WITHDRAWN: A review on the applications of ultrasound in food processing

Natarajan, Sowmya; Ponnusamy, Vijayakumar

doi:10.1016/j.matpr.2020.09.516

Cited by 22 publications

(16 citation statements)

References 22 publications

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“…Carnauba wax was obtained from leaves of the Copernicia prunifera, widely available in the form of bright yellow flakes; thus, the addition of carnauba wax might have turned the oleogel towards a bright yellowish color, positively attributed to the color of noodles [ 11 ]. Natarajan and Ponnysamy [ 12 ] reported that ultrasonication-treated food products retained a high level of yellowness as compared with redness. Overall, noodles that were fried in ultrasound-assisted oleogel showed better color attributes, which increased overall consumer acceptance.…”

Section: Resultsmentioning

confidence: 99%

“…Among its various food applications, producing oleogel with carnauba wax is the most effective one, and it is normally made by mixing edible oil and carnauba wax at a certain high temperature (80–100 °C) [ 1 ]. Several studies reported that oleogel prepared with carnauba wax showed higher enthalpy of crystallization and strong stability against higher temperatures and oxidation as compared to beeswax [ 5 , 12 , 13 ]. Furthermore, a recent observation found that oleogel has been used as a fat replacer in many fried food products to reduce the oil uptake and saturated fats [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Noonim

Rajasekaran

Venkatachalam

2022

Gels

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The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. The impact of different frying mediums on the physicochemical properties of SDEW noodles was investigated. SDEW instant noodles that were fried using OGU and OG samples had a higher L* and b* but lower a* values than those that were fried in PO (p < 0.05). Among the oleogel-fried samples, noodles that were fried in OGU2 and OG2 effectively lowered the oil uptake and showed better cooking properties than OGU1- and OG1-fried noodles, respectively (p < 0.05). Textural attributes such as higher hardness, firmness, chewiness, tensile strength and elasticity, and lower stickiness were noticed in the samples that were fried in OGU, followed by OG and PO (p < 0.05). Scanning electron microstructure revealed a uniform and smoother surface of noodles fried in OGU and OG, whereas the PO-fried sample showed an uneven and rough surface with more bulges. Noodles were tested for fatty acid compositions, and the results found that oleogel-fried noodles retained more unsaturated fatty acids than the control (p < 0.05). During storage of the frying medium after frying the noodles, OGU and OG had higher oxidative stability with lower TBARS, PV, p-AnV, and Totox values than PO at room temperature for 12 days. Overall, using oleogel as frying media improved the physicochemical and nutritional properties of SDEW noodles. This finding could be beneficial for food industries to produce healthy fried food products for consumers.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Noonim

Rajasekaran

Venkatachalam

2022

Gels

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“…The combined effect of PEF and US is a novel non-thermal method, which has shown its capability to enhance the quality and safety of FJs with small nutrient losses. These methods reduced the processing time, high through-put, less energy inputs, and are eco-friendly [5] , [19] , [20] . Cold plasma is a promising, novel non-thermal food processing treatment in which reactive nitrogen species (RNS) (N 2 + , N•, NO•, NO etc.)…”

Section: Introductionmentioning

confidence: 99%

Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements

Umair

Jabeen

et al. 2022

Ultrasonics Sonochemistry

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“…Ultrasonication duty cycle and exposure time have positive effects on food. A perfect combination of duty cycle and exposure time can be utilized in developing safe and nutritious food with ultrasonication ( 25 , 26 ). Other technologies such as ultra-pressure treatment and irradiation are also exploited in the food processing sector to achieve food safety with minimal or no loss of the nutritional, textural, and organoleptic characteristics of food ( 27 , 28 ).…”

Section: Introductionmentioning

confidence: 99%

Non-thermal Technologies for Food Processing

2021

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Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

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WITHDRAWN: A review on the applications of ultrasound in food processing

Cited by 22 publications

References 22 publications

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements

Non-thermal Technologies for Food Processing

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