Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

Stability of the natural emulsions (w/o) present in virgin olive oils just obtained: Effect of the temperature and ultrasounds

Unfiltered virgin olive oils just obtained were submitted at different temperature and ultrasound treatments to study the stability of the natural emulsions present in them. Turbidity, moisture and insoluble impurities content were monitored after a centrifugation test to determine the emulsions stability. Cooling (4 °C) and freezing (-20 °C) temperatures presented the highest destabilization effect of the emulsions (moisture reduction of up to 34 %) due to the slow cooling comparing to temperatures for rapid freeze (-80 °C). Temperature cycles of 4 °C/40 °C/4 °C present higher emulsions destabilization than cycles of 40 °C/4 °C/40 °C. On the contrary, ultrasounds application significantly increased of stabilized moisture in the emulsion, being higher for longer sonication times (up to 21-28 % after 60 min). These results could provide the foundation for several applications into olive oil industry, such as improve the characteristics of the virgin olive oils for their storage or lengthen the time of the cloudy appearance when are bottled to the consumers.

Advances in innovative extraction techniques for polysaccharides, peptides, and polyphenols from distillery by-products: Common extraction techniques, emerging technologies, and AI-driven optimization

Distillery by-products, such as distillers' grains, stillage, and vinasse, are rich in organic compounds and offer immense potential for the recovery of bioactive substances, including polysaccharides, peptides, and polyphenols. The effective utilization of these by-products is critical for achieving long-term sustainability in the distillery sector. This review highlights advancements in extraction techniques, focusing on enzymatic, ultrasound-assisted, and microwave-assisted methods while also exploring emerging approaches such as supercritical fluid extraction, pressurized liquid extraction, pulse electric field, and synthetic biology. These innovative techniques address the limitations of traditional methods by improving extraction yields, reducing processing times, and enhancing sustainability. Additionally, the integration of machine learning and artificial intelligence is discussed as a promising avenue for optimizing extraction parameters and scaling up processes. By evaluating recent achievements and identifying new opportunities, this study aims to promote sustainable practices in the distillery industry, emphasizing economic feasibility, environmental impacts, and resource optimization for value-added product development.

From seed to solution: Enhancing techno-functionality and digestibility of pumpkin seed protein isolate through high-intensity ultrasound, high-pressure processing, and pH-shifting

This study investigated a novel approach combining pH shifting with high-intensity ultrasound (HIUS) or high-pressure processing (HPP) to enhance pumpkin seed protein isolate (PSPI) properties. PSPI, derived from defatted pumpkin seed flour, was treated using pH shifting, HPP, HIUS, or their combinations. The pH shifting + HIUS treatment yielded the most significant improvements, including enhanced protein solubility (69.1 %), surface hydrophobicity (251.1), free sulfhydryl content (5.88 μmol/g), antioxidant activity (17.2 %), and total phenolic content (3.1 mg catechin/g). A heatmap analysis showed that this combination achieved the most substantial structural changes and functionality enhancements, followed by pH shifting + HPP. In comparison, pH shifting alone induced moderate changes, and individual treatments like HIUS or HPP were less effective than their combinations. Untreated PSPI, used as a baseline, exhibited minimal structural changes, larger particle size, lower solubility, and less desirable functionality. These findings highlight the superiority of combined treatments, particularly pH shifting + HIUS, in improving the properties and potential applications of PSPI.

Effects of high-intensity ultrasound, high-pressure processing, and their combination with pH-shifting on the techno-functionality and digestibility of melon seed protein isolate

This study presents a novel approach to improving the functional and nutritional properties of melon seed protein isolate (MSPI) through the combination of pH shifting with high-intensity ultrasound (HIUS) or high-pressure processing (HPP). MSPI, extracted from defatted melon seed flour (DMSF), was treated using five methods: pH shifting, HIUS, HPP, pH shifting + HIUS, and pH shifting + HPP. Among these, pH shifting + HIUS demonstrated the most significant improvements, including enhanced protein solubility (78.1 %), free sulfhydryl content (6.24 μmol/g), surface hydrophobicity (268.1), antioxidant activity (19.8 %), and total phenolic content (3.4 mg catechin/g dry weight). These enhancements translated into improved functional properties, such as foam stability, oil and water absorption capacity, and gel-forming ability, along with a reduction in particle size (40.3 nm) and viscosity. Additionally, this treatment yielded the highest denaturation temperature (94.4 °C), indicating improved protein stability, and increased protein digestibility (95.5 %). Microscopically, the treatment caused significant structural changes, creating large voids, cracks, and irregular surfaces that enhance protein reactivity. FTIR analysis revealed a shift toward higher wavenumbers, suggesting disruption of intermolecular and intramolecular bonds, increasing reactive sites on the protein. The results highlight the potential of combining pH shifting with HIUS or HPP as an innovative strategy for enhancing the techno-functional and nutritional properties of plant proteins. This method offers promising applications in developing high-performance, plant-based protein ingredients for the food industry, aligning with the increasing demand for sustainable and functional protein sources.

Effect of ultrasound combined with TGase-type glycation on the structure, physicochemical, and functional properties of casein hydrolysate

This study investigated the effects of transglutaminase (TGase)-type glycation combined with ultrasound treatment on the structure, physicochemical properties, and functional properties of casein hydrolysate (CH). The results showed that TGase-type glycation and ultrasound treatment changed the secondary structure and reduced the fluorescence intensity of CH. Structural analysis revealed the intermolecular covalent interactions between oligochitosan and CH, confirming the occurrence of TGase-type glycation. The microstructure indicated that after 200 W sonication treatment, the structure of glycated CH was expanded and the molecular flexibility was enhanced. In addition, glycated CH treated with ultrasound treatment exhibited superior solubility, foaming capacity, antioxidant activity, and thermal stability. This study provides new insights into the combination of TGase-type glycation and ultrasound treatment, which may improve the function of casein and further increase its application in the food industry.

Enhanced Bioactive Coffee Cherry: Infusion of Submerged-Fermented Green Coffee Beans via Vacuum Impregnation

Submerged fermentation offers a controlled environment for coffee processing, ensuring a consistent temperature and aerobic-anaerobic conditions, making it a superior alternative to solid-state fermentation. This study aimed to optimize submerged fermentation conditions for green coffee beans to maximize total phenolic content (TPC) and antioxidant activity, such as ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), DPPH (2,2-Diphenyl-1-picrylhydrazyl), and FRAP (the ferric reducing antioxidant power). Additionally, pH, yeast, and lactic acid bacteria counts were monitored. Fermentation was conducted with selective microbial starters, a varying temperature (25-35 °C), incubation time (3-9 days), and coffee weight (5-10 g) using a Box-Behnken design. To enhance bioactive compound infusion, fresh coffee cherries underwent ultrasonic treatment, increasing their porosity and water-holding capacity. Vacuum impregnation was then used to infuse fermented green coffee bean extract into the cherries. The lowest pH coincided with peak yeast growth, while the coffee weight significantly influenced all responses. The incubation time affected most parameters except DPPH activity, and the temperature impacted only ABTS and DPPH activities. Optimal conditions (35 °C; 7.21 days; 10 g) yielded a TPC of 480.25 µmol GAE/100 g with ABTS, DPPH, and FRAP activities of 725.71, 164.15 and 443.60 µmol TE/g, respectively. Ultrasound-treated coffee cherries exhibited increased porosity and absorption capacity, facilitating enhanced bioactive compound infusion during 3 h of vacuum impregnation. In conclusion, submerged fermentation effectively improves bioactive compound production, while ultrasound treatment and vacuum impregnation present promising methods for developing high-value dehydrated coffee cherry products.

UV-C light-activated gallic acid and non-thermal technologies for inactivating Salmonella Typhimurium inoculated in aqueous solution and whole cow milk

This study aimed to evaluate the effect of UV-C light-activated gallic acid (GA) alone and combined with ultrasound (US) or ultraviolet-C light (UV-C, 254 nm) on the inactivation of Salmonella Typhimurium in aqueous solution for being later applied to whole cow milk. First-order, Weibull, and Beta models were used to describe the inactivation kinetics of S. Typhimurium by GA alone and combined with non-thermal technologies. Results indicated that GA concentration, the UV-C light activation process, and the combination of US and UV-C light significantly affected (p < 0.05) the inactivation of S. Typhimurium in aqueous solution, which was properly described by the first order (R2 > 0.84), Weibull (R2 > 0.96), and Beta (R2 > 0.83) models. The activation process of GA increased its antimicrobial activity in the range of 40.87-101.44 %. Moreover, with the highest concentration of GA and the application of US or UV-C light, >5 log reductions were achieved. Nevertheless, although these combinations were applied to whole cow milk, a low reduction (2.0-log cycles) was obtained, regardless of the GA activation and non-thermal technologies. Therefore, the effect of GA, whether UV-C light activated or not, on S. Typhimurium depends on the food matrix. This highlights that in whole cow milk, this treatment was insufficient to ensure safety, even when combined with non-thermal technologies. INDUSTRIAL RELEVANCE: UV-C light and US are non-thermal technologies used as alternatives to thermal treatments. These technologies can be used on their own or in combination; however, in many cases, the necessary microbial reduction is not attained, thus the use of complementary techniques or processes is required. GA is a phenolic compound with low antimicrobial activity; however, UV-C light may activate its antimicrobial activity. In this sense, this study shows the potential application of GA and non-thermal technologies for inactivating S. Typhimurium in an aqueous solution and the first approach of this methodology in whole cow milk as a liquid food product.

Duckweed protein: Extraction, modification, and potential application

Discovering alternative protein sources that are both nutritious and environmentally friendly is essential to meet the growing global population's needs. Duckweed offers promise due to its cosmopolitan distribution, rapid growth, high protein content, and scalability from household tanks to large lagoons without requiring arable land that competes for the major crops. Rich in essential amino acids, particularly branched-chain amino acids, duckweed supports human health. Extraction methods, such as ultrasound and enzymatic techniques, enhance protein yield compared to traditional methods. However, low protein solubility remains a challenge, addressed by protein modification techniques (physical, chemical, and biological) to broaden its applications. Duckweed proteins hold potential as functional food ingredients due to their unique physicochemical properties. This review also includes patents and regulations related to duckweed protein, filling a gap in current literature. Overall, duckweed presents a sustainable protein source with a lower environmental impact compared to conventional crops.

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

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

Optimization of ultrasonication assisted extraction of Aegle marmelos fruit shell nano polysaccharide and evaluation of photocatalytic dye reduction and edible coating for fresh-cut fruits

Aegle marmelos (AM) fruit shell, considered waste, is an excellent source of bioactive compounds, including polysaccharides. Therefore, this study focuses on the extraction of AM polysaccharides using an ultrasonication-assisted approach. Different parameters, including ultrasonic power (200-600 W), time (5-15 min), and solid-to-solvent ratio (10-20 mg/mL), were employed, and significantly (p < 0.05) higher yield (16.93 %) was achieved at 400 W for 10 min. Monosaccharides composition revealed galactose (30.56 ± 0.76 %), galacturonic acid (24.72 ± 0.12 %), arabinose (17.26 ± 0.35 %), xylose (11.48 ± 0.21 %), glucose (10.52 ± 0.26 %), and rhamnose (5.39 ± 0.67 %), which were then confirmed by 13C spectrum. AM polysaccharides revealed nanoscale size with excellent structural crystallinity and thermal stability. Edible coatings of varying concentrations (0.5-2 %) were formulated and optimized 1 % coating, demonstrating efficacy in mitigating weight loss, microbial proliferation, and browning in cut apples. As well, AM polysaccharides prominently degraded 82.79 ± 0.39 % of methyl green. Overall, bael shells as a valuable source of polysaccharides, offering the potential for both photocatalytic dye degradation and food preservation.

Advances in antimicrobial techniques to reduce postharvest loss of fresh fruit by microbial reduction

This review will provide new ideas for preserving fruits and decreasing fruit waste. This review outlines and evaluates research concerning postharvest fruit preservation employing antimicrobial strategies, which involve the integration of biological control alongside physical or chemical methods. The concurrent deployment of two or three of these techniques, particularly biological approaches, has demonstrated enhanced and synergistic antimicrobial outcomes in practical scenarios.

Recent advances in fish cutting: From cutting schemes to automatic technologies and internet of things innovations

Fish-cutting products are widely loved by consumers due to the unique nutrient composition and flavor in different cuts. However, fish-cutting faces the issue of labor shortage due to the harsh working environment, huge workload, and seasonal work. Hence, some automatic, efficient, and large-scale cutting technologies are needed to overcome these challenges. Accompanied by the development of Industry 4.0, the Internet of Things (IoT), artificial intelligence, big data, and blockchain technologies are progressively applied in the cutting process, which plays pivotal roles in digital production monitoring and product safety enhancement. This review focuses on the main fish-cutting schemes and delves into advanced automatic cutting techniques, showing the latest technological advancements and how they are revolutionizing fish cutting. Additionally, the production monitoring architecture based on IoT in the fish-cutting process is discussed. Fish cutting involves a variety of schemes tailored to the specific characteristics of each fish cut. The cutting process includes deheading and tail removal, filleting, boning, skinning, trimming, and bone inspection. By incorporating sensors, machine vision, deep learning, and advanced cutting tools, these technologies are transforming fish cutting from a manual to an automated process. This transformation has significant practical implications for the industry, offering improved efficiency, consistent product quality, and enhanced safety, ultimately providing a modernized manufacturing approach to fish-cutting automation within the context of Industry 4.0.

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

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

Effect of ultrasound-assisted treatment on meat tenderization for elderly individuals

This study evaluated the effect of ultrasound using papain and sodium bicarbonate (SC) on meat tenderness to achieve the desired texture for elderly individuals. Meats were immersed in distilled water (DW) or papain (PI), ultrasonically treated with papain (UPI), or ultrasonically treated with papain and SC (UPIS). Response surface methodology was used to optimize the processing conditions with the lowest hardness, and the optimal conditions were determined as follows: 400 U/mL papain, ultrasonic for 30 min, and 4% SC. Hardness, color, and myofibrillar fragmentation index (MFI) were investigated. The hardness followed the order of DW (22.50 N), PI (18.62 N), UPI (12.08 N), and UPIS (7.16 N), and UPIS showed the highest MFI. Papain and SC affected the color of the meat. Overall, ultrasound-assisted treatment using papain and SC resulted in hardness levels of less than 7.8 N, which can be easily compressed by low tongue pressure.

Coupling Low-Frequency Ultrasound to a Crossflow Microfiltration Pilot: Effect of Ultrasonic Pulse Application on Sono-Microfiltration of Jackfruit Juice

To reduce membrane fouling during the processing of highly pulpy fruit juices into clarified beverages, a crossflow Sono-Microfiltration (SMF) system was employed, strategically equipped with an ultrasonic probe for the direct application of low-frequency ultrasound (LFUS) to the juice just before the entrance to the ceramic membrane. Operating conditions were standardized, and the application of LFUS pulses in both corrective and preventive modes was investigated. The effect of SMF on the physicochemical properties and the total soluble phenol (TSP) content of the clarified juice was also evaluated. The distance of ultrasonic energy irradiation guided the selection of the LFUS probe. Amplitude conditions and ultrasonic pulses were more effective in the preventive mode and did not cause membrane damage, reducing the operation time of jackfruit juice by up to 50% and increasing permeability by up to 81%. The SMF did not alter the physicochemical parameters of the clarified juice, and the measured LFUS energy ranges did not affect the TSP concentration during the process. This study is the first to apply LFUS directly to the feed stream in a pilot-scale crossflow microfiltration system to reduce the fouling of ceramic membranes and maintain bioactive compounds in jackfruit juice.

Optimizing physicochemical properties, antioxidant potential, and antibacterial activity of dry ginger extract using sonication treatment

This research paper focused on enhancing the physico-chemical attributes, antioxidant capacity, and antibacterial effectiveness of dry ginger extract through sonication as an assistant extraction treatment. Ginger, resulting from the rhizome of Zingiber officinale Roscoe, is known for its culinary and medicinal uses outstanding to its antioxidant and antimicrobial possessions from phenolic acids and flavonoids. The study explored the use of sonication as an assistant extraction method and found that it significantly augmented the total phenolic content of the ginger extract by 28 % compared to traditional extraction methods, reaching 10.55 ± 1.50 mg GAE/g, DW. The research assessed the physicochemical belongings, antioxidant action, and antibacterial possibility of the sonicated ginger extract. The sonicated extract exhibited scavenging activity against the DPPH radical of 56.0 %. Pearson correlation investigation revealed a strong confident correlation between the phenolic content and antioxidant activity (r = 0.92, p < 0.01), as well as volatile compounds exhibited a moderate confident correlation with antibacterial action (r = 0.67, p < 0.05). The sonicated ginger extract also demonstrated potent antibacterial action, preventing the growth of both Gram-positive and Gram-negative bacteria. These findings contribute to the development of more efficient methods for extracting phenolic from ginger and provide insights into the relationships between phenolic and bioactive properties.

Advancements in Non-Thermal Processing Technologies for Enhancing Safety and Quality of Infant and Baby Food Products: A Review

Breast milk is the main source of nutrition during early life, but both infant formulas (Ifs; up to 12 months) and baby foods (BFs; up to 3 years) are also important for providing essential nutrients. The infant food industry rigorously controls for potential physical, biological, and chemical hazards. Although thermal treatments are commonly used to ensure food safety in IFs and BFs, they can negatively affect sensory qualities, reduce thermosensitive nutrients, and lead to chemical contaminant formation. To address these challenges, non-thermal processing technologies such as high-pressure processing, pulsed electric fields, radio frequency, and ultrasound offer efficient pathogen destruction similar to traditional thermal methods, while reducing the production of key process-induced toxicants such as furan and 5-hydroxymethyl-2-furfural (HMF). These alternative thermal processes aim to overcome the drawbacks of traditional methods while retaining their advantages. This review paper highlights the growing global demand for healthy, sustainable foods, driving food manufacturers to adopt innovative and efficient processing techniques for both IFs and BFs. Based on various studies reviewed for this work, the application of these novel technologies appears to reduce thermal processing intensity, resulting in products with enhanced sensory properties, comparable shelf life, and improved visual appeal compared to conventionally processed products.

Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability

This work investigated the underlying mechanism of thermo-ultrasonic treatment to improve the nutritional properties and emulsion stability of sea bass fish head broth. The effects of ultrasonication on the processing of fish broth were compared with boiling water treatment. The nutritional properties of fish broth mainly include protein, fat, total sugar, 5'-nucleotide and free amino acid content. To achieve a similar effect of nutrient extraction, the thermo-ultrasonic treatment required a shorter time (30 min) than boiling water (120 min). The water-soluble protein, fat and total sugar contents were at their maximum at 120 min of the thermo-ultrasonic treatment. In particular, the fat content increased with the time of thermo-ultrasonic treatment from 0.58% to 2.70%. The emulsion structure of the fish soup was characterized by measuring its color and particle size, using optical microscopy and confocal laser scanning microscopy, and determining its storage stability. Thermo-ultrasonic treatment reduced the particle size of the fish broth emulsion and the fat globules became smaller and more homogeneous. Ultrasonication not only accelerated the nutritional and flavor content of the fish head broth, but also reduced the particle size and enhanced the stability of the emulsified system of the fish broth. The fish head tissue was more severely disrupted by the cavitation effect of an ultrasound, and nutrients migrated more and faster. This was mainly due to the cavitation and mechanical breaking force of the ultrasound on the fish head tissue and the fat globules of the fish broth. Altogether, these findings suggest that the thermo-ultrasonic treatment technique is useful for processing nutrient-rich, storage-stable and ready-to-eat fish head broth.

A review of emerging applications of ultrasonication in Comparison with non-ionizing technologies for meat decontamination

Meat is highly susceptible to contamination with harmful microorganisms throughout the production, processing, and storage chain, posing a significant public health risk. Traditional decontamination methods like chemical sanitizers and heat treatments often compromise meat quality, generate harmful residues, and require high energy inputs. This necessitates the exploration of alternative non-ionizing technologies for ensuring meat safety and quality. This review provides a comprehensive analysis of the latest advancements, limitations, and future prospects of non-ionizing technologies for meat decontamination, with a specific focus on ultrasonication. It further investigates the comparative advantages and disadvantages of ultrasonication against other prominent non-ionizing technologies such as microwaves, ultraviolet (UV) light, and pulsed light. Additionally, it explores the potential of integrating these technologies within a multi-hurdle strategy to achieve enhanced decontamination across the meat surface and within the matrix. While non-ionizing technologies have demonstrated promising results in reducing microbial populations while preserving meat quality attributes, challenges remain. These include optimizing processing parameters, addressing regulatory considerations, and ensuring cost-effectiveness for large-scale adoption. Combining these technologies with other methods like antimicrobial agents, packaging, and hurdle technology holds promise for further enhancing pathogen elimination while safeguarding meat quality.

Influence of Sonication on the Molecular Characteristics of Carbopol® and Its Rheological Behavior in Microgels

In this work, the effect of sonication on the molecular characteristics of polyacrylic acid (Carbopol® Ultrez 10), as well as on its rheological behavior in aqueous dispersions and microgels, was analyzed for the first time by rheometry, weight-average molecular weight (Mw) measurements via static light scattering (SLS), Fourier transform infrared (FTIR) spectroscopy and confocal microscopy. For this, the precursor dispersion and the microgels containing 0.25 wt.% of Ultrez 10 were sonicated in a commercial ultrasound bath at constant power and at different times. The main rheological properties of the microgel, namely, shear modulus, yield stress and viscosity, all decreased with increasing sonication time, while the microgel's Herschel-Bulkley (H-B) behavior, without thixotropy, was preserved. Also, Mw of Ultrez 10 decreased up to almost one-third (109,212 g/mol) of its original value (300,860 g/mol) after 180 min of sonication. These results evidence a softening of the gel microstructure, which results from the reduction in the Mw of polyacrylic acid with sonication time. Separately, FTIR measurements show that sonication produces scission in the C-C links of the Carbopol® backbone, which results in chains with the same chemistry but lower molecular weight. Finally, confocal microscopy observations revealed a diminution of the size of the microsponge domains and more free solvent with sonication time, which is reflected in a less compact and softer microstructure. The present results indicate that both the microstructure and the rheological behavior of Carbopol® microgels, in particular, and complex fluids, in general, may be manipulated or tailored by systematic high-power ultrasonication.

Sonication-mediated modulation of macronutrient structure and digestibility in chickpea

Ultrasound processing is an emerging green technology that has the potential for wider application in the food processing industry. While the effects of ultrasonication on isolated macromolecules such as protein and starch have been reported, the effects of physical barriers on sonication on these macro-molecules, for example inside whole seed, tissue or cotyledon cells, have mostly been overlooked. Intact chickpea cells were subjected to sonication with different ultrasound processing times, and the effects of sonication on the starch and protein structure and digestibility were studied. The digestibility of these macronutrients significantly increased with the extension of processing time, which, however was not due to the molecular degradation of starch or protein but related to damage to cell wall macro-structure with increasing sonication time, leading to enhanced enzyme accessibility. Through this study, it is demonstrated that ultrasound processing has least effect on whole food structure, for example, whole seeds but can modulate the nutrient bioavailability without changing the properties of the macronutrients in seed fractions e.g. intact cells, offering new scientific knowledge on effect of ultrasound in whole foods at various length scales.

Microscopic Understanding of Interfacial Performance and Antifoaming Mechanism of REP Type Block Polyether Nonionic Surfactants

In many practical applications involving surfactants, achieving defoaming without affecting interfacial activity is a challenge. In this study, the antifoaming performance of REP-type block polymer nonionic surfactant C12EOmPOn was determined, and molecular dynamics simulation method was employed to investigate the molecular behaviors of surfactants at a gas/water interface, the detailed arrangement information of the different structural segments of the surfactant molecules and the inter-/intra-interactions between all the structural motifs in the interfacial layer were analyzed systematically, by which the antifoaming mechanisms of the surfactants were revealed. The results show that the EO and PO groups of REP-type polyether molecules are located in the aqueous phase near the interface, and the hydrophobic tails distribute separately, lying almost flat on the gas/water interface. The interaction between the same groups of EOs and POs is significantly stronger than with water. REP block polyethers with high polymerization degrees of EO and PO are more inclined to overlap into dense layers, resulting in the formation of aggregates resembling "oil lenses" spreading on the gas/water interface, which exerts a stronger antifoaming effect. This study provides a smart approach to obtaining efficient antifoaming performance at room temperature without adding other antifoam ingredients.

Re-evaluation of certain aspects of the EFSA Scientific Opinion of April 2010 on risk assessment of parasites in fishery products, based on new scientific data. Part 1: ToRs1-3

Surveillance data published since 2010, although limited, showed that there is no evidence of zoonotic parasite infection in market quality Atlantic salmon, marine rainbow trout, gilthead seabream, turbot, meagre, Atlantic halibut, common carp and European catfish. No studies were found for greater amberjack, brown trout, African catfish, European eel and pikeperch. Anisakis pegreffii, A. simplex (s. s.) and Cryptocotyle lingua were found in European seabass, Atlantic bluefin tuna and/or cod, and Pseudamphistomum truncatum and Paracoenogonimus ovatus in tench, produced in open offshore cages or flow-through ponds or tanks. It is almost certain that fish produced in closed recirculating aquaculture systems (RAS) or flow-through facilities with filtered water intake and exclusively fed heat-treated feed are free of zoonotic parasites. Since the last EFSA opinion, the UV-press and artificial digestion methods have been developed into ISO standards to detect parasites in fish, while new UV-scanning, optical, molecular and OMICs technologies and methodologies have been developed for the detection, visualisation, isolation and/or identification of zoonotic parasites in fish. Freezing and heating continue to be the most efficient methods to kill parasites in fishery products. High-pressure processing may be suitable for some specific products. Pulsed electric field is a promising technology although further development is needed. Ultrasound treatments were not effective. Traditional dry salting of anchovies successfully inactivated Anisakis. Studies on other traditional processes - air-drying and double salting (brine salting plus dry salting) - suggest that anisakids are successfully inactivated, but more data covering these and other parasites in more fish species and products is required to determine if these processes are always effective. Marinade combinations with anchovies have not effectively inactivated anisakids. Natural products, essential oils and plant extracts, may kill parasites but safety and organoleptic data are lacking. Advanced processing techniques for intelligent gutting and trimming are being developed to remove parasites from fish.

Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables

Plant polyphenols play an essential role in human health. The bioactivity of polyphenols depends not only on their content but also on their bioavailability in food. The processing techniques, especially non-thermal processing, improve the retention and bioavailability of polyphenolic substances. However, there are limited studies summarizing the relationship between non-thermal processing, the bioavailability of polyphenols, and potential mechanisms. This review aims to summarize the effects of non-thermal processing techniques on the content and bioavailability of polyphenols in fruits and vegetables. Importantly, the disruption of cell walls and membranes, the inhibition of enzyme activities, free radical reactions, plant stress responses, and interactions of polyphenols with the food matrix caused by non-thermal processing are described. This study aims to enhance understanding of the significance of non-thermal processing technology in preserving the nutritional properties of dietary polyphenols in plant-based foods. It also offers theoretical support for the contribution of non-thermal processing technology in improving food nutrition.

Determination and Characterization of Gold Nanoparticles in Liquor Using Asymmetric Flow Field-Flow Fractionation Hyphenated with Inductively Coupled Plasma Mass Spectrometry

The EU has approved the usage of gold as a food additive (E175) and it has been applied in numerous foods for coloring and decoration purposes. Different from the general assumption that edible gold is mainly present in the form of flakes or external coating in foods, this work demonstrated that gold nanoparticles (Au NPs) can be released from gold flakes and extracted under optimized conditions. To support future risk assessment associated with the exposure of Au NPs to human health, an effective approach was established in this study for both size characterization and mass determination of Au NPs released in a commercial gold-containing liquor using Asymmetric Flow Field-flow Fractionation (AF4) hyphenated with Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Our results showed that no Au NPs were detected in the original liquor product and only after ultrasonication for several minutes did Au NPs occur in the ultrasound-treated liquor. Particularly, Au NPs released in the liquor can be well extracted after 100-fold enrichment of gold flakes and the subsequent ultrasonication for 25 min. Size characterization of Au NPs was conducted by AF4-ICP-MS under calibration with Au NP standards. The gold particle sizes detected ranged from 8.3-398.0 nm and the dominant size of the released Au NPs was around 123.7 nm in the processed liquor. The mass concentration of gold particles determined in the liquor sample with gold flakes concentrated and subsequently sonicated was 48.1 μg L-1 by pre-channel calibration and the overall detection recoveries ranged over 82-95%. For the comparison control samples without ultrasonication, there was no detection of Au NPs. The established method was demonstrated to be useful for monitoring Au NPs in liquor and is possibly applied to other similar foodstuffs.

Impact of ultrasonication on the contents, profiles and biofunctional properties of free and bound phenolics from white desert truffle (Tirmania nivea) and its protein fractions

The molecular and biofunctional properties of protein and phenolic fractions in edible truffles remain largely unknown. This study examined the effect of ultrasonication on the contents, profiles, and bioactive properties of free and bound phenolics (FP and BP) from desert truffle (Tirmania nivea) and its protein fractions. Protein fractions from the Osborne extraction scheme were biochemically and structurally characterized. The albumin fraction showed the highest abundance (16.8%) and yield (35.8%). Total phenolic contents were the highest in non-sonicated samples (3.5-34.1 mg/g), particularly in the albumin fraction and in whole truffle. FP extracted at 30 °C (FP-30 °C) accounted for the largest proportion of total phenolics in all protein fractions, whereas BP-30 °C and FP-60 °C were predominant in non-sonicated and sonicated truffle, respectively. The highest antioxidant activity was obtained with FP-30 °C extracts from non-sonicated albumins, globulins and truffle (91.9, 72.7 and 30.0%), followed by BP-30 °C from non-sonicated albumins (25.4%) and FP-60 °C from sonicated glutelins-1 (24.2%). High inhibition of α-amylase was evidenced in several extracts, including FP-30 °C from non-sonicated glutelins-1 (99.2%) and FP-30 °C from sonicated globulins (72.4%). Several extracts also displayed high inhibition of angiotensin I-converting enzyme (ACE), including FP-60 °C from non-sonicated glutelins-1 (65.1%) and sonicated glutelins-1 (71.1%) and globulins (64.7%). Most extracts were rich in epicatechin, gallic acid, chlorogenic acid and catechin. Correlations between phenolic content, antioxidant activity, anti-α-amylase and anti-ACE activities were influenced by sonication. Sonication reduced the particle size of the proteins and modified their structural characteristics. These findings demonstrate that white desert truffle proteins co-occur with bioactive phenolics whose functionalities can be tailored by protein fractionation and sonication.

Acoustic Characterization Study of Beef Loins Using Ultrasonic Transducers

The objective of this study was to non-destructively characterize samples of fresh beef loin by low-intensity ultrasound inspection at various frequencies and to correlate the acoustic parameters of these inspections with quality parameters. In this regard, ultrasonic parameters such as ultrasound pulse velocity (UPV) and variables related to attenuation and frequency components obtained from fast Fourier transform (FFT) were considered. For this, pulsed ultrasonic signal transducers with a frequency of 0.5 and 1.0 MHz were used. Acoustic parameters and those obtained through traditional instrumental analyses (physicochemical and texture) underwent a Pearson correlation analysis. The acoustic determinations revealed numerous significant correlations with the rest of the studied parameters. The results demonstrate that ultrasonic inspection has the ability to characterize samples with a non-destructive nature, and likewise, this methodology can be postulated as a promising predictive tool for determining quality parameters in beef loin samples.

Effects of sound energy on proteins and their complexes

Mechanical energy in the form of ultrasound and protein complexes intuitively have been considered as two distinct unrelated topics. However, in the past few years, increasingly more attention has been paid to the ability of ultrasound to induce chemical modifications on protein molecules that further change protein-protein interaction and protein self-assembling behavior. Despite efforts to decipher the exact structure and the behavior-modifying effects of ultrasound on proteins, our current understanding of these aspects remains limited. The limitation arises from the complexity of both phenomena. Ultrasound produces multiple chemical, mechanical, and thermal effects in aqueous media. Proteins are dynamic molecules with diverse complexation mechanisms. This review provides an exhaustive analysis of the progress made in better understanding the role of ultrasound in protein complexation. It describes in detail how ultrasound affects an aqueous environment and the impact of each effect separately and when combined with the protein structure and fold, the protein-protein interaction, and finally the protein self-assembly. It specifically focuses on modifying role of ultrasound in amyloid self-assembly, where the latter is associated with multiple neurodegenerative disorders.

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Thermal processing remains the key processing technology for food products. However, there are some limitations for thermal processing such as loss of sensory and nutritional quality. Furthermore, nowadays consumers are looking forward for fresh like products which are free from chemical preservatives, yet having longer shelf life. Thus, alternative processing techniques are gaining popularity among food processors to replace conventional thermal processing keeping nutritional quality, sensory attributes and food safety in mind. The alternative processing techniques such as ultrasound, gamma irradiation, high pressure processing and microwave treatment causes several modifications (structural changes, effects on swelling and solubility index, gelatinization behaviour, pasting or rheological properties, retrogradation and cooking time) in physicochemical and functional properties of pulse starches which offers several advantages from commercial point of view. This review aims to summarize the effect of different alternative processing techniques on the structure, solubility, gelatinization, retrogradation and pasting properties of various pulse starches.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-022-05557-3.

Effect of Thermosonication on the Nutritional Quality of Lapsi (Choerospondias axillaris) Fruit Juice: Application of Advanced Artificial Neural Networks

This study explored the effect of thermosonication on the nutritional properties of lapsi (Choerospondias axillaris) fruit juice. The intent of the present investigation was to process lapsi fruit juice using both thermosonication and thermal pasteurisation and to compare the effects of these treatments on the juice's physicochemical, nutritional, and microbiological qualities. In order to maximise the retention of nutritional properties, enhance juice quality, and boost efficiency, an artificial neural network (ANN) model was also developed to forecast the optimisation of process parameters for the quality of lapsi fruit juice. This study establishes a novel experimental planning method using an ANN to multi-objectively optimise the extraction process and identify the ideal extraction conditions for thermosonication (50, 75, and 100% amplitude at 30, 40, and 50 °C for 15, 30, 45, and 60 min) to augment lapsi juice's nutritional and microbiological properties by improving certain attributes such as ascorbic acid (AA), antioxidant activity (AOA), total phenolic content (TPC), total flavonoid content (TFC), total plate count, and yeast and mould count (YMC). The maximum values for AA (71.80 ± 0.05 mg/100 mL), AOA (74.60 ± 0.28%), TPC (187.33 ± 0.03 mg gallic acid equivalents [GAE]/mL), TFC (127.27 ± 0.05 mg quercetin equivalents [QE]/mL), total plate count (not detected), and YMC were achieved in thermosonicated lapsi juice (TSLJ) under optimal conditions. For AA and TFC, the optimal conditions were 100% amplitude, 40 °C, and 45 min. For AOA and TPC, the optimal conditions were 100% amplitude, 40 °C, and 60 min, and for YMC, the optimal conditions were 100% amplitude, 50 °C, and 60 min. According to the findings, thermosonicated juices have improved nutritional properties, making them an excellent source of bioactive elements for use in both the food and pharmaceutical sectors. According to this study, ANN has been identified as a valuable tool for predicting the effectiveness of lapsi fruit juice extraction, and the application of thermosonication as an approach for lapsi juice preservation could be a potential successor to thermal pasteurisation. This approach can help to minimise or hinder quality degradation while improving the juice's functionality.

Experimental and numerical analysis of the emulsification of oil droplets in water with high frequency focused ultrasound

Focused high frequency ultrasound emulsification provides significant benefits such as enhanced stability, finer droplets, elevated focal pressure, lowered power usage, minimal surfactant usage and improved dispersion. Hence, in this study, the high frequency focused ultrasound emulsification of oil droplets in water was investigated through experiments and numerical modeling. The effect of transducer power (74-400 W), frequency (1.1 and 3.3 MHz), oil viscosity (10.6-512 mPas), interfacial tension (25-250 mN/m) and initial droplet radius (10-750 µm) on the emulsification process was assessed. In addition, the mechanism of droplet break-up was examined. The experiments showed that the acoustic pressure increased from 9.01 MPa to 26.24 MPa as the power was raised from 74 W to 400 W. At 74 W, the Weber number (We) at the surface and focal zone are 0.5 and 939.8, respectively. However, at 400 W, the We at the transducer surface and focal region reached 2.7 and 6451.8, respectively. Thus, bulb-like and weak catastrophic break up dominates the emulsification at 74 W. The catastrophic break up at 400 W is more vigorous because the ultrasound disruptive stress and We are higher. The time for the catastrophic dispersion of a single droplet at We = 939.8 and We = 6451.8 are 1.01 ms and 0.45 ms, respectively. The numerical model gives reasonable prediction of the trend and magnitude of the experimental acoustic pressure data. The surface and focal pressure amplitudes were estimated with errors of ∼ 6.5% and ∼ 10%, respectively. The predicted Reynolds number (Re) between 74 and 400 W were 8442 and 21364, respectively. The acoustic pressure at the focal region were ∼ 26 MPa and ∼ 69 MPa at frequencies of 1.1 MHz and 3.3 MHz, respectively. Moreover, the acoustic velocities were ∼ 16 m/s and ∼ 42 m/s at 1.1 MHz and 3.3 MHz, respectively. Hence, smaller droplets could be attained at higher frequency excitation under intense catastrophic modes. The Ohnesorge number (Oh) increased from 0.062 to 3.12 with the viscosity between 10.6 mPas and 530 mPas. However, the We remained constant at 856.14 for the studied range. Generally, higher critical We is required for the different breakup stages as the viscosity ratio is elevated. Moreover, the We increased from 25.68 to 1284.22 as the droplet radius was elevated from 15 to 750 µm. Larger droplets allow for higher possibility and intensity of breakup due to diminished viscous and interfacial resistance.

Recent Advances in Acoustic Technology in Food Processing

The development of food industry technologies and increasing the sustainability and effectiveness of processing comprise some of the relevant objectives of EU policy. Furthermore, advances in the development of innovative non-thermal technologies can meet consumers' demand for high-quality, safe, nutritious, and minimally processed foods. Acoustic technology is characterized as environmentally friendly and is considered an alternative method due to its sustainability and economic efficiency. This technology provides advantages such as the intensification of processes, increasing the efficiency of processes and eliminating inefficient ones, improving product quality, maintaining the product's texture, organoleptic properties, and nutritional value, and ensuring the microbiological safety of the product. This review summarizes some important applications of acoustic technology in food processing, from monitoring the safety of raw materials and products, intensifying bioprocesses, increasing the effectiveness of the extraction of valuable food components, modifying food polymers' texture and technological properties, to developing biodegradable biopolymer-based composites and materials for food packaging, along with the advantages and challenges of this technology.

Evaluating Kinetics of Convection Drying and Microstructure Characteristics of Asian Seabass Fish Skin without and with Ultrasound Pretreatment

Convection drying in combination with ultrasound pretreatment has emerged as a promising technology for seafood manufacturing. The primary objective of this research was to model the mass transfer process of Asian seabass (Lates calcarifer) fish skin without and with ultrasound pretreatment during convection drying at different temperatures (45, 55, and 65 °C). Additionally, the study aimed to examine the impact of ultrasound pretreatment and temperatures on the drying characteristics and specific energy consumption for drying of Asian seabass fish skin. Seven semi-theoretical models, namely Lewis, Page, modified Page, Vega-Lemus, Verma, Henderson and Pabis, and two-term models, were employed to characterize the moisture transfer process. The results of the study indicated a decrease in the moisture content as the drying time increased at different drying temperatures. Higher drying temperatures were associated with an increased drying rate. Among the mathematical models tested, the modified Page model provided a satisfactory description of the thin-layer drying characteristics of fish skin. Fick's law of diffusion was utilized to determine the effective moisture diffusivities. Comparing the drying of fish skin without (SS) and with ultrasound pretreatment (US-SS), the drying of the latter generally showed higher Deff values. The temperature dependence of the effective diffusivity coefficient was well described by the Arrhenius-type model. An increase in the drying temperature resulted in an increment of the effective moisture diffusivity. In general, the skin pretreated using ultrasound had a reduced drying time, by up to 28%. Additionally, this approach contributed to an approximate 22% reduction in the specific energy consumption, concurrently enhancing the energy efficiency. The microstructure analysis showed that fresh and dried US-SS samples had a more open structure and higher porosity, in comparison to the corresponding SS samples. These findings contribute to the knowledge on the application of ultrasound as the pretreatment of fish skin before drying and provide valuable insights for the development of potential drying techniques in the seafood industry.

Cavitation-Effect-Based Treatments and Extractions for Superior Fruit and Milk Valorisation

Ultrasound generates cavities in liquids with high-energy behaviour due to large pressure variations, leading to (bio)chemical effects and material modification. Numerous cavity-based treatments in food processes have been reported, but the transition from research to industrial applications is hampered by specific engineering factors, such as the combination of several ultrasound sources, more powerful wave generators or tank geometry. The challenges and development of cavity-based treatments developed for the food industry are reviewed with examples limited to two representative raw materials (fruit and milk) with significantly different properties. Both active compound extraction and food processing techniques based on ultrasound are taken into consideration.

Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review

High-intensity ultrasound (HIU) is considered one of the promising non-chemical eco-friendly techniques used in food processing. Recently (HIU) is known to enhance food quality, extraction of bioactive compounds and formulation of emulsions. Various foods are treated with ultrasound, including fats, bioactive compounds, and proteins. Regarding proteins, HIU induces acoustic cavitation and bubble formation, causing the unfolding and exposure of hydrophobic regions, resulting in functional, bioactive, and structural enhancement. This review briefly portrays the impact of HIU on the bioavailability and bioactive properties of proteins; the effect of HIU on protein allergenicity and anti-nutritional factors has also been discussed. HIU can enhance bioavailability and bioactive attributes in plants and animal-based proteins, such as antioxidant activity, antimicrobial activity, and peptide release. Moreover, numerous studies revealed that HIU treatment could enhance functional properties, increase the release of short-chain peptides, and decrease allergenicity. HIU could replace the chemical and heat treatments used to enhance protein bioactivity and digestibility; however, its applications are still on research and small scale, and its usage in industries is yet to be implemented.

Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice

Thermosonication is a process that can be used as an alternative to thermal pasteurization by combining mild temperature and ultrasound treatments. This study evaluated the effects of verjuice on the thermosonication process and its bioactive values modeled with the RSM (response surface method). The bioactive components of verjuice were found to increase with high predictive values. Additionally, the presence and amounts of 20 free amino acids in C-VJ (untreated verjuice), P-VJ (thermally pasteurized verjuice) and TS-VJ (thermosonicated verjuice) samples were investigated. Significant (p < 0.05) differences were detected among C-VJ, P-VJ and TS-VJ samples in all free amino acid values except methionine. Although 17 free amino acids were detected at various concentrations, glycine, taurine and cystine were not found in any samples. Thirteen phenolic filters in C-VJ, P-VJ and TS-VJ samples were also examined in this study. Eight phenolic donors with various abilities were detected in the C-VJ sample, along with nine phenolic acceptors in the P-VJ sample and eleven phenolic contents in the TS-VJ sample. The content of phenolic products in the TS-VJ sample increased by 37.5% compared to the C-VJ techniques and by 22.22% compared to the P-VJ techniques. Thermosonication did not significantly affect color and physiochemical values. Panelists generally appreciated the effects of thermosonication. It is concluded that the thermosonication process is a good alternative to thermal pasteurization. The results of this study provide essential data for future in vivo studies and show that the bioactive values of verjuice can be increased by using the thermosonication process.

Degradation, isomerization and stabilization of three dicaffeoylquinic acids under ultrasonic treatment at different pH

Dicaffeoylquinic acids (diCQAs) are found in a variety of edible and medicinal plants with various biological activities. An important issue is the low stability of diCQAs during extraction and food processing, resulting in the degradation and transformation. This work used 3,5-diCQA as a representative to study the influence of different parameters in ultrasonic treatment on the stability of diCQAs, including solvent, temperature, treatment time, ultrasonic power, duty cycle, and probe immersion depth. The generation of free radicals and its influence were investigated during the treatment. The stability of three diCQAs (3,5-diCQA, 4,5-diCQA and 3,4-diCQA) under the certain ultrasonic condition at different pH conditions was evaluated and found to decrease with the increase of pH, further weakened by ultrasonic treatment. Ultrasound was found to accelerate the degradation and isomerization of diCQAs. Different diCQAs showed different pattern of degradation and isomerization. The stability of diCQAs could be improved by adding epigallocatechin gallate and vitamin C.

Asparagus (Asparagus racemosus L.) roots: nutritional profile, medicinal profile, preservation, and value addition

Asparagus (Asparagus racemosus L.) is one of the most significant traditional medicinal plants, containing phytochemicals that are non-nutritive but beneficial to health. It contains bioactive metabolites such as fructo-oligosaccharides, polysaccharides, asparosides, shatavarins, sapogenins, racemosols, isoflavones, glycosides, mucilage, and fatty acids, while saponin is one of the main active constituents of asparagus roots. Asparagus helps in fertility promotion, stress management, and hormone modulation. It also treats stomach ulcers, kidney disorders, and Alzheimer's disease. Substitution of asparagus powder or extract for value addition of food products (such as beverages, bakery, and milk) enhances the nutritional and functional properties. Currently, the plant is considered endangered in its natural habitat because of its destructive harvesting, habitat destruction, and deforestation. As it is a highly perishable commodity, it needs proper handling, preservation, and storage. This review will outline the medicinal properties, uses, value addition, and preservation techniques of asparagus roots. The study found that, till now, the only preservation techniques used to increase the shelf life of asparagus roots are drying and irradiation. © 2022 Society of Chemical Industry.

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. Unlike conventional heat treatment, thermosonication utilizes short holding times, allowing for the preservation of food products’ phytochemical compounds and sensory characteristics. The benefits and challenges of this emerging technology, such as equipment cost, limited availability of data, inconsistent results, high energy consumption, and scale-up challenges, have been assessed, and the design process for using ultrasound in combination with mild thermal treatment has been discussed. TS has proven to be a promising technique for eliminating microorganisms and enzymes without compromising the nutritional or sensory quality of food products. Utilizing natural antimicrobial agents such as ascorbic acid, Nisin, and ε-polylysine (ε-PL) in combination with thermosonication is a promising approach to enhancing the safety and shelf life of food products. Further research is required to enhance the utilization of natural antimicrobial agents and to acquire a more comprehensive comprehension of their impact on the safety and quality of food products.

Sonoprocessing: mechanisms and recent applications of power ultrasound in food

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

Ultrasound can increase biofilm formation by Lactiplantibacillus plantarum and Bifidobacterium spp

The main goal of this research was to study the effect of an Ultrasound (US) treatment on biofilm formation of Lactiplantibacillus plantarum (strains c19 and DSM 1055), Bifidobacterium animalis subsp. lactis DSM 10140, Bifidobacterium longum subsp. longum DSM 20219, and Bifidobacterium longum subsp. infantis DSM 20088. From a methodological point of view, each microorganism was treated through six US treatments, different for the power (10, 30, or 50% of the net power, 130 W), the duration (2, 6, or 10 min) and the application of pulses (0 or 10 s). After the treatment, a biofilm of the strains was let to form on glass slides and the concentration of sessile cells was analyzed for 16 days. Biofilms formed by untreated microorganisms were used as controls. As a first result, it was found that US significantly increased the concentration of sessile cells of B. longum subsp. infantis, while for some other strains US treatment could not affect the formation of biofilm while improving its stability, as found for L. plantarum DSM1055 after 16 days. The variable mainly involved in this positive effect of US was the duration of the treatment, as biofilm formation and stability were improved only for 2 min-treatments; on the other hand, the effect of power and pulses were strain-dependent. In conclusion, the results suggest practical implication of a US pre-treatment for various fields (improvement of adhesion of microorganisms useful in food or in the gut, biomedical and environmental industries), although further investigations are required to elucidate the mode of action.

Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabilizers

This study aimed to evaluate the potential of time-dependent (0, 15, 30, 60, 120 min) treatment of porcine-derived myofibrillar proteins (MPs) with high-intensity ultrasound (HIU) for utilizing them as a Pickering stabilizer and decipher the underlying mechanism by which HIU treatment increases the emulsification and dispersion stability of MPs. To accomplish this, we analyzed the structural, physicochemical, and rheological properties of the HIU-treated MPs. Myosin heavy chain and actin were observed to be denatured, and the particle size of MPs decreased from 3,342.7 nm for the control group to 153.9 nm for 120 min HIU-treated MPs. Fourier-transformed infrared spectroscopy and circular dichroism spectroscopy confirmed that as the HIU treatment time increased, α-helical content increased, and β-sheet decreased, indicating that the protein secondary/tertiary structure was modified. In addition, the turbidity, apparent viscosity, and viscoelastic properties of the HIU-treated MP solution were decreased compared to the control, while the surface hydrophobicity was significantly increased. Analyses of the emulsification properties of the Pickering emulsions prepared using time-dependent HIU-treated MPs revealed that the emulsion activity index and emulsion stability index of HIU-treated MP were improved. Confocal laser scanning microscopy images indicated that small spherical droplets adsorbed with MPs were formed by HIU treatment and that dispersion stabilities were improved because the Turbiscan stability index of the HIU-treated group was lower than that of the control group. These findings could be used as supporting data for the utilizing porcine-derived MPs, which have been treated with HIU for appropriate time periods, as Pickering stabilizers.

Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle

The present study aimed to evaluate the effects of high-intensity ultrasound (HIU) application on meat quality traits, sensory parameters, and the microstructure of semitendinosus muscle from Hanwoo cattle. The samples were treated in an ultrasonic bath (35 kHz) at an intensity of 800 W/cm² for 60 min, followed by aging at 1°C for 0, 3, and 7 days. The application of ultrasound resulted in lower Warner-Bratzler shear force and higher myofibrillar fragmentation index values during the storage period. HIU also enhanced the tenderness, flavor, umami, and overall acceptability of cooked beef muscle. However, the electronic tongue evaluation results showed higher umami values in the control treatment on the seventh day of storage. The microstructure of sonicated meat showed disorganized myofibrillar architecture and swelling in the A-band region of sarcomeres during the storage period, which led to greater meat tenderness. The heatmap illustrated the high abundance of α-linolenic acid (C20:5n3) and eicosapentaenoic acid (C18:3n3) in sonicated meat samples on the third day of the storage. These results showed that HIU is a potential method for tenderizing and improving the sensory attributes of beef without compromising other quality aspects.

Impact of Non-Thermal Technologies on the Quality of Nuts: A Review

Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture, ease of consumption, and their functional properties. In addition, consumers increasingly demand natural or slightly processed foods with high quality. Consequently, non-thermal treatments are a viable alternative to thermal treatments used to guarantee safety and long shelf life, which produce undesirable changes that affect the sensory quality of nuts. Non-thermal treatments can achieve results similar to those of the traditional (thermal) ones in terms of food safety, while ensuring minimal loss of bioactive compounds and sensory properties, thus obtaining a product as similar as possible to the fresh one. This article focuses on a review of the main non-thermal treatments currently available for nuts (cold plasma, high pressure, irradiation, pulsed electric field, pulsed light, ultrasound and ultraviolet light) in relation to their effects on the quality and safety of nuts. All the treatments studied have shown promise with regard to the inhibition of the main microorganisms affecting nuts (e.g., Aspergillus, Salmonella, and E. coli). Furthermore, by optimizing the treatment, it is possible to maintain the organoleptic and functional properties of these products.

Impact of ultrasound processing on alternative protein systems: Protein extraction, nutritional effects and associated challenges

Proteins from alternative sources including terrestrial and aquatic plants, microbes and insects are being increasingly explored to combat the dietary, environmental and ethical challenges linked primarily to conventional sources of protein, mainly meat and dairy proteins. Ultrasound (US) technologies have emerged as a clean, green and efficient methods for the extraction of proteins from alternative sources compared to conventional methods. However, the application of US can also lead to modifications of the proteins extracted from alternative sources, including changes in their nutritional quality (protein content, amino acid composition, protein digestibility, anti-nutritional factors) and allergenicity, as well as damage of the compounds associated with an increased degradation resulting from extreme US processing conditions. This work aims to summarise the main advances in US equipment currently available to date, including the main US parameters and their effects on the extraction of protein from alternative sources, as well as the studies available on the effects of US processing on the nutritional value, allergenicity and degradation damage of these alternative protein ingredients. The main research gaps identified in this work and future challenges associated to the widespread application of US and their scale-up to industry operations are also covered in detail.

Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability

Pineapple juice is preferred by consumers for its unique aroma and flavor that come from a set of amino acids, amines, phenolic compounds, and furanone. The juice is susceptible to spoilage, and a common practice is to pasteurize it at 70-95°C for 0.5-5 min. However, the characteristic flavors and phytochemicals are negatively influenced by the intense time-temperature treatment. To retain the thermosensitive compounds in the juice, some nonthermal technologies such as high-pressure processing, pulsed electric field, pulsed light, ultrasound, and ultraviolet treatments have been explored. These techniques ensured microbial safety (5-log reduction in E. coli, S. Typhimurium, or S. cerevisiae) while preserving a maximum ascorbic acid (84-99%) in the juice. The shelf life of these nonthermally treated juice varied between 14 days (UV treated at 7.5 mJ/cm² ) and 6 months (clarified through microfiltration). Moreover, the inactivation of spoilage enzyme in the juice required a higher intensity. The present review discusses the potential of several nonthermal techniques employed for the pasteurization of pineapple juice. The pasteurization ability of the combined hurdle between mild thermal and nonthermal processing is also presented. The review also summarizes the target for pasteurization, the plan to design a nonthermal processing intensity, and the consumer perspective toward nonthermally treated pineapple juice. The techniques are compared on the common ground like safety, stability, and quality of the juice. This will help readers to select an appropriate nonthermal technology for pineapple juice production and design the intensity required to satisfy the manufacturers, retailers, and consumers.

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

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