Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review

Abstract

Summary This review presents an updated analysis regarding the application of ultrasound technology in fruits, vegetables and their derivatives. The relationship among structure, processing, the quantity and quality of nutrients and bioactive compounds are discussed. Initially, we discussed the effect of ultrasound processing on the structure of the matrices at tissues, cells and molecules levels, also considering the different factors that influence the reported responses. Subsequently, the effect on nutrients and bioactive compound quantity (concentration) and quality (bioaccessibility → bioavailability → bioactivity) is evaluated. Ultrasound processing resulting in tissues and cell disruption, fibre breakage, isomerisation, micellisation, among other modifications, improving the extractability of compounds and/or resulting in their degradation. Moreover, the obtained new matrix interacts differently with the human body, affecting the compound accessibility, which can be increased. In conclusion, different possibilities are discussed regarding using ultrasound processing to enhance healthy aspects of plant‐based food products.

Lycopene extraction from industrial tomato processing waste using emerging technologies, and its application in enriched beverage development

“…The diffusion coefficient ( D e ) increased with an increase in power level and S/L ratio. This is expected behaviour as the US leads to the creation of the micro‐jets and cavitation which can break down the tomato peel powder matrix leading to increased diffusion of the bound lycopene into the solvent (Rojas et al ., 2021). A low S/L ratio may decrease the lycopene yield due to saturation or availability of lesser nucleation sites during the cavitation phenomenon (Naik et al ., 2021).…”

Ultrasound‐assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging

“…These high‐frequency waves are classified into low‐ and high‐intensity waves. Equivalently, 20–100 kHz frequencies with >1 W.cm −2 intensities are categorized as HPU, increasing the food industry adoption (Astráin‐Redín et al., 2019; Rojas et al., 2021; Tian et al., 2020).…”

High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity

“…Pectin is a plant cell wall polysaccharide, consisting mainly of D-galacturonic acid, followed by D-galactose and L-arabinose [8]. Raw materials such as citrus peels and apple pulp have been used for pectin production [9], although mango also contains pectin in its peel [10]. Traditionally, pectin extraction uses an acid solution and heat [8]; however, emerging technologies such as high-intensity ultrasoundassisted extraction (HIUAE) can improve the efficiency of the process [11].…”