Ultrasound for beverage processing

Khan, Muhammad Kamran; Imran, Muhammad; Ahmad, Muhammad Haseeb; Hassan, Sadia; Sattar, Saira

doi:10.1016/b978-0-12-818275-8.00007-6

Cited by 4 publications

(5 citation statements)

References 127 publications

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“…When the treatment time was extended to 240 min, US increased the degree of hydrolysis by an additional 3.5% and the recovery by 4.79%, compared to the 20 min treatment. In these applications, the great energy release caused by the acoustic waves helped to improve both hydrolysis and the enzyme extraction from the inner cell [96,97]. However, the use of high power may also cause enzyme denaturation, and, thus, another alternative strategy is the application of low or moderate US treatments in order to induce a mild cavitation, or only a micro-stirring, and promote the union of the substrates with the active sites, or even product diffusion without altering the enzyme structure [98].…”

Section: Ultrasoundmentioning

confidence: 99%

Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification

Abril

Bou

García-Pérez

et al. 2023

Foods

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Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into meat. The accurate control of enzymatic reactions in meat muscle is complicated due to the numerous influential factors, as well as its low reaction rate. Moreover, exogenous enzymes are also used in the meat industry to produce restructured products (transglutaminase), to obtain bioactive peptides (peptides with antioxidant, antihypertensive and gastrointestinal activity) and to promote meat tenderization (papain, bromelain, ficin, zingibain, cucumisin and actinidin). Emerging technologies, such as ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high-pressure processing (HPP) or supercritical CO2 (SC-CO2), have been used to intensify enzymatic reactions in different food applications. This review aims to provide an overview of the enzymatic reactions taking place during the processing of meat products, how they could be intensified by using emerging technologies and envisage potential applications.

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Section: Ultrasoundmentioning

confidence: 99%

Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification

Abril

Bou

García-Pérez

et al. 2023

Foods

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“…When applied to liquids, high‐intensity US results in the increase shelf life due to its antimicrobial and enzyme inactivating property, which can be useful to many processes (Khan, Imran, Ahmad, Hassan, & Sattar, 2021). The transducer produces high voltage waves in the solution, creating compression, which tears the liquid, resulting in millions of macroscopic cavities or bubbles, called “cavitation.” The bubbles collapse violently in the cleaning solution with enormous energy at high temperature and pressure.…”

Section: Ultrasound In the Food Industrymentioning

confidence: 99%

“…US can play a significant role in affordable food decontamination (Yuan et al, 2021). Khan et al (2021), who conducted a work replacing the conventional thermal processing with US technology in the beverage industry, mentioned the obtention of positive results, prospecting a safe product with nutritional integrity.…”

Section: Future Prospects To Ultrasound In 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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“…The formation and collapsing of gas bubbles (cavitation), which locally releases high dose of energy (high temperature and pressure) and results in propagation of shock waves, is responses of changes in internal structure of the material. As a result of better mixing of the medium, homogenization and highly efficient mass transfer, the process is also accelerated [ [7] , [21] ]. Furthermore, in the case of those bubbles, which collapse near the solid surface, the microjetting takes place causing erosion of the material and microchannels formation [ [7] , [19] ].…”

Section: Introductionmentioning

confidence: 99%

“…Many publications show the beneficial effect of using ultrasound (sometimes together with mild temperature) during juice processing on microbiological safety, increased stability during storage (due to e.g. enzyme inactivation) and greater stability or increased level of bioactive compounds [1] , [21] . However, relatively few studies investigated the effect of ultrasound on fruits before juice extraction.…”

Section: Introductionmentioning

confidence: 99%

The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.)

Dadan

Grobelna

Kalisz

et al. 2022

Ultrasonics Sonochemistry

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Ultrasound for beverage processing

Cited by 4 publications

References 127 publications

Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification

Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification

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

The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.)

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