Ultrasonic treatment: A cohort review on bioactive compounds, allergens and physico-chemical properties of food
Implementation of ultrasonic for the extraction of bioactive compounds and retention of physico-chemical properties is an important technology. This technology applies physical and chemical phenomena for the extraction of compounds. Ultrasonic assisted extraction causes less damaging effect on quali...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2021-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927121000472 |
| _version_ | 1819101907701989376 |
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| author | Azza Silotry Naik Deodatt Suryawanshi Manoj Kumar Roji Waghmare |
| author_facet | Azza Silotry Naik Deodatt Suryawanshi Manoj Kumar Roji Waghmare |
| author_sort | Azza Silotry Naik |
| collection | DOAJ |
| description | Implementation of ultrasonic for the extraction of bioactive compounds and retention of physico-chemical properties is an important technology. This technology applies physical and chemical phenomena for the extraction of compounds. Ultrasonic assisted extraction causes less damaging effect on quality properties of food as compared to the conventional extraction technique. The present review article focuses on the degradation of various bioactive compounds as a result of ultra-sonication which include vitamins, carotenoids and phenolic compounds. This review article also discusses the influence of ultrasonic extraction on the physico-chemical properties of extracted food products. In addition, the paper explores the effect of ultrasonication on food allergenicity through changes in solubility, hydrophobicity, molecular weight as well as conformational changes of the allergens, a direct result of increase in temperature and pressure during cavitation process. |
| first_indexed | 2024-12-22T01:26:08Z |
| format | Article |
| id | doaj.art-bf252a16878543919c96f24c98a5001b |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-12-22T01:26:08Z |
| publishDate | 2021-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-bf252a16878543919c96f24c98a5001b2022-12-21T18:43:36ZengElsevierCurrent Research in Food Science2665-92712021-01-014470477Ultrasonic treatment: A cohort review on bioactive compounds, allergens and physico-chemical properties of foodAzza Silotry Naik0Deodatt Suryawanshi1Manoj Kumar2Roji Waghmare3Department of Biological Sciences, School of Natural Sciences, Faculty of Science and Engineering, University of Limerick, V94 T9PX, IrelandDepartment of Community Medicine, Trichy SRM Medical College Hospital & Research Centre, Tiruchirappalli, Tamil Nadu, 621105, IndiaChemical and Biochemical Processing Division, ICAR- Central Institute for Research on Cotton Technology, Mumbai, 400019, IndiaFood Science and Technology, School of Biotechnology and Bioinformatics, D Y Patil University, Navi Mumbai, India; Corresponding author. Department of Food Science and Technology, School of Biotechnology & Bioinformatics, D Y Patil University, Plot No. 50, Sector - 15, CBD Belapur, Navi Mumbai, 400614, Maharashtra, India.Implementation of ultrasonic for the extraction of bioactive compounds and retention of physico-chemical properties is an important technology. This technology applies physical and chemical phenomena for the extraction of compounds. Ultrasonic assisted extraction causes less damaging effect on quality properties of food as compared to the conventional extraction technique. The present review article focuses on the degradation of various bioactive compounds as a result of ultra-sonication which include vitamins, carotenoids and phenolic compounds. This review article also discusses the influence of ultrasonic extraction on the physico-chemical properties of extracted food products. In addition, the paper explores the effect of ultrasonication on food allergenicity through changes in solubility, hydrophobicity, molecular weight as well as conformational changes of the allergens, a direct result of increase in temperature and pressure during cavitation process.http://www.sciencedirect.com/science/article/pii/S2665927121000472UltrasonicNon thermal extractionFood qualityAllergenBioactive compounds |
| spellingShingle | Azza Silotry Naik Deodatt Suryawanshi Manoj Kumar Roji Waghmare Ultrasonic treatment: A cohort review on bioactive compounds, allergens and physico-chemical properties of food Current Research in Food Science Ultrasonic Non thermal extraction Food quality Allergen Bioactive compounds |
| title | Ultrasonic treatment: A cohort review on bioactive compounds, allergens and physico-chemical properties of food |
| title_full | Ultrasonic treatment: A cohort review on bioactive compounds, allergens and physico-chemical properties of food |
| title_fullStr | Ultrasonic treatment: A cohort review on bioactive compounds, allergens and physico-chemical properties of food |
| title_full_unstemmed | Ultrasonic treatment: A cohort review on bioactive compounds, allergens and physico-chemical properties of food |
| title_short | Ultrasonic treatment: A cohort review on bioactive compounds, allergens and physico-chemical properties of food |
| title_sort | ultrasonic treatment a cohort review on bioactive compounds allergens and physico chemical properties of food |
| topic | Ultrasonic Non thermal extraction Food quality Allergen Bioactive compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2665927121000472 |
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