Cavitation-Effect-Based Treatments and Extractions for Superior Fruit and Milk Valorisation

Abstract

Ultrasound generates cavities in liquids with high-energy behaviour due to large pressure variations, leading to (bio)chemical effects and material modification. Numerous cavity-based treatments in food processes have been reported, but the transition from research to industrial applications is hampered by specific engineering factors, such as the combination of several ultrasound sources, more powerful wave generators or tank geometry. The challenges and development of cavity-based treatments developed for the food industry are reviewed with examples limited to two representative raw materials (fruit and milk) with significantly different properties. Both active compound extraction and food processing techniques based on ultrasound are taken into consideration.

Kinetic parameter for scale-up and γ-oryzanol content of rice bran oil as antioxidant: Comparison of maceration, ultrasonication, pneumatic press extraction

“…[ 19 ], (i) Cell Wall Disruption: The rice bran's cell walls are physically damaged by the extraction techniques used, which makes it easier for oil to escape. For instance, ultrasonication produces imploding cavitation bubbles that send shock waves into the cell walls, breaking them [ 20 ]. Beside that, (ii) Solvent Penetration: Effective oil extraction depends on the solvent's ability to penetrate the rice bran efficiently.…”

“…For solvent extraction, the solvent penetrates the solid, reaching the oil cells. In methods like ultrasonication, the process is accelerated by cavitation effects [ 20 ], which enhance solvent penetration through the cellular matrix. Second, Solubilization: The oil dissolves into the solvent after it has entered the cells.…”

“…In extraction processes, it presents the maximum amount of solute (e.g., oil, γ-oryzanol) that can be extract in the solvent; (ii) Differences between Extraction Methods: The extraction method significantly influences the Cs value, because it affects the efficiency and mechanism of solute release the matrix into the solvent. Factors include the method's ability to discrupt cell walls, solute –solvent interaction, and mass transfer efficiency [ 19 , 20 ], and [ 21 ]. Maceration: involves soaking the solid matrix in solvent, relying passive diffusion to extract the solute.…”