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Cavitation Technologies in Food Processing
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Cavitation Technologies in Food Processing

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

Deadline for manuscript submissions: closed (20 April 2022) | Viewed by 6265

Special Issue Editors

Dr. Oliver Schlüter

E-Mail Website
Guest Editor
Leibniz Institute for Agricultural Engineering Postdam-Bornim e.V., Max-Eyth-Allee 100, 14469 Potsdam, Germany
Interests: alternative bioresources for food; nonthermal processing; insects; macroalgae; plasma technologies
Special Issues, Collections and Topics in MDPI journals
Dr. Shikha Ojha

E-Mail Website
Guest Editor
Leibniz Institute for Agricultural Engineering Postdam-Bornim e.V., Max-Eyth-Allee 100, 14469 Potsdam, Germany
Interests: novel non-thermal technologies; meat; seafood and insect processing
Prof. Dr. Brijesh K. Tiwari

E-Mail Website
Guest Editor
Teagasc Food Research Centre, D15 KN3K Dublin, Ireland
Interests: novel technologies
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cavitation-based phenomena are widespread in diverse areas of science, engineering, and environmental technologies; mainly to accelerate chemical processes, mass transfer, and cellular disruption. In the last few decades, cavitation produced by several physical processes, including ultrasound or hydrodynamics, have gained academic and industrial research interests for food and bioprocessing applications. Ultrasound is a versatile technology and has been applied efficiently in food processes including extraction, cleaning, drying, decontamination, mixing and homogenisation, emulsification, freezing, thawing, and cutting of food. However, scale-up of acoustic ultrasound due to its generation characteristics remains a major challenge for industrial scale applications. Similarly, hydrodynamic cavitation has recently been shown to have great potential for industrial applications for homogenisation, pasteurisation, and mixing of food macromolecules in various liquid foods. Several emerging applications including pretreatment of biomass and extraction of key macromolecules have demonstrated several environmental advatages. Equipment design and the composition of food material are the main factors influencing the efficiency of cavitation technologies. Hence, further research on improvement of the cavitation processes is still needed to improve yields as well as safety and quality of food products.

This Special Issue will focus on the application of cavitation technologies in food and bioprocessing. Papers on the mechanisms of action, dosimetry, and scale-up issues pertinent to cavitation technologies are strongly encouraged. This Special Issue will consider orignal research articles and critical reviews.

Dr. Oliver Schlüter
Dr. Shikha Ojha
Prof. Dr. Brijesh K. Tiwari
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
  • hydrodynamic cavitation
  • shock waves
  • acoustoics
  • sonochemistry

Published Papers (2 papers)

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Research

16 pages, 4090 KiB  
Article
Comparison Study of an Optimized Ultrasound-Based Method versus an Optimized Conventional Method for Agar Extraction, and Protein Co-Extraction, from Gelidium sesquipedale
by Laura Pilar Gómez Barrio, Eduarda Melo Cabral, Ming Zhao, Carlos Álvarez García, Ramsankar Senthamaraikannan, Ramesh Babu Padamati, Uma Tiwari, James Francis Curtin and Brijesh Kumar Tiwari
Foods 2022, 11(6), 805; https://doi.org/10.3390/foods11060805 - 11 Mar 2022
Cited by 11 | Viewed by 2899
Abstract
Agar is a hydrocolloid found in red seaweeds, which has been of industrial interest over the last century due to its multiple applications in the food, cosmetic, and medical fields. This polysaccharide, extracted by boiling for several hours, is released from the cell [...] Read more.
Agar is a hydrocolloid found in red seaweeds, which has been of industrial interest over the last century due to its multiple applications in the food, cosmetic, and medical fields. This polysaccharide, extracted by boiling for several hours, is released from the cell wall of red seaweeds. However, the environmental impact coming from the long processing time and the energy required to reach the targeted processing temperature needs to be reduced. In this study, a response surface methodology was employed to optimize both conventional extraction and ultrasound-assisted extractions. Two different models were successfully obtained (R2 = 0.8773 and R2 = 0.7436, respectively). Additionally, a further re-extraction confirmed that more agar could be extracted. Protein was also successfully co-extracted in the seaweed residues. Optimized conditions were obtained for both the extractions and the re-extraction of the two methods (CE: 6 h, 100 °C; and UAE: 1 h, 100% power). Finally, FT-IR characterization demonstrated that the extracts had a similar spectrum to the commercial agar. Compared to commercial samples, the low gel strength of the agar extracts shows that these extracts might have novel and different potential applications. Full article
(This article belongs to the Special Issue Cavitation Technologies in Food Processing)
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14 pages, 1968 KiB  
Article
The Application of Ultrasound and Enzymes Could Be Promising Tools for Recovering Polyphenols during the Aging on Lees Process in Red Winemaking
by Andrea Osete-Alcaraz, Ana Belén Bautista-Ortín, Paula Pérez-Porras and Encarna Gómez-Plaza
Foods 2022, 11(1), 19; https://doi.org/10.3390/foods11010019 - 22 Dec 2021
Cited by 6 | Viewed by 2212
Abstract
The final concentration of phenolic compounds in wines is usually lower than what might be expected, given their concentration in grapes. This is in part due to the interactions between cell walls from grapes and yeast with phenolics during red winemaking. Most of [...] Read more.
The final concentration of phenolic compounds in wines is usually lower than what might be expected, given their concentration in grapes. This is in part due to the interactions between cell walls from grapes and yeast with phenolics during red winemaking. Most of these aggregates are insoluble and end up precipitating, forming part of the lees. The objective of this study is to determine the capacity of ultrasounds and/or enzymes treatments (β-glucanase and a pectolytic enzyme) to release the anthocyanins and tannins adsorbed in the lees. The ultrasound (US) applied for 120 min slightly favored the extraction of anthocyanins and doubled tannin extraction. Shorter sonication times did not show any positive effect. The combination of β-glucanase and pectolytic enzyme was always more effective in the liberation of anthocyanins (both no-acylated and acylated anthocyanins) and tannins than the enzymes acting separately. The combination of US (120 min), β-glucanase and pectolytic enzyme showed an additive effect, increasing the extraction of phenolic compounds with respect to the individual treatments and also releasing a large quantity of low molecular weight polysaccharides, compounds of enological importance. These results of this study could be of enological interest, facilitating and accelerating the aging on lees process, through the liberation of polysaccharides and the recovery of the phenolic compounds lost during vinification. Full article
(This article belongs to the Special Issue Cavitation Technologies in Food Processing)
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