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Review
. 2021 Jul 12:4:470-477.
doi: 10.1016/j.crfs.2021.07.003. eCollection 2021.

Ultrasonic treatment: A cohort review on bioactive compounds, allergens and physico-chemical properties of food

Azza Silotry Naik  1 , Deodatt Suryawanshi  2 , Manoj Kumar  3 , Roji Waghmare  4
Affiliations
Review

Ultrasonic treatment: A cohort review on bioactive compounds, allergens and physico-chemical properties of food

Azza Silotry Naik et al. Curr Res Food Sci. .

Abstract

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.

Keywords: Allergen; Bioactive compounds; Food quality; Non thermal extraction; Ultrasonic.

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Conflict of interest statement

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.

Figures

Image 1
Graphical abstract
Fig. 1
Fig. 1
Diagram of ultrasound-assisted extraction mechanism (Wen et al., 2018).
Fig. 2
Fig. 2
Disruption of cavitation bubble and discharge of plant extract (Vardanega et al., 2014).
Fig. 3
Fig. 3
SEM images of a black cumin seed structure 1) without ultrasound treatment and 2) with ultrasound treatment (Moghimi et al. (2018).
Fig. 4
Fig. 4
Ultrasonically (US) treated fresh apple juice at 15 °C and control check (CK) at 4 and 15 °C (Sun et al., 2015).
See this image and copyright information in PMC

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