Power ultrasound in the meat industry (freezing,cooking and fermentation): Mechanisms,advances and challenges

High intensity ultrasound (HIUS) has a wide range of applications in different sectors of food processing. It is a promising and emerging technology demonstrating the potential to promote food processes without or at least damage to the quality of products. Among the processes of the meat industry, freezing, thawing, cooking and fermentation are very sensitive and important, because they have significant effects on product quality and are also very energy and time consuming. This review paper provides an interpretation of high intensity ultrasound (HIUS) applications, a summary of recent outstanding published research and an overview of the freezing/thawing, cooking/frying and fermentation processes in meat and its products assisted by HIUS. The effects, benefits and drawbacks as well as the challenges ahead in the commercialization of this technology in the meat industry are studied. The research results confirmed that the use of HIUS in the meat freezing/thawing, cooking/frying and fermentation in combination with the corresponding processing methods demonstrates a great potential to promote the process, improve the general quality of the final product and reduce the time and energy required. However, many issues remain that require further research to address these challenges. These challenges and subsequent research that is useful for developing and increasing the efficiency of this technology have been reviewed. After the literature review, it is concluded that HIUS may be a useful technology for meat processing because of its significant effects on the quality factors and related process variables that leads to the preservation of the initial nutritional and sensory properties of meat and its products. Of course, research must be continued to eliminate the disadvantages or minimize the undesirable effects of this technology on the final product and to remove barriers to commercialization and optimization of this method.     

High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties

The influence of high intensity ultrasound (HIUS) on physicochemical and functional properties of sunflower protein isolates was investigated. Protein solutions (10% w/v) were treated with ultrasound probe (20 kHz) and ultrasound bath (40 kHz) for 5, 10, 20 and 30 min. Thermal stability of protein isolates was reduced as indicated by differential scanning calorimetry. Minimum thermal stability was observed at 20 min of sonication and increased further with increase in treatment time indicating aggregation at prolonged sonication. SDS-PAGE profile of proteins showed a significant reduction in molecular weight. Further, surface hydrophobicity and sulfhydryl content increased after HIUS treatment indicating partial unfolding of proteins and reduction in the intermolecular interactions. The particle size analysis showed that HIUS treatment reduced the particle size. Less turbid solution were observed largely due to reduction in particle size. HIUS decreased the available lysine content in protein isolates. Solubility, emulsifying capacity, emulsion stability, foaming capacity, foam stability and oil binding capacity were improved significantly, while as, water binding capacity was decreased. The effect of HIUS on physicochemical and functional properties of sunflower protein isolates was more pronounced in probe sonication rather than bath sonication. Protein isolates with improved functional properties can be obtained using high intensity ultrasound technology.     

Controllable manipulation of crystallinity and morphology of aluminium surfaces using high intensity ultrasound

High intensity ultrasound (HIUS) provides highly non-equilibrium condition for metal processing. Controllable manipulation of crystallinity and morphology of metal coatings is important for different applications including catalysis and corrosion protection. Investigation of effects of HIUS in different sonication media on microstructure and morphology of aluminium (Al) layers showed that HIUS can cause melting and recrystallization of Al. Due to high cooling rate the grain size of Al can be reduced. Ultrasonically induced structure refinement could potentially be used for enhancement of mechanical properties of coatings. If ultrasonically generated temperature is not high enough for metal melting, temperature induced atomic diffusion leads to grain growth, segregation and fragmentation of Al layers and, thus, the formation of attractive for catalytic application increased surface area.     

High intensity ultrasound modified ovalbumin: Structure,interface and gelation properties

Influence of high intensity ultrasound (HIUS) on the structure and properties of ovalbumin (OVA) were investigated. It was found that the subunits and secondary structure of OVA did not change significantly with HIUS treatment from the electrophoretic patterns and circular dichroism (CD) spectrum. The amount of free sulfhydryl groups increased and intrinsic fluorescence spectra analysis indicated changes in the tertiary structure and partial unfold of OVA after sonication increased. Compared with the untreated OVA, HIUS treatment increased the emulsifying activity and foaming ability, and decreased interface tension (oil–water and air–water interface), which due to the increased surface hydrophobicity and decreased the surface net charge in OVA, while the emulsifying and foaming stability had no remarkable differences. The increased particle size may be attributed to formation of protein aggregates. Moreover, the gelation temperatures of HIUS-treated samples were higher than the untreated OVA according to the temperature sweep model rheology, and this effect was consistent with the increased in surface hydrophobicity for ultrasound treated OVA. These changes in functional properties of OVA would promote its application in food industry.     

Xylooligosaccharides chemical stability after high-intensity ultrasound processing of prebiotic orange juice

The effects of the high-intensity ultrasound (HIUS) technology at the nominal powers of 300, 600, 900, and 1200 W were evaluated on the chemical stability of xylooligosaccharides (XOS) used to enrich orange juice. The ultrasound energy performance for each nominal power applied to the XOS-enriched orange juice was determined by calculating acoustic powers (W), HIUS intensity (W/cm²), and energy density (kJ/mL). Physicochemical properties (pH and soluble solid content), organic acid content (ascorbic, malic, and citric acids), total phenolic content (TPC), antioxidant activity by the FRAP (Ferric reducing ability of plasma) method, sugar (glucose, fructose, and sucrose), and XOS (xylobiose, xylotriose, xylotetraose, xylopentaose, and xylohexaose) content were determined. The pH and soluble solid content did not change after all HIUS treatments. The HIUS process severity was monitored by quantifying ascorbic acid content after the treatments. A significant linear decrease in the ascorbic acid content was observed in prebiotic orange juice with the HIUS process intensification by increasing nominal power. The malic acid and citric acid contents had similar behavior according to the HIUS process intensification. The nominal power increase from 300 to 600 W increased the concentration of both organic acids, however, the intensification up to 1200 W reduced their concentration in the functional beverage. The TPC and FRAP data corroborated with the results observed for the ascorbic acid content. However, the HIUS processing did not alter sugar and XOS contents. The XOS chromatographic profiles were not modified by the HIUS treatment and presented the same amount of all prebiotic compounds before and after the HIUS treatment. Overall, HIUS technology has been evaluated as a promising stabilization technique for prebiotic beverages enriched with XOS due to their high chemical stability to this emerging technology under severe process conditions.     

High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties

The aim of this work was to evaluate the influence of high-intensity ultrasound (HIUS) treatment on whey protein isolate (WPI) molecular structure as a previous step for complex coacervation (CC) with kappa-carrageenan (KC) and its influence on CC functional properties. Protein suspension of WPI (1% w/w) was treated with an ultrasound probe (24 kHz, 2 and 4 min, at 50 and 100% amplitude), non HIUS pretreated WPI was used as a control. Coacervation was achieved by mixing WPI and KC dispersions (10 min). Time and amplitude of the sonication treatment had a direct effect on the molecular structure of the protein, FTIR-ATR analysis detected changes on pretreated WPI secondary structure (1600–1700 cm⁻¹) after sonication. CC electrostatic interactions were detected between WPI positive regions, KC sulfate group (1200–1260 cm⁻¹), and the anhydrous oxygen of the 3,6 anhydro-D-galactose (940–1066 cm⁻¹) with a partial negative charge. After ultrasound treatment, a progressive decrease in WPI particle size (nm) was detected. Rheology results showed pseudoplastic behavior for both, KC and CC, with a significant change on the viscosity level. Further, volume increment, stability, and expansion percentages of CC foams were improved using WPI sonicated. Besides, HIUS treatment had a positive effect on the emulsifying properties of the CC, increasing the time emulsion stability percentage. HIUS proved to be an efficient tool to improve functional properties in WPI-KC CC.     

Clove essential oil emulsion-filled cellulose nanofiber hydrogel produced by high-intensity ultrasound technology for tissue engineering applications

High-intensity ultrasound (HIUS) was used to produce emulsion-filled cellulose nanofiber (CNF) hydrogel using clove essential oil (0.1, 0.5 and 1.0 wt%) as dispersed phase towards tissue engineering applications. The novel encapsulating systems obtained using HIUS specific energy at the levels of 0.10, 0.17, and 0.24 kJ/g were characterized by oil entrapment efficiency, microstructure, water retention value, color parameters, and viscoelastic properties. Freeze-dried emulsion-filled CNF hydrogels were characterized by porosity and swelling capacity. In addition, human gingival fibroblast cell cytocompatibility tests were performed to evaluate their potential applications as tissue engineering scaffold. The clove essential oil content strongly affected the oil entrapment efficiency, water retention value, color difference and whiteness of the prepared emulsion-filled CNF hydrogel. And, the HIUS energy only affected the yellowness of the emulsion-filled CNF hydrogel. Via HIUS processing, the CNF hydrogel successfully acted as a continuous phase in the emulsion-filled gel system with maximum oil entrapment efficiency of 34% when 0.5 wt% clove essential oil was added to the system. The encapsulating systems had predominantly gel-like property with maximum elastic modulus of 411 Pa. Furthermore, the emulsion-filled CNF hydrogels with the addition of clove essential oil up to 0.5 wt% indicated good cell viability rates (74–101%) to human gingival fibroblast cells. The newly developed clove essential oil emulsion-filled CNF hydrogel shows desirable cytocompatibility characteristics and can be considered as an alternative scaffold for tissue engineering applications.     

Nonlinear absorption in biological tissue for high intensity focused ultrasound

In recent years the propagation of the high intensity focused ultrasound (HIFU) in biological tissue is an interesting area due to its potential applications in non-invasive treatment of disease. The base principle of these applications is the heat effect generated by ultrasound absorption. In order to control therapeutic efficiency, it is important to evaluate the heat generation in biological tissue irradiated by ultrasound. In his paper, based on the Khokhlov-Zabolotkaya-Kuznetsov (KZK) equation in frequency-domain, the numerical simulations of nonlinear absorption in biological tissues for high intensity focused ultrasound are performed. We find that ultrasound thermal transfer effect will be enhanced with the increasing of initial acoustic intensity due to the high harmonic generation. The concept of extra absorption factor is introduced to describe nonlinear absorption in biological tissue for HIFU. The theoretical results show that the heat deposition induced by the nonlinear theory can be nearly two times as large as that predicated by linear theory. Then, the influence of the diffraction effect on the position of the focus in HIFU is investigated. It is shown that the sound focus moves toward the transducer compared with the geometry focus because of the diffraction of the sound wave. The position of the maximum heat deposition is shifted to the geometry focus with the increase of initial acoustic intensity because the high harmonics are less diffraction. Finally, the temperature in the porcine fat tissue changing with the time is predicated by Pennes' equation and the experimental results verify the nonlinear theoretical prediction.     

Perspectives in clinical uses of high-intensity focused ultrasound

Focused ultrasound holds promise in a large number of therapeutic applications. It has long been known that high intensity focused ultrasound can kill tissue through coagulative necrosis. However, it is only in recent years that practical clinical applications are becoming possible, with the development of high power ultrasound phased arrays and noninvasive monitoring methods. These technologies, combined with more sophisticated treatment planning methods allow noninvasive focusing in areas such as the brain, that were once thought to be unreachable. Meanwhile, exciting investigations are underway in microbubble-enhanced heating which could significantly reduce treatment times. These developments have promoted an increase in the number of potential applications by providing valuable new tools for medical research. This paper provides an overview of the scientific and engineering advances that are allowing the growth in clinical focused ultrasound applications. It also discusses some of these prospective applications, including the treatment of brain disorders and targeted drug delivery.     

Intensified recovery of valuable products from whey by use of ultrasound in processing steps – A review

The current review focuses on the analysis of different aspects related to intensified recovery of possible valuable products from cheese whey using ultrasound. Ultrasound can be used for process intensification in processing steps such as pre-treatment, ultrafiltration, spray drying and crystallization. The combination of low-frequency, high intensity ultrasound with the pre-heat treatment minimizes the thickening or gelling of protein containing whey solutions. These characteristics of whey after the ultrasound assisted pretreatment helps in improving the efficacy of ultrafiltration used for separation and also helps in preventing the blockage of orifice of spray dryer atomizing device. Further, the heat stability of whey proteins is increased. In the subsequent processing step, use of ultrasound assisted atomization helps to reduce the treatment times as well as yield better quality whey protein concentrate (WPC) powder. After the removal of proteins from the whey, lactose is a major constituent remaining in the solution which can be efficiently recovered by sonocrystallization based on the use of anti-solvent as ethanol. The scale-up parameters to be considered during designing the process for large scale applications are also discussed along with analysis of various reactor designs. Overall, it appears that use of ultrasound can give significant process intensification benefits that can be harnessed even at commercial scale applications.     

Interaction of microbubbles with high intensity pulsed ultrasound

High intensity pulsed ultrasound, interacting with microbubble contrast agents, is potentially useful for drug delivery, cancer treatment, and tissue ablation, among other applications. To establish the fundamental understanding on the interaction of a microbubble (in an infinite volume of water) with an ultrasound pressure field, a numerical study is performed using the boundary element method. The response of the bubble, in terms of its shape at different times, the maximum bubble radius obtained, the oscillation time, the jet velocity, and its translational movement, is studied. The effect of ultrasound intensity and initial bubble size is examined as well. One important outcome is the determination of the conditions under which a clear jet will be formed in a microbubble in its interaction with a specific sound wave. The high speed jet is crucial for the aforementioned intended applications.     

Energetic study of ultrasonic wettability enhancement

Many industrial and biological interfacial processes, such as welding and breathing depend directly on wettability and surface tension phenomena. The most common methods to control the wettability are based on modifying the properties of the fluid or the substrate. The present work focuses on the use of high-frequency acoustic waves (ultrasound) for the same purpose. It is well known that ultrasound can effectively clean a surface by acoustic cavitation, hence ultrasonic cleaning technology. Besides the cleaning process itself, many authors have observed an important wettability enhancement when liquids are exposed to low and high (ultrasonic) frequency vibration. Ultrasound goes one step further as it can instantly adjust the contact angle by tuning the vibration amplitude, but there is still a lack of comprehension about the physical principles that explain this phenomenon. To shed light on it, a thermodynamic model describing how ultrasound decreases the contact angle in a three-phase wetting system has been developed. Moreover, an analytical and experimental research has been carried out in order to demonstrate that ultrasound is an important competitor to surfactants in terms of energy efficiency and environmental friendliness.     

High-intensity ultrasound-assisted formation of cellulose nanofiber scaffold with low and high lignin content and their cytocompatibility with gingival fibroblast cells

Cellulose nanofiber (CNF) hydrogels with low lignin (8%) (LL-CNF) and high lignin (18%) (HL-CNF) content were produced at nominal powers of 240, 720 and 1200 W using high-intensity ultrasound technology (HIUS). Freeze-dried CNF hydrogels were evaluated as scaffolds for gingival fibroblast cells proliferation aiming biomedical applications. HIUS processing improved the dispersibility of the CNF and increased the water retention value by more than 5 times. The LL-CNF had a maximum fibrillation yield of 46 wt.%, whereas the HL-CNF had a maximum fibrillation yield of 40 wt.% at nominal power of ≥720 W. Regardless of the lignin content, the CNF hydrogels exhibited a typical elastic gel-like behavior with the highest elasticity of 263 Pa. After freeze-drying, the CNF aerogels had porosity ≥ 96.8%, and swelling capacity up to 42.1 g PBS/g aerogel. Moreover, the cell proliferation assay showed no differences in proliferation among the LL-CNF and HL-CNF scaffolds up to 11 days. Therefore, CNF scaffolds prepared with lignin content up to 18% present promising application in the biomedical field.     

Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage

This study presents the emerging high-intensity ultrasound (HIUS) processing as a non-thermal alternative to high-temperature short-time pasteurization (HTST). Chocolate milk beverage (CMB) was subjected to different ultrasound energy densities (0.3–3.0 kJ/cm³), as compared to HTST pasteurization (72 °C/15 s) aimed to verify the effect of the HIUS processing on the microbiological and physicochemical characteristics of the beverage. The application of HIUS at an energy density of 3.0 kJ/cm³ was able to reduce 3.56 ± 0.02 logarithmic cycles in the total aerobic counts. In addition, the ultrasound energy density affected the physical properties of the beverage as the size distribution of fat globule and rheological behavior, as well as the chemical properties such as antioxidant activity, ACE inhibitory activity, fatty acid profile, and volatile profile. In general, the different energetic densities used as a non-thermal method of pasteurization of CMB were more effective when compared to the conventional pasteurization by HTST, since they improved the microbiological and physicochemical quality, besides preserving the bioactive compounds and the nutritional quality of the product.     

Atomic force microscopy characterization of the surface wettability of natural fibres

Natural fibres represent a readily available source of ecologically friendly and inexpensive reinforcement in composites with degradable thermoplastics, however chemical treatments of fibres are required to prepare feasible composites. It is desirable to characterize the surface wettability of fibres after chemical treatment as the polarity of cellulose-based fibres influences compatibility with a polymer matrix. Assessment of the surface wettability of natural fibres using conventional methods presents a challenge as the surfaces are morphologically and chemically heterogeneous, rough, and can be strongly wicking. In this work it is shown that under atmospheric conditions the adhesion force between an atomic force microscopy (AFM) tip and the fibre surface can estimate the water contact angle and surface wettability of the fibre. AFM adhesion force measurements are suitable for the more difficult surfaces of natural fibres and in addition allow for correlations between microstructural features and surface wettability characteristics.     

Environmentally benign nanomixing by sonication in high-pressure carbon dioxide

Due to the increased use of nanocomposites, mixing at nanoscale has become important. Current mixing techniques can be classified into: (a) dry mixing (mechanical mixing), (b) wet mixing, and (c) simultaneous production of mixed nanoparticles (when possible). Dry mixing is in general not effective in achieving desired mixing at nanoscale, whereas wet mixing suffers from different disadvantages like nanomaterial of interest should be insoluble, has to wet the liquid, and involves additional steps of filtration and drying. This paper examines the use of pressurized carbon dioxide having high density and low viscosity to replace the liquids (e.g., n-hexane, toluene). Ultrasound is applied to the suspension of nanopowders in gaseous and supercritical carbon dioxide where high impact collisions during sonication help mixing and the final mixture is obtained by simple depressurization. The method is tested for binary mixture of alumina/silica, silica/titania, MWNT (multiwalled carbon nanotubes)/silica, and MWNT/titania. The effects of sonication intensity and pressure on the degree of mixing are studied. Comparative study is also done with liquid n-hexane as a mixing media. Quantitative characterization (e.g., mean composition standard deviation, intensity of segregation) of mixing of alumina/silica and silica/titania is done with energy-dispersive X-ray spectroscopy, and that of MWNT/silica and MWNT/titania is done using field-emission scanning electron microscopy and day-light illumination spectrophotometry. Results show that mixing in carbon dioxide at higher ultrasound amplitudes is as good as in liquid n-hexane, and the final mixed product does not contain any residual media as in the case of liquid n-hexane.     

Argon ion beam interaction on polyethylene terephthalate surface by a 4 kJ plasma focus device

Polyethylene terephthalate (PET) has a wide variety of applications ranging from making regular bottles to biosensors. However, for many of these applications, surface treatment is needed to improve its surface characteristics such as adhesion to other materials. In this study, we focussed on treating PET foils by dense Ar pulsed plasma produced by a 4.5 kJ Mather-type plasma focus device (20 kV, 40 µf, 115 nH) to examine its ability to make the PET surface hydrophilic. The most common method to examine this characteristic is measuring the water contact angle on a polymer surface. The results show that while the energy and density of plasma in our device are higher compared to other devices, as the exposure time is very low, the device can enhance the wettability of PET film surfaces.     

High-intensity ultrasound energy density: How different modes of application influence the quality parameters of a dairy beverage

This study evaluated the influence of the high-intensity ultrasound (HIUS) technology on the quality parameters of a model dairy beverage (chocolate whey beverage), operating under the same energy density (5000 J/mL), but applied at different ways. Two processes were performed varying nominal power and processing time: HIUS-A (160 W and 937 s), and HIUS-B (720 W and 208 s). Our objective was to understand how different modes of application of the same HIUS energy density could influence the microstructure, droplet size distribution, zeta potential, phase separation kinetic, color parameters and mineral profile of the chocolate whey beverage. The results demonstrated that the different modes of application of the same HIUS energy density directly influenced the final quality of the product, resulting in whey beverages with distinct physical and microstructural characteristics. The HIUS-B processing was characterized as a thermal processing, since the final processing temperature reached 71 °C, while the HIUS-A processing was a non-thermal process, reaching a final temperature of 34 °C. Moreover, HIUS-B process greatly reduced the droplet size and increased the lightness value in relation to the HIUS-A processing. Both treatments resulted in whey beverages with similar phase separation kinetics and were more stable than the untreated sample. The HIUS processes did not modify the mineral content profile. Overall, the study emphasizes the versatility of the HIUS technology, highlighting that the processing must not be based only on the applied energy density, since different powers and processing times produce dairy beverages with distinct characteristics.     

Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation,physicochemical properties and kinetic stability

The aim of this study was to evaluate the effects of non-thermal and thermal high-intensity ultrasound (HIUS) treatment on the microbial and enzymatic inactivation, physicochemical properties, and kinetic stability of the raw milk by applying different energy densities (1, 3, 5, and 7 kJ/mL). Two HIUS treatments were evaluated based on different nominal powers, named HIUS-A and HIUS-B, using 100 W and 475 W, respectively. HIUS-A treatment was non-thermal processing while HIUS-B was a thermal treatment only for the energy densities of 5 and 7 kJ/mL since the final temperature was above 70 °C. The HIUS-B treatment showed to be more efficient. Log reductions up to 3.9 cycles of aerobic mesophilic heterotrophic bacteria (AMHB) were achieved. Significant reductions of the fat globule size, with diameters lower than 1 µm, better color parameters, and kinetic stability during the storage were observed. Also, HIUS-B treatment inactivated the alkaline phosphatase and lactoperoxidase. The HIUS-B treatment at 3 kJ/mL worked below 57 °C being considered a border temperature since it did not cause unwanted physicochemical effects. Furthermore, a microbial inactivation of 1.8 ± 0.1 log cycles of AMHB was observed. A proper inactivation of only the Alkaline phosphatase and a significant reduction of the fat globules sizes, which kept the milk kinetically stable during storage was achieved.     

Surface functionalization by nanosecond-laser texturing for controlling hydrodynamic cavitation dynamics

The interaction between liquid flow and solid boundary can result in cavitation formation when the local pressure drops below vaporization threshold. The cavitation dynamics does not depend only on basic geometry, but also on surface roughness, chemistry and wettability. From application point of view, controlling cavitation in fluid flows by surface functionalization is of great importance to avoid the unwanted effects of hydrodynamic cavitation (erosion, noise and vibrations). However, it could be also used for intensification of various physical and chemical processes. In this work, the surfaces of 10-mm stainless steel cylinders are laser textured in order to demonstrate how hydrodynamic cavitation behavior can be controlled by surface modification. The surface properties are modified by using a nanosecond (10–28 ns) fiber laser (wavelength of 1060 nm). In such a way, surfaces with different topographies and wettability were produced and tested in a cavitation tunnel at different cavitation numbers (1.0–2.6). Cavitation characteristics behind functionalized cylindrical surfaces were monitored simultaneously by high-speed visualization (20,000 fps) and high frequency pressure transducers. The results clearly show that cavitation characteristics differ significantly between different micro-structured surfaces. On some surfaces incipient cavitation is delayed and cavitation extent decreased in comparison with the reference – a highly polished cylinder. It is also shown that the increased surface wettability (i.e., hydrophilicity) delays the incipient cavitation.