The uses of ultrasound in food technology

The same physical and mechanical effects which have been utilised in sonochemistry, i.e. strong shear forces, particle fragmentation, increased mass and heat transfer, nucleation of seedling, have been applied to food processing. Examples are quoted from various applications where power ultrasound has been used to influence the development of living cells, improve sterilisation and effect enzyme activity. Typically ultrasound can be used as a processing aid in extraction, crystallisation, freezing, emulsification, filtration and drying.     

An efficient and green synthesis of novel benzoxazole under ultrasound irradiation

Ultrasound as green process and an alternative energy source was investigated for the environmentally benign synthesis of novel benzoxazoles from different azo-linked salicylic acid derivatives and 2-amino-4-chlorophenol in short reaction time and high yield. These benzoxazole compounds have been characterized by elemental analysis, FT-IR, ¹H NMR and ¹³C NMR spectroscopy.     

Application of ultrasound technology in processing of ready-to-eat fresh food: A review

With the increase in food standardization and the pace of modern life, the demand for ready-to-eat foods is growing. The strong processing conditions of traditional technology often accelerate the rate of deterioration of quality, and microbes are the safety hazard of ready-to-eat foods. Ultrasound technology is an environmentally friendly technology that hardly causes thermal damage to raw materials. In this paper, the ultrasound technology is used in the disinfection, sterilization, enzyme inactivation, desensitization, dehydration, curing, tenderization and cooking process of fresh food from the perspective of microbial safety and quality of fresh food. The cavitation effect of ultrasound can improve the mass transfer rate of infiltration processes such as dehydration and curing, promote the oxidation of lipids and proteins for enrich the flavor of meat products, improve the microbiological safety and reduce the sensitization by destroying the integrity of the microbial cells and the conformation of the protein. In addition, ultrasound as an auxiliary processing technology can reduce the damage of traditional production technology to reserve the quality and nutritional value of food. Ultrasound has proved to be an efficient and green processing technology for ready-to-eat food.     

A parametric review of sonochemistry: Control and augmentation of sonochemical activity in aqueous solutions

In this review the phenomenon of ultrasonic cavitation and associated sonochemistry is presented through system parameters. Primary parameters are defined and considered, namely; pressure amplitude, frequency and reactor design; including transducer type, signal type, vessel-transducer ratio, liquid flow, liquid height, liquid temperature and the presence of a reflective plate. Secondary parameters are similarly characterised and involve the use of gas and liquid additives to influence the chemical and physical environments. Each of the parameters are considered in terms of their effect on bubble characteristics and subsequent impact on sonochemical activity. Evidence suggests that via parametric variation, the reaction products and efficiency may be controlled. This is hypothesised to occur through manipulation of the structural stability of the bubble.     

Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water

Green coconut water has unique nutritional and sensorial qualities. Despite the different technologies already studied, its enzymatic stability is still challenging. This study evaluated the use of ultrasound technology (US) for inactivating/sensitizing coconut water peroxidase (POD). The effect of both US application alone and as a pre-treatment to thermal processing was evaluated. The enzyme activity during US processing was reduced 27% after 30 min (286 W/L, 20 kHz), demonstrating its high resistance. The thermal inactivation was described by the Weibull model under non-isothermal conditions. The enzyme became sensitized to heat after US pre-treatment. Further, the use of US resulted in more uniform heat resistance. The results suggest that US is a good technology for sensitizing enzymes before thermal processing (even for an enzyme with high thermal resistance). Therefore, the use of this technology could decrease the undesirable effects of long times and/or the high temperatures of the conventional thermal processing.     

Sonodynamic therapy--a review of the synergistic effects of drugs and ultrasound

Sonodynamic therapy, the ultrasound dependent enhancement of cytotoxic activities of certain compounds (sonosensitizers) in studies with cells in vitro and in tumor bearing animals, is reviewed. The attractive features of this modality for cancer treatment emerges from the ability to focus the ultrasound energy on malignancy sites buried deep in tissues and to locally activate a preloaded sonosensitizer. Possible mechanisms of sonodynamic therapy include generation of sonosensitizer derived radicals which initiate chain peroxidation of membrane lipids via peroxyl and/or alkoxyl radicals, the physical destabilization of the cell membrane by the sonosensitizer thereby rendering the cell more susceptible to shear forces or ultrasound enhanced drug transport across the cell membrane (sonoporation). Evidence against the role of singlet oxygen in sonodynamic therapy is discussed. The mechanism of sonodynamic therapy is probably not governed by a universal mechanism, but may be influenced by multiple factors including the nature of the biological model, the sonosensitizer and the ultrasound parameters. The current review emphasizes the effect of ultrasound induced free radicals in sonodynamic therapy.     

Applications of ultrasound in total synthesis of bioactive natural products: A promising green tool

Total synthesis is frequently compared to climbing as it provides a suitable route to reach a high point from the floor, the complex natural product from simple and commercially available materials. The total synthesis has a privileged position of trust in confirming the hypothetical complex structures of natural products despite sophisticated analytical and spectroscopic instrumentation and techniques that are available presently. Moreover, total synthesis is also useful to prepare rare bioactive natural products in the laboratory as several bioactive secondary metabolites are obtained in small quantities from natural sources. The artistic aspect of the total synthesis of bioactive natural products continues to be praised today as it may provide environmental protection through the concept of green or clean chemistry. The use of ultrasound waves as a non-polluting source of energy is of great interest in the field of sustainable and pharmaceutical chemistry as it differs from conventional energy sources in terms of reaction rates, yields, selectivities, and purity of the products. The present review highlights the application of ultrasound as a green tool in the total synthesis of bioactive natural products as well as this article is also aimed to offer an overview of natural sources, structures, and biological activities of the promising natural products for the first time from 2005 to 2020 elegantly.     

Simulation of the spatial distribution of the acoustic pressure in sonochemical reactors with numerical methods: A review

Numerical methods for the calculation of the acoustic field inside sonoreactors have rapidly emerged in the last 15 years. This paper summarizes some of the most important works on this topic presented in the past, along with the diverse numerical works that have been published since then, reviewing the state of the art from a qualitative point of view. In this sense, we illustrate and discuss some of the models recently developed by the scientific community to deal with some of the complex events that take place in a sonochemical reactor such as the vibration of the reactor walls and the nonlinear phenomena inherent to the presence of ultrasonic cavitation. In addition, we point out some of the upcoming challenges that must be addressed in order to develop a reliable tool for the proper designing of efficient sonoreactors and the scale-up of sonochemical processes.     

Ultrasonic cavitation: An effective cleaner and greener intensification technology in the extraction and surface modification of nanocellulose

With rising consumer demand for natural products, a greener and cleaner technology, i.e., ultrasound-assisted extraction, has received immense attention given its effective and rapid isolation for nanocellulose compared to conventional methods. Nevertheless, the application of ultrasound on a commercial scale is limited due to the challenges associated with process optimization, high energy requirement, difficulty in equipment design and process scale-up, safety and regulatory issues. This review aims to narrow the research gap by placing the current research activities into perspectives and highlighting the diversified applications, significant roles, and potentials of ultrasound to ease future developments. In recent years, enhancements have been reported with ultrasound assistance, including a reduction in extraction duration, minimization of the reliance on harmful chemicals, and, most importantly, improved yield and properties of nanocellulose. An extensive review of the strengths and weaknesses of ultrasound-assisted treatments has also been considered. Essentially, the cavitation phenomena enhance the extraction efficiency through an increased mass transfer rate between the substrate and solvent due to the implosion of microbubbles. Optimization of process parameters such as ultrasonic intensity, duration, and frequency have indicated their significance for improved efficiency.     

Ultrasound-assisted aza-Michael reaction in water: a green procedure

The conjugate addition of amines to conjugated alkenes (commonly known as aza-Michael reaction) constitutes a key step for the synthesis of various complex natural products, antibiotics, α-amino alcohols and chiral auxiliaries. Ultrasound-induced addition of several amines to α, β-unsaturated ketones, esters and nitriles has been carried out very efficiently in water as well as under solvent-free conditions. No catalysts or solid supports have been used in this method. Remarkable enhancement of reaction rate has been observed in water under ultrasound-induced method. This environmentally benign procedure has provided clean formation of the products with better selectivity.     

Applications of ultrasound in processing of liquid foods: A review

Ultrasonic processing of a variety of liquids, drinks and beverages has generated much interest with published literature papers increasing within this area in recent years. Benefits include enhanced emulsification with improved homogenization and fat globule size reduction being recorded. In dairy systems increased creaming rates are observed on sonication in a process known as fractionation. Whilst fruit juices exhibit retention or enhancement of quality parameters whilst increasing levels of bioactive compounds. Sterilization of liquids is a large feature of ultrasonic treatment with microbial activity of a range of fruit juices being monitored over time as increased stability and reduced spoilage is observed. Progress has also been made towards scale up of ultrasonic processes with several examples of batch and continuous processes being studied with reduced processing times and temperatures being quoted as a result of ultrasonic treatment. This short review covers the effect of sonication on liquids and beverages with a specific focus towards dairy and fruit juices and covers emulsification, fractionation, sterilization and some pilot scale initiatives.     

Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods

With the growing of consumer’s demand for products ready to eat that can be elaborated with greener technologies without affecting to their organoleptic characteristics, the application of ultrasound combined with microwaves has been widely studied on food preservation treatments (drying, frying), extraction of high-value added compounds and enzymatic hydrolysis of proteins. This review presents a complete picture of current knowledge on the ultrasound combined with microwaves including the mechanisms, influencing factors, advantages and drawbacks, emphasising in several synergistic effects observed in different processes of strong importance in the food industry. Recent research has shown that this hybrid technology could not only minimise the disadvantages of power US for drying and frying but also improve the product quality and the efficiency of both cooking processes by lowering the energy consumption. Regarding extraction, current studies have corroborated that the combined method presents higher yields in less time, in comparison with those in the respective ultrasound and microwave separately. Additionally, recent results have indicated that the bioactive compounds extracted by this combined technology exhibit promising antitumor activities as well as antioxidant and hepatoprotective effects. Remarkably, this hybrid technology has been shown as a good pre-treatment since the structural changes that are produced in the molecules facilitate the subsequent action of enzymes. However, the combination of these techniques still requires a proper design to develop and optimized conditions are required to make a scale process, and it may lead to a major step concerning a sustainable development and utilization of bioactive compounds from natural products in real life.     

Power ultrasound and its applications: A state-of-the-art review

Ultrasonic processing has attracted increasing attention by people because ultrasonic technology may represent a flexible ‘green’ alternative for energy efficient processes. The major challenges for the power ultrasound application in real situations are the design and development of specific power ultrasonic systems for large-scale operations. Thus, new families of power ultrasonic transducers have been developed in recent years to meet actual needs, and this contributes to the implementation of power ultrasound of application in many fields such as chemical industry, food industry and manufacturing. This paper presents the current state of ultrasonic transducers of magnetostrictiv type and piezoelectric type as well as applications of power ultrasound in various industrial fields including chemical reactions, drying/dehydration, welding, extraction, heat transfer enhancement, de-ice, enhanced oil recovery, droplet atomization, cleaning and fine particle removal. The review paper helps to understand the current development of power ultrasonic technology and its applications in various situations, and induce extended applications of power ultrasound to more and more fields.     

Bio-refinery of orange peels waste: A new concept based on integrated green and solvent free extraction processes using ultrasound and microwave techniques to obtain essential oil,polyphenols and pectin

In this study, extraction of essential oil, polyphenols and pectin from orange peel has been optimized using microwave and ultrasound technology without adding any solvent but only “in situ” water which was recycled and used as solvent. The essential oil extraction performed by Microwave Hydrodiffusion and Gravity (MHG) was optimized and compared to steam distillation extraction (SD). No significant changes in yield were noticed: 4.22 ± 0.03% and 4.16 ± 0.05% for MHG and SD, respectively. After extraction of essential oil, residual water of plant obtained after MHG extraction was used as solvent for polyphenols and pectin extraction from MHG residues. Polyphenols extraction was performed by ultrasound-assisted extraction (UAE) and conventional extraction (CE). Response surface methodology (RSM) using central composite designs (CCD) approach was launched to investigate the influence of process variables on the ultrasound-assisted extraction (UAE). The statistical analysis revealed that the optimized conditions of ultrasound power and temperature were 0.956 W/cm² and 59.83 °C giving a polyphenol yield of 50.02 mg GA/100 g dm. Compared with the conventional extraction (CE), the UAE gave an increase of 30% in TPC yield. Pectin was extracted by conventional and microwave assisted extraction. This technique gives a maximal yield of 24.2% for microwave power of 500 W in only 3 min whereas conventional extraction gives 18.32% in 120 min. Combination of microwave, ultrasound and the recycled “in situ” water of citrus peels allow us to obtain high added values compounds in shorter time and managed to make a closed loop using only natural resources provided by the plant which makes the whole process intensified in term of time and energy saving, cleanliness and reduced waste water.     

The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper

The effectiveness of hybrid drying based on convective drying with application of ultrasound and microwave enhancement is the main subject of the studies. The drying kinetics, energy consumption as well as the quality aspect of green pepper is analysed. It was shown that hybrid drying methods shorten significantly the drying time, reduce the energy consumption and affect positively the quality factors. Each of the analysed aspects depend on combination of the convective-ultrasound-microwave drying programs. Besides, based on the drying model elaborated earlier by one of the authors, the effects of ultrasound on convective drying assessed by such phenomena as “heating effect”, “vibration effect” and “synergistic effect” are presented.     

A review of effects and applications of ultrasound in mineral flotation

Ultrasound technology is widely applied in the flotation process. From the perspective of the theory of ultrasound, this article explains the effects and applications of ultrasound in the flotation process. To obtain a clear understanding of ultrasonic effects, we observe the phenomena of ultrasound using a high-speed camera and a CCD camera, and investigate potential applications in flotation. From these different phenomena, the ultrasonic effects are classified into three types of effect: the transient cavitation effect, stable cavitation effect, and acoustic radiation force effect. Based on these effects, the applications of ultrasound to mineral flotation are reviewed, including slime coating removal, oxidation film removal, desulfuration, tiny bubble generation, flotation reagent dispersion, and aggregation. In addition, the ultrasonic equipment and treatment methods applied in flotation are classified and compared based on their characteristics. Finally, we propose some potential directions in the study of the stable cavitation effect and acoustic radiation force effect, which are important, but are seldom mentioned in previous reports.     

超声波在食品技术中的应用

强超声在媒质中传播时产生力学效应、空化效应和热效应,产匝此增强质量传输和热传递,对介质产生强的切向力。本文对超声波在辅助或强化提取,冷冻、乳化、结晶和干燥等食品的加工技术中应用加以综述。     

Effect of ultrasound on the techno-functional properties of food components/ingredients: A review

Ultrasound (US) has been used in many food systems and model systems, such as starch, whey protein concentrates and soy, to modify their chemical and techno-functional properties. At present, the use of ultrasound has yielded diverse results, ranging from potentiating the technological and functional properties of various foods to different operating conditions. Similarly, the results that were obtained vary according to the ultrasonic equipment used and the power, frequency and times of sonication, as well as the characteristics of the food system used. However, not all results have been favourable because US can cause damage to the structure of some food components, such as starch, and affect the technological and functional properties of the food. In the literature, there is little research on the effect of sonication on fibre; this gap in the literature is worrisome because fibre is found in a wide variety of foods and provides health benefits. Such research would represent an opportunity for researchers to make use of this technology for the generation of knowledge and improve the techno-functional properties in fibre, which could benefit the human population and the food industry. In this review, we present current results obtained with US in different treatments affecting processes of strong importance in the food industry, emphasizing the effects in the different model systems.     

Degradation of dissolved diazinon pesticide in water using the high frequency of ultrasound wave

This article aims to apply the ultrasound technique in the field of clean technology to protect environment. The principle of sonochemistry is conducted here to degrade pesticides in simulated industrial wastewater resulted from a factory manufacturing pesticides namely diazinon. Diazinon pesticide selected in this study for degradation under high frequency ultrasound wave. Three different initial concentrations of diazinon (800, 1200, and 1800 ppm), at different solution volumes were investigated in to degrade dissolved diazinon in water. Ultrasound device with 1.7 MHz, and 0.044 cm diameter, was used to study the degradation process.

It is found that as the concentration of diazinon increased, the degradation is also increasing, and when the solution volume increases, the ability to degraded pesticides decreases. The experimental results showed an optimum condition achieved for degradation of diazinon at 1200 ppm as initial concentration and 50 ml solution volume. Kinetic modeling applied for the obtained results showed that the degradation of diazinon by high ultrasound frequency wave followed a pseudo-first-order model with apparent rate constant of around of 0.01 s⁻¹.     

Application of ultrasound technology in the drying of food products

This study presents a state-of-the-art overview on the application of ultrasound technology in the drying of food products, including the ultrasound pre-treatment and ultrasound assisted drying. The effect of main parameters and ultrasound technology on the drying kinetics and food quality were discussed. Inconsistencies were pointed out and analyzed in detail. Results showed that for ultrasound pre-treatment, the food products may lose or gain water and increase of ultrasonic parameters (sonication time, amplitude and ultrasound power) promoted the water loss or water gain. When ultrasound technology was applied prior to drying, an increase in drying kinetics was always observed, though some different results were also presented. For ultrasound assisted drying, the ultrasound power always gave a positive effect on the drying process, however, the magnitude of ultrasound improvement was largely dependent on the process variables, such as air velocity, air temperature, microwave power and vacuum pressure, etc. The application of ultrasound technology will somehow affect the food quality, including the physical and chemical ones. Generally, the ultrasound application can decrease the water activity, improve the product color and reduce the nutrient loss.