Using Underwater Shockwaves for the Development of Processing Devices for Plant Materials

Yasuda, Atsushi; Higa, Osamu; Kuraya, Eisuke; Higa, Yoshikazu; Shimojima, Ken; Hokamoto, Kazuyuki; Itoh, Shigeru

doi:10.4028/www.scientific.net/msf.910.169

Cited by 7 publications

(2 citation statements)

References 21 publications

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“…The effects of ultrasound propagation in solid/liquid media have been described in the literature. The instantaneous HDP control using shockwaves applies to a wide range of extraction processes such as extraction of juices or ingredients from other naturafty occurring foods and medicinal plants, according to Atsushi et al (2018).…”

Section: Juicing and Extraction Processesmentioning

confidence: 99%

Shockwave an Emerging Technology for Improving Processed Foods Quality: Mini Overview

Esmat¹

2022

Alexandria Journal of Food Science and Technology

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Shockwave technology is defined as an underwater hydrodynamic pressure, carried out by use of mechanical pressure pulses of water placed in a large tank. The first system used in the 1990s was generated by explosives, or by discharging electrical currents, as a second system underwater. The generated waves are transmitted through water and media in an acoustic match with water. A mechanical stress occurs, causing disruption and tearing of materials, exposed to the transmitted waves, according to their different properties. This new disruptive technology completely changes the way things are done. It is used in food applications to disintegrate tissue, modify the structure of biological materials, enhance extraction of plants bioactive substances, structure modification of grains, improve milling yield, shucking oysters, and improve meat tenderization and shelf-life .Another application is for easy drying to avoid fracture of the biological tissue/This technique also has an impact on food-borne pathogens and spoilage microorganisms in food, where, it is more effective when combined with other hurdles. The use of shockwave as a pretreatment process was also investigated to increase the yield and nutritional value of the extracted juice and oil via softening of plant tissues. Shockwaves propagate in plant media generate multiple cracks by underwater shockwaves, which act as permeation pathways, increasing the extraction ratio of essential oils in steam distillation processes. Underwater shockwaves instantly cause high pressure, splitting and open cell structures and accordingly instantly generate multiple cracks on the cell wall. Shockwave pretreatment liquefies vegetable material immediately and destroys cell structures. Some constraints are facing the application of shockwaves on a commercial scale in the food industry. Yet, shock waves may become tomorrow's processing technology for producing novel great tasting foods and other products while maintaining many natural characteristics of the products.

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Section: Juicing and Extraction Processesmentioning

confidence: 99%

Shockwave an Emerging Technology for Improving Processed Foods Quality: Mini Overview

Esmat¹

2022

Alexandria Journal of Food Science and Technology

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“…Our recent studies have revealed that the instant high pressure of underwater shockwaves permeates the whole plant cell and selectively destroys the cell wall of plants. When applied to compressive pretreatment of foods such as yuzu (Citrus junos) [19][20][21] and carrots (Daucus carota L.), the shockwave process effectively extracts antioxidants such as flavonoids and carotenoids, respectively [22].…”

Section: Introductionmentioning

confidence: 99%

Improving the Efficiency and Antioxidant Activity of Essential Oil Extraction from Abies sachalinensis by Underwater Shockwave Pretreatment for the Construction of Low-Energy and Sustainable Essential Oil Extraction System

et al. 2022

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Essential oils (EOs) from Abies sachalinensis (Sakhalin fir), a conifer species found in Sakhalin Island and Hokkaido in Japan, effectively remove nitrogen dioxide and possess antifungal activity. EOs also exert a relaxing effect and enhance air quality. Underwater shock waves generate instantaneous high pressure that ruptures cell walls, enhancing the performance of steam distillation and oil extraction. In this study, we aimed to increase the yield and quality of A. sachalinensis extracts using shockwaves. Leaves and branches were subjected to shockwave pretreatment or left untreated before EO extraction by steam distillation. EO yield of untreated dried leaves was 2.4 g/kg of dry leaf weight (DW). Upon application of a 3.0 kV, 3.6 kJ shockwave, the yield increased with the number of shockwave cycles. After ten cycles, yield increased 13.6-fold. Pretreatment with shockwaves for 10 cycles resulted in approximately 6- and 13-fold reductions in total energy consumption relative to fresh and dried leaves, respectively. Antioxidant activity increased more than 30-fold in shockwave-pretreated leaves than in untreated dried leaves after 10 cycles. This novel process can significantly reduce the energy used for EO extraction in steam distillation, thereby contributing to the development of a sustainable, low-energy EO production system.

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Extraction of valuable compounds from plants by underwater shockwaves

Itoh¹,

Kuraya²,

Higa³

2023

Processing of Food Products and Wastes With High Voltage Electrical Discharges

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Using Underwater Shockwaves for the Development of Processing Devices for Plant Materials

Cited by 7 publications

References 21 publications

Shockwave an Emerging Technology for Improving Processed Foods Quality: Mini Overview

Shockwave an Emerging Technology for Improving Processed Foods Quality: Mini Overview

Improving the Efficiency and Antioxidant Activity of Essential Oil Extraction from Abies sachalinensis by Underwater Shockwave Pretreatment for the Construction of Low-Energy and Sustainable Essential Oil Extraction System

Extraction of valuable compounds from plants by underwater shockwaves

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