Hydrodynamic cavitation and its application in food and beverage industry: A review

Asaithambi, Niveditha; Singha, Poonam; Dwivedi, Madhuresh; Singh, Sushil K.

doi:10.1111/jfpe.13144

Cited by 70 publications

(27 citation statements)

References 84 publications

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“…Real-scale applications of cavitation are quickly spreading in the food and beverage industries, including the processing of food waste [29]. Again, the HC processing of vegetable raw materials, such as grains and hops for beer-brewing [30,31] or plant leaves [32], and its application to the extraction of bioactive compounds [27], offer distinct advantages, such as shorter process times, higher energy efficiency and yields, and enhanced extraction rates.…”

Section: Introductionmentioning

confidence: 99%

Real-Scale Integral Valorization of Waste Orange Peel via Hydrodynamic Cavitation

Meneguzzo

Brunetti

Fidalgo³

et al. 2019

Processes

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Waste orange peel represents a heavy burden for the orange juice industry, estimated in several million tons per year worldwide; nevertheless, this by-product is endowed with valuable bioactive compounds, such as pectin, polyphenols, and terpenes. The potential value of the waste orange peel has stimulated the search for extraction processes, alternative or complementary to landfilling or to the integral energy conversion. This study introduces controlled hydrodynamic cavitation as a new route to the integral valorization of this by-product, based on simple equipment, speed, effectiveness and efficiency, scalability, and compliance with green extraction principles. Waste orange peel, in batches of several kg, was processed in more than 100 L of water, without any other raw materials, in a device comprising a Venturi-shaped cavitation reactor. The extractions of pectin (with a remarkably low degree of esterification), polyphenols (flavanones and hydroxycinnamic acid derivatives), and terpenes (mainly d-limonene) were effective and efficient (high yields within a few min of process time). The biomethane generation potential of the process residues was determined. The achieved results proved the viability of the proposed route to the integral valorization of waste orange peel, though wide margins exist for further improvements.

show abstract

Section: Introductionmentioning

confidence: 99%

Real-Scale Integral Valorization of Waste Orange Peel via Hydrodynamic Cavitation

Meneguzzo

Brunetti

Fidalgo³

et al. 2019

Processes

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“…The food processing, and specifically the brewing industry have seen the radical inclusion of hydrodynamic cavitation for process intensification, gluten reduction, and to retain certain healthy bioactive compounds. Besides this, with HC processing, the antioxidant activities and stability of bioactive compounds have been enhanced in food matrices [2]. Moreover, HC has been demonstrated to be remarkably effective in wastewater treatment, with high mineralization extent of pollutants and disinfection outcomes.…”

Section: Introductionmentioning

confidence: 99%

Controlled Hydrodynamic Cavitation: A Review of Recent Advances and Perspectives for Greener Processing

2020

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The 20th century has witnessed a remarkable enhancement in the demand for varieties of consumer products, ranging from food, pharmaceutical, cosmetics, to other industries. To enhance the quality of the product and to reduce the production cost, industries are gradually inclined towards greener processing technologies. Cavitation-based technologies are gaining interest among processing technologies due to their cost effectiveness in operation, minimization of toxic solvent usage, and ability to obtain superior processed products compared to conventional methods. Also, following the recent advancements, cavitation technology with large-scale processing applicability is only denoted to the hydrodynamic cavitation (HC)-based method. This review includes a general overview of hydrodynamic cavitation-based processing technologies and a detailed discussion regarding the process effectiveness. HC has demonstrated its usefulness in food processing, extraction of valuable products, biofuel synthesis, emulsification, and waste remediation, including broad-spectrum contaminants such as pharmaceuticals, bacteria, dyes, and organic pollutants of concern. Following the requirement of a specific process, HC has been implemented either alone or in combination with other process-intensifying steps, for example, catalyst, surfactant, ultraviolet (UV), hydrogen peroxide (H2O2), and ozone (O3), for better performance. The reactor set-up of HC includes orifice, slit venturi, rotor-stator, and sonolator type constrictions that initiate and control the formation of bubbles. Moreover, the future directions have also been pointed out with careful consideration of specific drawbacks.

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“…Real-scale applications of cavitation are quickly spreading in the food and beverage industry, including the processing of food waste [31]. Again, the HC processing of vegetable raw material, such as grains and hops for beer-brewing [32,33], plant leaves [34], and applied to the extraction of bioactive compounds [29], offers distinctive advantages such as shorter process times, higher energy efficiency, higher yields, and enhanced extraction rates.…”

Section: Introductionmentioning

confidence: 99%

Real-Scale Integral Valorization of Waste Orange Peel via Hydrodynamic Cavitation

Meneguzzo¹,

Brunetti²,

Fidalgo³

et al. 2019

Preprint

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Waste orange peel represents a heavy burden for the orange juice industry, estimated in several million tons per year worldwide; nevertheless, this by-product is endowed with valuable bioactive compounds, such as pectin, polyphenols and terpenes. The potential value of the waste orange peel has stimulated the search for extraction processes, alternative or complementary to landfilling or to the integral energy conversion. This study introduces controlled hydrodynamic cavitation processes, as a new route to the integral valorization of this by-product, based on simple equipment, speed, effectiveness and efficiency, scalability, and compliance with green extraction principles. Waste orange peel, in batches of several kg, was processed in more than 100 L of water, absent any other raw materials, in a device comprising a Venturi-shaped cavitation reactor. The extractions of pectin, endowed with a very low degree of esterification, polyphenols (flavanones and hydroxycinnamic acid derivatives), and terpenes (mainly d-limonene) were effective and fast (high yield, few min of process time), as well as the biomethane generation potential of the process residues was effectively exploited. The achieved results proved the viability of the proposed route to the integral valorization of waste orange peel, though wide margins exist for further improvements.

show abstract

Hydrodynamic cavitation and its application in food and beverage industry: A review

Cited by 70 publications

References 84 publications

Real-Scale Integral Valorization of Waste Orange Peel via Hydrodynamic Cavitation

Real-Scale Integral Valorization of Waste Orange Peel via Hydrodynamic Cavitation

Controlled Hydrodynamic Cavitation: A Review of Recent Advances and Perspectives for Greener Processing

Real-Scale Integral Valorization of Waste Orange Peel via Hydrodynamic Cavitation

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