Ultrasonication: An Advanced Technology for Food Preservation

Ravikumar, Madhusudan

doi:10.18782/2320-7051.5481

Cited by 27 publications

(14 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, every technique has its shortcomings. Ultrasound processing leads to the deterioration of the physicochemical attributes, like, off‐flavor, discoloration, and degradation of compounds (Ravikumar, Suthar, Desai, & Gowda, 2017). Irradiation might face few regulatory issues and some barriers related to consumer resistance due to a lack of information on food‐induced radioactivity that may cause deleterious effects on nutritive and sensorial attributes (Ornellas, Goncalves, Silva, & Martins, 2006).…”

Section: Processing and Preservation Of Sugarcane Juicementioning

confidence: 99%

A technological review on processing of sugarcane juice: Spoilage, preservation, storage, and packaging aspects

Panigrahi

Shaikh

Bag

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

Sugarcane juice is a proven health‐promoting drink having a substantial amount of polyphenols, antioxidants, and functional nutrients known to prevent several ailments. Owing to its perishable nature, sugarcane juice is mostly consumed fresh postextraction. Prior to juice extraction, the pretreatment of canes is felt vital and is generally adopted to minimize subsequent postcrushing destructive changes in juice quality. The application of processing techniques to sugarcane juice is crucial, primarily to enhance its shelf‐life and for value‐addition to meet consumers' demand. This review focuses on critical aspects encountered during sugarcane juice processing, which are of prime importance to food scientists. This addresses pretreatment of sugarcanes; physicochemical, nutritional, and functional characteristics of sugarcane juice; its microbiological and biochemical spoilage; processing techniques for enhancing its shelf‐life and/or quality characteristics, and finally its packaging and storage. The understanding of juice characteristics and spoilage has resulted in the introduction of novel processing, packaging, and storage technologies leading to juice products with higher retention of nutritional and quality characteristics. Implementation of such technologies for industrial‐scale processing of sugarcane juice is not only advantageous over the conventional ones but also useful in the development of additive‐free, high‐quality processed juice with natural, and fresh sensory appeal in packaged form. Such an attempt would promote entrepreneurship in sugarcane juice processing and would be useful for the commercialization of shelf‐stable sugarcane juice in packed form.Practical applicationsWith the increasing consumer demands for natural and healthy foods, significant efforts are being made for manufacture and supply of food products which retain valuable nutrients and quality attributes after the processing and packaging operations. Realizing that sugarcane juice is one such food product, which is highly nutritive and is known to prevent several ailments, it is highly required to comprehensively describe several aspects about its shelf life extension and storage stability. To study the effects of processing on sensitive sensory qualities of juice is of utmost importance. The highlights of novel processing technologies reviewed are expected to be useful for food process engineers and industrialists to manufacture shelf‐stable packaged sugarcane juice.

show abstract

Section: Processing and Preservation Of Sugarcane Juicementioning

confidence: 99%

A technological review on processing of sugarcane juice: Spoilage, preservation, storage, and packaging aspects

Panigrahi

Shaikh

Bag

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…In the 1960s, ultrasound technology was well established and used for cleaning in steel and plastic industries. Fromlate 1960s ultrasound is being used to characterize the foods such as meat, fats and oils, milk, bread, fruit, and sauces based on particle size, distribution and composition and also for improving the functional properties of food (Ravikumar et al, 2017) [31] .…”

Section: History Of Ultrasoundmentioning

confidence: 99%

“…Bursting of bubbles release very high pressure and heat around the collapsing bubbles which break the compounds in the liquid. It cause particle dispersion and cell disruption and provide localized sterilization or pasteurization effect depending on the intensity of applied sound (Ravikumar et al, 2017) [31] . Ultrasound when propagated through a biological structure induces compressions and rarefactions of the particles and a high amount of energy is imparted.…”

Section: Principles and Mechanism Of Generation Of Ultrasound Principlementioning

confidence: 99%

“…This effect, known as the "sponge effect," helps the liquid to flow out of the samples. On the other hand, the compressions and expansions of the material can create micro channels which are suitable for fluid movement (Ravikumaret al, 2017) [31] . The effects described, can affect both internal and external resistances to mass or heat transport and are the reason why high-intensity ultrasounds are applied to improve some transport operations.…”

Section: Solid Semisolid and Liquid Food Preservation By Ultrasound Wavesmentioning

confidence: 99%

“…Foods are complex materials containing proteins, vitamins, carbohydrates, fats, minerals, water and other organic ingredients with differing compositions (Ravikumar et al, 2017) [31] . Processing and preservation of food require different applications and precautions.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Sonication – An advance tool to improve the functional properties of Horticultural food: A review

Kumar¹,

Vani²

2020

Int. J. Chem. Stud.

View full text Add to dashboard Cite

Human life has become much busier in these modern days, which resulting in shift their interest towards instant processed foods. As foods are complex materials containing proteins, vitamins, carbohydrates, fats, minerals, water and other organic ingredients with differing compositions, Processing and preservation of food require different applications and precautions. Traditionally, thermal treatments (pasteurization and sterilization) have been used to produce safe food products. However, vitamins, taste, colour, and other sensorial characteristics are lost with thermal treatments. In order to overcome these losses and to produce high quality food products, having natural flavour, taste and free from preservatives, non-thermal food processing methods such as sonication, high pressure processing, pulsed electric fields, cold plasma, ozonisation and oscillating magnetic fields, offer maximum quality and safety to food products have attracted attention of the food industry. Sonication (ultrasound) is such an emerging non-thermal technology which is having a great potential to minimize processing time, cost of processing, maximize quality, ensure the safety of food products and its suitability for various operations and applications in food industry.

show abstract