Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action

Khawli, Fadila Al; Zhou, Jianjun; Wang, Min; Lorenzo, José M.; Munekata, Paulo E.S.; Ferrer, Emilia; Barba, Francisco J.

doi:10.1016/b978-0-12-818275-8.00005-2

Cited by 4 publications

(6 citation statements)

References 48 publications

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“…Although heat treatments are effective against vegetative and pathogenic microorganisms, they can cause a significant loss of product quality and nutritional value (Guo et al, 2021). Ultrasound application is a non‐thermal treatment; thus, the inactivation mechanism of microorganisms by this method does not affect the quality of food products as it inhibits microorganisms by the physical forces generated by acoustic cavitation bubbles (Al Khawli et al, 2021; Guo et al, 2021). The microbubbles generated by the ultrasound oscillate and collapse with high‐speed jets causing significant damage to the microbial cell wall and critical compounds of DNA that result in cell death (Al Khawli et al, 2021).…”

Section: Application Of Ultrasound and Its Combination With Other Tre...mentioning

confidence: 99%

“…Ultrasound application is a non‐thermal treatment; thus, the inactivation mechanism of microorganisms by this method does not affect the quality of food products as it inhibits microorganisms by the physical forces generated by acoustic cavitation bubbles (Al Khawli et al, 2021; Guo et al, 2021). The microbubbles generated by the ultrasound oscillate and collapse with high‐speed jets causing significant damage to the microbial cell wall and critical compounds of DNA that result in cell death (Al Khawli et al, 2021). In addition, ultrasound can kill microorganisms through the production of free radicals that cause severe damage to DNA (Al Khawli et al, 2021; Bermúdez‐Aguirre et al, 2008).…”

Section: Application Of Ultrasound and Its Combination With Other Tre...mentioning

confidence: 99%

“…The microbubbles generated by the ultrasound oscillate and collapse with high‐speed jets causing significant damage to the microbial cell wall and critical compounds of DNA that result in cell death (Al Khawli et al, 2021). In addition, ultrasound can kill microorganisms through the production of free radicals that cause severe damage to DNA (Al Khawli et al, 2021; Bermúdez‐Aguirre et al, 2008). The cavitation bubbles generated by ultrasound application are more effective against vegetative cells, yeast, and molds than spore‐forming microorganisms ( Bacillus and Clostridium spp.)…”

Section: Application Of Ultrasound and Its Combination With Other Tre...mentioning

confidence: 99%

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A comprehensive review on the application of ultrasound for the preservation of fruits and vegetables

Ahmad

Mohammad

Zaidi

et al. 2023

J Food Process Engineering

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Ultrasound technology is a green and environment-friendly technology that rarely causes thermal damage to food products. In this review, we present an overview of the application of ultrasound technology for the dehydration of food products, including pre-treatments such as ultrasound, osmotic dehydration, and ultrasoundassisted osmotic dehydration. Dehydration promotes the preservation of food products and increases the shelf life of the food products by reducing water activity. In addition, the ultrasound-assisted drying of food products is highlighted. The influence of ultrasound and ultrasound-assisted osmotic dehydration parameters on drying kinetics and food quality is also discussed. The application of pre-treatments enhances the mass transfer rate, increases the drying rate and drying efficiency, reduces drying time, and helps to retain food properties such as texture and nutrition value. Generally, ultrasound and osmotic dehydration application decreases water activity, increases rehydration ability, improves product color, and reduces nutrient losses. To conclude, we have discussed the use of ultrasound applications for improving the quality and safety of produce before and after the drying process.

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Section: Application Of Ultrasound and Its Combination With Other Tre...mentioning

confidence: 99%

Section: Application Of Ultrasound and Its Combination With Other Tre...mentioning

confidence: 99%

Section: Application Of Ultrasound and Its Combination With Other Tre...mentioning

confidence: 99%

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A comprehensive review on the application of ultrasound for the preservation of fruits and vegetables

Ahmad

Mohammad

Zaidi

et al. 2023

J Food Process Engineering

View full text Add to dashboard Cite

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“…The phenomenon consisting in formation of gas microbubbles (micro-bubbles of water vapor), which is caused by local drops in liquid pressure [49,59]. The cavitation causes thermal, physical (collapse pressure, turbulences and shear stresses) and chemical (free radical formation) effects [61]. Furthermore, the mechanical energy and pressure of sound waves cause a million bubbles to cyclically oscillate around their stable size in a very short time.…”

Section: Ultrasound Mechanismmentioning

confidence: 99%

Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes

2021

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Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydration, drying and freezing, as well as extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) is a well-known process applied in food processing; however, improvements are required due to the long duration of the process. Therefore, many recent studies focus on the development of OD combined with sonication as a pretreatment method and support during the OD process. The article describes the mechanism of the OD process as well as those of US and changes in microstructure caused by sonication. Furthermore, it focuses on current applications of US in fruits and vegetables OD processes, comparison of ultrasound-assisted osmotic dehydration to sonication treatment and synergic effect of US and other innovative technics/treatments in OD (such as innovative osmotic solutions, blanching, pulsed electric field, reduced pressure and edible coatings). Additionally, the physical and functional properties of tissue subjected to ultrasound pretreatment before OD as well as ultrasound-assisted osmotic dehydration are described.

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“…Ultrasound is considered as a nonpolluting and nonionizing form of energy that is generated by mechanical vibrations that produce sequential compression and rarefaction waves in a liquid [1] . Power ultrasound, especially the low frequency ultrasound, is used to change the physical and chemical properties of food by inducing pressure, shear, and temperature difference in the medium and has been applied to dairy research in microorganism inactivation [2] , [3] , components extraction from cells or tissues [4] , [5] , enzymatic activity acceleration or inactivation [6] , [7] and emulsification improvement [8] .…”

Section: Introductionmentioning

confidence: 99%

Ultrasound pretreatment prior to spray drying improve the flowability and water sorption properties of micellar casein concentrate

Song

Yao

Zhang

et al. 2022

Ultrasonics Sonochemistry

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Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action

Cited by 4 publications

References 48 publications

A comprehensive review on the application of ultrasound for the preservation of fruits and vegetables

A comprehensive review on the application of ultrasound for the preservation of fruits and vegetables

Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes

Ultrasound pretreatment prior to spray drying improve the flowability and water sorption properties of micellar casein concentrate

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