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Arya SS, More PR, Ladole MR, Pegu K, Pandit AB. Non-thermal, energy efficient hydrodynamic cavitation for food processing, process intensification and extraction of natural bioactives: A review. ULTRASONICS SONOCHEMISTRY 2023; 98:106504. [PMID: 37406541 PMCID: PMC10339045 DOI: 10.1016/j.ultsonch.2023.106504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 06/21/2023] [Accepted: 06/24/2023] [Indexed: 07/07/2023]
Abstract
Hydrodynamic cavitation (HC) is the process of bubbles formation, expansion, and violent collapse, which results in the generation of high pressures in the order of 100-5000 bar and temperatures in the range of 727-9727 °C for just a fraction of seconds. Increasing consumer demand for high-quality foods with higher nutritive values and fresh-like sensory attributes, food processors, scientists, and process engineers are pushed to develop innovative and effective non-thermal methods as an alternative to conventional heat treatments. Hydrodynamic cavitation can play a significant role in non-thermal food processing as it has the potential to destroy microbes and reduce enzyme activity while retaining essential nutritional and physicochemical properties. As hydrodynamic cavitation occurs in a flowing liquid, there is a decrease in local pressure followed by its recovery; hence it can be used for liquid foods. It can also be used to create stable emulsions and homogenize food constituents. Moreover, this technology can extract food constituents such as polyphenols, essential oils, pigments, etc., via biomass pretreatment, cell disruption for selective enzyme release, waste valorization, and beer brewing. Other applications related to food production include water treatment, biodiesel, and biogas production. The present review discusses the application of HC in the preservation, processing, and quality improvement of food and other related applications. The reviewed examples in this paper demonstrate the potential of hydrodynamic cavitation with further expansion toward the scaling up, which looks at commercialization as a driving force.
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Affiliation(s)
- Shalini S Arya
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India.
| | - Pavankumar R More
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India
| | - Mayur R Ladole
- School of Chemical and Bioprocess Engineering, University College Dublin, Ireland
| | - Kakoli Pegu
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India
| | - Aniruddha B Pandit
- Chemical Engineering Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India
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Kochadai N, Hema V, Vadakkepulppara Ramachandran Nair S. Investigation of the effect of hydrodynamic cavitation treatment on the aging of tender coconut–palmyra wine. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nitthya Kochadai
- Biotechnology National Institute of Food Technology, Entrepreneurship and Management Thanjavur Tamil Nadu India
- Affiliated to Bharathidasan University Tiruchirappalli Tamil Nadu India
| | - Vincent Hema
- Food Processing and Business Incubation Centre National Institute of Food Technology, Entrepreneurship and Management Thanjavur Tamil Nadu India
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Younes A, Li M, Karboune S. Cocoa bean shells: a review into the chemical profile, the bioactivity and the biotransformation to enhance their potential applications in foods. Crit Rev Food Sci Nutr 2022; 63:9111-9135. [PMID: 35467453 DOI: 10.1080/10408398.2022.2065659] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
During processing, cocoa bean shells (CBS) are de-hulled from the bean and discarded as waste. Undermined by its chemical and bioactive composition, CBS is abundant in dietary fiber and phenolic compounds that may serve the valorization purpose of this by-product material into prebiotic and functional ingredients. In addition, the cell-wall components of CBS can be combined through enzymatic feruloylation to obtain feruloylated oligo- and polysaccharides (FOs), further enhancing the techno-functional properties. FOs have attracted scientific attention due to their prebiotic, antimicrobial, anti-inflammatory and antioxidant functions inherent to their structural features. This review covers the chemical and bioactive compositions of CBS as well as their modifications upon cocoa processing. Physical, chemical, and enzymatic approaches to extract and bio-transform bioactive components from the cell wall matrix of CBS were also discussed. Although nonspecific to CBS, studies were compiled to investigate efforts done to extract and produce feruloylated oligo- and polysaccharides from the cell wall materials.
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Affiliation(s)
- Amalie Younes
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, Québec, Canada
| | - Mingqin Li
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, Québec, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, Québec, Canada
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LEÓN EAV, ALDAPA CAG, ROJAS JA, TORRES AV, URIBE JPH, RODRÍGUEZ HMP, CORTEZ RON. Phytochemical content and antioxidant activity of extruded products made from yellow corn supplemented with apple pomace powder. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.91221] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Arya SS, More PR, Terán Hilares R, Pereira B, Arantes V, Silva SS, Santos JC. Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15794] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Shalini S. Arya
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
- Department of Biotechnology Engineering School of LorenaUniversity of São Paulo São Paulo Brazil
| | - Pavankumar R. More
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
| | - Ruly Terán Hilares
- Laboratório de Materiales Universidad Católica de Santa María Urb. San José s/n, Umacollo Arequipa Peru
| | - Bárbara Pereira
- Nanobiotechnology and Bioproducts Laboratory, Department of Biotechnology, Lorena School of Engineering University of São Paulo Lorena Brazil
| | - Valdeir Arantes
- Nanobiotechnology and Bioproducts Laboratory, Department of Biotechnology, Lorena School of Engineering University of São Paulo Lorena Brazil
| | - Silvio S. Silva
- Department of Biotechnology Engineering School of LorenaUniversity of São Paulo São Paulo Brazil
| | - Júlio César Santos
- Department of Biotechnology Engineering School of LorenaUniversity of São Paulo São Paulo Brazil
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Controlled Hydrodynamic Cavitation: A Review of Recent Advances and Perspectives for Greener Processing. Processes (Basel) 2020. [DOI: 10.3390/pr8020220] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
The 20th century has witnessed a remarkable enhancement in the demand for varieties of consumer products, ranging from food, pharmaceutical, cosmetics, to other industries. To enhance the quality of the product and to reduce the production cost, industries are gradually inclined towards greener processing technologies. Cavitation-based technologies are gaining interest among processing technologies due to their cost effectiveness in operation, minimization of toxic solvent usage, and ability to obtain superior processed products compared to conventional methods. Also, following the recent advancements, cavitation technology with large-scale processing applicability is only denoted to the hydrodynamic cavitation (HC)-based method. This review includes a general overview of hydrodynamic cavitation-based processing technologies and a detailed discussion regarding the process effectiveness. HC has demonstrated its usefulness in food processing, extraction of valuable products, biofuel synthesis, emulsification, and waste remediation, including broad-spectrum contaminants such as pharmaceuticals, bacteria, dyes, and organic pollutants of concern. Following the requirement of a specific process, HC has been implemented either alone or in combination with other process-intensifying steps, for example, catalyst, surfactant, ultraviolet (UV), hydrogen peroxide (H2O2), and ozone (O3), for better performance. The reactor set-up of HC includes orifice, slit venturi, rotor-stator, and sonolator type constrictions that initiate and control the formation of bubbles. Moreover, the future directions have also been pointed out with careful consideration of specific drawbacks.
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Arya SS, Sawant O, Sonawane SK, Show PL, Waghamare A, Hilares R, Santos JCD. Novel, Nonthermal, Energy Efficient, Industrially Scalable Hydrodynamic Cavitation – Applications in Food Processing. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1669163] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- S. S. Arya
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, São Paulo, Brazil
| | - O. Sawant
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Sachin K. Sonawane
- Food Science and Technology, School of Biotechnology and Bioinformatics, D. Y. Patil University, Navi Mumbai, India
| | - P. L Show
- Department of Chemical and Environmental Engineering, The University of Nottingham Malaysia Campus, Semenyih, Malaysia
| | - A. Waghamare
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Ruly Hilares
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, São Paulo, Brazil
| | - Júlio César Dos Santos
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, São Paulo, Brazil
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Bioactive and functional compounds in apple pomace from juice and cider manufacturing: Potential use in dermal formulations. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.05.014] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Asaithambi N, Singha P, Dwivedi M, Singh SK. Hydrodynamic cavitation and its application in food and beverage industry: A review. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13144] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
| | - Poonam Singha
- Department of Food ScienceCornell University Ithaca New York
| | - Madhuresh Dwivedi
- Department of Food Process EngineeringNIT Rourkela Rourkela Odisha India
| | - Sushil K. Singh
- Department of Food Process EngineeringNIT Rourkela Rourkela Odisha India
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Albanese L, Bonetti A, D'Acqui LP, Meneguzzo F, Zabini F. Affordable Production of Antioxidant Aqueous Solutions by Hydrodynamic Cavitation Processing of Silver Fir ( Abies alba Mill.) Needles. Foods 2019; 8:foods8020065. [PMID: 30759809 PMCID: PMC6406287 DOI: 10.3390/foods8020065] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 01/23/2019] [Accepted: 02/04/2019] [Indexed: 12/15/2022] Open
Abstract
Extracts from parts of coniferous trees have received increased interest due to their valuable bioactive compounds and properties, useful for plenty of experimental and consolidated applications, in fields comprising nutraceutics, cosmetics, pharmacology, food preservation, and stimulation of plant growth. However, the variability of the bioactive properties, the complexity of the extraction methods, and the use of potentially harmful synthetic chemicals, still represent an obstacle to the spreading of such valuable natural compounds. Hydrodynamic cavitation is emerging as a promising innovative technique for the extraction of precious food components and by-products from waste raw material of the agro-food production chain, which can improve processing efficiency, reduce resource consumption, and produce healthy, high-quality products. In this study, a process based on controlled hydrodynamic cavitation was applied for the first time to the production of aqueous solutions of silver fir (Abies alba Mill.) needles with enhanced antioxidant activity. The observed levels of the in vitro antioxidant activity, comparable or higher than those found for reference substances, pure extracts, and other water extracts and beverages, highlight the very good potential of the hydrodynamic cavitation (HC) process for the creation of solvent-free, aqueous solutions endowed with bioactive compounds extracted from silver fir needles.
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Affiliation(s)
- Lorenzo Albanese
- Institute of Biometeorology, National Research Council, 10 Via Madonna del Piano, I-50019 Sesto Fiorentino (FI), Italy.
| | - Alessandra Bonetti
- Institute for Research on Terrestrial Ecosystems, National Research Council, 10 Via Madonna del Piano, I-50019 Sesto Fiorentino (FI), Italy.
| | - Luigi Paolo D'Acqui
- Institute for Research on Terrestrial Ecosystems, National Research Council, 10 Via Madonna del Piano, I-50019 Sesto Fiorentino (FI), Italy.
| | - Francesco Meneguzzo
- Institute of Biometeorology, National Research Council, 10 Via Madonna del Piano, I-50019 Sesto Fiorentino (FI), Italy.
| | - Federica Zabini
- Institute of Biometeorology, National Research Council, 10 Via Madonna del Piano, I-50019 Sesto Fiorentino (FI), Italy.
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Cravotto G, Mariatti F, Gunjevic V, Secondo M, Villa M, Parolin J, Cavaglià G. Pilot Scale Cavitational Reactors and Other Enabling Technologies to Design the Industrial Recovery of Polyphenols from Agro-Food By-Products, a Technical and Economical Overview. Foods 2018; 7:E130. [PMID: 30134558 PMCID: PMC6165097 DOI: 10.3390/foods7090130] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 08/16/2018] [Accepted: 08/18/2018] [Indexed: 11/17/2022] Open
Abstract
We herein provide an overview of the most recent multidisciplinary process advances that have occurred in the food industry as a result of changes in consumer lifestyle and expectations. The demand for fresher and more natural foods is driving the development of new technologies that may efficiently operate at room temperature. Moreover, the huge amount of material discarded by the agro-food production chain lays down a significant challenge for emerging technologies that can provide new opportunities by recovering valuable by-products and creating new applications. Aiming to design industrial processes, there is a need for pilot scale plants such as the 'green technologies development platform', which was established by the authors. The platform is made up of a series of multifunctional laboratories that are equipped with non-conventional pilot reactors, developed in direct collaboration with partner companies, in order to bridge the enormous gap between academia and industry via the large-scale exploitation of relevant research achievements. Selected key, enabling technologies for process intensification make this scale-up feasible. We make use of two selected examples, the grape and olive production chains, to show how cavitational reactors, which are based on high-intensity ultrasound and rotational hydrodynamic units, can assist food processing and the sustainable recovery of waste, to produce valuable nutraceuticals as well as colouring and food⁻beverage additives.
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Affiliation(s)
- Giancarlo Cravotto
- Dipartimento di Scienza e Tecnologia del Farmaco (DSTF), University of Turin, Via P. Giuria 9, 10125 Turin, Italy.
| | - Francesco Mariatti
- Dipartimento di Scienza e Tecnologia del Farmaco (DSTF), University of Turin, Via P. Giuria 9, 10125 Turin, Italy.
| | - Veronika Gunjevic
- Dipartimento di Scienza e Tecnologia del Farmaco (DSTF), University of Turin, Via P. Giuria 9, 10125 Turin, Italy.
| | | | - Matteo Villa
- Hydro Air Research Italia Srl, Strada Provinciale 181 n°11, 26833 Merlino, Italy.
| | - Jacopo Parolin
- Tecnoimpianti Water Treatment Srl, Via S. D'acquisto 16/B, Pozzuolo M.na, 20060 Milan, Italy.
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Ciriminna R, Albanese L, Di Stefano V, Delisi R, Avellone G, Meneguzzo F, Pagliaro M. Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.037] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Ultrasound-negative pressure cavitation extraction of phenolic compounds from blueberry leaves and evaluation of its DPPH radical scavenging activity. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.01.003] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Lohani UC, Muthukumarappan K. Process optimization for antioxidant enriched sorghum flour and apple pomace based extrudates using liquid CO2 assisted extrusion. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.034] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Perussello CA, Zhang Z, Marzocchella A, Tiwari BK. Valorization of Apple Pomace by Extraction of Valuable Compounds. Compr Rev Food Sci Food Saf 2017; 16:776-796. [PMID: 33371603 DOI: 10.1111/1541-4337.12290] [Citation(s) in RCA: 82] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Revised: 06/09/2017] [Accepted: 06/15/2017] [Indexed: 12/25/2022]
Abstract
Apple pomace is a promising source of carbohydrates, proteins, amino acids, fatty acids, phenolic compounds, vitamins, and other compounds with a vast range of food applications. This review focuses on the valorization of apple pomace towards the recovery of the main compounds, namely pectin and polyphenols. Applications, advantages, and drawbacks of conventional extraction (acidic medium under high temperatures) compared with novel extraction technologies are presented. The comparison is based on an extensive literature review of research on extraction of valuable compounds from plant matrixes, particularly apple pomace. Novel extraction techniques involving enzymes, electric field, ultrasound, microwave heating, pressurized liquid, and super/subcritical fluid are also discussed. These techniques offer several advantages, including shorter extraction time, increased yield, reduction-or suppression-of solvents, and minimization of the environmental impact. This paper may help researchers and food industry professionals on the scaling-up and optimization of eco-friendly extractions of pectin and phenolic compounds.
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Affiliation(s)
- Camila A Perussello
- Dept. of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Zhihang Zhang
- Dept. of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Antonio Marzocchella
- Dept. of Chemical Engineering, Materials and Industrial Production, Univ. of Napoli Federico II, Piazzale V. Tecchio 80, 80125, Napoli, Italy
| | - Brijesh K Tiwari
- Dept. of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
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