Opportunities and Challenges in Application of Ultrasound in Food Processing

Abstract

The demand for convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives, has spurred the need for the development of a number of non-thermal approaches to food processing, of which ultrasound technology has proven to be very valuable. Increasing number of recent publications have demonstrated the potential of this technology in food processing. A combination of ultrasound with pressure and/or heat is a promising alternative for the rapid inactivation of microorganisms and enzymes. Therefore, novel techniques like thermosonication, manosonication, and manothermosonication may be a more relevant energy-efficient processing alternative for the food industry in times to come. This review aims at identifying the opportunities and challenges associated with this technology. In addition to discussing the effects of ultrasound on foods, this review covers various areas that have been identified as having great potential for future development. It has been realized that ultrasound has much to offer to the food industry such as inactivation of microorganisms and enzymes, crystallization, drying, degassing, extraction, filtration, homogenization, meat tenderization, oxidation, sterilization, etc., including efficiency enhancement of various operations and online detection of contaminants in foods. Selected practical examples in the food industry have been presented and discussed. A brief account of the challenges in adopting this technology for industrial development has also been included.

Evaluation of Ultrasound-Induced Damage to Escherichia coli and Staphylococcus aureus by Flow Cytometry and Transmission Electron Microscopy

“…At present, acoustic cavitation is most widely accepted as the mechanism of sterilization by highpower ultrasound (frequencies between 18 kHz and 100 kHz). The formation, growth, and collapse of cavitation bubbles in liquid media cause mechanical effects (microstreaming, high shear force, shock waves) and sonochemical reactions (free radicals, hydrogen peroxide), eventually resulting in the impairment or disruption of bacterial cells (6)(7)(8). The inhibitory effects of ultrasound on microbial cells are multifactorial, including pore formation, cell wall thinning, cell membrane disruption, release of cytoplasm contents, and damage to DNA structure (9,10).…”

The Effect of Low Power Ultrasonic Wave Exposure to Suppress Methicillin-Resistant Staphylococcus aureus (MRSA) In Vitro

“…These free radicals with join with a hydrogen atom in the water so that will produce hydrogen peroxide (H 2 O 2 ) [33]. Ultrasonic waves in liquid media caused mechanical effects (microstreaming, high shear force, shockwave) and sonochemical reactions (free radical, hydrogen peroxide), which finally caused interference or cell disruption of bacteria [34,35,36]. There are multiple effects of ultrasonic wave inhibition in microbe cells, including the formation of pores, thinning cell wall, interference with the cell membrane, release of cytoplasmic contents and damage to the DNA structure [37,38].…”

The contribution of non-thermal and advanced oxidation technologies towards dissipation of pesticide residues

“…This phenomenon of the creation, expansion, and implosive collapse of microbubbles in ultrasonically irradiated liquids is known as "acoustic cavitation". The applications of ultrasound in food processing were recently reviewed (Rastogi, 2011 Figure 6). Both stable cavitation and an increase in the number of active bubbles can be expected to increase the amount of hydroxyl radicals generated with an increase in the ultrasound frequency.…”