Ultrasound and Food Fermentation

Ojha, K. Shikha; O’Donnell, Colm P.; Kerry, Joseph P.; Tiwari, Brijesh K.

doi:10.1007/978-3-319-42457-6_6

Cited by 5 publications

(8 citation statements)

References 65 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sound waves having frequencies that are beyond the normal hearing limits of humans (16 kHz) are referred to as ultrasounds (Ojha et al., 2016). Ultrasound can be referred as a type of vibrational energy produced by ultrasonic transducers which convert electrical energy to vibrational sound energy.…”

Section: Introductionmentioning

confidence: 99%

“…Ultrasound waves are classified based on their frequency and on the basis of the mode of application. Based on frequency, ultrasounds are categorized as power ultrasound with frequencies ranging from 20 to 100 kHz, high frequency, or extended range ultrasound for sonochemistry with frequencies from 20 kHz to 2 MHz and diagnostic ultrasound having frequency greater than 1 MHz (Ojha et al., 2016). Based on the mode of applications, ultrasound can be classified into two broad types—low‐intensity ultrasound with a power of <1 W/cm 2 and high‐intensity ultrasound with power in the range of 10–1,000 W/cm 2 (Ojha et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Based on frequency, ultrasounds are categorized as power ultrasound with frequencies ranging from 20 to 100 kHz, high frequency, or extended range ultrasound for sonochemistry with frequencies from 20 kHz to 2 MHz and diagnostic ultrasound having frequency greater than 1 MHz (Ojha et al., 2016). Based on the mode of applications, ultrasound can be classified into two broad types—low‐intensity ultrasound with a power of <1 W/cm 2 and high‐intensity ultrasound with power in the range of 10–1,000 W/cm 2 (Ojha et al., 2016). High‐frequency ultrasound uses low‐power levels which applies no or limited effects on food materials or reaction medium, while low‐frequency ultrasound uses a much higher power level to exert desirable physical and chemical changes for various bioprocesses.…”

Section: Introductionmentioning

confidence: 99%

“…Fermentation is the breakdown of complex organic compounds into simpler or single units via the action of microorganisms and enzymes (Ojha et al., 2016). Fermentation is a major unit operation in many food product development processes.…”

Section: Introductionmentioning

confidence: 99%

“…Food processing has continued to evolve over the years, and novel means of maximizing process efficiency are constantly being sourced and developed (Umego et al., 2020). The fermentation industry has been at the forefront of assessing new technologies in order to enhance the overall efficiency of bioprocesses and also improve the yield and quality of resulting products (Ojha et al., 2016; Pereira & Vicente, 2010). Novel technologies for food fermentation will help food manufacturers to meet the needs and demands of consumers, ensure production of safe products with improved quality, and meet the food industry's demand for more efficient energy processes (Pereira & Vicente, 2010).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Ultrasound‐assisted fermentation: Mechanisms, technologies, and challenges

Umego

Huang

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

Ultrasound‐assisted fermentation is the application of appropriate ultrasound treatment protocol to facilitate the growth and proliferation of microbial cells and also effectively enhance the overall efficiency of fermentation processes. Traditionally, ultrasound has been used over the years in food processing for the purpose of inhibiting the actions and activities of microorganisms. However, more recently, ultrasound technology has found wide use in food bioprocessing for the purposes of enhancing microbial proliferation for improved process efficiency, increased yield and better quality of products. This review emphasized on the mechanisms and technologies of ultrasound‐assisted fermentation as reported by various authors and researchers in the field. Its specific effects on various food products such as milk and dairy products, alcohol and alcoholic beverages, and enzymes production and extraction with respect to fermentation time, yield, and quality of products were also evaluated. Ultrasound technology is one of the modern food physical processing technologies with great prospects in food processing and the food industry as a whole. This review, therefore, is a comprehensive and concise approach to the different applications of ultrasound in fermentation processes including challenges and setbacks limiting its scaling up. To evaluate the work done so far on ultrasound‐assisted fermentation, a systematic review of literature, citing about 60 research and review articles in peer‐reviewed journals, was carried out. Relevant information and data relating to the review topic were expunged and discussed in the write‐up. Novelty impact statement This review article provides data and information on the various applications of ultrasound‐assisted fermentation including its mechanism of action. The positive results from numerous studies make the protocol relevant and suitable for use in food processing to improve product yield and process efficiency especially for mainstream applications.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Ultrasound‐assisted fermentation: Mechanisms, technologies, and challenges

Umego

Huang

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

Lipid Degradation During Salt‐Fermented Antarctic Krill Paste Processing and Their Relationship With Lipase and Phospholipase Activities

Liu

Tian

Cong

et al. 2018

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

In this study, lipid degradation during the processing of salt‐fermented Antarctic krill paste is studied by evaluating changes in physicochemical parameters, lipid content, and fatty acid composition, phospholipase (phospholipase A1 [PLA1], phospholipase A2 [PLA2], phospholipase C [PLC], and phospholipase D [PLD]) and lipase activities. Triacylglycerols (TAGs) are an important source of free fatty acids (FFAs) in Antarctic krill paste, causing an increase in FFA content in the early stage of processing, while phospholipids are intensely hydrolyzed during the mid‐late stages. Lipase activities remains constant, while PLA2 and PLD activities increases during all stages of processing. The relative activities of PLA2 and PLC highly correlates with a decline in phosphatidylcholine (PC) and an increase in lysophosphatidylcholine (LPC). A high correlation is also observed between relative PLD activity and increased phosphatidic acid (PA). These results suggest that lipase, PLA2, and PLD contribute to the degradation of lipids during the processing of salt‐fermented Antarctic krill paste. Practical Applications: Due to their abundance of Antarctic krill, fermentation technology can be applied to transform them into a popular condiment. The present study aimes to investigate changes in lipid composition throughout krill salt‐fermentation, and to evaluate their potential effects on fermented krill product. Knowledge of lipase activities during processing is essential to improve the quality of the end products and to further elucidate the complicated mechanisms of lipid degradation. The study of lipid degradation during processing and storage of krill products is of great concern in order to obtain products of high quality and health. Lipid degradation during the processing of salt‐fermented Antarctic krill paste is studied by evaluating changes in physicochemical parameters, lipid content, and fatty acid composition, phospholipase and lipase activities and the study provides information that Lipase, PLA2, and PLD contribute to the degradation of lipids during the processing of salt‐fermented Antarctic krill paste.

show abstract