Application of Ultrasound

Paniwnyk, Larysa

doi:10.1016/b978-0-12-411479-1.00015-2

Cited by 15 publications

(8 citation statements)

References 113 publications

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“…The aim of this study is to explore the effect of counterions on the emulsifying properties of chitosan using ultrasound to generate the emulsions. As reported in many studies, the ultrasonic technique not only causes fast emulsification but also generates a homogeneous dispersion . A detailed study has been carried out in order to explore the effects of processing parameters on the physical and mechanical properties of chitosan microspheres in the absence of cross-linkers.…”

Section: Introductionmentioning

confidence: 99%

Role of Counterions in Controlling the Properties of Ultrasonically Generated Chitosan-Stabilized Oil-in-Water Emulsions

Colombo

Cavalieri

Ashokkumar

2015

ACS Appl. Mater. Interfaces

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An oil-in-water emulsion was ultrasonically prepared in aqueous chitosan solutions containing different counterions. Tetradecane was used as the oil phase in order to mimic nonpolar substances used in food processes. Various acids were used to dissolve chitosan, and we found that conjugate bases of the acids used, which act as counterions to neutralize the positive charges of ammonium ions present in the chitosan backbone, played a significant role in controlling the size, size distribution, and stability of chitosan-encapsulated tedradecane emulsion droplets (microspheres). The counterion effect is also found to be strongly dependent upon tetradecane (TD)/chitosan (CS) ratio and ultrasonic power. Key observations are: (i) for a given TD/CS ratio, the size and size distribution decrease when the acid is varied from nitric acid to benzenesulfonic acid at high TD/CS ratio, and the effect becomes less significant at low TD/CS ratio; (ii) for a given acid, the size and size distribution increase with an increase in TD/CS ratio; and (iii) at low TD/CS ratio the size and size distribution are significantly influenced by the viscosity of the system. A possible mechanism for the observed counterion effect is proposed. The role of counterions, solution viscosity, and ultrasonic power in controlling the physical and functional properties of ultrasonically generated chitosan-stabilized tetradecane microspheres is discussed in detail. The key new finding of this study is that it is possible to form stable emulsions without the addition of external emulsifiers and stabilizers, but only using chitosan with different acids to dissolve chitosan. This strategy could be used in the generation of stable food emulsions.

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Section: Introductionmentioning

confidence: 99%

Role of Counterions in Controlling the Properties of Ultrasonically Generated Chitosan-Stabilized Oil-in-Water Emulsions

Colombo

Cavalieri

Ashokkumar

2015

ACS Appl. Mater. Interfaces

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“…This device generates vibrations via the flow of a liquid. The operating conditions, such as pressure or throughput, are determined by the use of sized orifices varying the velocity until reaching the particle size or degree of dispersion required [ 116 ]. Skim milk (60 mL) processed by ultrasound at 20 kHz for up to 60 min showed a reduction in the globule fat size until around 10 nm [ 117 ].…”

Section: Ultrasounds Applied To Dairy Productsmentioning

confidence: 99%

“…Homogenization by ultrasound takes place as a consequence to this technology to mix some immiscible liquids without the use of additives [115,116]. Homogenization by ultrasound has been applied to baby food, ketchup, milk products, dressings, fruit juice and mayonnaise, among others [115].Ultrasounds can be supplied through bath or horn systems, but there is another device called "liquid whistle", which was developed for homogenization [116]. This device generates vibrations Homogenization by ultrasound takes place as a consequence to this technology to mix some immiscible liquids without the use of additives [115,116].…”

Section: Homogenizationmentioning

confidence: 99%

“…Homogenization by ultrasound has been applied to baby food, ketchup, milk products, dressings, fruit juice and mayonnaise, among others [115].Ultrasounds can be supplied through bath or horn systems, but there is another device called "liquid whistle", which was developed for homogenization [116]. This device generates vibrations Homogenization by ultrasound takes place as a consequence to this technology to mix some immiscible liquids without the use of additives [115,116]. Homogenization by ultrasound has been applied to baby food, ketchup, milk products, dressings, fruit juice and mayonnaise, among others [115].Ultrasounds can be supplied through bath or horn systems, but there is another device called "liquid whistle", which was developed for homogenization [116].…”

Section: Homogenizationmentioning

confidence: 99%

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Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality

Chávez‐Martínez

Reyes-Villagrana

Rentería‐Monterrubio

et al. 2020

Foods

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Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture and preservation purposes. Low- and high-intensity ultrasounds are among these technologies. Low-intensity ultrasounds have been used to determine, analyze and characterize the physical characteristics of foods, while high-intensity ultrasounds are applied to accelerate particular biological, physical and chemical processes during food product handling and transformation. The objective of this review is to explain the phenomenology of ultrasounds and to detail the differences between low and high-intensity ultrasounds, as well as to present the advantages and disadvantages of each one in terms of the processing, quality and preservation of milk and dairy products. Additionally, it reviews the rheological, physicochemical and microbiological applications in dairy products, such as raw milk, cream, yogurt, butter, ice cream and cheese. Finally, it explains some methodologies for the generation of emulsions, homogenates, crystallization, etc. Currently, low and high-intensity ultrasounds are an active field of study, and they might be promising tools in the dairy industry.

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“…In the case of US, a technology also known as sonication or ultrasonication, a probe is submerged in direct contact with the liquid food, which causes the formation of cavitation bubbles [8,[22][23][24]. When the bubbles burst, localized high pressure regions are created which inactivate some microbes and enzymes.…”

Section: Introductionmentioning

confidence: 99%

Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines

2021

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Wine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. The effect of these technologies on some quality parameters of five table wines was determined directly after processing and two months storage. For each wine, the pH, colour density, total phenolic content and antioxidant activity quality parameters were determined and the different treatments were compared. The pH of the untreated and treated wines generally remained unchanged after processing and storage. The antioxidant activity of the wines decreased after processing and storage. Generally, non-thermal processing did not affect the wine quality parameters during the 2 months storage. Overall, this study demonstrated that HPP had the smallest effect on the quality parameters assessed in five different wines.

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Application of Ultrasound

Cited by 15 publications

References 113 publications

Role of Counterions in Controlling the Properties of Ultrasonically Generated Chitosan-Stabilized Oil-in-Water Emulsions

Role of Counterions in Controlling the Properties of Ultrasonically Generated Chitosan-Stabilized Oil-in-Water Emulsions

Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality

Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines

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