Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products – a review

Bui, Anh Thi Hong; Cozzolino, Daniel; Zisu, Bogdan; Chandrapala, Jayani

doi:10.1017/s0022029920001107

Cited by 23 publications

(13 citation statements)

References 82 publications

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“…Bui [ 83 ] investigated how low and high frequency ultrasound affected the formation of volatile compounds and the resulting unpleasant tastes in milk and dairy products. The number of volatile compounds produced was found to be influenced by the conditions of the ultrasound process, such as sonication time, temperature, and frequency.…”

Section: Impact Of Ts On the Quality Of Food Itemsmentioning

confidence: 99%

“…Additionally, the composition of milk proteins and fat affected the production of these compound. With careful management and fine-tuning of these variables, it could be achievable to decrease the production of unwanted volatile compounds, remove off-flavors, and encourage the application of ultrasound technology in the dairy sector [ 83 ].…”

Section: Impact Of Ts On the Quality Of Food Itemsmentioning

confidence: 99%

See 1 more Smart Citation

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Abdulstar

Altemimi

Al‐Hilphy

2023

Foods

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Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. Unlike conventional heat treatment, thermosonication utilizes short holding times, allowing for the preservation of food products’ phytochemical compounds and sensory characteristics. The benefits and challenges of this emerging technology, such as equipment cost, limited availability of data, inconsistent results, high energy consumption, and scale-up challenges, have been assessed, and the design process for using ultrasound in combination with mild thermal treatment has been discussed. TS has proven to be a promising technique for eliminating microorganisms and enzymes without compromising the nutritional or sensory quality of food products. Utilizing natural antimicrobial agents such as ascorbic acid, Nisin, and ε-polylysine (ε-PL) in combination with thermosonication is a promising approach to enhancing the safety and shelf life of food products. Further research is required to enhance the utilization of natural antimicrobial agents and to acquire a more comprehensive comprehension of their impact on the safety and quality of food products.

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Section: Impact Of Ts On the Quality Of Food Itemsmentioning

confidence: 99%

Section: Impact Of Ts On the Quality Of Food Itemsmentioning

confidence: 99%

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Abdulstar

Altemimi

Al‐Hilphy

2023

Foods

View full text Add to dashboard Cite

show abstract

“…The physical action of HIUS (implosion of cavitation microbubbles) is responsible for attacks on the membrane of milk fat globules, leading to rupture (Bui et al, 2020). It could be considered a positive phenomenon due to the reduction in the fat globule size (Carrillo‐Lopez et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

“…However, these authors did not evaluate possible concomitant physicochemical alterations in milk, such as lipid, and did not obtain the desired time and temperature for milk thermosonication (optimization). Also, among the aforecited studies, only one has evaluated lipid oxidation in the function of E. coli inactivation (Dhahir et al, 2020), representing a lack of knowledge since this is one of the most pronounced physicochemical changes in sonicated milk (Bui et al, 2020). Therefore, despite these promising results on the use of HIUS for E. coli inactivation, some key points for the usefulness of this technology for milk processing on an industrial scale remain unclear, as the optimization of parameters that must be obtained considering undesirable changes in milk (e.g., lipid oxidation).…”

Section: Stec Inactivation Kinetics By Thermosonicationmentioning

confidence: 99%

Optimizing Escherichia coli O157:H7 inactivation in goat's milk by thermosonication

Bernardo

Rosário

Mutz

et al. 2022

J Food Process Engineering

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Escherichia coli O157:H7 (STEC) is one of the hazardous foodborne pathogens in milk.Although traditional preservation methods reduce contamination, they are timeconsuming or cause physicochemical changes. Therefore, we optimize STEC inactivation in goat's milk by thermosonication, an alternative to traditional treatments. Different times (1-35 min) and temperatures (45.9-74.1 C) were applied, using a Central Composite Rotatable Design (CCRD). Lipid oxidation was adopted as an optimization limiting factor. Mathematical models described STEC inactivation and lipid oxidation with high performance, considering the high R 2 adj (0.942 and 0.731), and low mean square error (0.065 and <0.0001) and lack-of-fit (0.133 and 0.183). Validation was verified by the accuracy (1.141 and 1.017) and bias (0.992 and 1.006) factors, and the relative error of prediction (0.910 and 1.000). Both variables affected STEC inactivation linearly, enhancing decontamination. Lipid oxidation was affected by time, increasing oxidation products formation. Optimization was achieved around 1-20 min/62-74 C, improving STEC inactivation (6.6 log CFU/ml) with minimal lipid oxidation (0.06 mg MDA/L). Therefore, thermosonication represents a promising technology facing to traditional methods, ensuring bacteriological safety and minimal alterations. Practical ApplicationsDespite traditional methods for milk decontamination still being considered effective, there are some reports on pasteurized milk and dairy products-related outbreaks.High-intensity ultrasound is an emerging non-thermal technology recently explored as a pathogen reduction method, used individually or combined. However, due to cavitation mechanism and free radicals realizing, some oxidative alterations could occur during processing. The present research paper contributes to provide a better understanding on the combined application of ultrasound and heat (thermosonication) to inactivate Escherichia coli in caprine milk. The findings herein are promising to the industrial utilization of thermosonication to obtaining safety products with minimal oxidative changes.

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“…These free radicals can bind to other organic compounds, leading to problems associated with oxidative processes. In a study carried out with previously homogenized and pasteurized milk, which was later treated with US, isolation analyzes of volatile compounds, gas chromatography mass spectrometry, and gas chromatography‐olfactometry revealed a “rubbery‐burnt” appearance in the product, in addition to unpleasant taste and odor, associated with the generation of volatile compounds during sonication (Thi Hong Bui, Cozzolino, Zisu, & Chandrapala, 2020).…”

Section: Ultrasound In the Food Industrymentioning

confidence: 99%

What are the prospects for ultrasound technology in food processing? An update on the main effects on different food matrices, drawbacks, and applications

Arruda

Vieira

Silva

et al. 2021

J Food Process Engineering

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Ultrasound is a promising technology that emerges as a sustainable and low‐cost alternative to conventional food processing. Various advantages are related to this technology, including the improvement of food quality, maintenance of food preservation, reduced processing time, and monitoring of food processes. Despite the extensive knowledge about ultrasonic technologies, it is continually updated, and new applications are constantly discovered. Reported results show that ultrasound can be applied, alone or in assisted conditions, to several food matrices, such as meats, fresh products, juices, cereals, and fermented products. However, its use still presents some challenges that include the difficulty of large‐scale applications. Recent studies evidenced current prospects for ultrasound technology, especially by improving novel food processes, such as depolymerization, extraction, emulsion production, and even assisting the removal of pesticides in fresh foods. This review summarizes the main applications and strategies of ultrasound technology in food processing. In addition, the challenges and future perspectives of this technology are also updated. Practical applications Ultrasound is a widespread technology in food processing, and a great number of applications have been attributed to ultrasound in last decades. This low‐cost alternative offers several advantages, such as reduction in time processing (e.g., elimination of process steps), enhanced efficiency, better attributes to different food products, also, its nondestructive nature allows the retention of product characteristics (textural, nutritional, and sensorial aspects). All these properties made ultrasound an interesting tool for improving food shelf life. Recently, new ultrasound utilities had been discovered, especially in association other processing techniques. An update on ultrasound applications is currently required, providing further essential scope for industrial implementation of ultrasound (i.e., processing operations, food matrix, benefits, limitations).

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Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products – a review

Cited by 23 publications

References 82 publications

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Optimizing Escherichia coli O157:H7 inactivation in goat's milk by thermosonication

What are the prospects for ultrasound technology in food processing? An update on the main effects on different food matrices, drawbacks, and applications

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