Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Barba, Francisco J.; Cravotto, Giancarlo; Chemat, Farid; Rodriguez, J.M.; Munekata, Paulo E.S.

doi:10.1016/c2018-0-02629-8

Cited by 4 publications

(1 citation statement)

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“…For several years, conventional extraction methods, including maceration, solvent extraction, Soxhlet extraction, and alembic distillation, all basically utilized in food, medicine, and perfumery 14 have been used. However, many non-conventional methods including ultrasound-assisted extraction (UAE), supercritical fluid extraction (SFE), microwave-assisted extraction (MAE), and enzyme-assisted extraction (EAE) have been proposed due to their enhanced extraction efficiency and environmental friendliness [15][16][17] .…”

Section: Introductionmentioning

confidence: 99%

Ziziphus lotus (L.) Lam. plant treatment by ultrasounds and microwaves to improve antioxidants yield and quality: An overview

Berkani

Serralheiro

Dahmoune

et al. 2021

Nor. Afr. J. Food Nutr. Res.

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The purpose of this review is to compile the literature published about different aspects of microwave-assisted extraction (MAE) use and ultrasound-assisted extraction (UAE) applied on jujube worldwide and to compare the results on the antioxidant activity obtained for each extraction method. As a result of the increased consumers demand for natural products, as well as for those of agro-food, nutraceutical, cosmetic industries, and green extraction techniques are nowadays trending to be potential alternatives that can improve antioxidant yield and its quality from an economical and environmental point of view by reducing time, energy, and solvent consumption. Ultrasounds and microwaves are widely used methods in the extraction of active principles due to their cavitation and dipolar rotation effect, respectively. These two techniques provide efficiency of extraction while minimizing the time and preserving the quality of the food matrix, overcoming the disadvantages of conventional techniques characterized by their consumption of large quantities of solvents and providing a sparse quantity of extraction. Jujube, a shrub with a high antioxidant potential, which can be affected by various extraction conditions can be the target of UAE and MAE to increase the antioxidant extraction yield. Exploiting the beneficial properties such as the antioxidant activity can lead to an industrialization process, replacing therefor synthetic antioxidants with natural compounds. These can also help in the development of new nutraceuticals and can be used, for instance, in agro-food industries as preservatives. Keywords : Microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), antioxidants, Ziziphus lotus (L.) Lam plant.

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Section: Introductionmentioning

confidence: 99%

Ziziphus lotus (L.) Lam. plant treatment by ultrasounds and microwaves to improve antioxidants yield and quality: An overview

Berkani

Serralheiro

Dahmoune

et al. 2021

Nor. Afr. J. Food Nutr. Res.

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The effects of ultrasound on probiotic functionality: an updated review

Manyatsi

Khaneghah

Gavahian

2023

Critical Reviews in Food Science and Nutrition

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Study on the Influence of Ultrasound Homogenisation on the Physical Properties of Vegan Ice Cream Mixes

2022

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This study investigated the effect of ultrasound homogenisation on the physical properties of vegan ice cream mixes. Samples were prepared based on vegan recipes with different sorts of stabilisers such as iota carrageenan and iota carrageenan’s acid and enzymatic hydrolysates. Ice cream mixes were compared for stability, particle size distribution, rheological properties and morphological structure. All mentioned analyses were conducted before and after 24 h of maturation at 4 °C. It was found that the ultrasound treatment decreased the size of particles and, in conjunction with the maturation stage, a significant reduction was visible (the lowest value was at 9.76 µm). The addition of the hydrolysates of iota carrageenan had a considerably better effect in reducing the size of particles than iota carrageenan. The range of TSI values was from 1.7 to 4.2. Additionally, two sorts of destabilisation occurred: sedimentation and coalescence, during the maturation of ice cream mixes, which was also visible in the images. According to the rheological properties, ice cream mixes, with the addition of stabilisers, showed non-Newtonian shear-thinning (pseudoplastic) behaviour. Moreover, the effect of ultrasound treatment on the consistency index was only pivotal for ice cream mixes with an addition of iota carrageenan and with enzymatic β-galactosidase hydrolysates of iota carrageenan.

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Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Cited by 4 publications

References 0 publications

Ziziphus lotus (L.) Lam. plant treatment by ultrasounds and microwaves to improve antioxidants yield and quality: An overview

Ziziphus lotus (L.) Lam. plant treatment by ultrasounds and microwaves to improve antioxidants yield and quality: An overview

The effects of ultrasound on probiotic functionality: an updated review

Study on the Influence of Ultrasound Homogenisation on the Physical Properties of Vegan Ice Cream Mixes

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