Recent developments in ultrasound approach for preservation of animal origin foods.

Autor: Bariya AR; Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Kamdhenu University, Junagadh, Gujarat, India. Electronic address: akshaybariya196@gmail.com., Rathod NB; Post Graduate Institute of Post-Harvest Technology & Management, Roha, Raigad, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Maharashtra State, India. Electronic address: nikheelrathod310587@gmail.com., Patel AS; Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Kamdhenu University, Junagadh, Gujarat, India., Nayak JKB; Department of Veterinary Public Health and Epidemiology, College of Veterinary Science and Animal Husbandry, Kamdhenu University, Anand, Gujarat, India., Ranveer RC; Post Graduate Institute of Post-Harvest Technology & Management, Roha, Raigad, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Maharashtra State, India. Electronic address: rahul.ranveer@gmail.com., Hashem A; Botany and Microbiology Department, College of Science, King Saud University, P.O. Box. 2460, Riyadh 11451, Saudi Arabia. Electronic address: habeer@ksu.edu.sa., Abd Allah EF; Plant Production Department, College of Food and Agricultural Sciences, King Saud University, P.O. Box. 2460, Riyadh 11451, Saudi Arabia. Electronic address: eabdallah@ksu.edu.sa., Ozogul F; Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey; Biotechnology Research and Application Center, Cukurova University, 01330 Adana, Turkey. Electronic address: fozogul@cu.edu.tr., Jambrak AR; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia. Electronic address: anet.rezek.jambrak@pbf.unizg.hr., Rocha JM; Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal; ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal. Electronic address: jmfrocha@fc.up.pt.
Jazyk: angličtina
Zdroj: Ultrasonics sonochemistry [Ultrason Sonochem] 2023 Dec; Vol. 101, pp. 106676. Date of Electronic Publication: 2023 Nov 02.
DOI: 10.1016/j.ultsonch.2023.106676
Abstrakt: Ultrasound is a contemporary non-thermal technology that is currently being extensively evaluated for its potential to preserve highly perishable foods, while also contributing positively to the economy and environment. There has been a rise in the demand for food products that have undergone minimal processing or have been subjected to non-thermal techniques. Livestock-derived food products, such as meat, milk, eggs, and seafood, are widely recognized for their high nutritional value. These products are notably rich in proteins and quality fats, rendering them particularly vulnerable to oxidative and microbial spoilage. Ultrasound has exhibited significant antimicrobial properties, as well as the ability to deactivate enzymes and enhance mass transfer. The present review centers on the production and classification of ultrasound, as well as its recent implementation in the context of livestock-derived food products. The commercial applications, advantages, and limitations of the subject matter are also subject to scrutiny. The review indicated that ultrasound technology can be effectively utilized in food products derived from livestock, leading to favorable outcomes in terms of prolonging the shelf life of food while preserving its nutritional, functional, and sensory attributes. It is recommended that additional research be conducted to investigate the effects of ultrasound processing on nutrient bioavailability and extraction. The implementation of hurdle technology can effectively identify and mitigate the lower inactivation of certain microorganisms or vegetative cells.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 The Authors. Published by Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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