An ultrasound‐assisted extraction system to accelerate production of Mhiskey, a rice spirit‐based product, inside oak barrel: Total phenolics, color, and energy consumption

Abstract

Rice spirit-based (RSB) products, such as rice wine, are commonly used in several Asian cuisines. While RSB can be enriched with phenolic compounds (e.g., through extraction from oak barrel) to develop a healthier product with a new flavor, such a process is expected to be time-consuming. At the same time, the culinary and adult beverage industry demands approaches for developing innovative products based on affordable alternatives to barley. Therefore, an ultrasound-based system was set up in a 10-L oak barrel to develop a new RSB product that referred to as "Mhiskey" in this study. The system was run at 0, 275, and 550 W, and changes in total phenolics, color values (L*, a*, b*, color intensity, and overall color changes), pH, and degrees Brix were studied during the extraction process. According to the results, this system reduced the extraction time, enhanced the total phenolic compounds, and produced a Mhiskey with similar physical properties to those of the conventional method.Increasing sonication power reduced the extraction time significantly but did not affect the specific energy consumption. In terms of total phenolics, the final products had up to 162 mg GAE per L sample. This new system is scalable and can be implemented in the industry after further economic and technical evaluations. Furthermore, the product developed in the present study might be evaluated for commercialization (e.g., for culinary purposes) after sensory and market research. Practical applicationsThis study proposed a new extraction system based on ultrasound technology that can be used to process rice spirit-based (RSB). The system is scalable and can be adopted in the industry to reduce the processing time which can provide benefits for wineries. Also, the energy consumption can be reduced by optimizing the processing parameters. The technical information reported in this work can also be used as a base for process optimization at an industrial scale. At the same time, the final product of this process, that is, Mhiskey, has the potential to be sold in the market at a competitive price. | INTRODUCTIONAlcoholic ingredients and drinks can be considered significant economic assets around the world (Eriksson,

Ultrasonic Extraction of Bioactive Compounds from Green Soybean Pods and Application in Green Soybean Milk Antioxidants Fortification

“…A total energy consumption of 24.15 kWh was also calculated based on the voltage and electrical current used by the system during processing time. Additionally, specific energy consumption was calculated based on the energy needed to obtain the unit weight of bioactive compounds [ 34 , 35 ]. For the optimal condition of 50% amplitude and 10.5 min extraction time, the specific energy consumption was 0.23 ± 0.01 kWh/mg GAE/g sample for the phenolic content and 2.85 ± 0.02 kWh/mg CAE/g sample for the flavonoid content.…”

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

“…Gavahian, Chu, et al. (2021) proposed a new US‐based system for a rice spirit‐based (RSB) extraction. A 10‐L oak barrel with 0, 275, and 550 W US power settings operated at 5 min pulsation intervals.…”

“…While the US food processing methods have been employed in various unit operations (Bhargava et al., 2021; F. Chen et al., 2020), the wide range of its application in alcoholic beverage manufacture is fascinating and includes extraction, emulsification, fermentation, preservation, quality modification, and accelerating aging of wines and alcoholic beverages (Gavahian, Chu, et al., 2021; Gavahian et al., 2018; Kwaw et al., 2018; Russell & Kellershohn, 2018). Also, ongoing studies and attractive publications (García et al., 2016; Zinoviadou et al., 2015) make the US technique a hot research topic.…”

“…The US technology has a broad range of applications including extraction, emulsification, degumming, degassing, stabilization, sterilization, bleaching, regulating microstructures, meat tenderizing, sealing food packages, altering the food proteins’ functional characteristics, and textural changes (Abesinghe et al., 2020; Chew & Ali, 2021; Paniwnyk, 2017). For instance, scientists reported that fermented foods could be matured, aged by promoting the quality through US‐assisted techniques to stimulate chemical reactions, alluring their rheological, physical, chromatic, and sensory properties (Gao et al., 2021; Gavahian, Chu, et al., 2021; Oliver Simancas et al., 2021). At the same time, this emerging technology can have an excellent contribution to food safety (Moosavi et al., 2021; Perera & Alzahrani, 2021).…”

Effect of dielectric barrier discharge cold plasma on the bruise susceptibility of plum fruit

“…Stiffness and lack of bruising are important factors for the customers. Therefore, researchers used treatments such as aqueous chlorine dioxide (Chen & Zhu, 2011), amino ethoxyvinylglycine (Altuntas & Ozturk, 2013), ascorbic acid (Liu et al, 2014), high‐pressure thermal processing (García‐Parra et al, 2014) and pulsed ultrasound (Gavahian et al, 2021) to improve the mechanical properties and freshness of plums fruit during the postharvest process. In addition, cold plasma is a treatment that can improve the shelf life of agricultural products by inactivating microorganisms and destroying microbial components (Ahangari et al, 2021; Bhullar et al, 2022).…”