Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications

Abstract

Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.

Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects

“…Ultrasound is a non-thermal, emerging green technology used for improving the freshness, cleanness, eating quality, and safety of food products with minimal heat loss and nutrient degradation [ 98 ]. Compared to traditional thermal technologies, ultrasound reduces processing time, saves labor due to automation, preserves nutritive and sensory attributes, and increases the shelf life of foods [ 99 , 100 ]. It is applied for drying, cleaning, tenderization, sterilization, thawing, freeze-drying, extraction, changing the structure and properties of food proteins, improving substrate solubility, and curing in the food industry [ 101 , 102 ].…”

Optimization of Cyclodextrin-Assisted Extraction of Phenolics from Helichrysum italicum for Preparation of Extracts with Anti-Elastase and Anti-Collagenase Properties

“…Further CDAE optimization steps were performed using UAE, a technique with diverse applications in food science. Due to its role in environmental sustainability, ultrasonication is widely used in industries and is referred to as a “green unique technology” [ 33 ]. For example, UAE is one of the most practical techniques for large-scale industrial production of algal polysaccharides due to its simplicity, increased yield, high efficiency, and low cost [ 34 ].…”

Optimizing Fucoidan Encapsulation in a W1/O/W2 Double Emulsion through an Ultrasound-Assisted Process and Response Surface Methodology

“…Figure 3 demonstrates the interaction of the process parameter of AOA with respect to lecithin, SA, and ST (keeping one parameter constant). Figure 3 illustrates that, depending on the ultrasound process, growing SA and emulsifier concentrations reduce the activity of antioxidants; however, further increasing these parameters increases AOA, 37 causing such decrease−increase phenomena to occur for PE samples, while other interactions such as ST and emulsifiers increase the activity. The linear terms of SA, ST, and emulsifiers were all significant, except for SA and emulsifier interactions.…”