Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system

Ashokkumar, Muthupandian; Sunartio, Devi; Kentish, Sandra E.; Mawson, Raymond; Simons, Lloyd; Vilkhu, Kamaljit; Versteeg, Cornelis

doi:10.1016/j.ifset.2007.05.005

Cited by 349 publications

(199 citation statements)

References 23 publications

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“…3, the application of higher ultrasound frequencies led to an increase in the intensity of DMPO / 1-hydroxylethyl free radical spin adducts, which may be attributed to the amounts increasing of the collapsing bubbles of ultrasound caviation as reported by other authors [19][20][21]. Generally, the effect of ultrasound cavitation could be reduced at higher ultrasonic frequency, since either the rarefaction cycle of the sound wave produces a great negative pressure which is insufficient in its duration and/or intensity to initiate cavitation, or the compression cycle occurs faster than the time for the microbubble to collapse [22][23][24].…”

Section: Effect Of Ultrasound Frequency On the Intensity Of Dmpo/1-hysupporting

confidence: 71%

Free radical generation induced by ultrasound in red wine and model wine: An EPR spin-trapping study

Zhang

Shen

Fan

et al. 2015

Ultrasonics Sonochemistry

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Direct evidence for the formation of 1-hydroxylethyl radicals by ultrasound in red wine and air-saturated model wine is presented in this paper. Free radicals are thought to be the key intermediates in the ultrasound processing of wine, but their nature has not been established yet. Electron paramagnetic resonance (EPR) spin trapping with 5,5-dimethyl-l-pyrrolin N-oxide (DMPO) was used for the detection of hydroxyl free radicals and 1-hydroxylethyl free radicals. Spin adducts of Hydroxyl free radicals were detected in DMPO aqueous solution after sonication while 1-hydroxylethyl free radical adducts were observed in ultrasound-processed red wine and model wine. The latter radical arose from ethanol oxidation via the hydroxyl radical generated by ultrasound in water, thus providing the first direct evidence of the formation of 1-hydroxylethyl free radical in red wine exposed to ultrasound. Finally, the effects of *Corresponding author. Tel.: +86 29 85310517; fax: + 86 29 85310517. E-mail address: qinganzhang@snnu.edu.cn (Q.A. Zhang). ultrasound frequency, ultrasound power, temperature and ultrasound exposure time were assessed on the intensity of 1-hydroxylethyl radical spin adducts in model wine.

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Section: Effect Of Ultrasound Frequency On the Intensity Of Dmpo/1-hysupporting

confidence: 71%

Free radical generation induced by ultrasound in red wine and model wine: An EPR spin-trapping study

Zhang

Shen

Fan

et al. 2015

Ultrasonics Sonochemistry

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“…The use of ultrasound by industry should therefore consider the introduction of radical quenchers as a method of radial control in order to prevent unwanted oxidation reactions (Ashokkumar et al, 2008).…”

Section: Power Ultrasound Negative Effects In Meat Processingmentioning

confidence: 99%

Power ultrasound in meat processing

et al. 2015

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Ultrasound has a wide range of applications in various agricultural sectors. In food processing, it is considered to be an emerging technology with the potential to speed up processes without damaging the quality of foodstuffs. Here we review the reports on the applications of ultrasound specifically with a view to its use in meat processing. Emphasis is placed on the effects on quality and technological properties such as texture, water retention, color, curing, marinating, cooking yield, freezing, thawing and microbial inhibition. After the literature review it is concluded that ultrasound is a useful tool for the meat industry as it helps in tenderisation, accelerates maturation and mass transfer, reduces cooking energy, increases shelf life of meat without affecting other quality properties, improves functional properties of emulsified products, eases mould cleaning and improves the sterilization of equipment surfaces.

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“…These species can afterwards recombine to generate hydrogen peroxide, while the frequency used is consequential in minimizing the amount of primary radicals generated by the bubble. Therefore we consider that selection of very low frequencies might reduce the amount of hydroxyl radicals generated (Ashokkumar et al 2008). Taking into account the above-mentioned considerations, a frequency of 25 kHz was selected for our study so as to lower the amount of generated hydroxyls and thus to avoid phonic pollution along with the use of an acoustic environment during thawing.…”

Section: Ultrasound Assisted Thawing Proceduresmentioning

confidence: 99%

Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle

Gambuteanu

Alexe

2013

J Food Sci Technol

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The objective of the present study was to analyses technological and textural properties of pork thawed by low intensity ultrasound compared to meat thawed conventionally in air (control) or by immersion in water. The pork thawing was done by means of a generator of constant frequency, with adjusting ultrasound intensity, coupled with a transducer plate and a water bath. The frequency of 25 kHz and the intensity of 0.6 W/cm 2 allowed reducing by 87 % the time required for thawing from −5°C to −1°C as well as the overall thawing time as compared to thawing in air. Using intensity of 0.2, 0.4, and 0.6 W/cm 2 thawing rates were 0.62, 0.73, 1°C/min, versus 0.16°C/min in the control. The textural and technological properties of meat thawed by ultrasound are not impaired by the significant lowering of thawing time; there were no large mass loss or modification of meat ultrastructure as compared to control.

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Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system

Cited by 349 publications

References 23 publications

Free radical generation induced by ultrasound in red wine and model wine: An EPR spin-trapping study

Free radical generation induced by ultrasound in red wine and model wine: An EPR spin-trapping study

Power ultrasound in meat processing

Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle

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