1
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Sun Y, Roos YH, Miao S. Comparative study of interfacial properties and thermal behaviour of milk fat globules and membrane prepared from ultrasonicated bovine milk. ULTRASONICS SONOCHEMISTRY 2024; 102:106755. [PMID: 38219547 PMCID: PMC10825641 DOI: 10.1016/j.ultsonch.2024.106755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2023] [Revised: 01/02/2024] [Accepted: 01/04/2024] [Indexed: 01/16/2024]
Abstract
Milk fat globules or milk fat globule membranes (MFGs/MFGM) have been added to the infant formula to fortify the phospholipids and narrow the nutritional gap from breast milk. The main aim of this study was to profile the interfacial and thermal properties of MFGs/MFGM prepared from ultrasonicated bovine milk. Bovine milk was sonicated at ultrasonic intensities of 20 kHz and 40 kHz independently or synchronously with the duration time of 0 min (control), 5 min, 10 min, and 15 min (work/rest cycles = 5 s: 3 s). Ultrasonic treatments at 20 kHz/ 5 min and 20 + 40 kHz/ 5 min improved the volume density (%) of smaller particles (1-10 µm) while significantly decreasing the surface hydrophobicity (H0) (p < 0.05). 40 kHz/5 min samples showed significantly higher ζ- potential than the other samples (p < 0.05), which might be because more negative charges were detected. In comparison with control samples, ultrasonic treatments decreased the interfacial tension (π) between the air and MFGs/MFGM liquid phase. 20 kHz ultra-sonicated treatments decreased the diffusion rate (k diff) of MFGs/MFGM interfacial compositions significantly as the duration prolonged from 5 min to 15 min (p < 0.05) but did not affect the adsorption or penetration rate (k a) (p > 0.05). X-ray diffraction (XRD) results showed that α-crystal peaks only existed in control and ultrasonicated 5 min samples but disappeared in all 15 min samples. According to the different scanning calorimetry (DSC), one or two new exothermic events (in the range of 17.29 - 18.81 ℃ and 22.14 - 25.21 ℃) appeared after ultrasonic treatments, which, however, were not found in control samples. Ultrasonic treatments resulted in the low-melting fractions (LMF) (TM1) peaks undetectable in MFGs/MFGM samples in which only peaks of medium-melting fractions (MMF) (TM2) and high-melting fractions (HMF) (TM3) were detected. Compared with the control, both enthalpies of crystallisation (ΔHC) and melting (ΔHM) decreased in ultrasonicated samples. In conclusion, ultrasonic treatment affects the interfacial and thermal properties of MFGs/MFGM.
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Affiliation(s)
- Yanjun Sun
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Yrjö H Roos
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; China-Ireland International Cooperation Centre for Food Material Sciences and Structure Design, Fujian Agriculture and Forestry University, China.
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2
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Manickam S, Camilla Boffito D, Flores EMM, Leveque JM, Pflieger R, Pollet BG, Ashokkumar M. Ultrasonics and sonochemistry: Editors' perspective. ULTRASONICS SONOCHEMISTRY 2023; 99:106540. [PMID: 37542752 PMCID: PMC10430610 DOI: 10.1016/j.ultsonch.2023.106540] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 05/11/2023] [Accepted: 07/27/2023] [Indexed: 08/07/2023]
Abstract
Ultrasonic waves can induce physical and chemical changes in liquid media via acoustic cavitation. Various applications have benefitted from utilizing these effects, including but not limited to the synthesis of functional materials, emulsification, cleaning, and processing. Several books and review articles in the public domain cover both fundamental and applied aspects of ultrasonics and sonochemistry. The Editors of the Ultrasonics Sonochemistry journal possess diverse expertise in this field, from theoretical and experimental aspects of acoustic cavitation to materials synthesis, environmental remediation, and sonoprocessing. This article provides Editors' perspectives on various aspects of ultrasonics and sonochemistry that may benefit students and early career researchers.
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Affiliation(s)
- Sivakumar Manickam
- University of Technology Brunei, Faculty of Engineering, Gadong, Brunei Darussalam.
| | | | | | - Jean-Marc Leveque
- University Savoie Mont Blanc, Department of Sciences and Mountain Training, Le Bourget du Lac, France
| | - Rachel Pflieger
- Université Montpellier, Marcoule Institute in Separation Chemistry (ICSM), Marcoule, France
| | - Bruno G Pollet
- Université du Québec à Trois-Rivières, Trois-Rivières, Quebec, Canada
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3
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On the Development of Emulsion Destabilization Technologies for Dairy Industry. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-023-09336-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
Abstract
AbstractSeparation of two fluids or particles from an emulsion is a fundamental process in many applications such as creaming of milk in dairy sector and extraction of various oils (avocado oil, palm oil, etc.) among many others. The aim of this paper is to elaborate on the development of various methods and technologies employed for the separation process including gravity, chemical, and centrifugation as well as the newer acoustic separation technology. Influential parameters affecting the performance, advantages, and disadvantages for each method will be discussed and compared. Various transducer configurations and corresponding experimental set-ups and operating parameters are also examined for acoustic separation. Accordingly, the future trend is proposed for introducing new transducer configurations to diminish or preferably eliminate the current disadvantages and barriers and to improve the separation process performance.
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4
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Manzoor MF, Hussain A, Goksen G, Ali M, Khalil AA, Zeng XA, Jambrak AR, Lorenzo JM. Probing the impact of sustainable emerging sonication and DBD plasma technologies on the quality of wheat sprouts juice. ULTRASONICS SONOCHEMISTRY 2023; 92:106257. [PMID: 36508892 PMCID: PMC9763752 DOI: 10.1016/j.ultsonch.2022.106257] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/24/2022] [Accepted: 12/04/2022] [Indexed: 06/05/2023]
Abstract
Sonication and dielectric barrier discharge (DBD) plasma are sustainable emerging food processing technologies. The study investigates the impact of sonication, DBD-plasma, and thermal treatment (TT) on wheat sprout juice. The obtained results indicated a significant (p < 0.05) increase in chlorophyll, total phenolics, flavonoids, DPPH assay, and ORAC assay after DBD-plasma (40 V) and sonication (30 mins) treatment as compared to TT and untreated samples. Both emerging technologies significantly (p < 0.05) reduce the polyphenol oxidase and peroxidase activities, but the TT sample had the highest reduction. Moreover, the synergistic application of both technologies significantly reduced the E. coli/Coliform, aerobics, yeast and mold up to the 2 log reduction, but the TT sample had a complete reduction. DBD-plasma and sonication processing significantly decreased (p < 0.05) the particle size, reducing apparent viscosity (η) and consistency index (K); while increasing the flow behavior (n), leading to higher stability of wheat sprout juice. To assess the impact of emerging techniques on nutrient concentration, we used surface-enhance Raman spectroscopy (SERS) as an emerging method. Silver-coated gold nano-substrates were used to compare the nutritional concentration of wheat sprout juice treated with sonication, DBD-plasma, and TT-treated samples. Results showed sharp peaks for samples treated with DBD-plasma followed by sonication, untreated, and TT. The obtained results, improved quality of wheat sprout juice, and lower microbial and enzymatic loads were confirmed, showing the suitability of these sustainable processing techniques for food processing and further research.
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Affiliation(s)
- Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Abid Hussain
- Karakoram International University, Faculty of Life Science, Department of Agriculture and Food Technology, Gilgit-Baltistan, Pakistan
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Murtaza Ali
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Anees Ahmed Khalil
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, 54000, Pakistan
| | - Xin-An Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain.
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5
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Soltani Firouz M, Sardari H, Soofiabadi M, Hosseinpour S. Ultrasound assisted processing of milk: Advances and challenges. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Affiliation(s)
- Mahmoud Soltani Firouz
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
| | - Hamed Sardari
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
| | - Mahsa Soofiabadi
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
| | - Soleiman Hosseinpour
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
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Perrin L, Desobry-Banon S, Gillet G, Desobry S. Review of High-Frequency Ultrasounds Emulsification Methods and Oil/Water Interfacial Organization in Absence of any Kind of Stabilizer. Foods 2022; 11:foods11152194. [PMID: 35892779 PMCID: PMC9331899 DOI: 10.3390/foods11152194] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 07/13/2022] [Accepted: 07/18/2022] [Indexed: 11/16/2022] Open
Abstract
Emulsions are multiphasic systems composed of at least two immiscible phases. Emulsion formulation can be made by numerous processes such as low-frequency ultrasounds, high-pressure homogenization, microfluidization, as well as membrane emulsification. These processes often need emulsifiers’ presence to help formulate emulsions and to stabilize them over time. However, certain emulsifiers, especially chemical stabilizers, are less and less desired in products because of their negative environment and health impacts. Thus, to avoid them, promising processes using high-frequency ultrasounds were developed to formulate and stabilize emulsifier-free emulsions. High-frequency ultrasounds are ultrasounds having frequency greater than 100 kHz. Until now, emulsifier-free emulsions’ stability is not fully understood. Some authors suppose that stability is obtained through hydroxide ions’ organization at the hydrophobic/water interfaces, which have been mainly demonstrated by macroscopic studies. Whereas other authors, using microscopic studies, or simulation studies, suppose that the hydrophobic/water interfaces would be rather stabilized thanks to hydronium ions. These theories are discussed in this review.
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Affiliation(s)
- Louise Perrin
- Laboratoire d’Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2 Avenue de la Forêt de Haye, CEDEX, BP 20163, 54505 Vandœuvre-lès-Nancy, France; (S.D.-B.); (S.D.)
- SAS GENIALIS, Route d’Achères, 18250 Henrichemont, France;
- Correspondence:
| | - Sylvie Desobry-Banon
- Laboratoire d’Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2 Avenue de la Forêt de Haye, CEDEX, BP 20163, 54505 Vandœuvre-lès-Nancy, France; (S.D.-B.); (S.D.)
| | | | - Stephane Desobry
- Laboratoire d’Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2 Avenue de la Forêt de Haye, CEDEX, BP 20163, 54505 Vandœuvre-lès-Nancy, France; (S.D.-B.); (S.D.)
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7
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Meng F, Uniacke-Lowe T, Kelly AL. Factors affecting the creaming of raw bovine milk: A comparison of natural and accelerated methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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8
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Mahmoud MZ, Davidson R, Abdelbasset WK, Fagiry MA. The new achievements in ultrasonic processing of milk and dairy products. JOURNAL OF RADIATION RESEARCH AND APPLIED SCIENCES 2022. [DOI: 10.1016/j.jrras.2022.03.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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Ultrasonic-assisted supercritical CO2 inactivation of bacterial spores and effect on the physicochemical properties of oil-in-water emulsions. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105246] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Carrillo-Lopez LM, Garcia-Galicia IA, Tirado-Gallegos JM, Sanchez-Vega R, Huerta-Jimenez M, Ashokkumar M, Alarcon-Rojo AD. Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties. ULTRASONICS SONOCHEMISTRY 2021; 73:105467. [PMID: 33508590 PMCID: PMC7840480 DOI: 10.1016/j.ultsonch.2021.105467] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 01/06/2021] [Accepted: 01/07/2021] [Indexed: 05/03/2023]
Abstract
Alternative methods for improving traditional food processing have increased in the last decades. Additionally, the development of novel dairy products is gaining importance due to an increased consumer demand for palatable, healthy, and minimally processed products. Ultrasonic processing or sonication is a promising alternative technology in the food industry as it has potential to improve the technological and functional properties of milk and dairy products. This review presents a detailed summary of the latest research on the impact of high-intensity ultrasound techniques in dairy processing. It explores the ways in which ultrasound has been employed to enhance milk properties and processes of interest to the dairy industry, such as homogenization, emulsification, yogurt and fermented beverages production, and food safety. Special emphasis has been given to ultrasonic effects on milk components; fermentation and spoilage by microorganisms; and the technological, functional, and sensory properties of dairy foods. Several current and potential applications of ultrasound as a processing technique in milk applications are also discussed in this review.
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Affiliation(s)
- Luis M Carrillo-Lopez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico; National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México C.P. 03940, Mexico
| | - Ivan A Garcia-Galicia
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico
| | - Juan M Tirado-Gallegos
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico
| | - Rogelio Sanchez-Vega
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico
| | - Mariana Huerta-Jimenez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico; National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México C.P. 03940, Mexico.
| | | | - Alma D Alarcon-Rojo
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico.
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11
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Chávez-Martínez A, Reyes-Villagrana RA, Rentería-Monterrubio AL, Sánchez-Vega R, Tirado-Gallegos JM, Bolivar-Jacobo NA. Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality. Foods 2020; 9:E1688. [PMID: 33218106 PMCID: PMC7698897 DOI: 10.3390/foods9111688] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Revised: 11/08/2020] [Accepted: 11/12/2020] [Indexed: 12/23/2022] Open
Abstract
Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture and preservation purposes. Low- and high-intensity ultrasounds are among these technologies. Low-intensity ultrasounds have been used to determine, analyze and characterize the physical characteristics of foods, while high-intensity ultrasounds are applied to accelerate particular biological, physical and chemical processes during food product handling and transformation. The objective of this review is to explain the phenomenology of ultrasounds and to detail the differences between low and high-intensity ultrasounds, as well as to present the advantages and disadvantages of each one in terms of the processing, quality and preservation of milk and dairy products. Additionally, it reviews the rheological, physicochemical and microbiological applications in dairy products, such as raw milk, cream, yogurt, butter, ice cream and cheese. Finally, it explains some methodologies for the generation of emulsions, homogenates, crystallization, etc. Currently, low and high-intensity ultrasounds are an active field of study, and they might be promising tools in the dairy industry.
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Affiliation(s)
- América Chávez-Martínez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Raúl Alberto Reyes-Villagrana
- Catedrático CONACYT, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Alcaldía Benito Juárez, Mexico City C.P. 03940, Mexico
| | - Ana Luisa Rentería-Monterrubio
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Rogelio Sánchez-Vega
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Juan Manuel Tirado-Gallegos
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Norma Angélica Bolivar-Jacobo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
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Manzoor MF, Ahmad N, Ahmed Z, Siddique R, Mehmood A, Usman M, Zeng XA. Effect of dielectric barrier discharge plasma, ultra-sonication, and thermal processing on the rheological and functional properties of sugarcane juice. J Food Sci 2020; 85:3823-3832. [PMID: 33073398 DOI: 10.1111/1750-3841.15498] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 09/02/2020] [Accepted: 09/23/2020] [Indexed: 12/14/2022]
Abstract
The present work was designed to study the impact of dielectric barrier discharge (DBD) plasma, ultrasound (US), and thermal treatment on the functional, rheological, and microbial analysis of sugarcane juice. The results showed that plasma and US treatment did not significantly affect the pH and color of the juice. Total soluble solids (°Brix) value increased from 16.30 ± 0.10 for untreated to 20.50 ± 0.15 during plasma treatment at 45 V for 2 min and 16.65 ± 0.27 during US treatment (40 kHz, power 240 W, and time 40 min). The maximum increase of 25% in total phenolic contents (TPC) and 21% in total flavonoid contents (TFC) was observed in a plasma-treated sample at 40 and 45 V (for 2 min) respectively, whereas 18% in TPC and 16% TFC was observed in the US-treated sample (40 kHz, power 240 W, and time 30 min) as compared to control sample. Plasma treatment increased the antioxidant activities (Ferric reducing antioxidant power (FRAP) assay and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) activity) toward maximum at 40 V and only 6% of vitamin C was degraded than others. Similarly, plasma treatment significantly reduced particle size, which further led to decreased significantly (P < 0.05) the apparent viscosity of sugarcane juice with a rise in shear rate and drove to a speedy breakdown on initial shearing. A significant reduction was observed in the microbial load among all treatments as compared to the control. Significant reductions of 3.6 and 0.50 log CFU/mL were observed in the total aerobic mesophilic and yeast and mold counts after DBD plasma treatment at 45 V for 2 min, respectively. Thus, we can conclude that novel technology like plasma treatment can be effectively used at an industrial scale for the preservation and processing of sugarcane juice. PRACTICAL APPLICATION: Nowadays, novel processing techniques are employed to improve the nutritional quality and stability of juices. The consequences of the present research showed that DBD plasma treatment could improve the TPC, TFC, antioxidant activities, vitamin C, and rheological properties while reducing the activity of the microbial load better than the US and thermal treatment. The verdicts described that novel processing methods can enhance the quality of sugarcane juice at an industrial scale.
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Affiliation(s)
- Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China
| | - Nazir Ahmad
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Zahoor Ahmed
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China
| | - Rabia Siddique
- Department of Chemistry, Government College University, Faisalabad, 38000, Pakistan
| | - Arshad Mehmood
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Muhammad Usman
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China
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13
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Meng F, Uniacke-Lowe T, Lanfranchi E, Meehan G, O'Shea C, Fox P, Huppertz T, Ryan C, Kelly A. Factors affecting the creaming of human milk. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104726] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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14
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Kurup GG, Adhikari B, Zisu B. Application of high-frequency ultrasound standing waves for the recovery of lipids from high-fat dairy effluent. ULTRASONICS SONOCHEMISTRY 2020; 63:104944. [PMID: 31952004 DOI: 10.1016/j.ultsonch.2019.104944] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 12/19/2019] [Accepted: 12/21/2019] [Indexed: 05/07/2023]
Abstract
Effect of high-frequency ultrasonication was examined on wastewater of a cheese manufacturing plant. Tests were carried out at two frequencies (500 kHz and 1 MHz) and two temperatures (22 and 40 °C). Samples were subjected to different energy densities; 7.5, 30.2, 60.5 and 121.0 J/mL at 500 kHz and 7.9, 31.7, 63.4 and 126.8 J/mL at 1 MHz to observe the creaming and recovery of lipid. These energy densities correspond to 30, 120, 240 and 480 s of sonication. Sonication was performed using a single plate transducer and reflector system at 40 W to create standing wave to coalesce and flocculate lipid globules. Recovery was higher at 40 °C after 480 s of sonication at both frequencies (77% at 500 kHz and 75% at 1 MHz). The lowest recovery of 47% was observed at 500 kHz and 22 °C at all applied energy densities. Changes in particle size and turbidity in the bottom aliquot indicated that high-frequency ultrasound caused coagulation and aggregation and settling of colloidal particles. Increase in particle size was observed to be highest at 1 MHz, 40 °C and 480 s of sonication. These results confirm that high-frequency ultrasound standing wave technology can be used to recover lipid from high-lipid dairy wastewater including that from cheese manufacturing.
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Affiliation(s)
| | - Benu Adhikari
- School of Science, RMIT University, Victoria 3083, Australia.
| | - Bogdan Zisu
- Fluid Air, Spraying Sytems Co. Pty Ltd, Victoria 3029, Australia
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15
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Mettu S, Yao S, Sun Q, Lawson SR, Scales PJ, Martin GJO, Ashokkumar M. Effect of Bulk Viscosity and Emulsion Droplet Size on the Separation Efficiency of Model Mineral Oil-in-Water (O/W) Emulsions under Ultrasonic Standing Wave Fields: A Theoretical and Experimental Investigation. Ind Eng Chem Res 2020. [DOI: 10.1021/acs.iecr.0c00616] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Srinivas Mettu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia
- Chemical and Environmental Engineering Department, RMIT University, Melbourne 3000, Australia
| | - Shunyu Yao
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Qiang Sun
- Algal Processing Group, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Samuel Ronald Lawson
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Peter J. Scales
- Algal Processing Group, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Gregory J. O. Martin
- Algal Processing Group, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Muthupandian Ashokkumar
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia
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16
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Téllez-Morales JA, Hernández-Santo B, Rodríguez-Miranda J. Effect of ultrasound on the techno-functional properties of food components/ingredients: A review. ULTRASONICS SONOCHEMISTRY 2020; 61:104787. [PMID: 31669842 DOI: 10.1016/j.ultsonch.2019.104787] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 08/12/2019] [Accepted: 09/10/2019] [Indexed: 05/24/2023]
Abstract
Ultrasound (US) has been used in many food systems and model systems, such as starch, whey protein concentrates and soy, to modify their chemical and techno-functional properties. At present, the use of ultrasound has yielded diverse results, ranging from potentiating the technological and functional properties of various foods to different operating conditions. Similarly, the results that were obtained vary according to the ultrasonic equipment used and the power, frequency and times of sonication, as well as the characteristics of the food system used. However, not all results have been favourable because US can cause damage to the structure of some food components, such as starch, and affect the technological and functional properties of the food. In the literature, there is little research on the effect of sonication on fibre; this gap in the literature is worrisome because fibre is found in a wide variety of foods and provides health benefits. Such research would represent an opportunity for researchers to make use of this technology for the generation of knowledge and improve the techno-functional properties in fibre, which could benefit the human population and the food industry. In this review, we present current results obtained with US in different treatments affecting processes of strong importance in the food industry, emphasizing the effects in the different model systems.
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Affiliation(s)
- José A Téllez-Morales
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Av. Dr. Victor Bravo Ahuja S/N., Col. 5 de Mayo, Tuxtepec, Oaxaca C.P. 68350, Mexico
| | - Betsabé Hernández-Santo
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Av. Dr. Victor Bravo Ahuja S/N., Col. 5 de Mayo, Tuxtepec, Oaxaca C.P. 68350, Mexico
| | - Jesús Rodríguez-Miranda
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Av. Dr. Victor Bravo Ahuja S/N., Col. 5 de Mayo, Tuxtepec, Oaxaca C.P. 68350, Mexico.
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17
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Abesinghe A, Vidanarachchi J, Islam N, Prakash S, Silva K, Bhandari B, Karim M. Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: A comparison with shear-homogenization. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102237] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Wu D, Tu M, Wang Z, Wu C, Yu C, Battino M, El-Seedi HR, Du M. Biological and conventional food processing modifications on food proteins: Structure, functionality, and bioactivity. Biotechnol Adv 2019; 40:107491. [PMID: 31756373 DOI: 10.1016/j.biotechadv.2019.107491] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 11/07/2019] [Accepted: 11/18/2019] [Indexed: 12/23/2022]
Abstract
Food proteins are important nutrients for human health and thus make significant contributions to the unique functions of different foods. The modification of proteins through physical and biological processing could improve the functional and nutritional properties of food products; these changes can be attributed to modifications in particle size, solubility, emulsion stability, secondary structure, as well as the bioactivities of the proteins. Physical processing treatments might promote physical phenomena, such as combined friction, collision, shear forces, turbulence, and cavitation of particles, and lead to changes in the particle sizes of proteins. The objective of this review is to illustrate the effect of physical and biological processing on the structure, and physical and chemical properties of food-derived proteins and provide insights into the mechanism underlying structural changes. Many studies have suggested that physical and biological processes, such as ultrasound treatment, high pressure homogenization, ball mill treatment, and enzymatic hydrolysis could affect the structure, physical properties, and chemical properties of food-derived proteins. Some important applications of food-derived proteins are also discussed based on the relationships between their physical, chemical, and functional properties. Perspectives from fundamental or practical research are also brought in to provide a complete picture of the currently available relevant data.
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Affiliation(s)
- Di Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Maolin Tu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Zhenyu Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Chao Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Cuiping Yu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Maurizio Battino
- Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, Vigo Campus, Vigo, Spain
| | - Hesham R El-Seedi
- Division of Pharmacognosy, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Uppsala, Sweden
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.
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Soltani Firouz M, Farahmandi A, Hosseinpour S. Recent advances in ultrasound application as a novel technique in analysis, processing and quality control of fruits, juices and dairy products industries: A review. ULTRASONICS SONOCHEMISTRY 2019; 57:73-88. [PMID: 31208621 DOI: 10.1016/j.ultsonch.2019.05.014] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 05/09/2019] [Accepted: 05/11/2019] [Indexed: 05/23/2023]
Abstract
Recently, ultrasound has been widely used in the researches in the food science and technology. Among the food materials, fruits, juices and dairy products are strongly sensitive to ultrasound-based techniques. In this review paper, applications of ultrasound in terms of high and low-power modes in processing, instrumentation and control of the industrial operations are studied in the fruit, juice and dairy sectors of the food science and technology by emphasizing the principles of these techniques and their physicochemical effects on the products. Also, a comprehensive analysis of these methods and important factors influencing their performance are presented, along with the advantages and the drawbacks of each ultrasound-assisted techniques. The solutions for better productivity of this technique would be presented and future trend of this technology would be outlined. By studying the latest researches and advances in the field of ultrasound applications, it has been confirmed that this technique can be helpful in accelerating processes, reducing energy requirements, increasing productivity, and producing better quality food materials in the fields of fruits, juices and dairy products. Notwithstanding, in order to solve the challenges ahead, and for potential applications of ultrasound technology, further researches need to be expanded in the areas mentioned. Also, with the advancement of technology, more advanced equipment, ultrasound transducers and instrumentations would be introduced that needs to be applied in this regard, to solve the current challenges.
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Affiliation(s)
- Mahmoud Soltani Firouz
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
| | - Ali Farahmandi
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Soleiman Hosseinpour
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
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20
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Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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21
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Ni Y, Zhang Z, Fan L, Li J. Evaluation of physical stability of high pressure homogenization treatment cloudy ginkgo beverages. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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22
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Gaber M, Trujillo FJ, Mansour MP, Taylor C, Juliano P. Megasonic-assisted aqueous extraction of canola oil from canola cake. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.017] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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23
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Van Hekken DL, Renye J, Bucci AJ, Tomasula PM. Characterization of the physical, microbiological, and chemical properties of sonicated raw bovine milk. J Dairy Sci 2019; 102:6928-6942. [PMID: 31202661 DOI: 10.3168/jds.2018-15775] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Accepted: 12/23/2018] [Indexed: 11/19/2022]
Abstract
Innovative processing technologies, such as ultrasonication, can change the properties of milk, allowing for the improvement or development of dairy foods. Yet taking bench-scale equipment to pilot plant scale has been challenging. Raw milk, standardized to 3% fat and warmed to inlet temperatures of 42 or 54°C, was exposed to continuous, high-intensity, low-frequency ultrasonication (16/20 kHz, 1.36 kW/pass) at flow rates of 0.15, 0.30, and 0.45 L/min that resulted in resident times within the reaction cell of 6, 3, and 2 min per pass, respectively. Multiple passes (3, 5, and 7, respectively) were required to obtain a total exposure time of 14 to 18 min. Evaluation of fat droplet sizes, enzyme coagulation properties, and microstructure of milk and milk gels, as well as determining compositional and lipid properties, were conducted to determine the potential of the ultrasound system to effectively modify milk. Laser scanning particle sizing and confocal microscopy showed that the largest droplets (2.26 ± 0.13 µm) found in raw milk were selectively reduced in size with a concomitant increase in the number of submicron droplets (0.37 ± 0.06 µm), which occurred sooner when exposed to shorter bursts of ultrasonication (0.45 L/min flow rates) and at an inlet temperature of 54°C. Ultrasound processing with milk entering at 42°C resulted in faster gelling times and firmer curds at 30 min; however, extended processing at inlet temperature of 54°C reduced curd firmness and lengthened coagulation time. This showed that ultrasonication altered protein-protein and protein-lipid interactions, thus the strength of the enzyme-set curds. Scanning electron microscopy revealed a denser curd matrix with less continuous and more irregular shaped and clustered strands, whereas transmission electron microscopy showed submicron lipid droplets embedded within the protein strands of the curd matrix. Processing at inlet temperature of 54°C with flow rates of 0.30 and 0.45 L/min also reduced the total aerobic bacterial count by more than 1 log cfu/mL, and the number of psychrophiles below the limit of detection (10 cfu/mL) for this study. Ultrasonication exposures of 14 to 18 min had minimal effect on the milk composition, fatty acid profiles, and lipid heat capacity and enthalpy. The findings show that this continuous ultrasound system, which is conducive to commercial scale-up, modifies the physical and functional properties of milk under the parameters used in this study and has potential use in dairy processing.
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Affiliation(s)
- D L Van Hekken
- Dairy & Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, USDA, Wyndmoor, PA 19038
| | - J Renye
- Dairy & Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, USDA, Wyndmoor, PA 19038
| | - A J Bucci
- Dairy & Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, USDA, Wyndmoor, PA 19038
| | - P M Tomasula
- Dairy & Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, USDA, Wyndmoor, PA 19038.
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24
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Luo X, Cao J, Gong H, Yan H, He L. Phase separation technology based on ultrasonic standing waves: A review. ULTRASONICS SONOCHEMISTRY 2018; 48:287-298. [PMID: 30080553 DOI: 10.1016/j.ultsonch.2018.06.006] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2018] [Revised: 06/04/2018] [Accepted: 06/12/2018] [Indexed: 06/08/2023]
Abstract
The current understanding and developments of phase separation technology based on ultrasonic standing waves (USWs) are reviewed. Most previous reviews have focused on microscale applications of this technology in the fields of biological materials and food processing. This review covers different applications of ultrasonic separation technology, especially in petrochemical industry. The kinetic mechanism of ultrasonic, design of reactors, separation principles, and related applications are discussed in detail. We lay special stress on the motion characteristics of particles in USWs. According to the particle numbers, particle properties, and frequency characteristics, the separation principles are reasonably categorized as: (1) Bands effect; (2) Acoustophoretic coefficient; (3) Particle density; (4) Sweep frequency. Diverse separation principles improve the universality of ultrasonic separation technology. However, acoustic streaming and acoustic cavitation are two of the main challenges in the application of ultrasonic separation. Based on the current research, the future research can focus on the following aspects: (1) Explore the mechanism of ultrasonic demulsification; (2) Establish unified evaluation criteria for acoustic separation systems; (3) Develop the basis for determination of acoustic cavitation and non-cavitation.
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Affiliation(s)
- Xiaoming Luo
- College of Pipeline and Civil Engineering, China University of Petroleum, Qingdao 266580, PR China; Shandong Provincial Key Laboratory of Oil & Gas Storage and Transportation Safety, China University of Petroleum, Qingdao 266580, PR China.
| | - Juhang Cao
- College of Pipeline and Civil Engineering, China University of Petroleum, Qingdao 266580, PR China
| | - Haiyang Gong
- College of Pipeline and Civil Engineering, China University of Petroleum, Qingdao 266580, PR China
| | - Haipeng Yan
- China National Aviation Fuel Group Corporation, Beijing 100621, PR China
| | - Limin He
- College of Pipeline and Civil Engineering, China University of Petroleum, Qingdao 266580, PR China; Shandong Provincial Key Laboratory of Oil & Gas Storage and Transportation Safety, China University of Petroleum, Qingdao 266580, PR China
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25
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Cabrera-Trujillo MA, Filomena-Ambrosio A, Quintanilla-Carvajal MX, Sotelo-Díaz LI. Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor-stator and ultrasound homogenization methods. Int J Gastron Food Sci 2018. [DOI: 10.1016/j.ijgfs.2018.06.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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26
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Martínez-Padilla LP, Franke L, Xu XQ, Juliano P. Improved extraction of avocado oil by application of sono-physical processes. ULTRASONICS SONOCHEMISTRY 2018; 40:720-726. [PMID: 28946478 DOI: 10.1016/j.ultsonch.2017.08.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2017] [Revised: 08/01/2017] [Accepted: 08/08/2017] [Indexed: 06/07/2023]
Abstract
Ultrasound treatment is known to increase the oil extractability in olive and palm oil processes. This work examined the effect of ultrasound conditioning of avocado puree on oil extractability and quality, at low (18+40kHz) and high (2MHz) frequencies, at litre-scale. Other ultrasound parameters evaluated included high frequency effect (0.4, 0.6, and 2MHz; 5min; 90kJ/kg) and sonication time (2.5-10min at 2MHz), without malaxation. Finally, a megasonic post-malaxation intervention was assessed at selected malaxation times (15, 30, and 60min). Both low and high frequency ultrasound treatments of the non-malaxed avocado puree improved extractability by 15-24% additional oil recovery, with the highest extractability achieved after 2MHz treatments, depending on the fruit maturity and oil content. There was no preferential improvement on oil extractability observed across high frequencies, even though extractability increased with sonication time. Ultrasound treatment also showed a positive effect after puree malaxation. Oils obtained from sonicated purees showed peroxide and free fatty acid values below the industrial specification levels and an increase in total phenolic compounds after 2MHz treatment. High frequency ultrasound conditioning of avocado puree can enhance oil separation and potentially decrease the malaxation time in industrial processes without impacting on oil quality.
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Affiliation(s)
- Laura Patricia Martínez-Padilla
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Cuautitlán, Laboratorio de Propiedades Reológicas y Funcionales en Alimentos, Av. Primero de mayo s/n, Cuautitlán Izcalli, Edo. de México 54740, Mexico
| | - Lisa Franke
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; Technische Universität Berlin, Fakultät III, Fachgebiet Lebensmittelverfahrenstechnik, Seestraße 13, 13353 Berlin, Germany
| | - Xin-Qing Xu
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia
| | - Pablo Juliano
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.
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27
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Paniwnyk L. Applications of ultrasound in processing of liquid foods: A review. ULTRASONICS SONOCHEMISTRY 2017; 38:794-806. [PMID: 28082012 DOI: 10.1016/j.ultsonch.2016.12.025] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 12/15/2016] [Accepted: 12/18/2016] [Indexed: 06/06/2023]
Abstract
Ultrasonic processing of a variety of liquids, drinks and beverages has generated much interest with published literature papers increasing within this area in recent years. Benefits include enhanced emulsification with improved homogenization and fat globule size reduction being recorded. In dairy systems increased creaming rates are observed on sonication in a process known as fractionation. Whilst fruit juices exhibit retention or enhancement of quality parameters whilst increasing levels of bioactive compounds. Sterilization of liquids is a large feature of ultrasonic treatment with microbial activity of a range of fruit juices being monitored over time as increased stability and reduced spoilage is observed. Progress has also been made towards scale up of ultrasonic processes with several examples of batch and continuous processes being studied with reduced processing times and temperatures being quoted as a result of ultrasonic treatment. This short review covers the effect of sonication on liquids and beverages with a specific focus towards dairy and fruit juices and covers emulsification, fractionation, sterilization and some pilot scale initiatives.
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Affiliation(s)
- L Paniwnyk
- Coventry University, School of Life Sciences, Faculty of Health and Life Sciences, Priory Street, Coventry CV1 5FB, UK. http://www.coventry.ac.uk
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28
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Juliano P, Bainczyk F, Swiergon P, Supriyatna MIM, Guillaume C, Ravetti L, Canamasas P, Cravotto G, Xu XQ. Extraction of olive oil assisted by high-frequency ultrasound standing waves. ULTRASONICS SONOCHEMISTRY 2017. [PMID: 28633809 DOI: 10.1016/j.ultsonch.2017.02.038] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
High-frequency ultrasound standing waves (megasonics) have been demonstrated to enhance oil separation in the palm oil process at an industrial level. This work investigated the application of megasonics in the olive oil process on laboratory and pilot scale levels. Sound pressure level and cavitational yield distribution were characterised with hydrophones and luminol to determine associated physical and sonochemical effects inside the reactor. The effect of water addition (0%, 15%, and 30%), megasonic power levels (0%, 50%, and 100%), and malaxation time (10min, 30min, and 50min) was evaluated using response surface methodology (RSM) in a 700g batch extraction process. The RSM showed that the effect of the megasonic treatment (585kHz) in the presence of a reflector is more prominent at longer malaxation time (50min) and at higher water addition (30%) levels post-malaxation. Longer megasonic treatment of the malaxed paste (up to 15min; 220kJ/kg) increased oil extractability by up to 3.2%. When treating the malaxed paste with the same specific energy, higher oil extractability was obtained with longer treatments and low megasonic power levels in comparison to higher power levels and shorter times. Megasonic treatment of the paste before malaxation (585kHz, 10min, 146kJ/kg) and no water addition provided an increase in oil extractability of up to 3.8% with respect to the non-sonicated control. A double sonication intervention, before and after malaxation, using low (40kHz) and high (585kHz) frequency, respectively, provided up to 2.4% increase in oil extractability. A megasonic intervention post-malaxation (400 and 600kHz, 57-67min, 18-21kJ/kg) on a pilot scale using early-harvest olive fruits resulted in up to 1.7% extra oil extractability. Oil extracted under a high sonication frequency (free radical production regime) did not impact on olive oil quality parameters at reactor characterisation levels. Megasonic standing wave forces can enhance olive oil separation at various stages of the olive oil extraction process.
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Affiliation(s)
- Pablo Juliano
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.
| | - Fabian Bainczyk
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; University of Mannheim, Paul-Wittsack-Strasse 10, 68163 Mannheim, Germany
| | - Piotr Swiergon
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia
| | - Made Ian Maheswara Supriyatna
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; Wageningen University, Droevendaalsesteeg 4, 6708 PB Wageningen, The Netherlands
| | | | | | | | - Giancarlo Cravotto
- Dip.to di Scienza e Tecnologia del Farmaco, University of Turin, via P. Giuria 9, Turin I-10125, Italy
| | - Xin-Qing Xu
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia
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29
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Jukkola A, Rojas OJ. Milk fat globules and associated membranes: Colloidal properties and processing effects. Adv Colloid Interface Sci 2017; 245:92-101. [PMID: 28457499 DOI: 10.1016/j.cis.2017.04.010] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 04/18/2017] [Accepted: 04/20/2017] [Indexed: 02/07/2023]
Abstract
The composition and physical-chemical properties of the milk fat globule membrane (MFGM) is a subject that has gained increased interest in the field of food colloids, mainly because the nutritional and technological value of the MFGM. In fact, related changes in integrity and structure during milk processing pose a huge challenge as far as efforts directed to isolate the components of the fat globule membrane. MFGM characteristics and potential utilization are subjects of dissension. Thus, the effects of processing and the colloidal interactions that exist with other milk constituents need to be better understood in order to exploit milk fat and MFGM, their functionality as colloids as well as those of their components. These are the main subjects of this review, which also reports on the results of recent inquiries into MFGM structure and colloidal behavior.
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30
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Juliano P, Augustin MA, Xu XQ, Mawson R, Knoerzer K. Advances in high frequency ultrasound separation of particulates from biomass. ULTRASONICS SONOCHEMISTRY 2017; 35:577-590. [PMID: 27217305 DOI: 10.1016/j.ultsonch.2016.04.032] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Revised: 04/03/2016] [Accepted: 04/28/2016] [Indexed: 06/05/2023]
Abstract
In recent years the use of high frequency ultrasound standing waves (megasonics) for droplet or cell separation from biomass has emerged beyond the microfluidics scale into the litre to industrial scale applications. The principle for this separation technology relies on the differential positioning of individual droplets or particles across an ultrasonic standing wave field within the reactor and subsequent biomass material predisposition for separation via rapid droplet agglomeration or coalescence into larger entities. Large scale transducers have been characterised with sonochemiluminescence and hydrophones to enable better reactor designs. High frequency enhanced separation technology has been demonstrated at industrial scale for oil recovery in the palm oil industry and at litre scale to assist olive oil, coconut oil and milk fat separation. Other applications include algal cell dewatering and milk fat globule fractionation. Frequency selection depends on the material properties and structure in the biomass mixture. Higher frequencies (1 and 2MHz) have proven preferable for better separation of materials with smaller sized droplets such as milk fat globules. For palm oil and olive oil, separation has been demonstrated within the 400-600kHz region, which has high radical production, without detectable impact on product quality.
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Affiliation(s)
- Pablo Juliano
- CSIRO Food and Nutrition, 671 Sneydes Rd, Werribee, VIC 3030, Australia.
| | - Mary Ann Augustin
- CSIRO Food and Nutrition, 671 Sneydes Rd, Werribee, VIC 3030, Australia
| | - Xin-Qing Xu
- CSIRO Food and Nutrition, 671 Sneydes Rd, Werribee, VIC 3030, Australia
| | - Raymond Mawson
- CSIRO Food and Nutrition, 671 Sneydes Rd, Werribee, VIC 3030, Australia
| | - Kai Knoerzer
- CSIRO Food and Nutrition, 671 Sneydes Rd, Werribee, VIC 3030, Australia
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31
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Kaci M, Arab-Tehrany E, Desjardins I, Banon-Desobry S, Desobry S. Emulsifier free emulsion: Comparative study between a new high frequency ultrasound process and standard emulsification processes. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.09.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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32
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Jukkola A, Partanen R, Rojas O, Heino A. Separation of milk fat globules via microfiltration: Effect of diafiltration media and opportunities for stream valorization. J Dairy Sci 2016; 99:8644-8654. [DOI: 10.3168/jds.2016-11422] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2016] [Accepted: 08/01/2016] [Indexed: 11/19/2022]
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33
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The Effect of Manipulating Fat Globule Size on the Stability and Rheological Properties of Dairy Creams. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9457-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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34
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Augustin MA, Riley M, Stockmann R, Bennett L, Kahl A, Lockett T, Osmond M, Sanguansri P, Stonehouse W, Zajac I, Cobiac L. Role of food processing in food and nutrition security. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.08.005] [Citation(s) in RCA: 66] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Torkamani AE, Juliano P, Fagan P, Jiménez-Flores R, Ajlouni S, Singh TK. Effect of ultrasound-enhanced fat separation on whey powder phospholipid composition and stability. J Dairy Sci 2016; 99:4169-4177. [DOI: 10.3168/jds.2015-10422] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2015] [Accepted: 02/17/2016] [Indexed: 11/19/2022]
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Leong T, Johansson L, Mawson R, McArthur SL, Manasseh R, Juliano P. Ultrasonically enhanced fractionation of milk fat in a litre-scale prototype vessel. ULTRASONICS SONOCHEMISTRY 2016; 28:118-129. [PMID: 26384890 DOI: 10.1016/j.ultsonch.2015.06.023] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2014] [Revised: 06/24/2015] [Accepted: 06/24/2015] [Indexed: 06/05/2023]
Abstract
The ultrasonic fractionation of milk fat in whole milk to fractions with distinct particle size distributions was demonstrated using a stage-based ultrasound-enhanced gravity separation protocol. Firstly, a single stage ultrasound gravity separation was characterised after various sonication durations (5-20 min) with a mass balance, where defined volume partitions were removed across the height of the separation vessel to determine the fat content and size distribution of fat droplets. Subsequent trials using ultrasound-enhanced gravity separation were carried out in three consecutive stages. Each stage consisted of 5 min sonication, with single and dual transducer configurations at 1 MHz and 2 MHz, followed by aliquot collection for particle size characterisation of the formed layers located at the bottom and top of the vessel. After each sonication stage, gentle removal of the separated fat layer located at the top was performed. Results indicated that ultrasound promoted the formation of a gradient of vertically increasing fat concentration and particle size across the height of the separation vessel, which became more pronounced with extended sonication time. Ultrasound-enhanced fractionation provided fat enriched fractions located at the top of the vessel of up to 13 ± 1% (w/v) with larger globules present in the particle size distributions. In contrast, semi-skim milk fractions located at the bottom of the vessel as low as 1.2 ± 0.01% (w/v) could be produced, containing proportionally smaller sized fat globules. Particle size differentiation was enhanced at higher ultrasound energy input (up to 347 W/L). In particular, dual transducer after three-stage operation at maximum energy input provided highest mean particle size differentiation with up to 0.9 μm reduction in the semi-skim fractions. Higher frequency ultrasound at 2 MHz was more effective in manipulating smaller sized fat globules retained in the later stages of skimming than 1 MHz. While 2 MHz ultrasound removed 59 ± 2% of the fat contained in the initial sample, only 47 ± 2% was removed with 1 MHz after 3 ultrasound-assisted fractionation stages.
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Affiliation(s)
- Thomas Leong
- Mechanical and Product Design Engineering, Faculty of Science, Engineering and Technology, Swinburne University of Technology, John Street, Hawthorn, VIC 3122, Australia.
| | - Linda Johansson
- Mechanical and Product Design Engineering, Faculty of Science, Engineering and Technology, Swinburne University of Technology, John Street, Hawthorn, VIC 3122, Australia
| | - Raymond Mawson
- CSIRO Food and Nutrition Flagship, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Sally L McArthur
- Biotactical Engineering, IRIS, Faculty of Science, Engineering and Technology, Swinburne University of Technology, John Street, Hawthorn, VIC 3122, Australia
| | - Richard Manasseh
- Mechanical and Product Design Engineering, Faculty of Science, Engineering and Technology, Swinburne University of Technology, John Street, Hawthorn, VIC 3122, Australia
| | - Pablo Juliano
- CSIRO Food and Nutrition Flagship, 671 Sneydes Road, Werribee, VIC 3030, Australia
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Leong T, Juliano P, Johansson L, Mawson R, McArthur S, Manasseh R. Continuous Flow Ultrasonic Skimming of Whole Milk in a Liter-Scale Vessel. Ind Eng Chem Res 2015. [DOI: 10.1021/acs.iecr.5b03142] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Thomas Leong
- CSIRO Food and
Nutrition, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Pablo Juliano
- CSIRO Food and
Nutrition, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Linda Johansson
- CSIRO Food and
Nutrition, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Raymond Mawson
- CSIRO Food and
Nutrition, 671 Sneydes Road, Werribee, Victoria 3030, Australia
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Bi X, Hemar Y, Balaban MO, Liao X. The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree. ULTRASONICS SONOCHEMISTRY 2015; 27:567-575. [PMID: 25899308 DOI: 10.1016/j.ultsonch.2015.04.011] [Citation(s) in RCA: 82] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2014] [Revised: 04/09/2015] [Accepted: 04/09/2015] [Indexed: 06/04/2023]
Abstract
The effect of ultrasound treatment on particle size, color, viscosity, polyphenol oxidase (PPO) activity and microstructure in diluted avocado puree was investigated. The treatments were carried out at 20 kHz (375 W/cm(2)) for 0-10 min. The surface mean diameter (D[3,2]) was reduced to 13.44 μm from an original value of 52.31 μm by ultrasound after 1 min. A higher L(∗) value, ΔE value and lower a(∗) value was observed in ultrasound treated samples. The avocado puree dilution followed pseudoplastic flow behavior, and the viscosity of diluted avocado puree (at 100 s(-1)) after ultrasound treatment for 1 min was 6.0 and 74.4 times higher than the control samples for dilution levels of 1:2 and 1:9, respectively. PPO activity greatly increased under all treatment conditions. A maximum increase of 25.1%, 36.9% and 187.8% in PPO activity was found in samples with dilution ratios of 1:2, 1:5 and 1:9, respectively. The increase in viscosity and measured PPO activity might be related to the decrease in particle size. The microscopy images further confirmed that ultrasound treatment induced disruption of avocado puree structure.
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Affiliation(s)
- Xiufang Bi
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yacine Hemar
- School of Chemical Sciences, University of Auckland, 23 Symonds Street, Auckland 1010, New Zealand.
| | - Murat O Balaban
- Chemical and Materials Engineering Department, University of Auckland, 20 Symonds Street, Auckland 1142, New Zealand.
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Caporaso N, Formisano D. Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1094818] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Fernández-Ávila C, Escriu R, Trujillo A. Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions. Food Res Int 2015; 75:357-366. [DOI: 10.1016/j.foodres.2015.05.026] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2015] [Revised: 05/07/2015] [Accepted: 05/09/2015] [Indexed: 11/30/2022]
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Ashokkumar M. Applications of ultrasound in food and bioprocessing. ULTRASONICS SONOCHEMISTRY 2015; 25:17-23. [PMID: 25219872 DOI: 10.1016/j.ultsonch.2014.08.012] [Citation(s) in RCA: 105] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2014] [Accepted: 08/13/2014] [Indexed: 05/08/2023]
Abstract
Improving the quality and nutritional aspects of food is one of the key issues for healthy life of human beings. The stability during storage is an important parameter in quality assurance of food products. Various processing techniques such as high pressure, thermal, pulsed electric field and microwave have been used to prolong the shelf-life of food products. In recent years, ultrasound technology has been found to be a potential food processing technique. The passage of ultrasound in a liquid matrix generates mechanical agitation and other physical effects due to acoustic cavitation. Owing to its importance, a number of review articles and book chapters on the applications of ultrasound in food processing have been published in recent years. This article provides an overview of recent developments in ultrasonic processing of food and dairy systems with a particular focus on functionality of food and dairy ingredients. More specifically, the use of high frequency ultrasound in fat separation from milk and viscosity modification in starch systems and the use of low frequency ultrasound in generating nutritional food emulsions, viscosity modification and encapsulation of nutrients have been highlighted. The issues associated with the development of large scale ultrasonic food processing equipment have also been briefly discussed.
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Affiliation(s)
- Muthupandian Ashokkumar
- School of Chemistry, University of Melbourne, VIC 3010, Australia; Chemistry Department, King Abdulaziz University, Jeddah, Saudi Arabia.
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Chandrapala J, Leong T. Ultrasonic Processing for Dairy Applications: Recent Advances. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9105-8] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Leong T, Juliano P, Johansson L, Mawson R, McArthur SL, Manasseh R. Temperature effects on the ultrasonic separation of fat from natural whole milk. ULTRASONICS SONOCHEMISTRY 2014; 21:2092-2098. [PMID: 24613647 DOI: 10.1016/j.ultsonch.2014.02.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2013] [Revised: 01/28/2014] [Accepted: 02/03/2014] [Indexed: 06/03/2023]
Abstract
This study showed that temperature influences the rate of separation of fat from natural whole milk during application of ultrasonic standing waves. In this study, natural whole milk was sonicated at 600kHz (583W/L) or 1MHz (311W/L) with a starting bulk temperature of 5, 25, or 40°C. Comparisons on separation efficiency were performed with and without sonication. Sonication using 1MHz for 5min at 25°C was shown to be more effective for fat separation than the other conditions tested with and without ultrasound, resulting in a relative change from 3.5±0.06% (w/v) fat initially, of -52.3±2.3% (reduction to 1.6±0.07% (w/v) fat) in the skimmed milk layer and 184.8±33.2% (increase to 9.9±1.0% (w/v) fat) in the top layer, at an average skimming rate of ∼5g fat/min. A shift in the volume weighted mean diameter (D[4,3]) of the milk samples obtained from the top and bottom of between 8% and 10% relative to an initial sample D[4,3] value of 4.5±0.06μm was also achieved under these conditions. In general, faster fat separation was seen in natural milk when natural creaming occurred at room temperature and this separation trend was enhanced after the application of high frequency ultrasound.
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Affiliation(s)
- Thomas Leong
- Mechanical and Product Design Engineering, Faculty of Science, Engineering and Technology, Swinburne University of Technology, VIC 3122, Australia.
| | - Pablo Juliano
- CSIRO Animal Food and Health Sciences, 671 Sneydes Rd, Werribee, VIC 3030, Australia
| | - Linda Johansson
- Mechanical and Product Design Engineering, Faculty of Science, Engineering and Technology, Swinburne University of Technology, VIC 3122, Australia
| | - Raymond Mawson
- CSIRO Animal Food and Health Sciences, 671 Sneydes Rd, Werribee, VIC 3030, Australia
| | - Sally L McArthur
- Biotactical Engineering, IRIS, Faculty of Science, Engineering and Technology, Swinburne University of Technology, VIC 3122, Australia
| | - Richard Manasseh
- Mechanical and Product Design Engineering, Faculty of Science, Engineering and Technology, Swinburne University of Technology, VIC 3122, Australia
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Mawson R, Rout M, Ripoll G, Swiergon P, Singh T, Knoerzer K, Juliano P. Production of particulates from transducer erosion: implications on food safety. ULTRASONICS SONOCHEMISTRY 2014; 21:2122-2130. [PMID: 24815104 DOI: 10.1016/j.ultsonch.2014.04.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2013] [Revised: 04/03/2014] [Accepted: 04/03/2014] [Indexed: 06/03/2023]
Abstract
The formation of metallic particulates from erosion was investigated by running a series of transducers at various frequencies in water. Two low frequency transducer sonotrodes were run for 7.5h at 18kHz and 20kHz. Three high frequency plates operating at megasonic frequencies of 0.4MHz, 1MHz, and 2MHz were run over a 7days period. Electrical conductivity and pH of the solution were measured before and after each run. A portion of the non-sonicated and treated water was partially evaporated to achieve an 80-fold concentration of particles and then sieved through nano-filters of 0.1μm, 0.05μm, and 0.01μm. An aliquot of the evaporated liquid was also completely dried on strips of carbon tape to determine the presence of finer particles post sieving. An aliquot was analyzed for detection of 11 trace elements by Inductively Coupled Plasma Mass Spectroscopy (ICPMS). The filters and carbon tapes were analyzed by FE-SEM imaging to track the presence of metals by EDS (Energy Dispersive Spectroscopy) and measure the particle size and approximate composition of individual particles detected. Light microscopy visualization was used to calculate the area occupied by the particles present in each filter and high resolution photography was used for visualization of sonotrode surfaces. The roughness of all transducers before and after sonication was tested through profilometry. No evidence of formation of nano-particles was found at any tested frequency. High amounts of metallic micron-sized particles at 18kHz and 20kHz formed within a day, while after 7day runs only a few metallic micro particles were detected above 0.4MHz. Erosion was corroborated by an increase in roughness in the 20kHz tip after ultrasound. The elemental analysis showed that metal leach occurred but values remained below accepted drinking water limits, even after excessively long exposure to ultrasound. With the proviso that the particles measured here were only characterized in two dimensions and could be nanoparticulate in terms of the third dimension, this research suggests that there are no serious health implications resulting from the formation of nanoparticles under the evaluation conditions. Therefore, high frequency transducer plates can be safely operated in direct contact with foods. However, due to significant production of metallic micro-particulates, redesign of lower frequency sonotrodes and reaction chambers is advised to enable operation in various food processing direct-contact applications.
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Affiliation(s)
- Raymond Mawson
- CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, Vic 3030, Australia
| | - Manoj Rout
- CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, Vic 3030, Australia
| | - Gabriela Ripoll
- CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, Vic 3030, Australia
| | - Piotr Swiergon
- CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, Vic 3030, Australia
| | - Tanoj Singh
- CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, Vic 3030, Australia
| | - Kai Knoerzer
- CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, Vic 3030, Australia
| | - Pablo Juliano
- CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, Vic 3030, Australia.
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Trujillo FJ, Juliano P, Barbosa-Cánovas G, Knoerzer K. Separation of suspensions and emulsions via ultrasonic standing waves - a review. ULTRASONICS SONOCHEMISTRY 2014; 21:2151-64. [PMID: 24629579 DOI: 10.1016/j.ultsonch.2014.02.016] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2013] [Revised: 02/03/2014] [Accepted: 02/17/2014] [Indexed: 05/12/2023]
Abstract
Ultrasonic standing waves (USW) separation is an established technology for micro scale applications due to the excellent control to manipulate particles acoustically achieved when combining high frequency ultrasound with laminar flow in microchannels, allowing the development of numerous applications. Larger scale systems (pilot to industrial) are emerging; however, scaling up such processes are technologically very challenging. This paper reviews the physical principles that govern acoustic particle/droplet separation and the mathematical modeling techniques developed to understand, predict, and design acoustic separation processes. A further focus in this review is on acoustic streaming, which represents one of the major challenges in scaling up USW separation processes. The manuscript concludes by providing a brief overview of the state of the art of the technology applied in large scale systems with potential applications in the dairy and oil industries.
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Affiliation(s)
- Francisco J Trujillo
- School of Chemical Engineering, University of New South Wales, Sydney, NSW 2052, Australia.
| | - Pablo Juliano
- CSIRO Animal, Food and Health Sciences, Werribee, VIC 3030, Australia
| | - Gustavo Barbosa-Cánovas
- Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA
| | - Kai Knoerzer
- CSIRO Animal, Food and Health Sciences, Werribee, VIC 3030, Australia
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Juliano P, Torkamani AE, Leong T, Kolb V, Watkins P, Ajlouni S, Singh TK. Lipid oxidation volatiles absent in milk after selected ultrasound processing. ULTRASONICS SONOCHEMISTRY 2014; 21:2165-2175. [PMID: 24704065 DOI: 10.1016/j.ultsonch.2014.03.001] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2014] [Revised: 03/02/2014] [Accepted: 03/02/2014] [Indexed: 06/03/2023]
Abstract
Ultrasonic processing can suit a number of potential applications in the dairy industry. However, the impact of ultrasound treatment on milk stability during storage has not been fully explored under wider ranges of frequencies, specific energies and temperature applications. The effect of ultrasonication on lipid oxidation was investigated in various types of milk. Four batches of raw milk (up to 2L) were sonicated at various frequencies (20, 400, 1000, 1600 and 2000kHz), using different temperatures (4, 20, 45 and 63°C), sonication times and ultrasound energy inputs up to 409kJ/kg. Pasteurized skim milk was also sonicated at low and high frequency for comparison. In selected experiments, non-sonicated and sonicated samples were stored at 4°C and were drawn periodically up to 14days for SPME-GCMS analysis. The cavitational yield, characterized in all systems in water, was highest between 400kHz and 1000kHz. Volatile compounds from milk lipid oxidation were detected and exceeded their odor threshold values at 400kHz and 1000kHz at specific energies greater than 271kJ/kg in raw milk. However, no oxidative volatile compounds were detected below 230kJ/kg in batch systems at the tested frequencies under refrigerated conditions. Skim milk showed a lower energy threshold for oxidative volatile formation. The same oxidative volatiles were detected after various passes of milk through a 0.3L flow cell enclosing a 20kHz horn and operating above 90kJ/kg. This study showed that lipid oxidation in milk can be controlled by decreasing the sonication time and the temperature in the system depending on the fat content in the sample among other factors.
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Affiliation(s)
- Pablo Juliano
- CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia.
| | - Amir Ehsan Torkamani
- CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia; Department of Agriculture and Food Systems, School of Land and Environment, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Thomas Leong
- CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia; Faculty of Science, Engineering and Technology, Swinburne University of Technology, John Street, Hawthorn, VIC 3122, Australia
| | - Veronika Kolb
- CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia; University of Erlangen-Nuremberg, Cauerstrasse 4, 91058 Erlangen, Germany
| | - Peter Watkins
- CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Said Ajlouni
- Department of Agriculture and Food Systems, School of Land and Environment, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Tanoj Kumar Singh
- CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia
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Leong T, Johansson L, Juliano P, Mawson R, McArthur S, Manasseh R. Design parameters for the separation of fat from natural whole milk in an ultrasonic litre-scale vessel. ULTRASONICS SONOCHEMISTRY 2014; 21:1289-1298. [PMID: 24485394 DOI: 10.1016/j.ultsonch.2014.01.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2013] [Revised: 01/06/2014] [Accepted: 01/06/2014] [Indexed: 06/03/2023]
Abstract
The separation of milk fat from natural whole milk has been achieved by applying ultrasonic standing waves (1 MHz and/or 2 MHz) in a litre-scale (5L capacity) batch system. Various design parameters were tested such as power input level, process time, specific energy, transducer-reflector distance and the use of single and dual transducer set-ups. It was found that the efficacy of the treatment depended on the specific energy density input into the system. In this case, a plateau in fat concentration of ∼20% w/v was achieved in the creamed top layer after applying a minimum specific energy of 200 kJ/kg. In addition, the fat separation was enhanced by reducing the transducer reflector distance in the vessel, operating two transducers in a parallel set-up, or by increasing the duration of insonation, resulting in skimmed milk with a fat concentration as low as 1.7% (w/v) using raw milk after 20 min insonation. Dual mode operation with both transducers in parallel as close as 30 mm apart resulted in the fastest creaming and skimming in this study at ∼1.6 g fat/min.
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Affiliation(s)
- Thomas Leong
- Mechanical Engineering, Faculty of Engineering and Industrial Sciences, Swinburne University of Technology, Australia.
| | - Linda Johansson
- Mechanical Engineering, Faculty of Engineering and Industrial Sciences, Swinburne University of Technology, Australia
| | | | | | - Sally McArthur
- Biotactical Engineering, IRIS, Faculty of Engineering and Industrial Sciences, Swinburne University of Technology, Australia
| | - Richard Manasseh
- Mechanical Engineering, Faculty of Engineering and Industrial Sciences, Swinburne University of Technology, Australia
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Torkamani AE, Juliano P, Ajlouni S, Singh TK. Impact of ultrasound treatment on lipid oxidation of Cheddar cheese whey. ULTRASONICS SONOCHEMISTRY 2014; 21:951-957. [PMID: 24360841 DOI: 10.1016/j.ultsonch.2013.11.021] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2013] [Revised: 11/26/2013] [Accepted: 11/30/2013] [Indexed: 06/03/2023]
Abstract
Ultrasound (US) has been suggested for many whey processing applications. This study examined the effects of ultrasound treatment on the oxidation of lipids in Cheddar cheese whey. Freshly pasteurized whey (0.86 L) was ultrasonicated in a contained environment at the same range of frequencies and energies for 10 and 30 min at 37°C. The US reactor used was characterized by measuring the generation of free radicals in deionized water at different frequencies (20-2000 kHz) and specific energies (8.0-390 kJ/kg). Polar lipid (PL), free and bound fatty acids and lipid oxidation derived compounds were identified and quantified before and after US processing using high performance liquid chromatography equipped with an evaporative light scattering detector (HPLC-ELSD), methylation followed by gas chromatography flame ionized detector (GC-FID) and solid phase micro-extraction gas chromatography mass spectrometry (SPME-GCMS), respectively. The highest concentration of hydroxyl radical formation in the sonicated whey was found between 400 and 1000 kHz. There were no changes in phospholipid composition after US processing at 20, 400, 1000 and 2000 kHz compared to non-sonicated samples. Lipid oxidation volatile compounds were detected in both non-sonicated and sonicated whey. Lipid oxidation was not promoted at any tested frequency or specific energy. Free fatty acid concentration was not affected by US treatment per se. Results revealed that US can be utilized in whey processing applications with no negative impact on whey lipid chemistry.
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Affiliation(s)
- Amir Ehsan Torkamani
- CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia; Department of Agriculture and Food Systems, Melbourne School of Land and Environment, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Pablo Juliano
- CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia.
| | - Said Ajlouni
- Department of Agriculture and Food Systems, Melbourne School of Land and Environment, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Tanoj Kumar Singh
- CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia
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Abstract
Acoustic energy as a form of physical energy has drawn the interests of both industry and scientific communities for its potential use as a food processing and preservation tool. Currently, most such applications deal with ultrasonic waves with relatively high intensities and acoustic power densities and are performed mostly in liquids. In this review, we briefly discuss the fundamentals of power ultrasound. We then summarize the physical and chemical effects of power ultrasound treatments based on the actions of acoustic cavitation and by looking into several ultrasound-assisted unit operations. Finally, we examine the biological effects of ultrasonication by focusing on its interactions with the miniature biological systems present in foods, i.e., microorganisms and food enzymes, as well as with selected macrobiological components.
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Affiliation(s)
- Sandra Kentish
- Department of Chemical and Biomolecular Engineering, University of Melbourne, Victoria 3010, Australia;
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