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Sonoprocessing: mechanisms and recent applications of power ultrasound in food.
Taha, Ahmed; Mehany, Taha; Pandiselvam, Ravi; Anusha Siddiqui, Shahida; Mir, Nisar A; Malik, Mudasir Ahmad; Sujayasree, O J; Alamuru, Krishna Chaitanya; Khanashyam, Anandu Chandra; Casanova, Federico; Xu, Xiaoyun; Pan, Siyi; Hu, Hao.
Afiliación
  • Taha A; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China.
  • Mehany T; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China.
  • Pandiselvam R; Department of Functional Materials and Electronics, State Research Institute Center for Physical Sciences and Technology (FTMC), State Research Institute, Vilnius, Lithuania.
  • Anusha Siddiqui S; Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt.
  • Mir NA; Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt.
  • Malik MA; Department of Chemistry, University of La Rioja, Logroño, Spain.
  • Sujayasree OJ; Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod, India.
  • Alamuru KC; Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany.
  • Khanashyam AC; DIL e.V.-German Institute of Food Technologies, Quakenbrück, Germany.
  • Casanova F; Department of Biotechnology Engineering and Food Technology, University Institute of Engineering (UIE), Chandigarh University, Mohali, India.
  • Xu X; Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, India.
  • Pan S; Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India.
  • Hu H; Department of Genetics and Plant Breeding, Lovely Professional University, Phagwara, India.
Crit Rev Food Sci Nutr ; : 1-39, 2023 Jan 02.
Article en En | MEDLINE | ID: mdl-36591874
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.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article Pais de publicación: Estados Unidos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article Pais de publicación: Estados Unidos