Recent nano-, micro- and macrotechnological applications of ultrasonication in food-based systems.

Abstract:

:There is a neoteric and rising demand for nutritional and functional foods which behooves food processors to adopt processing techniques with optimal conservation of bioactive components in foods and with minimal pernicious impacts on the environment. Ultrasonication, a mechanochemical technique has proven to be an efficacious panacea to these concerns. In this review, an analytic exploration of recent researches and designs regarding ultrasound methodology and equipment on diverse food systems, technological scales, procedural parameters and outcomes of such experimentations optimally scrutinized. The relative effects of ultrasonication on food formulations, components and attributes such as nanoemulsions, nanocapsules, proteins, micronutrients, sensory and mechanical characteristics are evaluatively delineated. In food systems where ultrasonication was employed, it was found to have a remarkable effect on one or more quality parameters. This review is a supplementation to the pedagogical awareness to scholars on the suitability of ultrasonication for research procedures, and a call to industrial food brands on the adoption of this technique for the development of foods with optimally sustained nutrient profiles.

journal_name

Crit Rev Food Sci Nutr

authors

Kehinde BA,Sharma P,Kaur S

doi

10.1080/10408398.2020.1740646

subject

Has Abstract

pub_date

2021-01-01 00:00:00

pages

599-621

issue

4

eissn

1040-8398

issn

1549-7852

journal_volume

61

pub_type

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