Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties

Abstract

Graphical abstract

Technological advances in probiotic stability in yogurt: a review

“…The type of ultrasound treatment is very important and has a great impact on yogurt production (Carrillo-Lopez et al, 2021). The energy supplied by an ultrasound generator is emitted through an ultrasonic bath or a probe-based system and generates intense sound waves that propagate through a medium and create regions of compression and rarefaction (Peng, Koubaa, Bals, & Vorobiev, 2020); this action provides high potency, which is enough to generate cavitation, so it is capable of producing mechanical, chemical and biochemical effects in liquids through the production and subsequent collapse of cavitation bubbles (Akdeniz & Akalın, 2019).…”

“…Ultrasound is a technology that can be used to increase quality, improve processing effectiveness and efficiency, and provide food safety while extending product shelf life through enzymatic modification, homogenization, pasteurization, reduction in shelf life yogurt fermentation and improvement of yogurt rheological properties (Carrillo-Lopez et al, 2021).…”

Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup

“…As a promising non-thermal processing technology, ultrasonic processing has great potential to control, improve and accelerate the process without compromising the quality of food and other products [6] . Ultrasonic processing devices use piezoelectric materials to convert electrical energy into mechanical energy, which produces ultrasonic waves [7] .…”

Effect mechanism of ultrasound pretreatment on fibrillation Kinetics, physicochemical properties and structure characteristics of soy protein isolate nanofibrils

“…Ultrasound can induce acoustic cavitation caused by the generation, consecutive growth, and sudden collapse of bubbles, liberating a large quantity of energy [25] . Extreme temperatures and pressures generated by the rapid formation and violent collapse of cavitation bubbles result in high shear stress waves and turbulence in the cavitation region, leading to physicochemical effects in the liquid such as micro-streaming, agitation, shock waves, generation of radicals [26] , [27] . The effects of ultrasound treatment on some properties of protein had been reported, such as particle size, solubility, surface hydrophobicity, water holding capacity, emulsification, foaming properties, and gel properties.…”