Application of Ultrasound in Food Science and Technology: A Perspective

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.

Optimization of ultrasound-assisted enzymatic hydrolysis Zophobas morio protein and its protective effects against H2O2-induced oxidative stress in RAW264.7 cells

Zophobas morio protein (ZMP) is a promising protein resource with notable biological properties, and its hydrolysis could unlock enhanced bioactivities. This study investigated ultrasound-assisted enzymatic hydrolysis (UAEH) of ZMP using different enzymes (Alcalase, Neutrase, and Protamex) to determine its effect on the degree of hydrolysis (DH) compared to enzymatic hydrolysis (EH). UAEH showed greater hydrolysis efficiency than EH, with Alcalase exhibiting the highest DH. Response surface methodology (RSM) was applied to optimize UAEH conditions for Zophobas morio protein hydrolysate (ZMPH). Optimal conditions for producing ZMPH with the maximum DH were a substrate concentration of 3.52 % (w/v), enzyme to substrate ratio of 7.64 % (v/v), and pH of 8.35. Under the optimal condition, the maximum DH was 25.03 %. In addition, significant structural changes in the optimized ZMPH compared to ZMP were identified, showing decreased α-helix and β-sheet content, with increased β-turn and unordered coil. Moreover, the optimized ZMPH demonstrated significantly improved ABTS antioxidant activity and attenuated H2O2-induced cell death in RAW264.7 cells compared to ZMP, which was attributed to better mitigation of ROS production. These findings provide an effective enzymatic hydrolysis method for producing ZMPH with significant antioxidant activity, demonstrating the potential of ultrasound-assisted hydrolysis in enhancing the bioactivity of insect proteins.

Modifications of biological membranes, fat globules and liposomes promoted by cavitation processes. Consequences and applications

Cavitation-based technologies, such as ultrasound (or acoustic cavitation, AC) and hydrodynamic cavitation (HC), are gaining interest among green processing technologies due to their cost effectiveness in operation, toxic solvent use reduction, and ability to obtain superior processed products, compared to conventional methods. Both AC and HC generate bubbles, but their effects may differ and it is difficult to make comparisons as both are based on different phenomena and are subject to different operational variables. AC is one of the most used techniques in extraction and homogenization processes at the laboratory level. However, upscaling to an industrial level is hard. On the other hand, HC is based on the passage of the liquid through a constriction (orifice plate, Venturi, throttling valve), which causes an increase in liquid velocity at the expense of local pressure, forcing the pressure around the contraction below the threshold pressure that induces the formation of cavities. Some applications of cavitation technologies, such as the production of liposomes or lipid nanoparticles (LNPs) allow the generation of delivery systems for biomedical applications.Many others (inactivation of pathogenic viruses, bacteria and algae for water purification, extraction procedures, third generation of biofuel production, green extractions) are based on the disruption of lipid membranes. There are also applications aimed at the modification of membranes (like the milk fat globule) for the development of innovative products. Process parameters, such as cavitation intensity, duration and temperature define the impact of the process on the physical, chemical, and biological characteristics of the membranes. Thus, the adequate implementation of cavitation processes requires understanding of interactions and synergistic mechanisms in complex systems and of their effects on membranes at the microscopic or molecular level. In the present work, the use of cavitation technologies for the generation of LNPs or nanostructured lipid carriers, and the effects of AC and HC treatments on several types of membrane systems (liposomes, solid lipid nanoparticles, milk fat globules, algae and bacterial membranes) are discussed, focusing on the structural and chemical modifications of lipidic structures under cavitation.

Cold plasma induced degradation of κ-carrageenan: Characterization of degradation product and its application as a stabilizer

The present study aims to structurally and rheologically characterize the cold plasma-induced degradation product of κ-carrageenan and explore its application as a thaw stabilizer in plant-based patties. κ-CG was exposed to cold plasma of input voltage 170, 200, and 230 V for 10, 20, and 30 min, followed by characterization. Intrinsic viscosity reduced by ∼40 % at the extreme treatment condition of 230-30 which demonstrates depolymerization following a zeroth order kinetics. The depolymerized κ-CG was found with lower viscosity (∼639.51 Pa·s), elastic (G'-53.41 Pa), and viscous (G″-23.66 Pa) modulus compared to that of untreated one (1053.70 Pa·s; 171.26 Pa; 88.60 Pa respectively). The structural degradation affected the thermal stability of κ-CG indicated by a drop in melting point (from ∼54.21 °C to ∼41.11 °C). The 1H NMR and FT-IR revealed that the sulfate esters at the C-4 position of galactose-4-sulfate are substituted with hydroxyl groups thus desulfating the polysaccharide. These phenomena synergistically prevent aggregation of κ-CG to reduce syneresis of water from the κ-CG gels by almost ∼83.33 %. Cold plasma degraded κ-CG increased the thaw stability of plant patties with reduced hardness due to better water uptake capacity. This proves cold plasma is a prospective green modification technology for commercial polysaccharides.

High-Power Ultrasound and High-Voltage Electrical Discharge-Assisted Extractions of Bioactive Compounds from Sugar Beet (Beta vulgaris L.) Waste: Electron Spin Resonance and Optical Emission Spectroscopy Analysis

To achieve sustainable extractions, this study examines the impact of different extraction methods to utilize waste from the sugar industry. In addition to conventional thermal extraction, the impact of high-power ultrasound (US) and high-voltage electrical discharge (HVED)-assisted extractions on the yield of bioactive compounds and the antioxidant capacity (AC) value of sugar beet leaf extracts was determined. US extraction proved to be an excellent method for extracting bioactive compounds, while HVED extraction proved to be an excellent method for extracting Vitexin. AC was measured both spectrophotometrically (DPPH and FRAP) and spectroscopically via electron spin resonance (ESR). The AC results correlate with each other, and the highest AC values were found in the US-treated samples with 25% ethanol solution as the extraction solvent. Characterization of the plasma via optical emission spectroscopy (OES) showed that neither the solvent nor the sample influenced the plasma spectra, only the gas used (nitrogen/argon). All of the obtained results provide an excellent basis for future research into the utilization of food waste and by-products.

Polysaccharide nanoparticles as building blocks for food processing applications: A comprehensive review

Polysaccharides are renewable biomacromolecules obtained from natural sources like plants, bacteria, and algae, and are utilized for production of nanomaterials. Chitosan, cellulose, starch, alginate, hyaluronic acid, dextran, pectin, and glycosaminoglycans are examples of polysaccharides often utilized in production of nanomaterials. Chitosan nanoparticles are utilized in administration of drugs, wound healing, and a wide range of biomedical applications. Nanocellulose, a cellulose derivative, is utilized in nanocomposites, drug delivery systems, and as reinforcing agent in a variety of materials. In food sector, starch nanoparticles are employed to encapsulate and regulate the release of beneficial substances. Polysaccharide nanoparticles are highly suitable for food packaging due to their biocompatibility, surface activity, and controlled release capabilities. Based on this, the article provides an overview of the usage of polysaccharides in the development of nanomaterials. The chemical, technical, and functional features of polysaccharides, as well as prospective sources and applications are discussed in this article.

Ultrasonic/microwave-assisted extraction and properties of polysaccharides from Elaeagnus angustifolia

This study aimed to optimize the ultrasonic/microwave-assisted extraction (UAME) technique of Elaeagnus angustifolia polysaccharides (EAP-UM) by response surface methodology (RSM). The optimum conditions include: solid-liquid ratio of 1:23 g/mL, ultrasonic power of 252 W, microwave power of 417 W, and extraction time of 11 min. Under these conditions, the yield of polysaccharides reached 7.87%, superior to ultrasound-assisted extraction (UAE, 5.74%), microwave-assisted extraction (MAE, 6.86%), and hot water extraction (HWE, 4.91%). UAME could also result in higher carbohydrate, protein, and uronic acid contents compared to other methods. The properties of EAP-UM were further analyzed by infrared spectra (IR) and scanning electron microscopy (SEM). Moreover, EAP-UM exhibited a remarkable free radical scavenging ability (DPPH, IC50, 79 µg/mL) and reduced power. EAP-UM also showed α-amylase inhibiting activity (IC50, 2.826 mg/mL). UAME has the advantage of high extraction rate and short extraction time, and the obtained polysaccharide EAP-UM had better properties. These findings may serve as a reference for the development and application of E. angustifolia.

Short-term airborne ultrasound induced cell death in tobacco cells and changed their wall components

The effects of low-intensity ultrasound on plants such as piezoelectric and ultrasonic water baths, on plants have been extensively studied. However, the specific effect of airborne ultrasound on plant cells has yet to be reported. The present study was conducted to elucidate the physiological responses of plant cells to airborne US. Homogeneous suspension-cultured tobacco cells (Nicotiana tabacum L. cv Burley 21) were subjected to airborne US at 24 kHz in two pulsatile and continuous modes for 10 and 20 s. The study's outcome revealed that airborne US triggered the production of H2O2, elevated internal calcium concentration, and reduced antioxidant capacity upon cavitation. Alteration of covalently bound peroxidase and other wall-modifying enzyme activities was accompanied by reduced cellulose, pectin, and hemicellulose B but increased lignin and hemicellulose A. The biomass and viability of tobacco cells were also significantly decreased by airborne US, which ultimately resulting in PCD and secondary necrosis. The results highlight the potential risks of even short-time exposure to the airborne US on plant physiology and cell wall chemical composition raising significant concerns about its implications.

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.

Investigation of the Ultrasonic Treatment-Assisted Soaking Process of Different Red Kidney Beans and Compositional Analysis of the Soaking Water by NIR Spectroscopy

The processing of beans begins with a particularly time-consuming procedure, the hydration of the seeds. Ultrasonic treatment (US) represents a potential environmentally friendly method for process acceleration, while near-infrared spectroscopy (NIR) is a proposedly suitable non-invasive monitoring tool to assess compositional changes. Our aim was to examine the hydration process of red kidney beans of varying sizes and origins. Despite the varying surface areas, the beans' soaking times of 13-15, 15-17, and 17-19 mm did not reveal significant differences between any of the groups (control; low power: 180 W, 20 kHz; high power: 300 W, 40 kHz). US treatment was observed to result in the release of greater quantities of water-soluble components from the beans. This was evidenced by the darkening of the soaking water's color, the increase in the a* color parameter, and the rise in the dry matter value. NIRs, in combination with chemometric tools, are an effective tool for predicting the characteristics of bean-soaking water. The PLSR- and SVR-based modelling for dry matter content and light color parameters demonstrated robust model fits with cross and test set-validated R2 values (>0.95), suggesting that these techniques can effectively capture the chemical information of the samples.

Effects of Drying Treatments on the Physicochemical Characteristics and Antioxidant Properties of the Edible Wild Mushroom Cyttaria espinosae Lloyd (Digüeñe Mushroom)

The wild mushroom Cyttaria espinosae, also known as digüeñe, is a parasitic ascomycete of Nothofagus trees endemic to southern Chile. This species of wild mushroom is of great nutritional importance, especially for the Mapuche indigenous communities, and is highly sought after. Edible wild mushrooms, rich in bioactive compounds, are a potential source of health-promoting components. In the case of C. espinosae, research on its bioactive compounds is still lacking as is research, on the effect of preservation treatments on these compounds due to its perishability. This study evaluates the effects of three drying treatments; freeze-drying, hot-air drying, and microwave-vacuum drying. The rehydration capacity, color, and microstructural properties of dried mushrooms were evaluated using SEM, while, total phenolic content, antioxidant activity determined by DPPH and ORAC assays, and ergothioneine levels were investigated in both fresh and dried extracts of C. espinosae. The results showed that freeze-drying and microwave-vacuum drying are recommended treatments for the digüeñe mushroom due to superior outcomes in rehydration rate, color, and structural properties observed through SEM images. Total phenolic content and antioxidant activity were higher in mushroom extracts dried by microwave-vacuum compared to the other drying treatments.

Optimization of Phenolic Content Extraction and Effects of Drying Treatments on Physicochemical Characteristics and Antioxidant Properties of Edible Mushroom Pleurotus ostreatus (Jacq.) P. Kumm (Oyster Mushroom)

Edible mushrooms have been part of the human diet for centuries. Traditionally, they have been used for culinary and medicinal purposes due to their chemical composition and nutritional value, including their high antioxidant activity attributed to key metabolites such as phenolic compounds and ergothioneine. P. ostreatus mushrooms, known for their potent antioxidant activity, are prone to spoilage shortly after harvest, making preservation methods necessary. Various drying methods were evaluated to determine their effects on physicochemical characteristics, antioxidant properties, and ergothioneine content. Mushrooms were subjected to freeze-drying (FD), hot-air-drying (HAD), and microwave-vacuum-drying (MVD). The rehydration rate, color, and microstructural characteristics of extracts from fresh and dried P. ostreatus mushrooms were evaluated. Additionally, the total soluble phenolic content and antioxidant activity were assessed using DPPH and ORAC assays, along with the determination of ergothioneine content. FD and HAD at 40 °C showed the best results regarding the physicochemical characteristics. In terms of total soluble phenolic content, antioxidant activity, and ergothioneine content, the mushrooms dried using HAD at 40 °C showed the best retention of bioactive compounds. Among the evaluated methods, HAD at 40 °C proved to be a suitable alternative for processing P. ostreatus.

Impact of conventional and emerging processing methods on alternative breads- a comprehensive review and meta-analysis

An increasing consumer demand for plant-based and high-protein options, motivated by health and sustainability, has resulted in a surge of food innovation in this area. Incorporating alternative plant sources, such as pulses and pseudocereals, has been proven to enhance the nutritional profile of baked products. However, these can also negatively impact the yeasted bread acceptability. In the bakery sector, it is crucial to consider how incorporating non-wheat ingredients influences product quality. Consequently, exploring effective treatments/processing methods becomes essential to minimize the impact of alternative plant ingredient additions. This review explores conventional and emerging processing approaches for alternative plant materials and discusses the nutritional value may be enhanced while maintaining high acceptability. A meta-analysis was undertaken to visualize the influence of plant processing technologies on product quality, specifically on loaf-specific volume and crumb texture. This review highlighted the importance of conventional processing methods when applied to bread. Additionally revealed the potential of emerging processing which can positively affect a loaf volume and texture when compared with non-processed plant ingredients. Such studies enabled the production of acceptable bakery products with higher levels of alternative ingredient incorporation. However, increased use of emerging technologies is dependent on further research and overcoming scaling-up difficulties.

Comprehensive review on the potential of ultrasound for blue food protein extraction, modification and impact on bioactive properties

Food security for the increasing global population is a significant challenge of the current times particularly highlighting the protein deficiencies. Plant-based proteins could be considered as alternate source of the protein. The digestibility and PDCASS value of these proteins are still a concern. Blue proteins, the new approach of utilizing the proteins from aquatic sources could be a possible solution as it contains all the essential amino acids. However, the conjugation of these proteins with fats and glycogen interferes with their techno-functional properties and consequently their applicability. The application of power ultrasound for extraction and modification of these proteins from aquatic sources to break open the cellular structure, increase extractability, alter the protein structure and consequently provide proteins with higher bioavailability and bioactive properties could be a potential approach for their effective utilization into food systems. The current review focuses on the application of power ultrasound when applied as extraction treatment, alters the sulphite and peptide bond and modifies protein to elevated digestibility. The degree of alteration is influenced by intensity, frequency, and exposure time. The extracted proteins will serve as a source of essential amino acids. Furthermore, modification will lead to the development of bioactive peptides with different functional applications. Numerous studies reveal that blue proteins have beneficial impacts on amino acid availability, and subsequently food security with higher PDCAAS values. In many cases, converted peptides give anti-hypertensive, anti-diabetic, and anti-oxidant activity. Therefore, researchers are concentrating on ultrasound-based extraction, modification, and application in food and pharmaceutical systems.

Ultrasonic processing: effects on the physicochemical and microbiological aspects of dairy products

Dairy products that are contaminated by pathogenic microorganisms through unhygienic farm practices, improper transportation, and inadequate quality control can cause foodborne illness. Furthermore, inadequate storage conditions can increase the microflora of natural spoilage, leading to rapid deterioration. Ultrasound processing is a popular technology used to improve the quality of milk products using high-frequency sound waves. It can improve food safety and shelf life by modifying milk protein and fats without negatively affecting nutritional profile and sensory properties, such as taste, texture, and flavor. Ultrasound processing is effective in eliminating pathogenic microorganisms, such as Salmonella, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. However, the efficiency of processing is determined by the type of microorganism, pH, and temperature of the milk product, the frequency and intensity of the applied waves, as well as the sonication time. Ultrasound processing has been established to be a safe and environmentally friendly alternative to conventional heat-based processing technologies that lead to the degradation of milk quality. There are some disadvantages to using ultrasound processing, such as the initial high cost of setting it up, the production of free radicals, the deterioration of sensory properties, and the development of off-flavors with lengthened processing times. The aim of this review is to summarize current research in the field of ultrasound processing and discuss future directions.

Influence of (ultra-)processing methods on aquatic proteins and product quality

Aquatic products are a high-quality source of protein for humans, and the changes in protein during aquatic product processing are crucial for nutritional value, product performance, and consumer health. With the advancement of science and technology, aquatic product processing methods have become increasingly diverse. In addition to traditional methods such as thermal processing (steaming, roasting, and frying) and pickling, emerging non-thermal processing technologies, such as high pressure, ultrasound, and irradiation, are also being applied. During (ultra-)processing, aquatic products undergo complex biochemical reactions, among which protein oxidation significantly affects the quality of aquatic products. Protein oxidation can alter the molecular structure of proteins, thereby changing their functional properties and ultimately impacting product quality. This paper primarily explored the effects of protein changes under different processing methods on aquatic product quality and human health, as well as techniques for controlling protein oxidation. It aims to provide a theoretical basis for selecting appropriate processing methods, improving aquatic product quality, and controlling protein oxidation in aquatic products, and to offer scientific guidance for practical production.

Sustainable ultrasonic extraction of antibacterial Basella alba fruit dye for cotton, silk, and leather

Alternative to synthetic dyes containing harmful compounds, dyes derived from natural sources are gaining popularity due to their safer and eco-friendly nature. This study focuses on extracting red dye from Basella alba fruit and optimising the extraction methods, including ultrasonic bath, ultrasonic probe, and direct heating. The extracted dye was then used for dyeing cotton, silk, and leather without needing a mordant. Furthermore, the antibacterial properties of the extracted red dye were evaluated against skin bacteria. The UV-Visible spectrophotometric analysis revealed that the maximum red colour in the methanol extract (λmax 270 and λmax 542 nm) was achieved at 60 °C for 30 min using the ultrasonic water bath extraction method, followed by the ultrasonic probe and direct heating methods. The FTIR spectra confirmed the presence of flavonoids, betacyanin, and gomphrenin-I in the extracted dye. The ultrasonic dyeing process at 50 °C yielded a K/s value 6.3 for the dyed cotton, silk, and leather without using a mordant. Additionally, the fatness test indicated a high grade of 0.5-1.5 for the ultrasonic dyeing method compared to other dyeing techniques. The extracted dye exhibited significant antibacterial activity against all Pseudomonas sp. after extraction in methanol, with the highest inhibition observed against Pseudomonas sp. with a MIC of 1.56 mg/ml.

Assessment of Tail-Cutting in Frozen Albacore (Thunnus alalunga) Through Ultrasound Inspection and Chemical Analysis

Fat content is the main criterion for evaluating albacore quality. However, no reports exist on the accuracy of the tail-cutting method, a method used to assess the fat content of albacore. Here, we evaluated this method by comparing it with chemical analysis and ultrasound inspection. We measured the actual fat content in albacore using chemical analysis and compared the results with those obtained using the tail-cutting method. Significant discrepancies (99% CI, t-test) were observed in fat content among the tail-cutting samples. Using chemical analysis as the ground truth, the accuracy of tail-cutting from two different companies was 70.0% for company A and 51.9% for company B. An ultrasound inspection revealed that a higher fat content reduced the amplitude of ultrasound signals with statistical significance (99% CI, t-test). Finally, machine learning algorithms were used to enforce the ultrasound inspection. The best combination of ultrasound inspection and a machine learning algorithm achieved an 84.2% accuracy for selecting fat-rich albacore, which is better than tail-cutting (73.6%). Our findings suggested that ultrasound inspection could be a valuable and non-destructive method for estimating the fat content of albacore, achieving better accuracy than the traditional tail-cutting method.

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

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

The effects of ultrasound on probiotic functionality: an updated review

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

Recent advances in methods of extraction, pre-concentration, purification, identification, and quantification of kaempferol

As a naturally widely-occurring dietary, cosmetic, and therapeutic flavonoid, kaempferol has gained much consideration for its nutritional and pharmaceutical properties in recent years. Although there have been performed a high number of studies associated with different aspects of kaempferol's analytical investigations, the lack of a comprehensive summary of the various methods and other plant sources that have been reported for this compound is being felt, especially for many biological applications. This study, aimed to provide a detailed compilation consisting of sources (plant species) and analytical information that was precisely related to the natural flavonoid (kaempferol). There is a trend in analytical research that supports the application of modern eco-friendly instruments and methods. In conclusion, ultrasound-assisted extraction (UAE) is the most general advanced method used widely today for the extraction of kaempferol. During recent years, there is an increasing tendency towards the identification of kaempferol by different methods.

Advances in Research on the Improvement of Low-Salt Meat Product Through Ultrasound Technology: Quality, Myofibrillar Proteins, and Gelation Properties

The high sodium content in meat products poses health risks to consumers and does not align with modern green and healthy living standards. Current strategies for directly reducing the sodium content in meat products are limited by their negative impact on the sensory or quality attributes of the products. In recent years, there has been great interest in applying ultrasound technology to reduce sodium content. This paper discusses the advantages and disadvantages of current mainstream strategies for reducing the sodium content in meat products, as well as the potential mechanisms by which ultrasound-assisted marination improves the quality of low-salt meat products. The main findings indicate that ultrasound, through its cavitation and mechanical effects, facilitates the transition of proteins from stable insoluble aggregates to stable soluble complexes, exposing more hydrophilic groups and, thus, enhancing protein solubility. At the same time, ultrasound promotes a greater number of proteins to participate in the formation of interfacial layers, thereby increasing emulsifying activity. Furthermore, ultrasound treatment promotes the interaction between proteins and water, leading to partial unfolding of protein chains, which allows polar residues to more readily capture water in the gel, thereby improving the water-holding capacity of the gel. These effects will contribute to the formation of high-quality low-salt meat products. However, variations in the frequency, intensity, and duration of ultrasound treatment can lead to differing effects on the quality improvement of low-salt meat products.

Physical and chemical food safety hazards and associated health risks in seafood: A Mediterranean perspective (Part 1)

Several risks to food safety are associated with seafood. The marine environment is heavily affected by various materials, both of physical and chemical nature, which have significant impact on the safety of seafood. Recently, there has been a concerning discovery regarding seafood contamination. As it appears, there are physical hazards present, specifically in the form of nano- and micro-plastic materials. Additionally, chemicals from various sources have been detected. These chemicals are commonly used in the production of convenience goods, antimicrobials, antibiotics, heavy metals and industrial effluents. This chapter has focused on the various hazards that can influence the safety of seafood in the marine environment. It covers both physical and chemical sources of these hazards, ensuring a comprehensive understanding of the potential risks involved. There are indications that the consumption of polluted seafood in the Mediterranean region can have negative impact on human health.

Overview and Toxicity Assessment of Ultrasound-Assisted Extraction of Natural Ingredients from Plants

In different food technology unit operations, toxicity can be increased due to unwanted side reactions and is typically associated with the increased thermal energy that facilitates the latter. Authorities in food technology have not provided clear guidelines on using ultrasound (US), but they also have not prohibited its use in food processing. In this study, the source materials and ultrasound-assisted reactions reported in the literature were reviewed to investigate potential side reactions in ultrasound-assisted extraction (UAE). Industrial or pilot-scale processes published in the open literature and in industry patents were also examined. UAE is a highly effective extraction method that significantly increases extraction yields. According to the literature, there is no direct evidence of the formation of toxic compounds from natural food ingredients caused by UAE. However, experimental studies are urgently needed to assess the potential accumulation of toxic substances, especially in the case of certain plants.

The analgesic effect of paeoniflorin: A focused review

Pain has been a prominent medical concern since ancient times. Despite significant advances in the diagnosis and treatment of pain in contemporary medicine, there is no a therapeutic cure for chronic pain. Chinese herbaceous peony, a traditional Chinese analgesic herb has been in clinical use for millennia, with widespread application and substantial efficacy. Paeoniflorin (PF), the main active ingredient of Chinese herbaceous peony, has antioxidant, anti-inflammatory, anticancer, analgesic, and antispasmodic properties, among others. The analgesic effect of PF, involving multiple critical targets and pain regulatory pathways, has been a hot spot for current research. This article reviews the literature related to the analgesic effect of PF in the past decade and discusses the molecular mechanism of the analgesic effect of PF, including the protective effects of nerve cells, inhibition of inflammatory reactions, antioxidant effects, reduction of excitability in nociceptor, inhibition of the nociceptive excitatory neuroreceptor system, activation of the nociceptive inhibitory neuroreceptor system and regulation of other receptors involved in nociceptive sensitization. Thus, providing a theoretical basis for pain prevention and treatment research. Furthermore, the prospect of PF-based drug development is presented to propose new ideas for clinical analgesic therapy.

Advanced Ultrasound Energy Transfer Technologies using Metamaterial Structures

Wireless energy transfer (WET) based on ultrasound-driven generators with enormous beneficial functions, is technologically in progress by the valuation of ultrasonic metamaterials (UMMs) in science and engineering domains. Indeed, novel metamaterial structures can develop the efficiency of mechanical and physical features of ultrasound energy receivers (US-ETs), including ultrasound-driven piezoelectric and triboelectric nanogenerators (US-PENGs and US-TENGs) for advantageous applications. This review article first summarizes the fundamentals, classification, and design engineering of UMMs after introducing ultrasound energy for WET technology. In addition to addressing using UMMs, the topical progress of innovative UMMs in US-ETs is conceptually presented. Moreover, the advanced approaches of metamaterials are reported in the categorized applications of US-PENGs and US-TENGs. Finally, some current perspectives and encounters of UMMs in US-ETs are offered. With this objective in mind, this review explores the potential revolution of reliable integrated energy transfer systems through the transformation of metamaterials into ultrasound-driven active mediums for generators.

Assessment of Meat Content and Foreign Object Detection in Cattle Meatballs Using Ultrasonography, Radiography, and Electrical Impedance Tomography Imaging

Meat content and physically hazardous contaminants in the internal section of meatballs cannot be detected by the naked eye or surface detectors. This study is aimed at analyzing the meat content of cattle meatballs and detecting foreign objects using ultrasonography (USG), digital radiography (DR), and electrical impedance tomography (EIT). Meatballs were produced using four different meat formulations (0%, 25%, 50%, and 75% meat) and three treatments (no preservative (control), borax, and formalin preservatives). Cast iron and plastic beads were used as models of foreign objects embedded in the samples. The echogenicity, opacity, and resistivity values of each sample were evaluated and compared across groups. The results showed that the shelf life of the control meatballs was shorter than that of meatballs with preservatives. The echogenicity and opacity values for the different meat formulations were hypoechoic in USG and grey in DR. USG was able to distinguish between control and preservative-treated meatballs but could not differentiate meat content and detect foreign objects. Conversely, DR effectively assessed meat content and detected iron-based foreign objects, while EIT showed higher resistivity values for iron and plastic beads compared to the meatball bodies.

Assessing the impact of ultrasound on the rate and extent of early post-mortem glycolysis in bovine Longissimus thoracis et lumborum

The rate of pH decline, early post-mortem, has been identified as a key factor that impacts the tenderness of meat, and manipulating this rate of pH decline is highly relevant to ensure consistent high quality meat. Ultrasound is a potential intervention in early post - mortem muscle that may have an impact on the rate of glycolysis through its ability to alter enzyme activity. Following a variety of different ultrasound treatments frequencies (25 and 45 kHz) and durations (15, 30 and 45 min), it was found, when analysed in muscle, that ultrasound treatment duration, specifically the 30 min treatment, and interaction between treatment duration and frequency, had a significant impact on the rate of pH decline, post - treatment. Frequency did not have a significant effect on the rate of pH decline, post - treatment, in muscle. Ultrasound did not have a significant permanent effect on the activity of glycolytic enzymes present in bovine Longissimus lumborum et thoracis muscle, where no significant differences were observed on the rate of pH decline and rate of change of reducing sugars, glycogen and lactic acid, when analysed in an in vitro glycolytic buffer. It seems that the impact observed in intact muscle is not as a consequence of a permanent change in enzymatic activity, instead indicating an impact on conditions in the muscle which enhanced enzyme activity.

Research Progress on Bacteria-Reducing Pretreatment Technology of Meat

Reducing the initial bacteria number from meat and extending its shelf life are crucial factors for ensuring product safety and enhancing economic benefits for enterprises. Currently, controlling enzyme activity and the microbial survival environment is a common approach to reducing the rate of deterioration in raw meat materials, thereby achieving the goal of bacteria reduction during storage and preservation. This review summarizes the commonly used technologies for reducing bacteria in meat, including slightly acidic electrolyzed water (SAEW), organic acids, ozone (O3), ultrasound, irradiation, ultraviolet (UV), cold plasma, high-pressure processing (HPP), and biological bacterial reduction agents. This review outlines the mechanisms and main features of these technologies for reducing bacteria in meat processing. Additionally, it discusses the status of these technologies in meat storage and preservation applications while analyzing associated problems and proposing solutions. The aim is to provide valuable references for research on meat preservation technology.

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.

Applications of high-intensity ultrasound on shrimp: Potential, constraints, and prospects in the extraction and retrieval of bioactive compounds, safety, and quality

The global shrimp market holds substantial prominence within the food industry, registering a significant USD 24.7 billion in worldwide exportation in 2020. However, the production of a safe and high-quality product requires consideration of various factors, including the potential for allergenic reactions, occurrences of foodborne outbreaks, and risks of spoilage. Additionally, the exploration of the recovery of bioactive compounds (e.g., astaxanthin [AX], polyunsaturated fatty acids, and polysaccharides) from shrimp waste demands focused attention. Within this framework, this review seeks to comprehend and assess the utilization of high-intensity ultrasound (HIUS), both as a standalone method and combined with other technologies, within the shrimp industry. The objective is to evaluate its applications, limitations, and prospects, with a specific emphasis on delineating the impact of sonication parameters (e.g., power, time, and temperature) on various applications. This includes an examination of undesirable effects and identifying areas of interest for current and prospective research. HIUS has demonstrated promise in enhancing the extraction of bioactive compounds, such as AX, lipids, and chitin, while concurrently addressing concerns such as allergen reduction (e.g., tropomyosin), inactivation of pathogens (e.g., Vibrio parahaemolyticus), and quality improvement, manifesting in reduced melanosis scores and improved peelability. Nonetheless, potential impediments, particularly related to oxidation processes, especially those associated with lipids, pose a hindrance to its widespread implementation, potentially impacting texture properties. Consequently, further optimization studies remain imperative. Moreover, novel applications of sonication in shrimp processing, including brining, thawing, and drying, represent a promising avenue for expanding the utilization of HIUS in the shrimp industry.

High pressure processing plus technologies: Enhancing the inactivation of vegetative microorganisms

High pressure processing (HPP) is a non-thermal technology that can ensure microbial safety without compromising food quality. However, the presence of pressure-resistant sub-populations, the revival of sub-lethally injured (SLI) cells, and the resuscitation of viable but non-culturable (VBNC) cells pose challenges for its further development. The combination of HPP with other methods such as moderate temperatures, low pH, and natural antimicrobials (e.g., bacteriocins, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils) or other non-thermal processes (e.g., CO2, UV-TiO2 photocatalysis, ultrasound, pulsed electric fields, ultrafiltration) offers feasible alternatives to enhance microbial inactivation, termed as "HPP plus" technologies. These combinations can effectively eliminate pressure-resistant sub-populations, reduce SLI or VBNC cell populations, and inhibit their revival or resuscitation. This review provides an updated overview of microbial inactivation by "HPP plus" technologies and elucidates possible inactivation mechanisms.

Acoustic cavitation for agri-food applications: Mechanism of action, design of new systems, challenges and strategies for scale-up

Acoustic cavitation, an intriguing phenomenon resulting from the interaction of sound waves with a liquid medium, has emerged as a promising avenue in agri-food processing, offering opportunities to enhance established processes improving primary production of ingredients and further food processing. This comprehensive review provides an in-depth analysis of the mechanisms, design considerations, challenges and scale-up strategies associated with acoustic cavitation for agri-food applications. The paper starts by elucidating the fundamental principles of acoustic cavitation and its measurement, delving then into the diverse effects of different parameters associated with, the acoustic wave, mechanical design and operation of the ultrasonic system, along with those related to the food matrix. The technological advancements achieved in the design and set-up of ultrasonic reactors addressing limitations during scale up are also discussed. The design, engineering and mathematical modelling of ultrasonic equipment tailored for agri-food applications are explored, along with strategies to maximize cavitation intensity and efficiency in the application of brining, freezing, drying, emulsification, filtration and extraction. Advanced US equipment, such as multi-transducers (tubular resonator, FLOW:WAVE®) and larger processing surface areas through innovative designing (Barbell horn, CascatrodesTM), are one of the most promising strategies to ensure consistency of US operations at industrial scale. This review paper aims to provide valuable insights into harnessing acoustic cavitation's potential for up-scaling applications in food processing via critical examination of current research and advancements, while identifying future directions and opportunities for further research and innovation.

Optimization of Ultrasound-Assisted Pretreatment for Accelerating Rehydration of Adzuki Bean (Vigna angularis)

Adzuki bean (Vigna angularis), which provides plant-based proteins and functional substances, requires a long soaking time during processing, which limits its usefulness to industries and consumers. To improve this, ultrasonic treatment using high pressure and shear force was judged to be an appropriate pretreatment method. This study aimed to determine the optimal conditions of ultrasound treatment for the improved hydration of adzuki beans using the response surface methodology (RSM). Independent variables chosen to regulate the hydration process of the adzuki beans were the soaking time (2-14 h, X1), treatment intensity (150-750 W, X2), and treatment time (1-10 min, X3). Dependent variables chosen to assess the differences in the beans post-immersion were moisture content, water activity, and hardness. The optimal conditions for treatment deduced through RSM were a soaking time of 12.9 h, treatment intensity of 600 W, and treatment time of 8.65 min. In this optimal condition, the values predicted for the dependent variables were a moisture content of 58.32%, water activity of 0.9979 aw, and hardness of 14.63 N. Upon experimentation, the results obtained were a moisture content of 58.28 ± 0.56%, water activity of 0.9885 ± 0.0040 aw, and hardness of 13.01 ± 2.82 g, confirming results similar to the predicted values. Proper ultrasound treatment caused cracks in the hilum, which greatly affects the water absorption of adzuki beans, accelerating the rate of hydration. These results are expected to help determine economically efficient processing conditions for specific purposes, in addition to solving industrial problems associated with the low hydration rate of adzuki beans.

From field to table: Ensuring food safety by reducing pesticide residues in food

The present review addresses the significance of lowering pesticide residue levels in food items because of their harmful impacts on human health, wildlife populations, and the environment. It draws attention to the possible health risks-acute and chronic poisoning, cancer, unfavorable effects on reproduction, and harm to the brain or immunological systems-that come with pesticide exposure. Numerous traditional and cutting-edge methods, such as washing, blanching, peeling, thermal treatments, alkaline electrolyzed water washing, cold plasma, ultrasonic cleaning, ozone treatment, and enzymatic treatment, have been proposed to reduce pesticide residues in food products. It highlights the necessity of a paradigm change in crop protection and agri-food production on a global scale. It offers opportunities to guarantee food safety through the mitigation of pesticide residues in food. The review concludes that the first step in reducing worries about the negative effects of pesticides is to implement regulatory measures to regulate their use. In order to lower the exposure to dietary pesticides, the present review also emphasizes the significance of precision agricultural practices and integrated pest management techniques. The advanced approaches covered in this review present viable options along with traditional methods and possess the potential to lower pesticide residues in food items without sacrificing quality. It can be concluded from the present review that a paradigm shift towards sustainable agriculture and food production is essential to minimize pesticide residues in food, safeguarding human health, wildlife populations, and the environment. Furthermore, there is a need to refine the conventional methods of pesticide removal from food items along with the development of modern techniques.

Investigating the effect of acoustic waves on spoilage fungal growth and shelf life of strawberry fruit

The effects of acoustic waves on growth inhibition of food spoilage fungi (Aspergillus niger, Aspergillus flavus, Aspergillus parasiticus and Botrytis cinerea) on the medium and strawberry surfaces were investigated. Firstly, single-frequency sound waves (250, 500, 1000, 2000, 4000, 8000, 12,000 and 16,000 Hz) were induced on inoculated medium with fungi spores for 24 h and growth diameter of each mold was evaluated during the incubation period. In the second stage, the sound waves with two frequencies of 250 Hz and 16,000 Hz were induced on inoculated strawberries with fungi spores at 5 °C for different times (2, 4, 6, 8 and 10 days). The results from the first stage indicated that the sound waves inhibited the growth of A. niger (20.02%) at 250 Hz and B. cinerea (4/64%) at 4000 Hz on potato dextrose agar (PDA) surface. Also, comparison of the growth diameter of some species of Aspergillus revealed various responses in presence of 250 Hz frequency. In the second stage, applying a frequency of 250 Hz over a period of 10 days proved to be more effective in inhibiting the growth of A. niger and B. cinerea on strawberries inoculated with fungal spores. Consequently, the shelf lives of the strawberries significantly increased to 26 days and 18 days, respectively, under this treatment. Based on the findings, it is concluded that sounding with acoustic waves can be used as a green and cheap technology along with other technologies to improve food safety.

Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds

Phenolic compounds have recently become one of the most interesting topics in different research areas, especially in food science and nutrition due to their health-promoting effects. Phenolic compounds are found together with macronutrients and micronutrients in foods and within several food systems. The coexistence of phenolics and other food components can lead to their interaction resulting in complex formation. This review article aims to cover the effects of thermal and non-thermal processing techniques on the protein-phenolic interaction especially focusing on the content and digestibility of phenolics by discussing recently published research articles. It is clear that the processing conditions and individual properties of phenolics and proteins are the most effective factors in the final content and intestinal fates of phenolic compounds. Besides, thermal and non-thermal treatments, such as high-pressure processing, pulsed electric field, cold plasma, ultrasonication, and fermentation may induce alterations  in those interactions. Still, new investigations are required for different food processing treatments by using a wide range of food products to enlighten new functional and healthier food product design, to provide the optimized processing conditions of foods for obtaining better quality, higher nutritional properties, and health benefits. © 2024 Society of Chemical Industry.

The impact of ultrasound treatment on glycolytic enzymes when applied to crude extracts from early post-mortem bovine muscle

The rate of pH decline post - mortem and its interaction with temperature influences the final tenderness of meat, and therefore, the manipulation of the rate of pH decline is a strategy of interest in order to obtain consistent high quality meat. Ultrasound is a potential early post - mortem carcass intervention, which may alter the rate of glycolysis based on its ability to alter enzyme activity. In this study, homogenates (prepared from early post-mortem Longissimus thoracis et lumborum muscle) were subjected to different ultrasound intensities (0 %/60 %/100 % amp) and treatment durations (15/ 30 min). The effect of these treatments on the inherent activity of the glycolytic enzymes was investigated using an in vitro glycolytic buffer model system. It was found that ultrasound treatment intensity and duration had a significant interactive effect on the rate of pH decline, and on reducing sugars and lactic acid concentrations, specifically following the 100 % amp ultrasound for 30 min treatment and between 30 and 240 min incubation. No significant differences in pH or metabolites content were observed between treatments after 1440 min of incubation. No effect of ultrasound intensity or treatment duration was observed on the degradation of glycogen. Under the reported conditions of this trial, it can be concluded that the application of ultrasound has limited potential to have an impact on the glycolytic pathways in bovine muscle.

Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile

The influence of different concentrations of NaCl (2.5% and 1.75%), basic electrolyzed water (BEW), and ultrasound (US, 25 kHz, 159 W) on the quality of fresh sausages was studied. During storage at 5 °C, TBARS, pH, Eh, aw, nitrous pigments, and bacterial evolution were evaluated at three specific time intervals: 1d, 15d, and 30d. At the same time, the volatile compounds and sensory profile were specifically assessed on both the 1d and 30d. Notably, sausages with 1.75% NaCl and BEW displayed higher pH values (up to 6.30) and nitrous pigment formation, alongside reduced Eh (as low as 40.55 mV) and TBARS values (ranging from 0.016 to 0.134 mg MDA/kg sample), compared to the 2.5% NaCl variants. Protein content ranged between 13.01% and 13.75%, while lipid content was between 18.23% and 18.86%, consistent across all treatments. Psychrotrophic lactic bacteria showed a significant increase in low-NaCl sausages, ranging from 5.77 to 7.59 log CFU/g, indicative of potential preservative benefits. The sensory analysis favored the TUSBEW70 treatment for its salty flavor on the 30th day, reflecting a positive sensory acceptance. The study highlights that employing US and BEW in sausage preparation with reduced NaCl content (1.75%) maintains quality comparable to higher salt (2.5%) counterparts. These findings are crucial for meat processing, presenting a viable approach to producing healthier sausages with reduced sodium content without compromising quality, aligning with consumer health preferences and industry standards.

Modeling and optimization of non-thermal technologies for animal-origin food decontamination

Non-thermal technologies (NTT) have been primarily studied for obtaining animal-origin products with improved bacteriological stability, aiming to eliminate the main foodborne pathogens associated with outbreaks, e.g., Salmonella spp., Escherichia coli, Campylobacter jejuni, Listeria monocytogenes, Staphylococcus aureus, Bacillus spp., and Clostridium perfringens, but avoiding the use of heat, leading to energy savings. On the other hand, due to the novelty of these technologies, there is a lack of standardization in their use and, consequently, a reduction in the process efficiency and undesirable changes in the physicochemical, nutritional, and sensory characteristics of food. Therefore, there is a need to utilize mathematical approaches for developing the modeling, validation, and optimization of NTT aiming the pathogen inactivation. In this context, the Box-Behnken design (BBD) and the central composite rotatable design (CCRD) have been severely explored due to the possibility of developing second-order polynomial models based on the linear, quadratic and interaction behaviors of the independent variables, but with a lower number of experiments. In this chapter, we summarized the principles and fundamentals of pathogen inactivation using the main NTT, e.g., high-pressure processing (HPP), ultraviolet C radiation (UV-C), high-intensity ultrasound (HIUS), cold atmospheric plasma (CAP) and pulsed electric field (PEF), as well as the principles of use of BBD and CCRD and their recent application for modeling and optimization of the NTT.

Potential Antidiabetic Activity of Apis mellifera Propolis Extraction Obtained with Ultrasound

Recent studies have linked phenolic compounds to the inhibition of digestive enzymes. Propolis extract is consumed or applied as a traditional treatment for some diseases. More than 500 chemical compounds have been identified in propolis composition worldwide. This research aimed to determine Mexican propolis extracts' total phenolic content, total flavonoid content, antioxidant activity, and digestive enzyme inhibitory activity (ɑ-amylase and ɑ-glucosidase). In vitro assays measured the possible effect on bioactive compounds after digestion. Four samples of propolis from different regions of the state of Oaxaca (Mexico) were tested (Eloxochitlán (PE), Teotitlán (PT), San Pedro (PSP), and San Jerónimo (PSJ)). Ethanol extractions were performed using ultrasound. The extract with the highest phenolic content was PE with 15,362.4 ± 225 mg GAE/100 g. Regarding the flavonoid content, the highest amount was found in PT with 8084.6 ± 19 mg QE/100 g. ABTS•+ and DPPH• radicals were evaluated. The extract with the best inhibition concentration was PE with 33,307.1 ± 567 mg ET/100 g. After simulated digestion, phenolics, flavonoids, and antioxidant activity decreased by 96%. In contrast, antidiabetic activity, quantified as inhibition of ɑ-amylase and ɑ-glucosidase, showed a mean decrease in enzyme activity of approximately 50% after the intestinal phase. Therefore, it is concluded that propolis extracts could be a natural alternative for treating diabetes, and it would be necessary to develop a protective mechanism to incorporate them into foods.

Effect of Audible Sounds on the Forces Acting between Charged Surfaces in Water

We aimed to determine if audible sounds could change the forces acting between charged surfaces in water and their electric double layers (EDLs). This was achieved by using an atomic force microscope to measure force-distance curves between a microsized silica particle attached to a cantilever (probe) and a silicon wafer in water in the absence and presence of sound. Sound decreased the repulsive forces acting between the probe and silicon wafer, where the range and magnitude of the forces decreased with an increase in the sound frequency from 300 to 15000 Hz. The decrease in the force range was explained by a decrease in the EDL thickness. This result was explained by (1) the shrinkage of the EDL by a high-pressure region of the sound wave, where an increased sound frequency caused the number of high-pressure regions that passed between the probe and the substrate to increase and (2) the inability of the EDL to fully re-expand to its original thickness during the time that a low-pressure region of the sound wave was applied. The decrease in the force magnitude with a sound frequency increase was explained by the increased screening of charged surfaces that accompanies a decrease in the EDL thickness. An increase in the force measurement speed caused the sound waves to reduce the repulsive forces less. A faster speed decreased the time to measure a force curve, which reduced the number of high-pressure regions of the sound wave to pass through the water between the probe and the substrate. This reduced the number of times that the EDL was compressed by the sound wave.

Ultrasound assisted wall-breaking extraction and primary structures, bioactivities, rheological properties of novel Exidia yadongensis polysaccharide

New natural multifunctional polysaccharide and its innovatory extraction technology may be urgently needed for food industries. Our aims were to establish new extraction method and investigate the primary structures, bioactivities and rheological properties of novel E. yadongensis polysaccharide (EYP). Ultrasound assisted mechanical wall-breaking extraction (MAUE) was successfully established for the EYP extraction from a new E. yadongensis. Based on the MAUE with RSM, the polysaccharide yield of 17.92 ± 0.56 % with the optimal parameters of five extraction factors were obtained, and current MAUE was characterized by its high yield, low extraction temperature and short ultrasound time. After the isolation and purification, the EYP as a protein-bound polysaccharide was obtained. FT-IR and NMR analysis showed that the main backbone of the EYP comprised of (1 → 4)-β-D-glucopyranosyl and (1 → 6)-ɑ-D-mannopyranosyl groups; EYP exhibited significant antioxidant, antibacterial, antitumor, antidiabetic activities, and good viscoelastic properties in low pH solutions (P < 0.05). The EYP may be used as a natural functional and cohesive agent in food industries.

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.

Ultrasonication for honey processing and preservation: A brief overview

Honey is a food product consumed all over the world. Besides its nutritional properties, honey presents antibacterial, antioxidant, and wound-healing properties. To ensure that the final product meets qualitative and microbiological standards, honey treatment is of great importance. Conventional honey treatment is based on the heating of honey samples for decrystallization and bacteria and yeast inactivation. However, conventional heating can cause negative effects on honey quality, such as the formation of toxic compounds, reduction of enzyme activity, and loss of antioxidant and antimicrobial properties. The application of ultrasonic waves has demonstrated interesting effects on honey processing. Ultrasound (US) treatment can lead to the fragmentation of glucose crystals in crystalized honey and has little effect on its properties. In addition to inactivating microorganisms, US-assisted honey processing also preserves phenolic compounds content and antimicrobial properties. However, there is still limited information about honey sonication. The aim of the present review is to comprehensively show the possibilities of US application in honey processing and its effects on honey properties.

Recent developments in ultrasound approach for preservation of animal origin foods

Ultrasound is a contemporary non-thermal technology that is currently being extensively evaluated for its potential to preserve highly perishable foods, while also contributing positively to the economy and environment. There has been a rise in the demand for food products that have undergone minimal processing or have been subjected to non-thermal techniques. Livestock-derived food products, such as meat, milk, eggs, and seafood, are widely recognized for their high nutritional value. These products are notably rich in proteins and quality fats, rendering them particularly vulnerable to oxidative and microbial spoilage. Ultrasound has exhibited significant antimicrobial properties, as well as the ability to deactivate enzymes and enhance mass transfer. The present review centers on the production and classification of ultrasound, as well as its recent implementation in the context of livestock-derived food products. The commercial applications, advantages, and limitations of the subject matter are also subject to scrutiny. The review indicated that ultrasound technology can be effectively utilized in food products derived from livestock, leading to favorable outcomes in terms of prolonging the shelf life of food while preserving its nutritional, functional, and sensory attributes. It is recommended that additional research be conducted to investigate the effects of ultrasound processing on nutrient bioavailability and extraction. The implementation of hurdle technology can effectively identify and mitigate the lower inactivation of certain microorganisms or vegetative cells.

Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters

Ultrasound has been widely used as a green and efficient non-thermal processing technique to assist with enzymatic hydrolysis. Compared with traditional enzymatic hydrolysis, ultrasonic-pretreatment-assisted enzymatic hydrolysis can significantly improve the efficiency of enzymatic hydrolysis and enhance the biological activity of substrates. At present, this technology is mainly used for the extraction of bioactive substances and the degradation of biological macromolecules. This review is focused on the mechanism of enzymatic hydrolysis assisted by ultrasonic pretreatment, including the effects of ultrasonic pretreatment on the enzyme structure, substrate structure, enzymatic hydrolysis kinetics, and thermodynamics and the effects of the ultrasonic conditions on the enzymatic hydrolysis results. The development status of ultrasonic devices and the application of ultrasonic-assisted enzymatic hydrolysis in the food industry are briefly described in this study. In the future, more attention should be paid to research on ultrasound-assisted enzymatic hydrolysis devices to promote the expansion of production and improve production efficiency.

Emerging trends in the appliance of ultrasonic technology for valorization of agricultural residue into versatile products

The utilization of agricultural residues to obtain biocompounds of high-added value has significantly increased in the past decades. The conversion of agro-based residues into valuable products appears to be an economically efficient, environment-friendly, and protracted waste management practice. The implementation of ultrasonic technologies in the conversion of value-added goods from agricultural waste materials through pre-treatment and valorization processes has imparted many advantageous effects including rapid processing, effective process performance, minimization of processing steps, minimal dependency on harmful chemicals, and an increased yield and properties of bio-products. To further enliven the literature and inspire new research investigations, this review covers the comprehensive work including theoretical principles, processes, and potential benefits of ultrasonic treatment technologies to assist the production of bio-products which emphasize the extraction yield and the characteristic of the end-product extracted from agriculture residues. A detailed evaluation of these methods and key aspects impacting their performance as well as the features and shortcomings of each ultrasound-assisted approach is also discussed. This review also addressed some of the challenges associated with using ultrasonic irradiation and proposed several potential techniques to maximize productivity. Understanding the concept of ultrasonication technique allow the academician and industrial practitioners to explore the possibility of applying a greener and sustainable approach of biomass extraction to be translated into higher scale production of commercial products.

High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling properties

This study aimed to investigate the suitability of the application of high-intensity ultrasounds (HIUS) to improve the acid induced gelation of mixed protein systems formed by casein micelles (CMs) and pea. The protein suspensions were prepared in different protein ratios CMs: pea (100:0, 80:20, 50:50, 20:80, 0:100) at 8% (w/w) total protein concentration. In the suspensions, the ultrasound treatment produced an increase in solubility, surface hydrophobicity, and a decrease in the samples' viscosity, with more remarkable differences in protein blends in which pea protein was the major component. However, the replacement of 20% of CMs for pea proteins highly affected the gel elasticity. Hence, the creation of smaller and more hydrophobic building blocks before acidification due to the HIUS treatment increased the elasticity of the gels up to 10 times. Therefore, high-intensity ultrasounds are a suitable green technique to increase the gelling properties of CMs: pea systems.

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

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