Foods,
Год журнала:
2024,
Номер
13(17), С. 2850 - 2850
Опубликована: Сен. 8, 2024
Fresh
meat
has
a
limited
shelf
life
and
is
prone
to
spoilage.
Drying
serves
as
common
method
for
food
preservation.
Non-thermal
techniques
such
ultrasound
treatment
(US)
can
positively
affect
the
drying
processes
alter
final
product.
The
study
aimed
evaluate
impact
of
US
pre-treatment
on
hot
air
(HA)
freeze-drying
(FD)
chicken
breast
quality
dried
products.
had
varied
depending
used.
contact
extended
HA
time
(about
50%)
but
improved
water
removal
during
FD
30%)
compared
untreated
samples.
Both
methods
resulted
in
low
content
(<8.3%)
activity
(<0.44).
While
rehydration
properties
(RR)
hygroscopicity
(H)
were
not
significantly
affected
by
1.35%
about
1.1,
respectively),
noticed
differences
due
shrinkage
porosity
variations
(RR:
2.4–3.2%,
H:
1.19–1.25).
HA-dried
samples
exhibited
notably
greater
tissue
darker
surface
color
than
meat.
Ultrasonic
processing
holds
substantial
potential
creating
products
with
tailored
characteristics.
Hence,
meticulous
consideration
parameters
utmost
importance.
Journal of Food Science,
Год журнала:
2025,
Номер
90(3)
Опубликована: Март 1, 2025
Proper
preservation
and
storage
of
fruits
can
prevent
the
wastage
these
products
increase
their
availability
outside
production
season.
With
controlled
proper
drying,
nutrients
color
be
preserved.
Cantaloupe
slices
were
dried
in
a
laboratory-scale
infrared
(IR)
dryer
with
ultrasound
(US)
pretreatment.
The
influence
US
power
duration
different
powers
IR
dryers
was
analyzed.
drying
processes
evaluated
terms
kinetic
aspects
(moisture
ratio,
time,
effective
moisture
diffusion
(Deff)),
specific
energy
consumption
(SEC),
quality
product
(water
activity
(aw),
variation,
rehydration
ratio
(RR)),
bioactive
properties
(antioxidant
activity,
total
phenol,
flavonoid
content),
vitamin
C.
mathematical
models
also
fitted
experimental
data
to
assess
kinetics
cantaloupe
dying.
results
indicated
that
pretreatment
could
facilitate
release
due
cavitation
phenomenon,
hence
declining
time
(from
13.3%
63.4%)
SEC
(13.2%-67.4%)
while
raising
Deff
(2.83
×
10-9
1.99
10-8
m2/s).
Midilli
et
al.
model
selected
process
its
minimum
error.
After
samples
higher
RR,
TPC,
C
determined.
Considering
more
desirable
results,
power,
better
AA,
TFC,
aw.
At
longer
treatment,
showed
decline.
an
ascending
trend
followed
by
decrease,
power.
highest
values
achieved
for
30
min
treatment
500
W.
Current Research in Food Science,
Год журнала:
2024,
Номер
9, С. 100928 - 100928
Опубликована: Янв. 1, 2024
Polyphenols
are
the
main
group
of
phytochemicals
with
several
biological
activities.
Due
to
adverse
effects
conventional
solvent
extraction
methods,
innovative
techniques
have
been
used
as
alternatives
overcome
these
problems.
High
voltage
electric
discharge
(HVED)
is
an
eco-friendly
technique
based
on
phenomenon
electrical
breakdown
in
water.
This
induces
physical
and
chemical
processes,
leading
product
fragmentation,
cellular
damage,
liberation
bioactive
compounds.
HVED
treatment
can
extract
polyphenols
at
lower
temperatures
shorter
times
than
methods.
review
summarizes
effect
processing
parameters
recovery
stability
from
plant
sources.
Hydroethanolic
solutions
improve
HVED-assisted
compared
Moreover,
acidic
solvents
suitable
for
high
protection
during
discharges.
study
revealed
efficacy
extracting
their
utilization
food
pharmaceutical
industries.
Ultrasonics Sonochemistry,
Год журнала:
2024,
Номер
111, С. 107158 - 107158
Опубликована: Ноя. 14, 2024
The
quality
of
Chinese
herbal
medicines
is
the
key
to
traditional
medicine.
processing
an
important
part
production
and
formation
medicinal
materials.
Traditional
methods
have
low
productivity
cannot
guarantee
medicines.
Among
various
non-thermal
methods,
ultrasonic
technology
has
been
proved
be
a
very
valuable
green
technology.
This
paper
will
discuss
application
in
recent
years,
including
extraction,
cleaning,
drying
sterilization
effective
components
review
summarizes
its
principle,
characteristics
progress
discusses
existing
problems.
effects
ultrasound
on
chemical
structure
biological
activity
bioactive
compounds
extracted
from
are
mainly
introduced.
In
addition,
this
different
conditions
such
as
frequency,
power,
time
temperature
properties
general,
use
great
potential.
Applied Sciences,
Год журнала:
2024,
Номер
14(8), С. 3507 - 3507
Опубликована: Апрель 22, 2024
Beetroots
are
sources
of
bioactive
compounds
and
valued
pigments
such
as
betalains.
The
purpose
this
study
was
to
determine
the
influence
ultrasound
pretreatment
on
beetroot
infrared–hot
air
drying
process
functional
properties
obtained
product.
In
study,
there
were
two
used
frequencies—21
35
kHz—and
three
different
periods
time—10,
20,
30
min.
Since
beetroots
usually
subjected
thermal
treatment,
another
aim
examine
blanching
soaking
tissue
in
order
compare
traditional
ultrasound-treated
methods.
As
a
result
it
found
that
changed
dry
matter
content,
water
activity,
thickness
tissue,
total
color
difference,
contents
betanin
beetroot.
It
revealed
is
shorter
after
using
21
kHz
frequency.
Drying
exposed
ultrasounds
showed
significant
increase
L*
parameter;
however,
decrease
a*
parameter
caused
by
reduced
content
betalain
pigments.
Taking
into
consideration
parameters
important
from
technological
point
view,
best
condition
for
20
min
regardless
frequency
used.
Packaging Technology and Science,
Год журнала:
2024,
Номер
37(9), С. 901 - 916
Опубликована: Июль 2, 2024
ABSTRACT
In
this
study,
dragon
fruit
peels
were
subjected
to
different
times
(5,
10,
15,
20
and
25
min)
of
ultrasound
pretreatment
(4.870
W
m
−2
/25°C)
then
freeze‐drying
(FD)
(−56°C/48
h)
obtain
powder
particles,
which
underwent
physical–chemical,
functional
structural
characterisation.
Additionally,
the
extraction
total
phenolic
compound
(TPC)
was
evaluated
through
ultrasound‐assisted
kinetics
mechanical
agitation.
Finally,
films
based
on
black
rice
starch
developed
with
addition
(0.5,
1.5
2.5%)
peel
their
physical,
barrier,
antioxidant,
properties
evaluated.
The
results
obtained
showed
that
all
particles
had
low
water
content
(4.21%–6.58%)
high
solubility
(84.62%–88.73%)
a
reduction
in
particle
size
(23.21–39.32
μm).
TPC,
synergistic
effect
tested
conditions
increased
efficiency,
reaching
686.66
mg
GAE/100
g
for
pretreated
(25
180
min
extraction.
Furthermore,
type
‘A’
crystallinity
structure
did
not
change
significantly
pretreatment,
but
there
peak
area,
reflecting
relative
crystallinity,
maximum
decrease
29.04%.
starch‐based
produced
2.5%
(28.72%)
vapour
permeability
(5.03
×
10
−8
mm
s
−1
2
Pa),
however,
they
contained
higher
levels
TPC
(31.78
film)
antioxidant
activity
(8.17
μmol
TE/g
easily
migrated
aqueous
medium.
also
presented
values
tensile
strength
at
break
(3.41
MPa)
Young's
modulus
(4.18
MPa),
as
well
value
elongation
(45.82%).
our
highlight
potential
FD
peels,
paving
way
development
food
packaging.
Processes,
Год журнала:
2024,
Номер
12(8), С. 1640 - 1640
Опубликована: Авг. 4, 2024
Nonthermal
processing
can
change
and
improve
the
composition
of
food.
This
study
examines
impact
cold
plasma
technology—glow
discharge,
dielectric
barrier
discharge
(DBD),
ultrasound
(US)—on
bioaccessibility
ascorbic
acid
(vitamin
C)
total
phenolic
compounds
(TPCs)
in
orange
cashew
apple
juice
after
simulated
digestion.
The
juices
were
treated
by
DBD
for
20
min
at
three
different
frequencies
(50,
500,
1000
Hz),
glow
synthetic
air
flow
rates
(10,
20,
30
mL/min),
US
potencies
(183,
280
373
W/cm2)
10
min.
nonthermal
did
not
significantly
reduce
levels
juice.
In
contrast,
either
remained
stable
or
increased
up
to
80%
improved
both
juices,
reaching
150%
with
W/cm2.
Despite
decrease
juice,
notably
enhanced
this
bioactive
compound’s
10%
20%
compared
control
sample,
highlighting
potential
technologies
nutritional
quality
foods.
Ultrasonics Sonochemistry,
Год журнала:
2024,
Номер
112, С. 107194 - 107194
Опубликована: Дек. 10, 2024
The
present
study
was
aimed
to
determine
the
effect
of
ultrasound
pretreatment
and
different
drying
methods
viz
sun
drying,
solar
cabinet
vacuum
microwave
assisted
freeze
on
physicochemical,
phytochemical
activity,
rehydration
ratio
time
purslane.
purslane
ultrasonicated
for
15,
30,
45
60
min
following
by
drying.
(60
min)
combined
with
retained
highest
antioxidants
(95.59
%),
phenolic
content
(7.85
mgGAE/100
g),
total
carotenoid
(99.74
mg/100
ascorbic
acid
(399.94
g)
(6.80).
Moreover,
same
combination
revealed
higher
L
a*
values
when
compared
other
methods.
However,
pretreated
ultrasonication
then
dried
via
took
less
This
suggests
that
Ultrasound
followed
is
recommended
preserving
nutritional
functional
properties
It
could
be
scaled
up
commercial
applications
in
food
nutraceutical
industries,
where
high-quality
preservation
crucial.
