Understanding the potential of ultrasound as an innovative tool for microbial inactivation, functionalization of plant-based foods, and improvements of functional food potential

Applications of high‐intensity ultrasound on shrimp: Potential, constraints, and prospects in the extraction and retrieval of bioactive compounds, safety, and quality

“…Conversely, probe HIUS is potent, establishing direct contact with the sample, thereby reducing the sonicated area. Additionally, it eliminates the need for a coupling fluid, such as distilled water, as required in the bath approach, which involves the indirect dissipation of acoustic energy from the transducer to the sample (Ferreira et al., 2023).…”

“…The implementation of emerging technologies to enhance and ensure microbial inactivation in food matrices is a critical research focus, driven by the necessity for environmentally friendly, safe, low‐energy‐consuming, and cost‐effective methods (Ferreira et al., 2023). HIUS is particularly notable in this regard, with pathogen inactivation occurring through the cavitation mechanism (Rosario et al., 2021).…”

Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects

“…Furthermore, if applied at suitable conditions, SC-CO 2 technology may inactivate color-modifying enzymes and microorganisms, resulting in color stability (Oulé et al, 2013). Finally, the high pressures may promote the release of pigments from the food matrix during processing, resulting in products with more intense color characteristics (Ferreira et al, 2023). On the other hand, undesired color changes were reported for other products, mainly darker color (Ferrentino et al, 2013b;Yuk et al, 2014) and discoloration (Amaral, Silva, Costa, et al, 2018;González-Alonso et al, 2020;Huang et al, 2017).…”

“…In this case, the processing parameters used probably could not effectively inactivate the enzymes. The discoloration in other products may be related to changes in particle size in the SC-CO 2 -treated products, increasing their dispersion and favoring the light reflection (Bertolini et al, 2020;Ferreira et al, 2023;Yuk et al, 2014). The paler color in meats is probably associated with sarcoplasmic protein denaturation (González-Alonso et al, 2020;Huang et al, 2017).…”

“…SC-CO 2 technology presents several advantages, such as using milder conditions of pressure (usually <20 MPa) compared to those used in high-hydrostatic pressure (300-600 MPa) (Wang et al, 2021). Furthermore, microbial inactivation is achieved with low temperatures, which may not occur with ultrasound, as several studies use thermosonication (ultrasound and temperature) (Ferreira et al, 2023). Finally, CO 2 is an inexpensive gas, while in cold plasma and ozone technologies, noble gases and ozone may be used, which are expensive to buy or to maintain the high concentrations for long exposure times needed for microbial inactivation (Coutinho et al, 2018;Pedrosa et al, 2021).…”