Ultrasound as an emerging technology for the elimination of chemical contaminants in food: A review

New biological strategies for preventing and controlling food contaminants in the supply chain: Smart use of common plant-derived substances

Traditional means of contaminant management that rely on chemical additives and high-temperature processing have raised concerns about long-term safety and environmental issues in the modern food supply chain. Therefore, sustainable, safe, and innovative strategies are urgently needed. Plant-derived substances are known for their biological activity and antifouling potential as natural alternatives for contamination control. This review examines the sources of various contaminants, the categories of plant-derived substances, the action mechanisms, and their feasibility in the food supply chain. The smart use of plant-derived substances to improve microbial, chemical, and metal contamination in the food blockchain is not only a profound fusion of nature and technology, but also a mutual combination of ecological preservation and food safety. However, the realization of its commercialization is subject to multiple sanctions, but as the thorny issues are gradually resolved, the consolidation and market for the new strategies will thrive.

Reduction of potentially toxic elements content of dried laver Pyropia spp. using ultrasonic treatment

The study sought to remove potentially toxic elements (PTEs), such as cadmium (Cd), lead (Pb), arsenic (As), and iodine (I), from raw laver Pyropia spp. using ultrasonic treatment and to determine the impact of such reduction on raw laver quality. Notably, the treatment had no effect on dried laver color. The following optimal conditions were used for response surface methodology: ultrasound intensity, 75 % at 449.8 W; raw laver amount, 150 g/L; and treatment time, 10 min. Heat generation was reduced to tolerable levels during ultrasonic treatment. By applying the optimal conditions, the levels of Cd, Pb, and As were reduced by 80.8-83.0 %, while that of I was reduced by 90.1 %. The energy released by the bubbles generated during ultrasonic treatment collapsed due to shock waves, enabling PTEs removal. The study highlighted the effectiveness of ultrasonic treatment in ensuring the safety of raw and dried lavers for consumption.

Assessment of hazardous trace metals and associated health risk as affected by feed intake in buffalo milk

The presence of hazardous trace metals in the food chain poses a significant risk to human health. Milk is an essential part of a balanced dietary regimen, playing a crucial role in supporting optimal growth and development of the human body. However, the continuous consumption of metal-contaminated milk might potentially lead to the onset of chronic health disorders. The objective of this study was to investigate the fluctuation of physico-chemical attributes and concentrations of toxic trace metals in buffalo milk and examine their relationship with various feed types (alfalfa fodder, maize silage, and a combination of fodder and silage). Additionally, the study attempted to determine the potential health hazards that these levels may offer to consumers. The study revealed that the characteristics of the milk, such as its physical, chemical, and metallic properties, were affected by the type of feed. The measured physicochemical properties encompassed pH values ranging from 5.12 to 9.13, electrical conductivity values ranging from 995 to 1799 µS/cm, total solids content ranging from 10.12 to 15.9 mg/L, moisture content ranging from 84.5% to 90%, density ranging from 17.2 to 30.29 g/mL, and fat content ranging from 3.9% to 10.9%. The metal concentrations varied within the following ranges: lead (0.00229-0.029 mg/L), cadmium (0.00122-0.058 mg/L), mercury (0.00101-0.03 mg/L), and arsenic (0.0007-0.198 mg/L). Significant positive associations were found between the levels of metals and the types of feed. Principal component analysis identified the considerable influence of certain feed categories on the metal concentration found in the milk. While certain estimated daily intake (EDI) and health risk index (HRI) values surpassed suggested criteria, the hazard index (HI) values remained within safe ranges. This indicates that the total risk of metal ingestion through milk consumption is modest. It is crucial to continuously check the presence of both organic and inorganic pollutants in milk, and regulatory agencies should implement stringent procedures to prevent contamination.

Principles of ultrasonic agglomeration and its effect on physicochemical and macro- and microstructural properties of foods

Ultrasonic compaction, also known as ultrasonic agglomeration, is an emerging technology that represents a novel alternative for food agglomeration; it is of great interest to the food industry. This review aims to gather information on the physicochemical, organoleptic, microbiological, and structural changes generated by ultrasound and study the fundamentals of agglomeration and ultrasound in different food matrices. In addition, chemical changes are reported in some nutrients related to conformational changes, such as the disintegration of diacylglycerides into monoacylglycerols, disordering of the crystalline region of starch granules to the amorphous phase, disruption of the membrane in plant cells, and transient or permanent modification of the protein structure (3D folding). The increasing development of patents can provide an insight into the potential of ultrasonic agglomeration applications in the food industry.

Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency

Animal-based foods such as meat, dairy, and eggs contain abundant essential proteins, vitamins, and minerals that are crucial for human nutrition. Therefore, there is a worldwide growing demand for animal-based products. Since animal-based foods are vital resources of nutrients, it is essential to ensure their microbial safety which may not be ensured by traditional food preservation methods. Although thermal food preservation methods ensure microbial inactivation, they may degrade the nutritional value, physicochemical properties, and sensory qualities of food. Consequently, non-thermal, ultrasound food preservation methods are used in the food industry to evaluate food products and ensure their safety. Ultrasound is the sound waves beyond the human audible range, with frequencies greater than 20 kHz. Two types of ultrasounds can be used for food processing: low-frequency, high-intensity (20-100 kHz, 10-1,000 W/cm2) and high-frequency, low-intensity (>1 MHz, <1 W/cm2). This review emphasizes the application of ultrasound to improve the microbial safety of animal-based foods. It further discusses the ultrasound generation mechanism, ultrasound technique for microbial inactivation, and application of ultrasound in various processing operations, namely thawing, extraction, and emulsification.

Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling

This study investigated the effects of pineapple peel powder with varied chemical profiles and sonication-assisted polyphenol biotransformation during fermentation on the quality characteristics of yogurt products. It aimed at exploring the feasibility of sonication-assisted fermentation to enhance the physicochemical properties, control post-acidification, and improve antioxidant activities in yogurts fortified with polyphenol-rich pineapple peel powder. Targeted analysis showed that polyphenol-rich pineapple dietary fiber obtained by ultrasonication-assisted extraction (NPFU) exhibited the slowest rates of acidification, highest antioxidant capacity, and lowest degree of whey separation at 21.67 %. Sonication pretreatments significantly increased transformation of free phenolic acids derived from pineapple peel fiber during fermentation, particularly increasing the accumulation of ferulic acid, caffeic acid and 5-hydroxyflavone, revealing the positive effects of sonication-mediated fermentation in promoting the hydrolysis of conjugated phenolics into free fractions. Yogurts fortified with pineapple peel fiber displayed significantly higher antioxidant activities (p < 0.05) compared to those with pineapple peel whole powder, corresponding with the increased free phenolics. Non-targeted metabolomics analysis was employed to explore the mechanisms underlying the alleviated post-acidification by sonication-assisted fermentation during storage. Metabolomic profiling revealed that the bioactive components from pineapple peel extract significantly influenced the metabolism pathways of lactic acid bacteria particularly involving galactose metabolism, glycerophospholipid metabolism, closely associated with the acid production of the strains and the regulation of the post-acidification rates of yogurt during storage. These results confirmed the potential of ultrasound-assisted fermentation combined with the addition of pineapple dietary fiber to enhance yogurt quality, providing an innovative tool to develop future yogurt products with high marketability.

Microwave-sonication synergistic extraction of dairy waste proteins: A review of green approach for dairy waste proteins valorization

Ultrasonic and microwave extraction process has great prospects to convert food and agricultural waste from food industries to value-added goods. Also, this review extensively elaborates the utilization of ultrasonication and microwave extraction (US-MW) process for valorization of dairy waste extracted proteins into novel foods. Both of these extraction and processing techniques are considered as green technologies when compared with the other conventional or chemical extraction and processing techniques. Further, this review also explains the impact of US-MW alone and in combination on the dairy waste proteins extraction, nutritional and techno-functional attributes of these dairy-waste proteins. The review also highlights the economic and cost-effective benefits of US-MW processes for extracting the proteins from dairy waste, indicating their feasibility and sustainability. The review also elucidated the synergistic utilization of US-MW extraction as a viable processing technique in extraction or production of bioactive compounds like dairy proteins. In conclusion, this review elucidates the US-MW, both individually and in synergy as a viable source of dairy waste proteins extraction and their application in functional foods. Moreover, in accordance to the latest developments and future prospects at pilot and commercial level to assess the practicability of synergistic use of US-MW extraction in bioenergy production from food wastes other than dairy waste for extraction and production of biodiesel, hydrogen, green methane, and ethanol.

The effect of dual-frequency ultrasound on synergistic Sonochemical oxidation to degrade aflatoxin B1

This study investigated the degradation of aflatoxin B1 (AFB1) in food by using dual-frequency ultrasound (DFUS) and the effects of sonochemical oxidation on the efficacy. It was found that the degradation of AFB1 by bath ultrasound (BU), probe ultrasound (PU), and DFUS were all consistent with first-order kinetics. The use of DFUS significantly increased the AFB1 degradation to 91.3%, and compared with BU and PU, it increased by about 177.0% and 61.5% after 30 min treatment. DFUS could generate a synergistic effect to accelerate the generation of free radicals, which promoted sonochemical oxidation to degrade AFB1. It could be speculated that hydroxyl radical (·OH) probably acted a dominant part in the AFB1 degradation by DFUS, and the hydrogen atoms (·H) might also are contributed. These results indicated that DFUS was an effective method of AFB1 degradation.

Effect of sonoprocessing on the quality of plant-based analog foods: Compatibility to sustainable development goals, drawbacks and limitations

Sonoprocessing (US), as one of the most well-known and widely used green processing techniques, has tremendous benefits to be used in the food industry. The urgent call for global sustainable food production encourages the usage of such techniques more often and effectively. Using ultrasound as a hurdle technology synergistically with other green methods is crucial to improving the efficiency of the protein shift as well as the number of plant-based analog foods (PBAFs) against conventional products. It was revealed that the US has a significant impact when used as an assistant tool with other green technologies rather than being used alone. It increases the protein extraction efficiencies from plant biomasses, improves the techno-functional properties of food compounds, and makes them more applicable for industrial-scale alternative food production in the circular economy. The US aligns well with the objectives outlined in the UN's Sustainable Development Goals (SDGs), and Planetary Boundaries (PBs) framework, demonstrating promising outcomes in life cycle assessment. However, several challenges such as uncontrolled complex matrix effect, free radical formation, uncontrolled microbial growth/germination or off-flavor formation, removal of aromatic compounds, and Maillard reaction, are revealed in an increased number of studies, all of which need to be considered. In addition to a variety of advantages, this review also discusses the drawbacks and limitations of US focusing on PBAF production.

The effects of ultrasound on probiotic functionality: an updated review

The effects of ultrasound (US) on probiotics, as health-promoting microbes, have attracted the attention of researchers in fermentation and healthy food production. This paper aims to review recent advances in the application of the US for enhancing probiotic cells' activity, elaborate on the mechanisms involved, explain how probiotic-related industries can benefit from this emerging food processing technology, and discuss the perspective of this innovative approach. Data showed that US could enhance fermentation, which is increasingly used to enrich agri-food products with probiotics. Among the probiotics, recent studies focused on Lactiplantibacillus plantarum, Lactobacillus brevis, Lactococcus lactis, Lactobacillus casei, Leuconostoc mesenteroides, Bifidobacteria. These bacteria proliferated in the log phase when treated with US at relatively low-intensities. Also, this non-thermal technology increased extracellular enzymes, mainly β-galactosidase, and effectively extracted antioxidants and bioactive compounds such as phenolics, flavonoids, and anthocyanins. Accordingly, better functional and physicochemical properties of prebiotic-based foods (e.g., fermented dairy products) can be expected after ultrasonication at appropriate conditions. Besides, the US improved fermentation efficiency by reducing the production time, making probiotics more viable with lower lactose content, more oligosaccharide, and reduced unpleasant taste. Also, US can enhance the rheological characteristics of probiotic-based food by altering the acidity. Optimizing US settings is suggested to preserve probiotics viability to achieve high-quality food production and contribute to food nutrition improvement and sustainable food manufacturing.

Ultrasound-assisted extraction of sumac fruit oil and analysis of its fatty acid composition

The use of ultrasound for enhancing the extraction of sumac fruit oil was investigated to maximize the utilization of available sumac fruit resources. The optimal extraction parameters were determined using single-factor trials and Box-Behnken design optimization and were found to be a liquid-to-material ratio of 13:1 mL/g, an ultrasound temperature of 47°C, and an ultrasound duration of 32 min. These yielded a 20.59% extraction rate of the oil. The ultrasonic-assisted approach markedly increased the extraction rate and significantly reduced the extraction time when compared to classical Soxhlet extraction. The resulting sumac fruit oil had a brown-yellow color with peroxide, acid, and iodine concentrations of 2.43 mg/g, 0.44 g/100 g, and 135 g/100 g, respectively, and relative density (d20 20), and refractive index (20°C) values of 0.911, and 1.469, respectively. The primary fatty acids in the oil were stearic, linoleic, palmitic, linolenic, and oleic acids. With a 74.14% unsaturated fatty acid content, it has a high nutritional value as well as significant development and usage potential. PRACTICAL APPLICATION: This study demonstrates a highly efficient method for extracting vegetable oils and fats. It has the advantages of simple operation, low extraction temperature, short extraction time, high extraction rate, no damage to the material structure, excellent phusicai and chemical properties of the extracted vegetable oil, low cost, and the potential application in the food industry is crucial.

A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies

Nowadays, the food industry is facing challenges due to the simultaneous rise in global warming, population, and food consumption. As the integration of synthetic biology and food science, novel synthetic foods have obtained high attention to address these issues. However, these novel foods may cause potential risks related to human health. Four types of novel synthetic foods, including plant-based foods, cultured meat, fermented foods, and microalgae-based foods, were reviewed in the study. The original food sources, consumer acceptance, advantages and disadvantages of these foods were discussed. Furthermore, potential risk factors, such as nutritional, biological, and chemical risk factors, associated with these foods were described and analyzed. Additionally, the current detection methods (e.g., enzyme-linked immunosorbent assay, biosensors, chromatography, polymerase chain reaction, isothermal amplification, and microfluidic technology) and processing technologies (e.g., microwave treatment, ohmic heating, steam explosion, high hydrostatic pressure, ultrasound, cold plasma, and supercritical carbon dioxide) were reviewed and discussed critically. Nonetheless, it is crucial to continue innovating and developing new detection and processing technologies to effectively evaluate these novel synthetic foods and ensure their safety. Finally, approaches to enhance the quality of these foods were briefly presented. It will provide insights into the development and management of novel synthetic foods for food industry.

A proof-of-principle for decontamination of transplantation kidney through UV-C exposition of the perfusate solution

Kidney transplantation is a common yet highly demanding medical procedure worldwide, enhancing the quality of life for patients with chronic kidney disease. Despite its prevalence, the procedure faces a shortage of available organs, partly due to contamination by microorganisms, leading to significant organ disposal. This study proposes utilizing photonic techniques associated with organ support machines to prevent patient contamination during kidney transplantation. We implemented a decontamination system using ultraviolet-C (UV-C) irradiation on the preservation solution circulating through pigs' kidneys between harvest and implant. UV-C irradiation, alone or combined with ultrasound (US) and Ps80 detergent during ex-vivo swine organ perfusion in a Lifeport® Kidney Transporter machine, aimed to reduce microbiological load in both fluid and organ. Results show rapid fluid decontamination compared to microorganism release from the organ, with notable retention. By including Ps80 detergent at 0.5% during UV-C irradiation 3 log10 (CFU mL-1) of Staphylococcus aureus bacteria previously retained in the organ were successfully removed, indicating the technique's feasibility and effectiveness.

Effect of H2O2-assisted ultrasonic bath on the degradation and physicochemical properties of pectin

The effects of H2O2-assisted ultrasonic bath degradation technology on pectin were investigated. The degradation efficiency with different pectin concentrations, H2O2 concentrations, ultrasonic power, and ultrasonic time was analyzed. The results showed that pectin concentration was negatively correlated with the degradation efficiency of pectin, while, H2O2 concentration, ultrasonic power, and ultrasonic time were positive correlated with the degradation efficiency. Besides, the apparent viscosity and viscoelasticity of the degraded pectin decreased significantly. The antioxidant activity increased after the H2O2-assisted ultrasonic bath treatment. The results of FTIR, NMR, laser particle size, SEM, XRD, and AFM analysis indicated that the degradation treatment did not destroy the main structure of pectin. The average particle size and crystallinity of pectin decreased. The degree of aggregation and the height of the molecular chain decreased significantly. In conclusion, the H2O2-assisted ultrasonic bath degradation technique could effectively degrade pectin. This study provided a comprehensive analysis of the degradation of pectin under H2O2-assisted ultrasonic bath, which will be beneficial to further develop H2O2-assisted ultrasonic bath techniques for pectin degradation.

Improvement of foaming properties of ovalbumin: Insights into the synergistic effect of preheating and high-intensity ultrasound on physicochemical properties and structure analysis

Ovalbumin (OVA), characterized by its high concentration in eggs, possesses remarkable foaming properties. Nevertheless, OVA is highly sensitive to thermal changes and acid-base conditions, substantially hampering its application potential for foaming purposes within the food industry. This experiment aimed to examine the effects of preheating and high-intensity ultrasound (HIU) treatment at different powers on OVA foaming properties and explore the underlying mechanisms. The results revealed that OVA exhibited the highest foaming capacity (31.5 %) and foaming stability (96.7 %) under the treatment condition of 200w + 60°C. Additionally, significant improvements were observed in the content of free sulfhydryl groups (37.27 μmg/g), solution viscosity (142.33 mPa·s), and surface hydrophobicity (37.27 μg BPB) under this condition. The absolute value of the zeta potential (-10.28 mV) was significantly increased in the 200w + 60°C treatment group. Moreover, the polymer dispersity index of OVA (0.6045) was significantly reduced, resulting in improved dispersion than the control group. The structural analysis revealed significant changes in the α-helix and β-sheet content of OVA after treatment at 200w + 60 °C. The X-ray diffraction pattern exhibited sharper peaks, indicating a crystal structure, and the fluorescence peak displayed a slight blue shift along with increased hydrophobicity. Moreover, the preheating and HIU treatment induced a continuous uneven and irregular pore structure in OVA, which ultimately enhanced its foaming properties. In conclusion, the preheating and HIU treatment offers a novel approach to enhance the foaming properties of OVA.

Non-thermal technologies for the conservation of açai pulp and derived products: A comprehensive review

Açai (Euterpe oleracea) is one of the main sustainable extractive crops in the Amazon region, widely consumed by the local population and a significant export product. This review presents the current knowledge regarding nonthermal technologies employed in açai processing. This review aims to discuss and compare the main results attained by the application of HPP, ultrasound, ozone, UV light, cold plasma, and pulsed electric field on microbial inactivation, enzymatic inhibition, and the content of anthocyanin and other bioactive compounds after açai pulp processing. The discussion compares these technologies with pasteurization, the current main technology applied to açai sanitization. This review shows that there are still many gaps to be filled concerning açai processing in thermal and non-thermal technologies. Data analysis allowed the conclusion that pasteurization and HPP are, up to now, the only technologies that enable a 5-log CFU reduction of yeasts, molds, and some bacteria in açai. However, no study has reported the inactivation of Trypanosoma cruzi, which is the major gap found in current knowledge. Other technologies, such as pulsed electric field, cold plasma, and ultrasound, require further development and process intensification studies to be as successful as HPP and pasteurization.

Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products

Aflatoxins are the most toxic natural mycotoxins discovered so far, posing a serious menace to the food safety and trading economy of the world, especially developing countries. How to effectively detoxify has persistently occupied a place on the list of "global hot-point" concerns. Among the developed detoxification methods, physical methods, as the authoritative techniques for aflatoxins degradation, could rapidly induce irreversible denaturation of aflatoxins. This review presents a brief overview of aflatoxins detection and degradation product structure identification methods. Four main safety evaluation methods for aflatoxins and degradation product toxicity assessment are highlighted combined with an update on research of aflatoxins decontamination in the last decade. Furthermore, the latest applications, degradation mechanisms and products of physical aflatoxin decontamination techniques including microwave heating, irradiation, pulsed light, cold plasma and ultrasound are discussed in detail. Regulatory issues related to "detoxification" are also explained. Finally, we put forward the challenges and future work in studying aflatoxin degradation based on the existing research. The purpose of supplying this information is to help researchers have a deeper understanding on the degradation of aflatoxins, break through the existing bottleneck, and further improve and innovate the detoxification methods of aflatoxins.

Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review

Drying is an energy-intensive process that can be reduced by the application of pretreatment prior to drying to enhance mass transfer and minimize energy consumption. This review summarizes the mechanistic aspects and applications of emerging pretreatment approaches, namely ohmic heating (OH), ultrasound (US), high pressure processing (HPP), and pulsed electric field (PEF), with emphasis on the enhancement of mass transfer and quality attributes of foods. Novel pretreatments significantly improved the drying efficiency by increasing mass transfer, cavitation, and microchannel formation within the cell structure. Various processing parameters have great influence on the drying performance and quality attributes of foods. Several studies have shown that novel pretreatments (individual and combined) can significantly save energy while improving the overall drying performance and retaining the quality attributes. This work would be useful for understanding the mechanisms of novel pretreatment technologies and their applications for future commercial research and development activities.

Functional Food in Relation to Gastroesophageal Reflux Disease (GERD)

Gastroesophageal reflux disease (GERD) is a common esophageal disorder characterized by troublesome symptoms associated with increased esophageal acid exposure. The cornerstones of therapy in this regard include treatment with acid-suppressive agents, lifestyle modifications, and dietary therapy, although the latter has not been well defined. As concerns regarding long-term proton pump inhibitor (PPI) use continue to be explored, patients and healthcare providers are becoming increasingly interested in the role of diet in disease management. However, dietary interventions lack evidence of the synthesis effect of functional foods. The following is a review of dietary therapy for GERD, emphasizing food components' impact on GERD pathophysiology and management. Although the sequential dietary elimination of food groups is a common practice, the literature supports broader intervention, including reduced overall sugar intake, increased dietary fiber, and changes in overall eating practices. While the primary concern of food companies is to provide safe products, the caloric, nutritional, and functional composition of foods is also generating interest in the food industry due to consumers' concerns.

Optimization of ultrasonic-assisted extraction of polyphenol from Areca nut (Areca catechu L.) seeds using response surface methodology and its effects on osteogenic activity

Areca nut (Areca catechu L.) seeds are rich in polyphenols, while few studies focused on it. This study was designed to obtain the maximum extraction yield of areca nut seed polyphenol (ACP). An ultrasonic-assisted extraction method optimized by response surface methodology (RSM) was established to extract ACP. Under the optimal conditions (ultrasonic power of 87 W, ethanol concentration of 65%, extraction temperature of 62℃, and extraction time of 153 min), the actual extraction yield of ACP was 139.62 mg/g. Then we investigated the effects of ACP on the proliferation, differentiation and mineralization of MC3T3-E1 pre-osteoblasts. Results suggested that ACP notably promoted the proliferation of MC3T3-E1 cells without cytotoxicity, and the contents of collagen type Ⅰ (COL-Ⅰ) and osteocalcin (OCN) were rising. Meanwhile, the alkaline phosphatase (ALP) activity and mineralized nodules were enhanced. These findings demonstrated that ACP could induce the proliferation, differentiation and mineralization of osteoblasts in vitro. This work provided a certain experimental basis for the developing and utilization of polyphenols from Areca nut seeds.

Research progress in the application of emerging technology for reducing food allergens as a global health concern: A systematic review

Since the turn of the century, innovative food processing techniques have quickly risen to the top of the commercial and economic prominence food industry's priority list due to their many benefits over more conventional approaches. Compared to traditional food processing techniques, these innovative procedures retain better the distinctive aspects of food, including its organoleptic and nutritional attributes. Concurrently, there has been a discernible increase in the number of people, particularly infants and young children, who are allergic to certain foods. Although this is widely associated with shifting economic conditions in industrialized and developing countries, the rise of urbanization, the introduction of new eating patterns, and developments in food processing, it still needs to be determined how exactly these factors play a part. Under this circumstance, given the widespread presence of allergens that cause IgE-mediated reactions, it is critical to understand how the structural changes in protein as food is processed to determine whether the specific processing technique (conventional and novel) will be appropriate. This article discusses the impact of processing on protein structure and allergenicity and the implications of current research and methodologies for developing a platform to study future pathways to decrease or eliminate allergenicity in the general population.

Effects of Germination, Fermentation and Extrusion on the Nutritional, Cooking and Sensory Properties of Brown Rice Products: A Comparative Study

In this study, cooked brown rice (BR), germinated brown rice (GBR), fermented brown rice (FBR) and white rice (WR) were prepared by traditional cooking techniques, and extruded brown rice (EBR) was obtained by extrusion processing technology. The nutritional, cooking and sensory properties of different BR products were investigated. The results indicated that the soluble dietary fiber (SDF) content, free total phenolic content (TPC), total flavonoid content (TFC) and antioxidant capacity (DPPH, ABTS, T-AOC) in processed BR products were significantly higher than those in cooked BR and WR. The values of SDF, free TPC, TFC and T-AOC in EBR increased by 38.78%, 232.36%, 102.01% and 153.92%, respectively, compared with cooked BR. Cooked FBR and EBR had more nutrients, required less cooking time, had a softer texture and were whiter than cooked GBR and BR, especially EBR. In addition, the water absorption rate of EBR was 14.29% and 25.41% higher than that of cooked FBR and GBR. The hardness of EBR was significantly lower than that of cooked FBR and BR, even lower than that of cooked WR. However, there was no significant difference between the hardness of cooked GBR and that of cooked BR. The flavor compounds in EBR were similar to that of cooked WR, while those in cooked GBR and FBR did not differ greatly compared to cooked BR. Collectively, cooked FBR and EBR had better nutritional value, cooking and sensory properties than cooked BR, and the comprehensive value of EBR was higher.

Microbubbles in Food Technology

Microbubbles are largely unused in the food industry yet have promising capabilities as environmentally friendly cleaning and supporting agents within products and production lines due to their unique physical behaviors. Their small diameters increase their dispersion throughout liquid materials, promote reactivity because of their high specific surface area, enhance dissolution of gases into the surrounding liquid phase, and promote the generation of reactive chemical species. This article reviews techniques to generate microbubbles, their modes of action to enhance cleaning and disinfection, their contributions to functional and mechanical properties of food materials, and their use in supporting the growth of living organisms in hydroponics or bioreactors. The utility and diverse applications of microbubbles, combined with their low intrinsic ingredient cost, strongly encourage their increased adoption within the food industry in coming years.

Ultrasonic washing as an abiotic elicitor to increase the phenolic content in fruits and vegetables: A review

Ultrasonic washing has been widely applied to the postharvest storage of fruits and vegetables as a residue-free physical washing technology, which plays an important role in improving shelf-life, safety, and nutritional value. Phenolics are a large group of phytochemicals widespread in fruits and vegetables, and they have been considered potential protective factors against some diseases because of potent antioxidative properties. Previous studies have shown that ultrasonic washing can increase the phenolic content of fruits and vegetables immediately or during storage through the induction of plant stress responses, which is of great significance for improving the functional and nutritional value of fruits and vegetables. However, the mechanisms of ultrasound as an elicitor to improve the phenolic content remain controversial. Therefore, this review summarizes the applications of ultrasonic washing to increase the phenolic content in fruits and vegetables. Meanwhile, the corresponding physiological stress response mechanisms of the phenolic accumulation in terms of immediate stress responses (i.e., higher extractability of phenolics) and late stress responses (i.e., metabolism of phenolics) are expounded. Moreover, a hypothetical model is proposed to explain phenolic biosynthesis triggered by signaling molecules produced under ultrasound stress, including primary signal (i.e., extracellular adenosine triphosphate) and secondary signals (e.g., reactive oxygen species, Ca²⁺ , NO, jasmonates, and ethylene). Additionally, the techno-economic feasibility of ultrasonic washing technology is also discussed. Further, challenges and trends for further development of ultrasonic washing as an abiotic elicitor applied to the postharvest storage of fruits and vegetables are presented.

Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice

Sonication is an emerging sustainable and eco-friendly technology that has been broadly explored in food processing and preservation. Sonication has the edges of low energy consumption and high efficiency than conventional decontamination methods and would not pass on secondary pollutants. In the current research, we analyzed the impact of sonication on anilazine fungicide reduction, bioactive compound, antioxidant activity, colloidal stability, and enzymatic and microbial load of tomato juice. Sonicated treatments were carried out at 40 kHz, 480 W, 30 ± 2 °C for 0, 8, 16, 24, 32, and 40 min in an ultrasonic bath cleaner. The GC-MS outcomes revealed that the anilazine maximum reduction in tomato juice attained 80.52 % at 40 min of sonication. The anilazine concentration reduced significantly (p ≤ 0.05) with increased sonication time. In contrast, sonication treatments have acquired the highest TFC, TPC, ascorbic acid, carotenoids, lycopene, ABTS, and ORAC assay than the untreated sample. The Sonication process significantly improved (p ≤ 0.05) colloidal stability by reducing particle size distribution, apparent viscosity, and sedimentation index. Sonication prolonged tomato juice's shelf life by reducing the total viable count from 6.31 to 1.91 log CFU/mL. Polygalacturonase and pectin methyl esterase of the sonication sample at 40 min were inactivated by 44.32 % and 64.2 %, respectively. Considering this issue from a future perspective, sonication processing can be used industrially to enhance fruit juice's nutritional properties and shelf life and reduce pesticides and other organic residues.

Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs

The worldwide challenges related to food sustainability are presently more critical than ever before due to the severe consequences of climate change, outbreak of epidemics, and wars. Many consumers are shifting their dietary habits toward consuming more plant-based foods, such as plant milk analogs (PMA) for health, sustainability, and well-being reasons. The PMA market is anticipated to reach US$38 billion within 2024, making them the largest segment in plant-based foods. Nevertheless, using plant matrices to produce PMA has numerous limitations, including, among others, low stability and short shelf life. This review addresses the main obstacles facing quality and safety of PMA formula. Moreover, this literature overview discusses the emerging approaches, e.g., pulsed electric field (PEF), cold atmospheric plasma (CAP), ultrasound (US), ultra-high-pressure homogenization (UHPH), ultraviolet C (UVC) irradiation, ozone (O3), and hurdle technology used in PMA formulations to overcome their common challenges. These emerging technologies have a vast potential at the lab scale to improve physicochemical characteristics, increase stability and extend the shelf-life, decrease food additives, increase nutritional and organoleptic qualities of the end product. Although the PMA fabrication on a large scale using these technologies can be expected in the near future to formulate novel food products that can offer green alternatives to conventional dairy products, further development is still needed for wider commercial applications.

High-intensity ultrasonication impact on the chlorothalonil fungicide and its reduction pathway in spinach juice

Among different novel technologies, sonochemistry is a sustainable emerging technology for food processing, preservation, and pesticide removal. The study aimed to probe the impact of high-intensity ultrasonication on chlorothalonil fungicide degradation, reduction pathway, and bioactive availability of spinach juice. The chlorothalonil fungicide-immersed spinach juice was treated with sonication at 360 W, 480 W, and 600 W, 40 kHz, for 30 and 40 min at 30 ± 1 °C. The highest reduction of chlorothalonil fungicide residues was observed at 40 min sonication at 600 W. HPLC-MS (high-performance liquid chromatography-mass spectroscopy) analysis revealed the degradation pathway of chlorothalonil and the formation of m-phthalonitrile, 3-cyno-2,4,5,6-tetrachlorobenamide, 4-dichloroisophthalonitrile, trichloroisophtalonitrile, 4-hydoxychlorothalonil, and 2,3,4,6-tetrachlorochlorobenzonitrile as degradation products. High-intensity sonication treatments also significantly increased the bioavailability of phenolic, chlorophyll, and anthocyanins and the antioxidant activity of spinach juice. Our results proposed that sonication technology has excellent potential in degrading pesticides through free radical reactions formation and pyrolysis. Considering future perspectives, ultrasonication could be employed industrially to reduce pesticide residues from agricultural products and enhance the quality of spinach juice.

The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines

An ultrasound (US) treatment was applied during the vinification of three different red grape cultivars with the aim of assessing the impact on the volatile profile of the wines. A robust solid phase micro extraction coupled with gas chromatography mass-spectrometry (SPME-GC-MS) method was developed in order to fix the best parameters for optimizing the volatile organic compound (VOC) recovery. A 15% NaCl solution was added to the samples to increase the salting-out effect, the time/temperature were appropriately selected, and the matrix effect was evaluated by comparing synthetic and real matrices. In addition, external calibration curves were used to quantify the single volatile compounds. The analyses of the wine samples at 7 and 14 months of aging revealed that US exerted the highest effect on Aglianico, which had the highest amount of total VOC. US Nero di Troia showed similar results after 14 months of aging, while Primitivo was not affected by the treatment. Nevertheless, from discriminant analysis, a clear separation was observed between the control and ultrasound-treated wines for all three cultivars, with ethyl decanoate, ethyl isopentyl succinate, and butyric acid having the highest discriminant coefficients. In conclusion, the obtained results indicated that the effect of US treatment on the VOC profile of the wine considered in the experimentation is cultivar-dependent.

Exosomes and ultrasound: The future of theranostic applications

Biomaterials and pertaining formulations have been very successful in various diagnostic and therapeutic applications because of its ability to overcome pharmacological limitations. Some of them have gained significant focus in the recent decade for their theranostic properties. Exosomes can be grouped as biomaterials, since they consist of various biological micro/macromolecules and possess all the properties of a stable biomaterial with size in nano range. Significant research has gone into isolation and exploitation of exosomes as potential theranostic agent. However, the limitations in terms of yield, efficacy, and target specificity are continuously being addressed. On the other hand, several nano/microformulations are responsive to physical or chemical alterations and were successfully stimulated by tweaking the physical characteristics of the surrounding environment they are in. Some of them are termed as photodynamic, sonodynamic or thermodynamic therapeutic systems. In this regard, ultrasound and acoustic systems were extensively studied for its ability towards altering the properties of the systems to which they were applied on. In this review, we have detailed about the diagnostic and therapeutic applications of exosomes and ultrasound separately, consisting of their conventional applications, drawbacks, and developments for addressing the challenges. The information were categorized into various sections that provide complete overview of the isolation strategies and theranostic applications of exosomes in various diseases. Then the ultrasound-based disease diagnosis and therapy were elaborated, with special interest towards the use of ultrasound in enhancing the efficacy of nanomedicines and nanodrug delivery systems, Finally, we discussed about the ability of ultrasound in enhancing the diagnostic and therapeutic properties of exosomes, which could be the future of theranostics.

Sonoprocessing: mechanisms and recent applications of power ultrasound in food

There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices.

Ultrasonic washing as an abiotic elicitor to induce the accumulation of phenolics of fresh-cut red cabbages: Effects on storage quality and microbial safety

Ultrasonic washing has been proved to be an abiotic elicitor to induce the accumulation of phenolics in some fruit and vegetables. However, the feasibility of ultrasonic washing on the accumulation of phenolics in fresh-cut red cabbages has not yet been reported. Therefore, the effects of ultrasonic washing on the phenolics and related phenolic metabolism enzymes of fresh-cut red cabbages, as well as quality and microbial safety during cold storage, were investigated. Firstly, the single-factor tests were used to optimize the ultrasonic processing parameters, including frequency mode, frequency amplitude, power density, frequency cycle time, and ultrasonic washing. Then the activities of the enzymes related to phenolic metabolisms after optimal ultrasound treatment were investigated, including phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD). Additionally, the quality and microbial safety of fresh-cut red cabbages stored at 4°C under the optimal ultrasound treatment were evaluated. The results showed that the content of soluble phenolics (SPs) in fresh-cut red cabbages increased significantly during storage under the optimal conditions (28 ± 2 kHz, 60 W/L, 400 ms, and 20 min) compared with the control (P < 0.05). The PAL activity was activated and the PPO and POD activities were inhibited after ultrasonic washing, which contributed to the increase in the content of SPs. Meanwhile, the storage quality and microbial safety of fresh-cut red cabbages were improved. Ultrasonic washing reduced the weight loss and respiration rate and improved the color and texture characteristics. Additionally, the fresh-cut red cabbages after ultrasonic washing showed more retention of ascorbic acid (AA), total soluble proteins (TSPs), total soluble sugars (TSSs), and total soluble solids (SSs) compared with the control. Finally, ultrasonic washing effectively inhibited the growth of bacteria, molds and yeasts, which is beneficial to the extension of the shelf-life of fresh-cut red cabbages. Therefore, ultrasonic washing can be used as a tool to increase the content of SPs in fresh-cut red cabbages while retaining quality attributes and microbial safety.

Improved jellyfish gelatin quality through ultrasound-assisted salt removal and an extraction process

The use of by-products of salted jellyfish for gelatin production offers valuable gelatin products rather than animal feed. Several washes or washing machines have reported removing salt in salted jellyfish. However, the green ultrasound technique has never been reported for the desalination of salted jellyfish. The objectives were to determine how effectively the raw material's salt removal was done by combining the traditional wash and then subjected to the ultrasonic waves in a sonication bath for 20-100 min. For gelatin production, the ultrasonicated jellyfish by-products were pretreated with sodium hydroxide and hydrochloric acid, washed, and extracted with hot water for 4, 6, and 8 h. Results showed that the increased duration of ultrasound time increased the desalination rate. The highest desalination rate of 100% was achieved using 100 min ultrasonic time operated at a fixed frequency (40 kHz) and power (220 W). The jellyfish gelatin extracted for 4, 6, and 8 h showed gel strengths in 121-447, 120-278, and 91-248 g. The 80 min ultrasonicated sample and hot water extraction for 8 h (JFG80-8) showed the highest gel yield of 32.69%, with a gel strength of 114.92 g. Still, the 40 min ultrasonicated sample with 4 h of extraction delivered the highest gel strength of 447.01 g (JFG40-4) and the lower yield of 10.60%. The melting and gelling temperatures of jellyfish gelatin from ultrasonicated samples ranged from 15-25°C and 5-12°C, which are lower than bovine gelatin (BG) and fish gelatin (FG). Monitored by FITR, the synergistic effect of extended sonication time (from 20-100 min) with 4 h extraction time at 80 °C caused amide I, II, and III changes. Based on the proteomic results, the peptide similarity of JFG40-4, having the highest gel strength, was 17, 23, or 20 peptides compared to either BG, FG, or JFG100-8 having the lowest gel strength. The 14 peptides were similarly found in all JFG40-4, BG, and FG samples. In conclusion, for the first time in this report, the improved jellyfish gel can be achieved when combined with traditional wash and 40 min ultrasonication of desalted jellyfish and extraction time of 4 h at 80 °C.

Ultrasonic stimulation of milk fermentation: effects on degradation of pesticides and physiochemical, antioxidant, and flavor properties of yogurt

BACKGROUND

Ultrasound has the potential to increase microbial metabolic activity, so this study explored the stimulatory effect of ultrasound pre-treatment on the degradation of four common pesticides (fenitrothion, chlorpyrifos, profenofos, and dimethoate) during milk fermentation by Lactobacillus plantarum and its effect on yogurt quality.

RESULTS

Appropriate ultrasound pretreatment significantly enhanced the growth of L. plantarum. The degradation percentages of pesticides increased by 19-38% under ultrasound treatment. Ultrasonic intensity, pulse duty cycle, and duration time were key factors affecting microbial growth and pesticide degradation. Under optimal ultrasonic pre-treatment conditions, the degradation rate constants of four pesticides were at least 3.4 times higher than those without sonication. In addition, such ultrasound pretreatment significantly shortened yogurt fermentation time, increased the water holding capacity, hardness and antioxidant activity of the yogurt, and improved the flavor quality of the yogurt.

CONCLUSION

Ultrasonic pretreatment significantly accelerated the degradation of the four pesticides during yogurt fermentation. In addition, such ultrasound pretreatment increased the efficiency of yogurt making and improved the quality of yogurt in terms of water holding capacity, firmness, antioxidant activity, and flavor. These findings provide a basis for the application of ultrasound to the removal of pesticide residues and quality improvement of yogurt. © 2022 Society of Chemical Industry.

Cactus polysaccharides enhance preservative effects of ultrasound treatment on fresh-cut potatoes

The shelf life of fresh-cut fruits and vegetables is affected by microbial growth, enzymatic browning, and loss of flavor. Although ultrasound (US) treatment is often used in the preservation of fresh-cut fruits and vegetables, it has limited antibacterial and preservative effects. Here, we used cactus polysaccharides (CP) to enhance the preservative effect of ultrasound treatment and extended the shelf life of fresh-cut potatoes. The results showed that combined treatment (CP + US) exerted better antimicrobial and anti-browning effects than individual treatments (either US or CP alone). In addition, CP + US has no adverse effect on texture and quality properties, as well as reduced the mobility of internal water. Combination treatment not only significantly decreased the activities of polyphenol oxidase and peroxidase (P < 0.05), but also maintained a high level of phenylalanine ammonia lyase activity and total phenol content during storage. It also maintained the integrity of cell membrane and reduced its permeability by inhibiting the peroxidation of membrane lipids. In addition, CP + US treatment significantly inhibited the activity of antioxidant enzymes and maintained a high DPPH scavenging ability. GC-IMS technology was used to evaluate the flavor of fresh-cut potatoes. The results showed that CP + US treatment reduced the production of a peculiar smell during storage and maintained a good flavor by inhibiting the production of aldehydes. Taken together, these results indicate that the effective preservation method of CP + US treatment can be utilized to increase the shelf life of fresh-cut potatoes.

Ultrasound-assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging

Ultrasound is sound waves above 20 kHz that can be used as a nonthermal ''green'' technology for agri-food processing. It has a cavitation effect, causing bubbles to form and collapse rapidly as they travel through the medium during ultrasonication. Therefore, it inactivates microorganisms and enzymes through cell membrane disruption with physicochemical and sterilization effects on foods or beverages. This emerging technology has been explored in wineries to improve wine color, taste, aroma, and phenolic profile. This paper aims to comprehensively review the research on ultrasound applications in the winery and alcoholic beverages industry, discuss the impacts of this process on the physicochemical properties of liquors, the benefits involved, and the research needed in this area. Studies have shown that ultrasonic technology enhances wine maturation, improves wine fermentation, accelerates wine aging, and deactivates microbes while enhancing quality, as observed with better critical aging markers such as phenolic compounds and color intensity. Besides, ultrasound enhances phytochemical, physicochemical, biological, and organoleptic properties of alcoholic beverages. For example, this technology increased anthocyanin in red wine by 50%. It also enhanced the production rate by decreasing the aging time by more than 90%. Ultrasound can be considered an economically viable technology that may contribute to wineries' waste valorization, resource efficiency improvement, and industry profit enhancement. Despite numerous publications and successful industrial applications discussed in this paper, ultrasound up-scaling and applications for other types of liquors need further efforts.

New Trends in Photodynamic Inactivation (PDI) Combating Biofilms in the Food Industry-A Review

Biofilms cause problems in the food industry due to their persistence and incompetent hygiene processing technologies. Interest in photodynamic inactivation (PDI) for combating biofilms has increased in recent years. This technique can induce microbial cell death, reduce cell attachment, ruin biofilm biomolecules and eradicate structured biofilms without inducing microbial resistance. This review addresses microbial challenges posed by biofilms in food environments and highlights the advantages of PDI in preventing and eradicating microbial biofilm communities. Current findings of the antibiofilm efficiencies of this technique are summarized. Additionally, emphasis is given to its potential mechanisms and factors capable of influencing biofilm communities, as well as promising hurdle strategies.

Effect of ultrasonic pretreatment on eliminating cyanogenic glycosides and hydrogen cyanide in cassava

Traditional soaking method takes days to remove cassava cyanide. Ten minutes of ultrasonic pretreatment (UPT) was found to be a new effective method to eliminate both cyanogenic glycosides and hydrogen cyanide in cassava. Here, the parameters of UPT were optimized and the underlying mechanisms were investigated. 40.36% and 24.95% of hydrogen cyanide and cyanogenic glycosides in cassava juice were eliminated under 10 min of UPT (45℃, 81 W). UPT before boiling enhanced the total cyanide elimination to 41.94%. The degradation patterns of hydrogen cyanide and cyanogenic glycosides were different. Ultrasound directly eliminated hydrogen cyanide and indirectly degraded cyanogenic glycosides through promoting enzymatic hydrolysis. The β-glucosidase activity was increased by 17.99% induced by ultrasound. This was supported by the movement of hydrophobic residual and the rearrangement of the secondary structure of the molecular as found in fluorescence, CD, FTIR, DSC and TG analysis. This study revealed that UPT acted as a fast and simple technical way in improving cassava safety.

Irradiation technology: An effective and promising strategy for eliminating food allergens

Food allergies are one of the major health concerns worldwide and have been increasing at an alarming rate in recent times. The elimination of food allergenicity has been an important issue in current research on food. Irradiation is a typical nonthermal treatment technology that can effectively reduce the allergenicity of food, showing great application prospects in improving the quality and safety of foods. In this review, the mechanism and remarkable features of irradiation in the elimination of food allergens are mainly introduced, and the research progress on reducing the allergenicity of animal foods (milk, egg, fish and shrimp) and plant foods (soybean, peanut, wheat and nuts) using irradiation is summarized. Furthermore, the influencing factors for irradiation in the elimination of food allergens are analyzed and further research directions of irradiation desensitization technology are also discussed. This article aims to provide a reference for promoting the application of irradiation technology in improving the safety of foods.