Ultrasound applications in drying of fruits from a sustainable development goals perspective

Fernandes, Fabiano A. N.; Rodrigues, Suelí

doi:10.1016/j.ultsonch.2023.106430

Cited by 14 publications

(10 citation statements)

References 165 publications

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“…The effectiveness of UA waves of multiple frequencies can be attributed to their ability to disrupt cellular structures, thereby reducing cellular adhesion and creating spaces and fissures in the cell wall [8]. In addition, UA treatment for 20 to 40 min was a promising technique for decreasing the sugar content (more than 30%) in fruits, primarily depending on the fruit tissue structure and the treatment time [26]. It is worth mentioning that the multiple frequency UA treatment provided a better SG increase rate than the single frequency treatment.…”

Section: Frequencymentioning

confidence: 99%

“…This approach substantially increased the SG rate while offering the most economically viable benefits. Despite UAOD's reduced processing cost, its high sugar content raises health concerns [26,50]. However, complete avoidance may not be feasible, especially for those with limited access to fresh fruits.…”

Section: Optimum Operating Conditionsmentioning

confidence: 99%

“…The authors have also reported that the highly porous ones produced commensurate results. Specifically, the inactivation of enzymes by UA can be attributed to creating micro-jets or micro-flows that disrupt polypeptide van der Waals interactions and hydrogen bonding interactions within the peptide [14,26]. The generation of free radicals can react with the enzymes' disulfide bonding, leading to structural disruption.…”

Section: Optimum Operating Conditionsmentioning

confidence: 99%

“…Moreover, the UA technology, either as a pre-treatment or as part of a combination process, demonstrated significant potential to enhance sustainable food processing efficiency and reduce energy consumption [16,[23][24][25]. The technology has exhibited potential as a sustainable solution (related to the ten goals of the United Nations Sustainable Development Goals (SDGs)) for food processing in the industry, while compared to other equipment, and the cost-effectiveness lends further appeal to its implementation [19,26].…”

Section: Introductionmentioning

confidence: 99%

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Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration

Lin,

Yao,

Huang

et al. 2024

Processes

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This study investigated the practical feasibility of synergistically and optimally applying ultrasound-assisted osmotic dehydration (UAOD) practices for the pineapple slice picking process (in sugar osmotic solution), with potential implications for improving current practices. This study was carried out to evaluate the effects of different treatment conditions of single (40 and 80 kHz)/multiple (40/80 kHz) frequencies, output powers (300, 450, and 600 W), and treatment time (5–40 min) at 30, 45, and 60 °Brix applied, respectively, on the pineapple slices picking process. The sound pressure of the UA was also measured to confirm that it provided the corresponding effect stably under different conditions. The ideal UAOD operating condition for pineapple slices is a 45 °Brix sugar osmotic solution, with frequency multiplexing at 40/80 kHz and an output power of 450 W for 25 min, which yields the optimal solids gain (SG) rate of 7.58%. The above results of this study indicated that UAOD could improve the accelerated quality transfer of pineapple slices and enhance the final product quality, thereby increasing the efficiency of the dehydration process and saving processing costs and time.

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Section: Frequencymentioning

confidence: 99%

Section: Optimum Operating Conditionsmentioning

confidence: 99%

Section: Optimum Operating Conditionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration

Lin,

Yao,

Huang

et al. 2024

Processes

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“…Many ultrasonic processes on fruit products show a tendency to initially increase the concentration of bioactive compounds followed by a decrease after long periods of sonication. The tendency is usually related to an initial release of membrane or apoenzyme bond compound followed by degradation of these compounds by reactive oxygen species produced during sonication [26][27][28]. Thus, ultrasonic treatments must be optimized to avoid overexposure to reactive oxygen species that may compromise the treated product.…”

Section: Introductionmentioning

confidence: 99%

Application of High-Intensity Ultrasound on Acerola (Malpighia emarginata) Juice Supplemented with Fructooligosaccharides and Its Effects on Vitamins, Phenolics, Carotenoids, and Antioxidant Capacity

et al. 2023

Self Cite

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Acerola is considered a superfruit, rich in vitamin C, phenolics, and carotenoids, and having a high antioxidant capacity. However, it is poor in oligosaccharides. Ultrasound technology can improve the bioavailability of several bioactive compounds, improving the nutritional content of several fruit juices. This work evaluated the use of ultrasound processing on acerola juice supplemented with fructooligosaccharides (FOS; 1% w/w) and its effects on the availability of vitamins, carotenoids, and phenolic content. The antioxidant capacity of the juice was correlated with its bioactive contents. The study evaluated the effects of important sonication parameters, such as ultrasonic power density, processing time, and processing temperature. The application of ultrasound was efficient in increasing the availability of some vitamins. As a result, ultrasound application increased the availability of vitamins B1, B3, B5, C, carotenoids, and phenolic compounds. This improvement increased the antioxidant activity of the FOS-enriched acerola juice.

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Effect of Ultrasound and Freeze‐Drying to Enhance the Extraction of Phenolic Compounds in Dragon Fruit Peels and Apply Them in Edible Starch‐Based Films

Santos,

Almeida,

Albuquerque

et al. 2024

Packag Technol Sci

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In this study, dragon fruit peels were subjected to different times (5, 10, 15, 20 and 25 min) of ultrasound pretreatment (4.870 W m−2/25°C) and then freeze‐drying (FD) (−56°C/48 h) to obtain powder particles, which underwent physical–chemical, functional and structural characterisation. Additionally, the extraction of total phenolic compound (TPC) was evaluated through ultrasound‐assisted kinetics and mechanical agitation. Finally, films based on black rice starch were developed with the addition (0.5, 1.5 and 2.5%) of dragon fruit peel powder particles, and their physical, barrier, antioxidant, structural and mechanical properties were evaluated. The results obtained showed that all particles had low water content (4.21%–6.58%) and high solubility (84.62%–88.73%) with a reduction in particle size (23.21–39.32 μm). In the extraction of TPC, the synergistic effect of the tested conditions increased efficiency, reaching 686.66 mg GAE/100 g for pretreated dragon fruit peel powder particles (25 min) in 180 min of extraction. Furthermore, the type ‘A’ crystallinity structure did not change significantly with pretreatment, but there was a reduction in peak area, reflecting on relative crystallinity, with a maximum decrease of 29.04%. The starch‐based films produced with 2.5% dragon fruit peel powder particles showed low solubility (28.72%) and low water vapour permeability (5.03 × 10−8 g mm s−1 m2 Pa), however, they contained higher levels of TPC (31.78 mg GAE/100 g film) and antioxidant activity (8.17 μmol TE/g film) that were easily migrated in aqueous medium. Furthermore, they also presented low values of tensile strength at break (3.41 MPa) and Young's modulus (4.18 MPa), as well as a high value of elongation at break (45.82%). Finally, our results highlight the potential of ultrasound as a pretreatment for FD of dragon fruit peels, paving the way for the development of rice starch‐based food packaging.

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Ultrasound applications in drying of fruits from a sustainable development goals perspective

Cited by 14 publications

References 165 publications

Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration

Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration

Application of High-Intensity Ultrasound on Acerola (Malpighia emarginata) Juice Supplemented with Fructooligosaccharides and Its Effects on Vitamins, Phenolics, Carotenoids, and Antioxidant Capacity

Effect of Ultrasound and Freeze‐Drying to Enhance the Extraction of Phenolic Compounds in Dragon Fruit Peels and Apply Them in Edible Starch‐Based Films

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