. Therefore, it inactivates microorganisms and enzymes through cell membrane disruption with physicochemical and sterilization effects on foods or beverages. This emerging technology has been explored in wineries to improve wine color, taste, aroma, and phenolic profile. This paper aims to comprehensively review the research on ultrasound applications in the winery and alcoholic beverages industry, discuss the impacts of this process on the physicochemical properties of liquors, the benefits involved, and the research needed in this area. Studies have shown that ultrasonic technology enhances wine maturation, improves wine fermentation, accelerates wine aging, and deactivates microbes while enhancing quality, as observed with better critical aging markers such as phenolic compounds and color intensity. Besides, ultrasound enhances phytochemical, physicochemical, biological, and organoleptic properties of alcoholic beverages. For example, this technology increased anthocyanin in red wine by 50%. It also enhanced the production rate by decreasing the aging time by more than 90%. Ultrasound can be considered an economically viable technology that may contribute to wineries' waste valorization, resource efficiency improvement, and industry profit enhancement. Despite numerous publications and successful industrial applications discussed in this paper, ultrasound up-scaling and applications for other types of liquors need further efforts.

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Consumers’ attitudes toward refrigerated ready-to-eat meat and dairy foods

et al. 2023

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The constant variation of people’s lifestyle has been linked to changes in people’s eating habits. The consumption of ready-to-eat (RTE) food products, such as fresh vegetables, salads, dairy, pre-cooked meat, or pre-cooked meals, has increased in all western countries. This study aims at characterization of the Portuguese consumers’ attitude toward chilled RTE meat and dairy foods consumption. The study was performed using a questionnaire survey disclosed through an internet platform. The sample consisted of 350 individuals, who voluntarily answered the questionnaire. The survey included questions to characterize the Portuguese purchase and food safety attitudes related to dairy and meat RTE food products. The questionnaire also included questions for the sociodemographic characterization of the sample involved. According to the results, it is not clear to the customers as which is the safer refrigerated RTE food selling format, pre-packed or foods on request. The participants consider refrigerated RTE dairy and meat food products safer when purchased at the delicatessen department in the supermarket than those purchased at open markets or bazaars. With respect to the customers’ habits, they usually purchase RTE dairy or meat food products mainly from the supermarket, and in pre-packed format. Globally, the results reveal that Portuguese consumers are conscious and follow assertive attitudes toward food safety, contributing to maintain the refrigerated food chain, even when they take the product home.

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Application of ultrasound in food processing

Cited by 5 publications

References 73 publications

Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm

Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm

Ultrasound‐assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging

Consumers’ attitudes toward refrigerated ready-to-eat meat and dairy foods

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