Ultrasound in the processing (homogenization, extraction and drying) of foods
Abstract
In recent years the use of ultrasound in the processing of food has increased due to the advantages it presents over conventional processes by reducing time and temperature, effective mixing, increased mass and energy transfer, reduction of the thermal and concentration gradients, selective extraction, a faster response to the control of extraction processes, increase of the production rate, elimination of microorganisms and enzymes without destroying the nutrients of the food. In addition, to be considered a clean technology, applicable in the different phases of food processing such as: drying, homogenization and extraction. Ultrasound of low power (high frequency) is used to monitor the composition and physicochemical properties of food components and high power (low frequency) induces mechanical, physical chemical and biochemical changes by the action of cavitation, which supports Many food processing operations. This review summarizes the application of ultrasound in the processing of homogenization, extraction and drying in food, in order to know the general aspects: definition, mechanisms, effects; applications and future application trends in the food industry.
Downloads
Languages:
es;enReferences
OHLSSON, T. and BENGTSSON, N. Minimal processing technologies in the food industry. 1 ed. Cambridge (England): Woodhead Publishing, 2002, p. 34-57
MASON, T.J., PANIWNYK, L. and LORIMER, J.P. The uses of ultrasound in food technology. Ultrasonics sonochemistry, 3(3), 1996, p. S253-S260.
CHEMAT, F., ZILL E, H. and KHAN, M.K. Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry, 18(4), 2011, p. 813-835.
JOYCE, E.M. and MASON, T.J. Sonication used as a biocide. A review: ultrasound a greener alternative to chemical biocides. Chemistry Today, 26(6), 2008, p. 22-26.
ROBLES-OZUNA, L.E. and OCHOA-MARTÍNEZ, L.A. Ultrasonido y sus aplicaciones en el procesamiento de alimentos. Revista Iberoamericana de Tecnología Postcosecha, 13(2), 2012, p. 109-122.
KACI, M., ARAB-TEHRANY, E., DESJARDINS, I., BANON-DESOBRY, S. and DESOBRY, S. Emulsifier free emulsion: Comparative study between a new high frequency ultrasound process and standard emulsification processes. Journal of Food Engineering, 194, 2017, p. 109-118.
SILVA, E.K., GOMES, M.T.M., HUBINGER, M.D., CUNHA, R.L. and MEIRELES, M.A.A. Ultrasound-assisted formation of annatto seed oil emulsions stabilized by biopolymers. Food Hydrocolloids, 47, 2015, p. 1-13.
SANI, A.M. and SARDARODIYAN, M. Ultrasound applications for the preservation, extraction, processing and quality control of food. BioTechnology: An Indian Journal, 12(4), 2016, p. 162-174.
KACI, M., ARAB-TEHRANY, E., DOSTERT, G., DESJARDINS, I., VELOT, E. and DESOBRY, S. Efficiency of emulsifier-free emulsions and emulsions containing rapeseed lecithin as delivery systems for vectorization and release of coenzyme Q 10: physico-chemical properties and in vitro evaluation. Colloids and Surfaces B: Biointerfaces, 147, 2016, p. 142-150.
SORIA, A.C. and VILLAMIEL, M. Effect of ultrasound on the technological properties and bioactivity of food: a review. Trends in Food Science & Technology, 21(7), 2010, p. 323-331.
ZHAO, Y.Y., WANG, P., ZOU, Y.F., LI, K., KANG, Z.L., XU, X.L. and ZHOU, G.H. Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel. Food Research International, 58, 2014, p. 98-104.
HASHTJIN, A.M. and ABBASI, S. Optimization of ultrasonic emulsification conditions for the production of orange peel essential oil nanoemulsions. Journal of food science and technology, 52(5), 2015, p. 2679-2689.
AKBAS, H.Z., AYDIN, Z., YILMAZ, O. and TURGUT, S. Effects of ultrasonication and conventional mechanical homogenization processes on the structures and dielectric properties of BaTiO 3 ceramics. Ultrasonics Sonochemistry, 34, 2017, p. 873-880.
MARKOVIĆ, S., MITRIĆ, M., STARČEVIĆ, G. and USKOKOVIĆ, D. Ultrasonic de-agglomeration of barium titanate powder. Ultrasonics sonochemistry, 15(1), 2008, p. 16-20.
NGUYEN, N.H. and ANEMA, S.G. Effect of ultrasonication on the properties of skim milk used in the formation of acid gels. Innovative Food Science & Emerging Technologies, 11(4), 2010, p. 616-622.
CHANDRAPALA, J. and LEONG, T. Ultrasonic processing for dairy applications: recent advances. Food Engineering Reviews, 7(2), 2015, p. 143-158.
SFAKIANAKIS, P., TOPAKAS, E. and TZIA, C. Comparative study on high-intensity ultrasound and pressure milk homogenization: Effect on the kinetics of yogurt fermentation process. Food and bioprocess technology, 8(3), 2015, p. 548-557.
GELVEZ, V.M., CAMPO, Y. y VILLADA, D. C. Efecto del ultrasonido en las propiedades físicas de la leche entera. Revista Bistua, 13, 2015, p. 79-90.
CHEMAT, F., ROMBAUT, N., SICAIRE, A.G., MEULLEMIESTRE, A., FABIANO-TIXIER, A.S. and ABERT-VIAN, M. Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrasonics Sonochemistry, 34, 2017, p. 540-560.
CHEMAT, F., ROMBAUT, N., FABIANO-TIXIER, A.S., PIERSON, J.T. and BILY, A. Green Extraction: From Concepts to Research, Education, and Economical Opportunities. Green Extraction of Natural Products: Theory and Practice, 2015, p. 1-36.
DRANCA, F. and OROIAN, M. Optimization of ultrasound-assisted extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) from eggplant (Solanum melongena L.) peel. Ultrasonics Sonochemistry, 31, 2016, p. 637-646.
AVHAD, D.N. and RATHOD, V.K. Ultrasound assisted production of a fibrinolytic enzyme in a bioreactor. Ultrasonics Sonochemistry, 22, 2015, p. 257-264.
CORBIN, C., FIDEL, T., LECLERC, E.A., BARAKZOY, E., SAGOT, N., FALGUIÉRES, A. and HANO, C. Development and validation of an efficient ultrasound assisted extraction of phenolic compounds from flax (Linum usitatissimum L.) seeds. Ultrasonics Sonochemistry, 26, 2015, p. 176-185.
KHAN, M., AHMAD, K. HASSAN, S. IMRAN, M. AHMAD, N. XU, C. Effect of novel technologies on polyphenols during food processing. Innovative Food Science and Emerging Technologies 45 (2018) 361–381
TIWARI, B.K. Ultrasound: A clean, green extraction technology. TrAC Trends in Analytical Chemistry, 71, 2015, p. 100-109.
MARAN, J.P. Statistical optimization of aqueous extraction of pectin from waste durian rinds. International Journal of Biological Macromolecules, 73, 2015, p. 92-98.
MARAN, J.P. and PRIYA, B. Ultrasound-assisted extraction of pectin from sisal waste. Carbohydrate Polymers, 115, 2015, p. 732-738.
ESPADA-BELLIDO, E., FERREIRO-GONZÁLEZ, M., CARRERA, C., PALMA, M., BARROSO, C.G. and BARBERO, G.F. Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry (Morus nigra) pulp. Food Chemistry, 219, 2017, p. 23-32.
SANTOS, P., AGUIAR, A.C., BARBERO, G.F., REZENDE, C.A. and MARTÍNEZ, J. Supercritical carbon dioxide extraction of capsaicinoids from malagueta pepper (Capsicum frutescens L.) assisted by ultrasound. Ultrasonics Sonochemistry, 22, 2015, p. 78-88.
SETYANINGSIH, W., DUROS, E., PALMA, M. and BARROSO, C. Optimization of the ultrasound-assisted extraction of melatonin from red rice (Oryza sativa) grains through a response surface methodology. Applied Acoustics, 103, 2016, p. 129-135.
GOULA, A.M., THYMIATIS, K. and KADERIDES, K. Valorization of grape pomace: Drying behavior and ultrasound extraction of phenolics. Food and Bioproducts Processing, 100, 2016, p.132-144.
ZHU, Z., GUAN, Q., KOUBAA, M., BARBA, F.J., ROOHINEJAD, S., CRAVOTTO, G. and HE, J. HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction. Food Chemistry, 215, 2017, p. 391-400.
ZHU, Z., GUAN, Q., GUO, Y., HE, J., LIU, G., LI, S. and JAFFRIN, M.Y. Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology. International Agrophysics, 30(1), 2016, p. 113-122.
JIANG, H.L., YANG, J.L. and SHI, Y.P. Optimization of ultrasonic cell grinder extraction of anthocyanins from blueberry using response surface methodology. Ultrasonics Sonochemistry, 34, 2017, p. 325-331.
JING, C.L., DONG, X.F. and TONG, J.M. Optimization of ultrasonic-assisted extraction of flavonoid compounds and antioxidants from Alfalfa using response surface method. Molecules, 20(9), 2015, p. 15550-15571.
BARBA, F.J., GALANAKIS, C.M., ESTEVE, M.J., FRIGOLA, A. and VOROBIEV, E. Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries. Journal of Food Engineering, 167, 2015, p. 38-44.
XU, D.P., ZHENG, J., ZHOU, Y., LI, Y., LI, S. and LI, H. B. Ultrasound-assisted extraction of natural antioxidants from the flower of Limonium sinuatum: Optimization and comparison with conventional methods. Food Chemistry, 217, 2017, p. 552-559.
YANG, R.F., GENG, L.L., LU, H.Q. and FAN, X.D. Ultrasound-synergized electrostatic field extraction of total flavonoids from Hemerocallis citrina baroni. Ultrasonics Sonochemistry, 34, 2017, p. 571-579.
PRADAL, D., VAUCHEL, P., DECOSSIN, S., DHULSTER, P. and DIMITROV, K. Kinetics of ultrasound-assisted extraction of antioxidant polyphenols from food by-products: Extraction and energy consumption optimization. Ultrasonics Sonochemistry, 32, 2016, p. 137-146.
AL-DHABI, N.A., PONMURUGAN, K. and MARAN-JEGANATHAN, P. Development and validation of ultrasound-assisted solid-liquid extraction of phenolic compounds from waste spent coffee grounds. Ultrasonics Sonochemistry, 34, 2017, p. 206-213.
CAMPO, Y., VILLADA, D. y GELVEZ, V. Evaluación del efecto de pre-tratamiento con ultrasonido en la extracción de flavonoides contenidos en las cascaras de cítricos. Revista Vitae, 23, 2016, p. 95-99.
LINGZHU, L., LU, W., DONGYAN, C., JINGBO, L., SONGYI, L., HAIQING, Y. and YUAN, Y. Optimization of ultrasound-assisted extraction of polyphenols from maize filaments by response surface methodology and its identification. Journal of Applied Botany and Food Quality, 88, 2015, p. 152-163.
MOORTHY, I.G., MARAN, J.P., ILAKYA, S., ANITHA, S., SABARIMA, S.P. and PRIYA, B. Ultrasound assisted extraction of pectin from waste Artocarpus heterophyllus fruit peel. Ultrasonics Sonochemistry, 34, 2017, p. 525-530.
CAMPO-VERA, Y., VILLADA-CASTILLO, D. C. y MENESES-ORTEGA, J.D. Efecto del pre-tratamiento con Ultrasonido en la extracción de Pectina contenida en el albedo Del maracuyá (Passiflora edulis). Revista Biotecnología en el Sector Agropecuario y Agroindustrial, 14(1), 2016, p. 103-109.
SANTACATALINA, J.V., CONTRERAS, M., SIMAL, S., CÁRCEL, J.A. and GARCIA-PEREZ, J.V. Impact of applied ultrasonic power on the low temperature drying of apple. Ultrasonics Sonochemistry, 28, 2016, p. 100-109.
GARCIA-NOGUERA, J., OLIVEIRA, F.I., GALLÃO, M.I., WELLER, C.L., RODRIGUES, S. and FERNANDES, F.A. Ultrasound-assisted osmotic dehydration of strawberries: Effect of pretreatment time and ultrasonic frequency. Drying Technology, 28(2), 2010, p. 294-303.
GARCIA-PEREZ, J.V., ORTUÑO, C., PUIG, A., CARCEL, J.A. and PEREZ-MUNUERA, I. Enhancement of water transport and microstructural changes induced by high-intensity ultrasound application on orange peel drying. Food and Bioprocess Technology, 5(6), 2012, p. 2256-2265.
GARCÍA-PÉREZ, J., CÁRCEL, J., RIERA, E. and MULET, A. Influence of the applied acoustic energy on the drying of carrots and lemon peel. Drying Technology, 27(2), 2009, p. 281-287.
MAJID, I., NAYIK, G.A. and NANDA, V. Ultrasonication and food technology: A review. Cogent Food & Agriculture, 1(1), 2015, p. 1-11.
YAO, Y. Enhancement of mass transfer by ultrasound: Application to adsorbent regeneration and food drying/dehydration. Ultrasonics Sonochemistry, 31, 2016, p. 512-531.
DO NASCIMENTO, E.M.G.C.M., ASCHERI, A., RAMÍREZ DE CARVALHO, J.L., WANDERLEI, C. and PILER CÁRCEL, J.A. Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel. Journal of Food Engineering, 170, 2016, p. 108-118.
CAMPO, Y., VILLADA, D. y GELVEZ, V. Efecto de la aplicación de ultrasonido sobre las cinéticas de secado convectivo de fresa (Fragaria vesca). Revista Vitae, 23, 2016, p. 100-104.
MUSIELAK, G., MIERZWA, D. and KROEHNKE, J. Food drying enhancement by ultrasound – A review. Trends in Food Science & Technology, 56, 2016, p. 126-141.
BARMAN, N. and BADWAIK, L.S. Effect of ultrasound and centrifugal force on carambola (Averrhoa carambola L.) slices during osmotic dehydration. Ultrasonics Sonochemistry, 34, 2017, p. 37-44.
WIKTOR, A., SLEDZ, M., NOWACKA, M., RYBAK, K. and WITROWA-RAJCHERT, D. The influence of immersion and contact ultrasound treatment on selected properties of the apple tissue. Applied Acoustics, 103, 2016, p. 136-142.
FERNANDES, F.A., GALLÃO, M.I. and RODRIGUES, S. Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration. Journal of Food Engineering, 90(2), 2009, p. 186-190.
FERNANDES, F.A.N., GALLÃO, M.I. and RODRIGUES, S. Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration. LWT - Food Science and Technology, 41(4), 2008, p. 604-610.
PRINZIVALLI, C., BRAMBILLA, A., MAFFI, D., SCALZO, R. L. and TORREGGIANI, D. Effect of osmosis time on structure, texture and pectic composition of strawberry tissue. European Food Research and Technology, 224(1), 2006, p. 119-127.
KOWALSKI, S.J., PAWŁOWSKI, A., SZADZIŃSKA, J., ŁECHTAŃSKA, J. and STASIAK, M. High power airborne ultrasound assist in combined drying of raspberries. Innovative Food Science & Emerging Technologies, 34, 2016, p. 225-233.
GAMBOA-SANTOS, J., SORIA, A.C., PÉREZ-MATEOS, M., CARRASCO, J.A., MONTILLA, A. and VILLAMIEL, M. Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound. Food Chemistry, 136(2), 2013, p. 782-788.
GARCÍA-PÉREZ, J.V., OZUNA, C., ORTUÑO, C., CÁRCEL, J.A. and MULET, A. Modeling ultrasonically assisted convective drying of eggplant. Drying Technology, 29(13), 2011, p. 1499-1509.
KROEHNKE, J., MUSIELAK, G. and BORATYŃSKA, A. Convective drying of potato assisted by ultrasound. PhD Interdisciplinary Journal, 1, 2014, p. 57-65.
CHEN, Z.G., GUO, X.Y. and WU, T. A novel dehydration technique for carrot slices implementing ultrasound and vacuum drying methods. Ultrasonics Sonochemistry, 30, 2016, p. 28-34.
SLEDZ, M., WIKTOR, A., RYBAK, K., NOWACKA, M., & WITROWA-RAJCHERT, D. The impact of ultrasound and steam blanching pre-treatments on the drying kinetics, energy consumption and selected properties of parsley leaves. Applied Acoustics, 103, 2016, p. 148-156.
SZADZIŃSKA, J., ŁECHTAŃSKA, J., KOWALSKI, S.J. and STASIAK, M. The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper. Ultrasonics Sonochemistry, 34, 2017, p. 531-539.
TAO, Y., WANG, P., WANG, Y., KADAM, S. U., HAN, Y., WANG, J. and ZHOU, J. Power ultrasound as a pretreatment to convective drying of mulberry (Morus alba L.) leaves: Impact on drying kinetics and selected quality properties. Ultrasonics Sonochemistry, 31, 2016, p. 310-318.
CORRÊA, J.L.G., RASIA, M.C., GARCIA-PEREZ, J.V., MULET, A., DE JESUS JUNQUEIRA, J.R. and CÁRCEL, J.A. Use of Ultrasound in the Distilled Water Pretreament and Convective Drying of Pineapple Drying and Energy Technologies, 2016, p. 71-87.
ANTENTAS, J.M. y VIVAS, E. Impacto de la crisis en el derecho a una alimentación sana y saludable. Informe SESPAS 2014. Gaceta sanitaria, 28, 2014, p. 58-61.
HUANG, H.W., WU, S.J., LU, J.K., SHYU, Y.T. and WANG, C.Y. Current status and future trends of high-pressure processing in food industry. Food Control, 72, 2017, p. 1-8.
Spanish
English
.png)
