☆ 4.6 Review

Cavitation-Effect-Based Treatments and Extractions for Superior Fruit and Milk Valorisation

MOLECULES (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Review Food Science & Technology

A review on application of ultrasound and ultrasound assisted technology for seed oil extraction

R. C. N. Thilakarathna et al.

Summary: Ultrasound-assisted oil extraction has multiple benefits, including increased yield and improved oil quality, making it a popular alternative to traditional extraction methods. Ultrasound facilitates the release of oil from cells through cavitation and green solvents can be used instead of toxic organic solvents. The combination of ultrasound with other technologies further enhances oil extraction.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2023)

添加到收藏夹

Review Food Science & Technology

Ultrasound Technology as Inactivation Method for Foodborne Pathogens: A Review

Carlotta Lauteri et al.

Summary: An efficient decontamination protocol is necessary for ensuring safe food products and preventing foodborne illnesses. The food industry has adopted ultrasound and non-thermal technology combinations as innovative methods for food preservation and safety. Ultrasound power, with a frequency of 20-100 kHz, is commonly used to achieve a cavitation effect, leading to microbial inactivation through cell wall damage, oxidation of intracellular amino acids, and DNA changes. Ultrasound is considered a green technology with a good decontamination effect and the ability to improve product shelf-life when used alone or in combination with other non-thermal technologies. This review focuses on describing the applicability of ultrasound in the food industry, particularly in microbiological decontamination and reducing bacterial alterations and foodborne intoxication/infection.

FOODS (2023)

添加到收藏夹

Review Food Science & Technology

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Alaa R. Abdulstar et al.

Summary: Thermosonication (TS) is a promising technique that combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. This method offers several advantages, such as shorter holding times, which preserve the phytochemical compounds and sensory characteristics of food products. However, there are challenges, including equipment cost, limited data availability, inconsistent results, high energy consumption, and scalability issues.

FOODS (2023)

添加到收藏夹

Review Food Science & Technology

Recent advances in dual effect of power ultrasound to microorganisms in dairy industry: activation or inactivation

Vildan Akdeniz et al.

Summary: There is a growing interest in the ultrasonic processing of dairy products, particularly fermented dairy products. Power ultrasound has been shown to enhance the fermentation process and improve the quality characteristics of fermented milk products. It can also have a dual effect on microorganisms, both activating and inactivating them depending on various factors. This review article summarizes the effects and mechanisms of power ultrasound on microbial activation and inactivation in dairy fermentation.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

添加到收藏夹

Article Engineering, Environmental

Numerical modelling of single-bubble acoustic cavitation in water at saturation temperature

G. L. Lee et al.

Summary: The study developed a new model for single-bubble acoustic cavitation, which can better predict heat and mass transfer. Simulation results showed that the peak temperature reached during cavitation in water at saturation temperature is lower compared to room temperature, but the amount of reactive free radicals produced per bubble is higher.

CHEMICAL ENGINEERING JOURNAL (2022)

添加到收藏夹

Article Biochemical Research Methods

New low viscous hydrophobic deep eutectic solvents for the ultrasound-assisted dispersive liquid-liquid microextraction of endocrine-disrupting phenols in water, milk and beverage

Lizhen Qiao et al.

Summary: In this study, several new hydrophobic deep eutectic solvents (HDESs) were prepared and utilized in an ultrasound-assisted dispersive liquid-liquid microextraction method for the determination of endocrine-disrupting phenols (EDPs). The results showed that the obtained HDES exhibited good extraction efficiency.

JOURNAL OF CHROMATOGRAPHY A (2022)

添加到收藏夹

Article Green & Sustainable Science & Technology

Ionic liquid and ultrasound-assisted extraction of chestnut shell pigment with good hair dyeing capability

Ting Zhu et al.

Summary: In this study, an eco-friendly and efficient method based on ionic liquid ultrasonic assisted extraction (IL-UAE) was established to extract pigment from chestnut shell. The effects of various ionic liquids and extraction parameters were investigated, and the optimal conditions were determined. The results showed that the IL-UAE method significantly improved the yield and quality of the extracted pigment, compared to conventional solvent extraction methods.

JOURNAL OF CLEANER PRODUCTION (2022)

添加到收藏夹

Article Food Science & Technology

Optimization of microwave-ultrasound-assisted extraction (MUAE) of pectin from dragon fruit peels using natural deep eutectic solvents (NADES)

Nguyen Ngoc Thanh Tien et al.

Summary: This research aimed to extract pectin from dragon fruit peels using a combination of MUAE and NADES under the Box-Behnken design. The highest pectin yield was achieved using the solvent system of choline chloride-glucose-water, with a yield of 19.39% under optimized conditions. The obtained pectin was high methoxyl pectin with a degree of esterification of 50.77%, exhibiting pseudoplastic behavior.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

添加到收藏夹

Article Chemistry, Analytical

Optimization and application of ultrasound-assisted sugar based deep eutectic solvent dispersive liquid-liquid microextraction for the determination and extraction of aflatoxin M1 in milk samples

Nevcihan Gursoy et al.

Summary: This study introduces a novel method for extracting aflatoxin M-1 from milk samples using ultrasound-assisted sugar-based deep eutectic solvent dispersive liquid-liquid microextraction. By optimizing parameters through response surface methodology, reliable and precise analytical results were obtained.

MICROCHEMICAL JOURNAL (2022)

添加到收藏夹

Review Acoustics

Acoustic characterization of cavitation intensity: A review

Pengfei Wu et al.

Summary: This paper provides an overview and discussion of several existing methods for determining cavitation intensity, focusing on three acoustic approaches. It highlights the complexity and disputes surrounding the characterization of cavitation intensity using cavitation noise spectrum. The review recommends estimating the total cavitation noise intensity by integrating the real cavitation noise spectrum over the full frequency domain instead of using inaccurate filtering processing.

ULTRASONICS SONOCHEMISTRY (2022)

添加到收藏夹

Article Biochemistry & Molecular Biology

Ultrasound-Assisted Extraction, Chemical Characterization, and Impact on Cell Viability of Food Wastes Derived from Southern Italy Autochthonous Citrus Fruits

Gabriele Carullo et al.

Summary: This study analyzed the food waste derived from citrus fruits in Southern Italy and obtained extracts with antioxidant and antiproliferative activities. Several compounds were identified in these extracts, including limonoid structures and polyphenols. The extracts showed potential in reducing cell viability of solid tumor cell lines.

ANTIOXIDANTS (2022)

添加到收藏夹

Article Food Science & Technology

Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

Prasad Chavan et al.

Summary: The use of non-thermal processing technologies, specifically ultrasound technology, has grown significantly in the food industry. Ultrasound processing improves food quality, destroys germs, and inactivates enzymes without affecting the quality of the food, reducing sensory and nutritional waste.

FOODS (2022)

添加到收藏夹

Article Chemistry, Applied

A comparison study between ultrasound-assisted and enzyme-assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)

Maria Jose Aliano Gonzalez et al.

Summary: Two anthocyanin extraction methods from blackcurrant samples based on Ultrasound-Assisted Extraction (UAE) and Enzyme-Assisted Extraction (EAE) have been developed and optimized. The composition of the extraction solvent and extraction time are the most influential variables for both methods. Both methods have been proven suitable for quality control analysis of blackcurrant-derived products.

FOOD CHEMISTRY-X (2022)

添加到收藏夹

Article Chemistry, Applied

Value-added utilization of fruit and vegetable processing by-products for the manufacture of biodegradable food packaging films

Iraj Karimi Sani et al.

FOOD CHEMISTRY (2022)

添加到收藏夹

Article Biochemistry & Molecular Biology

Effect of Ultrasound-Assisted Extraction of Carotenoids from Papaya (Carica papaya L. cv. Sweet Mary) Using Vegetable Oils

Sara Lara-Abia et al.

Summary: The ultrasound-assisted extraction of carotenoid and carotenoid esters from papaya pulp and peel using soybean oil and sunflower oil as green solvents was investigated. The highest carotenoid content was obtained from papaya pulp using soybean oil, while the highest content of carotenoids from papaya peel was obtained using soybean oil and sunflower oil. The extracts enriched with carotenoids could potentially be used in the food industry for their health benefits.

MOLECULES (2022)

添加到收藏夹

Article Energy & Fuels

Intensification of imperatorin extraction from Aegle marmelos by ultrasound assisted three phase partitioning: Comparative studies and exploring its ethnomedicinal uses

Manjeshwari P. Sonar et al.

Summary: The study utilized a hybrid technique combining ultrasound with three phase partitioning (UA-TPP) to extract imperatorin from A. marmelos fruits, resulting in a higher extraction yield and improved ethnomedicinal properties while significantly reducing extraction time.

CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2021)

添加到收藏夹

Article Food Science & Technology

Infrared analysis of ultrasound treated milk systems with different levels of caseins, whey proteins and fat

Anh Thi Hong Bui et al.

Summary: This study found that the fat content and sonication time influenced the intensities of fatty chains and ester groups in milk. Acoustic cavitation induced structural changes in proteins, resulting in new interactions between proteins and lipids.

INTERNATIONAL DAIRY JOURNAL (2021)

添加到收藏夹

Article Chemistry, Analytical

Novel hydrophobic deep eutectic solvents for ultrasound-assisted dispersive liquid-liquid microextraction of trace non-steroidal anti-inflammatory drugs in water and milk samples

Lizhen Qiao et al.

Summary: In this study, novel and natural hydrophobic deep eutectic solvents (HDESs) were prepared and used for the analysis of NSAIDs through the UA-DLLME method combined with HPLC. Multiple extraction parameters were optimized, resulting in good sensitivity and recoveries. The method was successfully applied to real samples.

MICROCHEMICAL JOURNAL (2021)

添加到收藏夹

Article Food Science & Technology

The production of volatile compounds in model casein systems with varying fat levels as affected by low-frequency ultrasound

Anh Thi Hong Bui et al.

Summary: The study revealed that low-frequency ultrasound has an impact on the production of volatile compounds in casein systems with different fat concentrations. Short sonication times <5 min generated similar volatile profiles to the untreated samples, while longer sonication times significantly increased the production of volatile compounds.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

添加到收藏夹

Review Acoustics

Ultrasound and its combined application in the improvement of microbial and physicochemical quality of fruits and vegetables: A review

Kai Fan et al.

Summary: Ultrasound technology can effectively inactivate microorganisms on fruits and vegetables, while maintaining their quality and nutritional components.

ULTRASONICS SONOCHEMISTRY (2021)

添加到收藏夹

Article Acoustics

Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices

Baoguo Xu et al.

Summary: The study investigated the effects of osmotic pretreatment assisted by ultrasound in different frequency modes on moisture migration and quality characteristics of strawberry slices during vacuum freeze-drying. Results showed that dual-frequency ultrasound significantly reduced drying time and the SeDM mode was most effective in improving the quality of dried strawberry products.

ULTRASONICS SONOCHEMISTRY (2021)

添加到收藏夹

Article Chemistry, Applied

Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state

Baoguo Xu et al.

Summary: Ultrasound can effectively modify gelatinized waxy corn starch, with dual-frequency ultrasound resulting in better degradation. The degradation induced by ultrasound mainly affects the molecular weight and branching structure of GWCS.

FOOD HYDROCOLLOIDS (2021)

添加到收藏夹

Article Pharmacology & Pharmacy

Magnetic metal organic framework for pre-concentration of ampicillin from cow milk samples

Ahmad Reza Bagheri et al.

JOURNAL OF PHARMACEUTICAL ANALYSIS (2020)

添加到收藏夹

Article Engineering, Chemical

Intermittent ultrasound-assisted ceramic membrane fouling control in ultrafiltration

Kyu Min Lee et al.

CANADIAN JOURNAL OF CHEMICAL ENGINEERING (2020)

添加到收藏夹

Article Thermodynamics

A novel method of osmotic-dehydrofreezing with ultrasound enhancement to improve water status and physicochemical properties of kiwifruit

Kai Fan et al.

INTERNATIONAL JOURNAL OF REFRIGERATION (2020)

添加到收藏夹

Review Chemistry, Analytical

Physical assistive technologies of solid-phase microextraction: Recent trends and future perspectives

Shuqin Liu et al.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2020)

添加到收藏夹

Article Food Science & Technology

Hydrodynamic cavitation of raw milk: Effects on microbial inactivation, physical and functional properties

Sandra B. Gregersen et al.

INTERNATIONAL DAIRY JOURNAL (2020)

添加到收藏夹

Article Food Science & Technology

Influence of thermosonication treatment on the average size of fat globules, emulsion stability, rheological properties and color of camel milk cream

Morteza Kashaninejad et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

添加到收藏夹

Article Acoustics

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

Hugo Scudino et al.

ULTRASONICS SONOCHEMISTRY (2020)

添加到收藏夹

Article Spectroscopy

Rapid determination of mefenamic acid by ion mobility spectrometry after ultrasound-assisted extraction by HKUST-1 metal-organic framework: a simple strategy for food safety control

Masoumeh Mohammadnejad et al.

INTERNATIONAL JOURNAL FOR ION MOBILITY SPECTROMETRY (2020)

添加到收藏夹

Article Food Science & Technology

Fast Sequential Determination of Zn, Fe, Mg, Ca, Na, and K in Infant Formulas by High-Resolution Continuum Source Flame Atomic Absorption Spectrometry Using Ultrasound-Assisted Extraction

Raimundo R. Gamela et al.

FOOD ANALYTICAL METHODS (2019)

添加到收藏夹

Review Food Science & Technology

New approach for yoghurt and ice cream production: High-intensity ultrasound

Vildan Akdeniz et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

添加到收藏夹

Review Chemistry, Physical

The Sono-Hydro-Gen process (Ultrasound induced hydrogen production): Challenges and opportunities

Sherif S. Rashwan et al.

INTERNATIONAL JOURNAL OF HYDROGEN ENERGY (2019)

添加到收藏夹

Review Chemistry, Analytical

Ultrasound-assisted extraction of organic contaminants

Beatriz Albero et al.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2019)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation

Yaguang Luo et al.

FOOD MICROBIOLOGY (2018)

添加到收藏夹

Article Engineering, Chemical

Applications of hydrodynamic cavitation for instant rehydration of high protein milk powders

Shivani Pathania et al.

JOURNAL OF FOOD ENGINEERING (2018)

添加到收藏夹

Review Green & Sustainable Science & Technology

A Review of the Application of Ultrasound in Bioleaching and Insights from Sonication in (Bio) Chemical Processes

Shruti Vyas et al.

RESOURCES-BASEL (2018)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Slightly acidic electrolyzed water combined with chemical and physical treatments to decontaminate bacteria on fresh fruits

Charles Nkufi Tango et al.

FOOD MICROBIOLOGY (2017)

添加到收藏夹

Review Acoustics

Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review

Farid Chemat et al.

ULTRASONICS SONOCHEMISTRY (2017)

添加到收藏夹

Article Acoustics

Ultrasound assisted combined molecularly imprinted polymer for selective extraction of nicotinamide in human urine and milk samples: Spectrophotometric determination and optimization study

Arash Asfaram et al.

ULTRASONICS SONOCHEMISTRY (2017)

添加到收藏夹

Article Agricultural Engineering

Microwave, ultrasound, thermal treatments, and bead milling as intensification techniques for extraction of lipids from oleaginous Yarrowia lipolytica yeast for a biojetfuel application

Alice Meullemiestre et al.

BIORESOURCE TECHNOLOGY (2016)

添加到收藏夹

Article Chemistry, Applied

The effect of extrusion processing on the physiochemical properties of extruded orange pomace

Ya-Ling Huang et al.

FOOD CHEMISTRY (2016)

添加到收藏夹

Article Chemistry, Applied

A simple and fast ultrasound-assisted extraction procedure for Fe and Zn determination in milk-based infant formulas using flame atomic absorption spectrometry (FAAS)

Ignacio Machado et al.

FOOD CHEMISTRY (2016)

添加到收藏夹

Article Food Science & Technology

Simultaneous determination of quinolone and β-lactam residues in raw cow milk samples using ultrasound-assisted extraction and dispersive-SPE prior to UHPLC-MS/MS analysis

Noemi Dorival-Garcia et al.

FOOD CONTROL (2016)

添加到收藏夹

Article Acoustics

Cavitation and non-cavitation regime for large-scale ultrasonic standing wave particle separation systems - In situ gentle cavitation threshold determination and free radical related oxidation

Linda Johansson et al.

ULTRASONICS SONOCHEMISTRY (2016)

添加到收藏夹

Article Nanoscience & Nanotechnology

Reasons and remedies for the agglomeration of multilayered graphene and carbon nanotubes in polymers

Rasheed Atif et al.

BEILSTEIN JOURNAL OF NANOTECHNOLOGY (2016)

添加到收藏夹

Article Food Science & Technology

Effects of Ultrasound on Spoilage Microorganisms, Quality, and Antioxidant Capacity of Postharvest Cherry Tomatoes

Wenjun Wang et al.

JOURNAL OF FOOD SCIENCE (2015)

添加到收藏夹

Article Chemistry, Physical

Supercritical CO2 extraction of passion fruit (Passiflora edulis sp.) seed oil assisted by ultrasound

Francisco Manuel Barrales et al.

JOURNAL OF SUPERCRITICAL FLUIDS (2015)

添加到收藏夹

Article Acoustics

Ultrasonically assisted extraction (UAE) of natural products some guidelines for good practice and reporting

Mircea Vinatoru

ULTRASONICS SONOCHEMISTRY (2015)

添加到收藏夹

Article Acoustics

Some neglected or rejected paths in sonochemistry - A very personal view

Timothy J. Mason

ULTRASONICS SONOCHEMISTRY (2015)

添加到收藏夹

Review Food Science & Technology

Recent Application of Modified Atmosphere Packaging (MAP) in Fresh and Fresh-Cut Foods

Min Zhang et al.

FOOD REVIEWS INTERNATIONAL (2015)

添加到收藏夹

Article Engineering, Multidisciplinary

Ultrasonic techniques for the milk production industry

Vahid Mohammadi et al.

MEASUREMENT (2014)

添加到收藏夹

Article Acoustics

Effect of acoustic frequency and power density on the aqueous ultrasonic-assisted extraction of grape pomace (Vitis vinifera L.) - A response surface approach

Maria Reyes Gonzalez-Centeno et al.

ULTRASONICS SONOCHEMISTRY (2014)

添加到收藏夹

Article Food Science & Technology

Sono-Soxhlet: In Situ Ultrasound-Assisted Extraction of Food Products

Zoubida Djenni et al.

FOOD ANALYTICAL METHODS (2013)

添加到收藏夹

Article Biochemistry & Molecular Biology

Batch and Continuous Ultrasound Assisted Extraction of Boldo Leaves (Peumus boldus Mol.)

Loic Petigny et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2013)

添加到收藏夹

Article Agronomy

Generation of trihalomethanes with chlorine-based sanitizers and impact on microbial, nutritional and sensory quality of baby spinach

Vicente M. Gomez-Lopez et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2013)

添加到收藏夹

Article Food Science & Technology

Continuous-flow ultrasonic washing system for fresh produce surface decontamination

Bin Zhou et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)

添加到收藏夹

Article Engineering, Chemical

Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace

Daniella Pingret et al.

JOURNAL OF FOOD ENGINEERING (2012)

添加到收藏夹

Article Biochemistry & Molecular Biology

Integrated Downstream Processing of Lactoperoxidase from Milk Whey Involving Aqueous Two-Phase Extraction and Ultrasound-Assisted Ultrafiltration

K. E. Nandini et al.

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2011)

添加到收藏夹

Article Chemistry, Analytical

Determination of inorganic and total mercury in seafood samples by a new ultrasound-assisted extraction system and cold vapor atomic fluorescence spectrometry

Wang-bing Zhang et al.

JOURNAL OF ANALYTICAL ATOMIC SPECTROMETRY (2011)

添加到收藏夹

Article Acoustics

The characterization of acoustic cavitation bubbles - An overview

Muthupandian Ashokkumar

ULTRASONICS SONOCHEMISTRY (2011)

添加到收藏夹

Article Chemistry, Applied

Composition and bioactivity of tea flower polysaccharides obtained by different methods

Xinlin Wei et al.

CARBOHYDRATE POLYMERS (2010)

添加到收藏夹

Article Physics, Multidisciplinary

Inertially confined plasma in an imploding bubble

David J. Flannigan et al.

NATURE PHYSICS (2010)

添加到收藏夹

Article Acoustics

Effect of frequency and duration of ultrasonication on the extraction efficiency of selected isoflavones and trans-resveratrol from peanuts (Arachis hypogaea)

Yvonne C. Chukwumah et al.

ULTRASONICS SONOCHEMISTRY (2009)

添加到收藏夹

Review Engineering, Chemical

Membrane filtration enhanced by ultrasound:: a review

HM Kyllönen et al.

DESALINATION (2005)

添加到收藏夹

Article Chemistry, Applied

Comparison of conventional and ultrasound-assisted extraction of carvone and limonene from caraway seeds

S Chemat et al.

FLAVOUR AND FRAGRANCE JOURNAL (2004)

添加到收藏夹

Article Food Science & Technology

High intensity ultrasound-assisted extraction of oil from soybeans

HZ Li et al.

FOOD RESEARCH INTERNATIONAL (2004)

添加到收藏夹

Article Acoustics

Investigation of the effects of ultrasound on vegetal tissues during solvent extraction

M Toma et al.

ULTRASONICS SONOCHEMISTRY (2001)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.