Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China.
Department of Drug Science and Technology, University of Turin, via P. Giuria 9, 10125 Turin, Italy; Sechenov First Moscow State Medical University, 8 Trubetskaya ul, Moscow, Russia.
Ultrason Sonochem. 2020 Jan;60:104726. doi: 10.1016/j.ultsonch.2019.104726. Epub 2019 Aug 5.
Ultrasound is an advanced non-thermal food-processing technology that has received increasing amounts of interest as an alternative to, or an adjuvant method for, conventional processing techniques. This review explores the sono-physical and sono-chemical effects of ultrasound on food processing as it reviews two typical food-processing applications that are predominantly driven by sono-physical effects, namely ultrasound-assisted extraction (UAE) and ultrasound-assisted freezing (UAF), and the components modifications to food matrices that can be triggered by sono-chemical effects. Efficiency enhancements and quality improvements in products (and extracts) using ultrasound are discussed in terms of mechanism and principles for a range of food-matrix categories, while efforts to improve existing ultrasound-assist patterns was also seen. Furthermore, the progress of experimental ultrasonic equipments for UAE and UAF as food-processing technologies, the core of the development in food-processing techniques is considered. Moreover, sono-chemical reactions that are usually overlooked, such as degradation, oxidation and other particular chemical modifications that occur in common food components under specific conditions, and the influence on bioactivity, which was also affected by food processing to varying degrees, are also summarised. Further trends as well as some challenges for, and limitations of, ultrasound technology for food processing, with UAE and UAF used as examples herein, are also taken into consideration and possible future recommendations were made.
超声是一种先进的非热食品加工技术，作为传统加工技术的替代方法或辅助方法，越来越受到关注。本综述探讨了超声对食品加工的声物理和声化学效应，同时回顾了两种主要由声物理效应驱动的典型食品加工应用，即超声辅助提取（UAE）和超声辅助冷冻（UAF），以及可以通过声化学效应触发的食品基质的成分改性。讨论了使用超声在一系列食品基质类别中提高产品（和提取物）效率和改善质量的机制和原理，同时也看到了改进现有超声辅助模式的努力。此外，还考虑了作为食品加工技术核心的 UAE 和 UAF 的实验超声设备的进展。此外，还总结了通常被忽视的声化学反应，例如在特定条件下常见食品成分发生的降解、氧化和其他特定化学修饰，以及对生物活性的影响，这也受到食品加工的不同程度的影响。还考虑了以 UAE 和 UAF 为例的超声技术在食品加工中的进一步趋势以及一些挑战和局限性，并提出了可能的未来建议。
