Low-frequency and high-power ultrasound-assisted production of natural blue colorant from the milk and unripe Genipa americana L.

Strieder, Monique Martins; Neves, Maria Isabel Landim; Silva, Eric Keven; Meireles, M. Angela A.

doi:10.1016/j.ultsonch.2020.105068

Cited by 19 publications

(4 citation statements)

References 27 publications

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“…Calorimetric assays were carried out to determine the acoustic power delivered by each nominal power [20] . For the nominal powers of 200 W, 300 W, and 400 W, acoustic powers of 8.5 ± 0.1 W, 14.5 ± 0.3 W, and 20 ± 1 W were determined, respectively [21] .…”

Section: Methodsmentioning

confidence: 99%

High-intensity ultrasound-based process strategies for obtaining edible sunflower (Helianthus annuus L.) flour with low-phenolic and high-protein content

Friolli,

Silva,

Napoli

et al. 2023

Ultrasonics Sonochemistry

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Section: Methodsmentioning

confidence: 99%

High-intensity ultrasound-based process strategies for obtaining edible sunflower (Helianthus annuus L.) flour with low-phenolic and high-protein content

Friolli,

Silva,

Napoli

et al. 2023

Ultrasonics Sonochemistry

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“…Furthermore, Nowak et al (2019) aimed to assess the impact of ultrasound pre-treatment on the color of blueberries, revealing that such treatment preserved the desirable reddish-blue hue, particularly when applied before freezing, while cautioning against high-power ultrasound post-freezing due to adverse color alterations without affecting texture. The experiments conducted by Strieder et al (2020) showcased the successful production of a novel natural blue colorant through the cross-linking of milk proteins and genipin, facilitated by low-frequency and high-power ultrasound technology, with genipin extracted from unripe Genipa americana L. using milk as a solvent, indicating the promising potential of ultrasoundassisted techniques in enhancing food colorant production.…”

Section: Color and Appearancementioning

confidence: 99%

Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review

Amal Sudaraka Samarasinghe,

Dharmaprema,

Manodya

et al. 2024

Turkish JAF Sci.Tech.

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As a response to the evolving consumer demand for healthier food choices, ultrasound application in food processing emerges as a sustainable and green solution with no residual effects. This method, known for its cost-efficiency and sustainability, holds significant promise in meeting the increasing need for high-quality, chemical-free, and natural-tasting convenience foods in the ever-changing landscape of the food industry. Ultrasound, leveraging mechanical sound waves, spans across various frequencies: power ultrasound (20–100 kHz), high-frequency ultrasound (100 kHz-1 MHz), and diagnostic ultrasound (1–500 MHz). This study focuses on investigating the impact of ultrasound and combined treatments on food quality, summarizing their diverse applications across different unit operations such as texture and rheology, emulsification and homogenization, crystal formation and modification, dehydration and drying, fermentation, filtration, preservation and shelf-life extension, flavor enhancement, color and appearance, antioxidant activity, enzyme activity and food digestibility, bioavailability and bio-accessibility, and specific food divisions including unprocessed, minimally processed, processed, and ultra-processed foods, as well as culinary ingredients. It delves into their effects on technological and functional aspects of food products, explores emerging trends, offers possible recommendations in ultrasound technology for the food industry, while also recognizing existing challenges and limitations associated with ultrasound and related technologies.

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“…In this case, the US-generation technique is a versatile system, which can be used in different operational applications depending on its configuration and the intensity of the generated acoustic energy [ 29 ]. The generation of US using ultrasonic bath or probe-based systems ( Figure 2 ) takes place due to transducers with different geometries and diameters, which can transfer the acoustic energy directly or indirectly [ 4 , 21 ].…”

Section: Ultrasound Generation Systemsmentioning

confidence: 99%

“…Recent reviews on advanced ultrasound applications in various industrial operations have analyzed the basic principles of US generation to improve the efficiency of food production processes, resulting in shorter processing times and lower energy consumption [ 16 , 17 , 18 ], the ultrasonic degradation of food biopolymers (starch, proteins, etc.) [ 19 ], the green extraction of natural food components (e.g., polyunsaturated fatty acids, tocopherols, carotenoids, phospholipids, antioxidants, coloring compounds, essential oils, and seed oils) [ 20 , 21 ], as well as innovations related to the use of acoustic energy in food processing (i.e., low-frequency and high-intensity US) compared to thermal processing technologies (microwave technology, supercritical fluid extraction, pasteurization, sterilization, aseptic packaging, etc.) [ 4 , 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

Recent Advances in Acoustic Technology in Food Processing

Zadeike,

Degutyte

2023

Foods

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The development of food industry technologies and increasing the sustainability and effectiveness of processing comprise some of the relevant objectives of EU policy. Furthermore, advances in the development of innovative non-thermal technologies can meet consumers’ demand for high-quality, safe, nutritious, and minimally processed foods. Acoustic technology is characterized as environmentally friendly and is considered an alternative method due to its sustainability and economic efficiency. This technology provides advantages such as the intensification of processes, increasing the efficiency of processes and eliminating inefficient ones, improving product quality, maintaining the product’s texture, organoleptic properties, and nutritional value, and ensuring the microbiological safety of the product. This review summarizes some important applications of acoustic technology in food processing, from monitoring the safety of raw materials and products, intensifying bioprocesses, increasing the effectiveness of the extraction of valuable food components, modifying food polymers’ texture and technological properties, to developing biodegradable biopolymer-based composites and materials for food packaging, along with the advantages and challenges of this technology.

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Low-frequency and high-power ultrasound-assisted production of natural blue colorant from the milk and unripe Genipa americana L.

Cited by 19 publications

References 27 publications

High-intensity ultrasound-based process strategies for obtaining edible sunflower (Helianthus annuus L.) flour with low-phenolic and high-protein content

High-intensity ultrasound-based process strategies for obtaining edible sunflower (Helianthus annuus L.) flour with low-phenolic and high-protein content

Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review

Recent Advances in Acoustic Technology in Food Processing

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