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Foods
Special Issues
Ultrasound Processing and Modification of Food Systems
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Ultrasound Processing and Modification of Food Systems

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (30 April 2024) | Viewed by 5039

Special Issue Editors

Dr. Xiaobin Ma

E-Mail Website
Guest Editor
Teagasc Food Research Center, Moorepark, Fermoy, Co. Cork, Ireland
Interests: ultrasound modification; food ingredients interactions; colloidal food delivery systems; protein/polysaccharide modification and characterization; sonoenzymolysis
Special Issues, Collections and Topics in MDPI journals
Dr. Noel A. McCarthy

E-Mail Website
Guest Editor
Teagasc Food Research Center, Moorepark, Fermoy, Co. Cork, Ireland
Interests: dairy; protein chemistry; ultrasound processing; colloidal food systems

Special Issue Information

Dear Colleagues,

In recent years, power ultrasound has attracted considerable attention from food researchers due to its promising potential in assisting the modern food industry. Recognized as an innovative technology for achieving sustainable and green chemistry and industrialisation, it has shown significant effects in accelerating various processes and modifying food substances. Today, ultrasound technology has been used as an alternative to conventional food operations for emulsification, de-foaming, substance modification, extraction, enzyme activation/inactivation, microbial inactivation, freezing, thawing, drying, etc.

This Special Issue aims to feature the most recent advances in ultrasound processing and the modification of diverse food systems. Potential topics include (1) the fundamental principles, lab-scale applications and possible industrialisation strategies of ultrasound technology in various food processing systems (e.g. extraction, emulsification, sterilisation); (2) structural/functional modification of food matrices/ingredients by ultrasound; (3) mechanisms and applications of combined technologies involving ultrasound. We invite researchers to submit original research or review articles on these topics.

Dr. Xiaobin Ma
Dr. Noel A. McCarthy
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • ultrasound
  • food processing
  • structural/functional modification
  • combined technology
  • mechanism
  • industrialisation

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Published Papers (3 papers)

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Research

15 pages, 2110 KiB  
Article
Study on the Optimization, Extraction Kinetics and Thermodynamics of the Ultrasound-Assisted Enzymatic Extraction of Tremella fuciformis Polysaccharides
by Furong Hou, Shasha Song, Shuhui Yang, Yansheng Wang, Fengjuan Jia and Wenliang Wang
Foods 2024, 13(9), 1408; https://doi.org/10.3390/foods13091408 - 3 May 2024
Cited by 2 | Viewed by 1047
Abstract
In this study, Tremella fuciformis polysaccharides (TFPs) were extracted by ultrasound-assisted enzymatic extraction (UAE) at different extraction parameters in order to explore the potential of ultrasound in intensifying the extraction yield. The effects of experimental conditions on the extraction yields were optimized using [...] Read more.
In this study, Tremella fuciformis polysaccharides (TFPs) were extracted by ultrasound-assisted enzymatic extraction (UAE) at different extraction parameters in order to explore the potential of ultrasound in intensifying the extraction yield. The effects of experimental conditions on the extraction yields were optimized using response surface methodology, with the optimal ultrasonic power of 700 W, temperature of 45 °C and time of 50 min. The kinetic analysis revealed that UAE significantly promoted the dissolution, diffusion and migration with the maximum yield of 26.39%, which was enhanced by 40.45% and 156.96% compared with individual ultrasonic extraction (UE) and enzymatic extraction (EE). According to the modified Fick’s second law of diffusion, the extraction process of TFPs illustrated a good linear correlation (R2 ≥ 0.9), and the rate constant gradually elevated as the temperature increased from 25 to 45 °C, while the presence of ultrasound exerted a vital role in extracting TFPs. Regarding to the thermodynamic results, the positive values of ΔH and ΔG demonstrated that UAE, UE and EE were endothermic and unspontaneous processes. This study provides a theoretical basis for polysaccharide extraction processing. Full article
(This article belongs to the Special Issue Ultrasound Processing and Modification of Food Systems)
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17 pages, 3254 KiB  
Article
Impact of Ultrasound Pretreatment on Juice Yield and Bioactive Content in Juice Produced from Selected Berries Fruit
by Jan Piecko, Monika Mieszczakowska-Frąc, Karolina Celejewska and Justyna Szwejda-Grzybowska
Foods 2024, 13(8), 1231; https://doi.org/10.3390/foods13081231 - 17 Apr 2024
Cited by 1 | Viewed by 1250
Abstract
The aim of the work was to investigate the effect of ultrasound application during juice pressing. The impact on pressing yield and extraction of bioactive compounds during production of juice from strawberry, blackcurrant and raspberry was evaluated. Juice pressing was carried out after [...] Read more.
The aim of the work was to investigate the effect of ultrasound application during juice pressing. The impact on pressing yield and extraction of bioactive compounds during production of juice from strawberry, blackcurrant and raspberry was evaluated. Juice pressing was carried out after four kinds of mash pretreatment. The tested objects were heated to 55 °C, treated by ultrasound, and/or macerated with an enzyme. The obtained juices were analyzed for the content of bioactive compounds and compared to the ‘Control’ sample, which was the juice pressed without any pretreatment. Although the results presented here do not conclusively show that enzymatic maceration can be completely replaced by the use of ultrasound, in the case of strawberry and raspberry fruit, juice yield after ultrasound treatment increased almost as much as after enzymatic maceration. Additionally, in the case of raspberry fruit, the antioxidant activity of the juice samples was definitely improved when ultrasound was used. The results from this experiment also showed that it is possible to separate the effect of temperature from the effect of mechanical and chemical actions in ultrasound treatment. Full article
(This article belongs to the Special Issue Ultrasound Processing and Modification of Food Systems)
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19 pages, 13746 KiB  
Article
Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice
by Başak Gökçe Çöl, Meryem Akhan, Burcu Çakmak Sancar, Melikenur Türkol, Seydi Yıkmış and Canan Hecer
Foods 2023, 12(11), 2167; https://doi.org/10.3390/foods12112167 - 27 May 2023
Cited by 10 | Viewed by 2048
Abstract
Thermosonication is a process that can be used as an alternative to thermal pasteurization by combining mild temperature and ultrasound treatments. This study evaluated the effects of verjuice on the thermosonication process and its bioactive values modeled with the RSM (response surface method). [...] Read more.
Thermosonication is a process that can be used as an alternative to thermal pasteurization by combining mild temperature and ultrasound treatments. This study evaluated the effects of verjuice on the thermosonication process and its bioactive values modeled with the RSM (response surface method). The bioactive components of verjuice were found to increase with high predictive values. Additionally, the presence and amounts of 20 free amino acids in C-VJ (untreated verjuice), P-VJ (thermally pasteurized verjuice) and TS-VJ (thermosonicated verjuice) samples were investigated. Significant (p < 0.05) differences were detected among C-VJ, P-VJ and TS-VJ samples in all free amino acid values except methionine. Although 17 free amino acids were detected at various concentrations, glycine, taurine and cystine were not found in any samples. Thirteen phenolic filters in C-VJ, P-VJ and TS-VJ samples were also examined in this study. Eight phenolic donors with various abilities were detected in the C-VJ sample, along with nine phenolic acceptors in the P-VJ sample and eleven phenolic contents in the TS-VJ sample. The content of phenolic products in the TS-VJ sample increased by 37.5% compared to the C-VJ techniques and by 22.22% compared to the P-VJ techniques. Thermosonication did not significantly affect color and physiochemical values. Panelists generally appreciated the effects of thermosonication. It is concluded that the thermosonication process is a good alternative to thermal pasteurization. The results of this study provide essential data for future in vivo studies and show that the bioactive values of verjuice can be increased by using the thermosonication process. Full article
(This article belongs to the Special Issue Ultrasound Processing and Modification of Food Systems)
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