Freezing Efficiency and Quality Attributes as Affected by Voids in Plant Tissues During Ultrasound-Assisted Immersion Freezing

Zhu, Zhiwei; Chen, Zhubing; Zhou, Qianyun; Sun, Da‐Wen; Chen, Haiyang; Zhao, Yongjun; Zhou, Wenqing; Li, Xianguang; Pan, Hongzhun

doi:10.1007/s11947-018-2103-8

Cited by 56 publications

(18 citation statements)

References 68 publications

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“…Conventional extraction methods also encounter high consumption of solvent for the extraction process. Ultrasound is a common technique widely used for assisting food processes (Delgado, Zheng, & Sun, ; Kiani et al, , ; Kiani, Sun, Zhang, ; Kiani, Sun, Delgado, et al, ; Li & Sun, ; Sun & Li, ; Zhang, Zhu, & Sun, ; Zheng & Sun, ; Zhu, Chen, Zhou, & Sun, ; Zhu, Sun, Zhang, Li, & Cheng, ). Ultrasound‐assisted extraction (UAE), as a novel extraction technique, has been studied to overcome various disadvantages of the conventional extraction methods.…”

Section: Introductionmentioning

confidence: 99%

“…Conventional extraction methods also encounter high consumption of solvent for the extraction process. Ultrasound is a common technique widely used for assisting food processes (Delgado, Zheng, & Sun, 2009;Kiani et al, 2011Kiani et al, , 2013Kiani, Sun, Delgado, et al, 2012;Li & Sun, 2002;Sun & Li, 2003;Zheng & Sun, 2006;Zhu, Chen, Zhou, & Sun, 2018;Zhu, Sun, Zhang, Li, & Cheng, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Ultrasound‐assisted extraction (UAE) of bioactive compounds from coffee silverskin: Impact on phenolic content, antioxidant activity, and morphological characteristics

Wen

Zhang

Rai

et al. 2019

J Food Process Engineering

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Coffee silverskin (CSS) has various nutritional and functional properties, enabling it for valuable applications. Ultrasound‐assisted extraction (UAE) is an efficient and economic extraction technique. In this research, UAE was employed in the extraction of bioactive compounds from CSS with water and methanol–water mixture as solvent. Extraction efficacy between the UAE‐treated extracts and the UAE‐untreated (control) was assessed in terms of the total phenolic content (TPC), caffeine content, chlorogenic acids (CGAs), and antioxidant capacities. The yields of TPC were in the range from 5.80 ± 0.06 to 8.94 ± 0.01 mg GAE/g sample. Phenolic content and antioxidant activity were highly enhanced by applying UAE compared to the controls. Noticeable caffeine content in the range from 3.27 ± 0.10 to 4.29 ± 0.01 g/100 g sample was found in the CSS samples. CGAs (3‐CGA, 4‐CGA, and 5‐CGA) were all quantified. Methanol–water extracts showed significantly (p < .05) higher TPC, caffeine content, and antioxidant capacity than water extracts. The micro‐structure investigation of CSS indicated UAE can cause cell disruption and micro cracks so that it can be an effective extraction technique. Peleg's model showed a good fitting (R2 > 0.94) to the experimental results on the kinetics of UAE of phenolics compounds. Practical applications Coffee is a most consumed beverage internationally. Due to its great production, large quantities of residues including coffee pulp and husk, coffee silver skin, and spent coffee grounds are generated in the coffee industry. Among them, coffee silverskin (CSS) is a by‐product during the coffee roasting process, which contains nutritional and functional properties. As an efficient and economic novel extraction technique, ultrasound‐assisted extraction (UAE) was employed in the current study to extract bioactive compounds from coffee silverskin with water and methanol–water mixture as solvent in order to overcome various disadvantages encountered by the conventional extraction methods. Results indicated that application of UAE pretreatment showed significantly higher recovery of phenolic compounds compared to the controls and high ultrasound intensity (38 W/cm2) was more effective in recovering polyphenols compared to 5 W/cm2 ultrasonic treatments. Therefore, results from the current study provide useful and practical information for the coffee industry.

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Section: Introductionmentioning

confidence: 99%

“…Conventional extraction methods also encounter high consumption of solvent for the extraction process. Ultrasound is a common technique widely used for assisting food processes (Delgado, Zheng, & Sun, 2009;Kiani et al, 2011Kiani et al, , 2013Kiani, Sun, Delgado, et al, 2012;Li & Sun, 2002;Sun & Li, 2003;Zheng & Sun, 2006;Zhu, Chen, Zhou, & Sun, 2018;Zhu, Sun, Zhang, Li, & Cheng, 2018).…”

Section: Introductionmentioning

confidence: 99%

Ultrasound‐assisted extraction (UAE) of bioactive compounds from coffee silverskin: Impact on phenolic content, antioxidant activity, and morphological characteristics

Wen

Zhang

Rai

et al. 2019

J Food Process Engineering

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“…Propagating ultrasound waves within fluids medium causes cavitation, resulting in acoustic bubbles produced. Collapse and motion of cavitation bubbles make microstremeanig effect [81,101,102], leading to increase convective heat transfer rate [5,103] and mass transfer rate [4]. The cavitation and microstreaming effect [80] enhances nucleation probability in supercooled water and induces nucleation at higher temperatures during the freezing process [89].…”

Section: Ultrasound-assisted Freezingmentioning

confidence: 99%

Phase change and crystallization behavior of water in biological systems and innovative freezing processes and methods for evaluating crystallization

2022

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The phase change of water occurs in biological samples during freezing and introduces significant changes to the processed materials. The phase change phenomenon includes complex processes at the macro and micro levels. At molecular levels, water undergoes a rate-limiting nucleation stage to form templates for the next step called crystal growth. The rate and interaction of these two stages play an essential role in the characteristics of the process and the products. Technically, crystal size distribution and its control through processing parameters are linked to the properties of products. Thus, understanding the interactions between water phase change steps, evaluating the effects of crystallization and ice crystals features, and employing novel techniques to control and monitor nucleation and crystal growth stages is essential for improved frozen products quality. Finding the moisture behavior information with direct and indirect measurements can describe crystals in multi-perspectives, providing practical knowledge on the mechanisms of the freezing process. Moreover, innovative novel freezing technologies improve the crystallization process during the freezing of foods. This review focuses on an overview of the water phase change and crystallization process. Specific emphasis was placed on modeling approaches, the measuring methods, and novel accelerating and suppression of nucleation and ice crystals growth.

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“…The ultrasound waves can propagate through any medium as a mechanical wave within a frequency range of 20 kHz to 100 MHz, by generating phases of expansions and compressions. It can induce the formation, development and implosion of cavitation bubbles in a liquid media, when a high acoustic force is applied, which is commonly used for enhancement of several food processing methods [166] , [193] . The spectrum of ultrasonic waves involves a variety of frequency range which commonly extends from more than the 20 kHz which is the audible range and up to 10 MHz which is less than the microwave frequencies.…”

Section: Introductionmentioning

confidence: 99%

Application of ultrasound in combination with other technologies in food processing: A review

Singla

Sit

2021

Ultrasonics Sonochemistry

209

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Freezing Efficiency and Quality Attributes as Affected by Voids in Plant Tissues During Ultrasound-Assisted Immersion Freezing

Cited by 56 publications

References 68 publications

Ultrasound‐assisted extraction (UAE) of bioactive compounds from coffee silverskin: Impact on phenolic content, antioxidant activity, and morphological characteristics

Ultrasound‐assisted extraction (UAE) of bioactive compounds from coffee silverskin: Impact on phenolic content, antioxidant activity, and morphological characteristics

Phase change and crystallization behavior of water in biological systems and innovative freezing processes and methods for evaluating crystallization

Application of ultrasound in combination with other technologies in food processing: A review

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