Linares Guillermo, Rojas Meliza Lindsay
Departamento de Ciencias Agroindustriales, Universidad Nacional de Trujillo, Trujillo, Peru.
Dirección de Investigación, Innovación y Responsabilidad Social, Universidad Privada del Norte (UPN), Trujillo, Peru.
Front Nutr. 2022 May 24;9:891462. doi: 10.3389/fnut.2022.891462. eCollection 2022.
Ultrasound is an emerging technology, which has been highly explored in the food area to improve processes and products. When ultrasound is applied to a product with solid or fluid characteristics, the passage of acoustic waves and acoustic cavitation generates different mechanisms responsible for modifications in the original matrix of the sample. These effects of ultrasound can also be used to take advantage of by-products, for example by extracting compounds of interest, including natural pigments. Natural pigments or colorants are being highly demanded by different industries not only for color purposes but also due to their healthy properties, the greater demands in regulations and new consumer preferences. This review presents an updated critical analysis of the application of ultrasound-assisted extraction (UAE) to obtain natural pigments from food processing by-products. Initially, the ultrasound effects and mechanisms that improve the extraction of natural pigments in a fluid medium, as well as the factors that influence the extraction and the energy consumption of UAE are analyzed and described. Subsequently, the UAE application to obtain pigments belonging to the groups of carotenoids, chlorophyll, anthocyanins and betalains is evaluated. These sections detail the processing conditions, positive and negative effects, as well as possible applications of the extracted pigments. This review presents relevant information that may be useful to expand and explore new applications of ultrasound technology as well as promote the revaluation of by-products to obtain pigments that can be used in food, pharmaceutical or cosmetic industries.
超声是一项新兴技术，已在食品领域得到广泛探索，以改进加工过程和产品。当超声应用于具有固体或流体特性的产品时，声波的传播和声空化会产生不同的机制，导致样品原始基质发生变化。超声的这些效应还可用于利用副产品，例如通过提取包括天然色素在内的感兴趣的化合物。不同行业对天然色素或着色剂的需求很高，这不仅是出于颜色目的，还因其健康特性、法规要求的提高以及新的消费者偏好。本综述对超声辅助提取（UAE）从食品加工副产品中获取天然色素的应用进行了最新的批判性分析。首先，分析并描述了在流体介质中改善天然色素提取的超声效应和机制，以及影响UAE提取和能耗的因素。随后，评估了UAE用于获取类胡萝卜素、叶绿素、花青素和甜菜碱类色素的应用。这些部分详细介绍了加工条件、正负效应以及提取色素的可能应用。本综述提供了相关信息，可能有助于扩展和探索超声技术的新应用，以及促进对副产品进行重新评估，以获取可用于食品、制药或化妆品行业的色素。
