Degradation during application of ultrasound in food processing: A review
Tóm tắt
Từ khóa
Tài liệu tham khảo
Abismaïl, 1999, Emulsification by ultrasound: drop size distribution and stability, Ultrasonics Sonochemistry, 6, 75, 10.1016/S1350-4177(98)00027-3
Achir, 2006, Effect of energy transfer conditions on the chemical degradation of frying oil, European Journal of Lipid Science and Technology, 108, 999, 10.1002/ejlt.200600153
Adekunte, 2010, Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice, Food Chemistry, 122, 500, 10.1016/j.foodchem.2010.01.026
Andersen, 2002, Detection of early events in lipid oxidation by electron spin resonance spectroscopy, European Journal of Lipid Science and Technology, 104, 65, 10.1002/1438-9312(200201)104:1<65::AID-EJLT65>3.0.CO;2-3
Anese, 2013, Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility, Food Chemistry, 136, 458, 10.1016/j.foodchem.2012.08.013
AOCS, 2009
Aoshima, 1977, Electron spin resonance studies on the lipoxygenase reaction by spin trapping and spin labelling methods, Journal of Biochemistry, 82, 1559, 10.1093/oxfordjournals.jbchem.a131850
Arnold, 2011, Ultrasonic cutting of foods with inclined moving blades, Journal of Food Engineering, 103, 394, 10.1016/j.jfoodeng.2010.11.009
Ashokkumar, 2008, Modification of food ingredients by ultrasound to improve functionality: a preliminary study on a model system, Innovative Food Science & Emerging Technologies, 9, 155, 10.1016/j.ifset.2007.05.005
Baxter, 2005, Molecular weight and degree of acetylation of high-intensity ultrasonicated chitosan, Food Hydrocolloids, 19, 821, 10.1016/j.foodhyd.2004.11.002
Benjellourr, 1991, Oxidation of rapeseed oil: effect of metal traces, Journal of the American Oil Chemists' Society, 68, 210, 10.1007/BF02657772
Bermúdez-Aguirre, 2012, Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments, Journal of Food Engineering, 108, 383, 10.1016/j.jfoodeng.2011.06.038
Bermudez-Aguirre, 2009, Composition properties, physicochemical characteristics and shelf life of whole milk after thermal and thermo-sonication treatments, Journal of Food Quality, 32, 283, 10.1111/j.1745-4557.2009.00250.x
Cameron, 2009, Impact of ultrasound on dairy spoilage microbes and milk components Impact des ultrasons sur les microbes d’altération du lait et sur ses composants, Dairy Science and Technology, 89, 16, 10.1051/dst/2008037
Caminiti, 2011, Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend, Food Chemistry, 124, 1387, 10.1016/j.foodchem.2010.07.096
Cañizares-Macías, 2004, Fast ultrasound-assisted method for the determination of the oxidative stability of virgin olive oil, Analytica Chimica Acta, 502, 161, 10.1016/j.aca.2003.10.022
Chemat, 2004, High power ultrasound effects on lipid oxidation of refined sunflower oil, Ultrasonics Sonochemistry, 11, 281, 10.1016/j.ultsonch.2003.07.004
Chemat, 2004, Deterioration of edible oils during food processing by ultrasound, Ultrasonics Sonochemistry, 11, 13, 10.1016/S1350-4177(03)00127-5
Chemat, 2011, Applications of ultrasound in food technology: processing, preservation and extraction, Ultrasonics Sonochemistry, 18, 813, 10.1016/j.ultsonch.2010.11.023
Choe, 2006, Mechanisms and factors for edible oil oxidation, Comprehensive Reviews in Food Science and Food Safety, 5, 169, 10.1111/j.1541-4337.2006.00009.x
Chouliara, 2010, Effect of ultrasonication on microbiological, chemical and sensory properties of raw, thermized and pasteurized milk, International Dairy Journal, 20, 307, 10.1016/j.idairyj.2009.12.006
Coupland, 2001, Droplet size determination in food emulsions: comparison of ultrasonic and light scattering methods, Journal of Food Engineering, 50, 117, 10.1016/S0260-8774(00)00201-6
Cravotto, 2011, Extraction of kiwi seed oil: Soxhlet versus four different non-conventional techniques, Natural Product Research, 25, 974, 10.1080/14786419.2010.524162
Cravotto, 2008, Improved extraction of vegetable oils under high-intensity ultrasound and/or microwaves, Ultrasonics Sonochemistry, 15, 898, 10.1016/j.ultsonch.2007.10.009
Cruz, 2007, Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments, Innovative Food Science & Emerging Technologies, 8, 244, 10.1016/j.ifset.2007.01.003
Czechowska-Biskup, 2005, Degradation of chitosan and starch by 360-kHz ultrasound, Carbohydrate Polymers, 60, 175, 10.1016/j.carbpol.2004.12.001
D'Amico, 2006, Inactivation of microorganisms in milk and apple cider treated with ultrasound, Journal of Food Protection, 69, 556, 10.4315/0362-028X-69.3.556
Devasagayam, 2003, Methods for estimating lipid peroxidation: an analysis of merits and demerits, Indian Journal of Biochemistry and Biophysics, 40, 300
Doleschall, 2002, A new analytical method to monitor lipid peroxidation during bleaching, European Journal of Lipid Science and Technology, 104, 14, 10.1002/1438-9312(200201)104:1<14::AID-EJLT14>3.0.CO;2-J
Ebringerová, 1997, The effect of ultrasound on the structure and properties of the water-soluble corn hull heteroxylan, Ultrasonics Sonochemistry, 4, 305, 10.1016/S1350-4177(97)00037-0
Egmond, 1972, Stereospecificity of the hydrogen abstraction at carbon atom n-8 in the oxygenation of linoleic acid by lipoxygenases from corn germs and soya beans, Biochemical and Biophysical Research Communications, 48, 1055, 10.1016/0006-291X(72)90815-7
Eh, 2012, Novel modified ultrasonication technique for the extraction of lycopene from tomatoes, Ultrasonics Sonochemistry, 19, 151, 10.1016/j.ultsonch.2011.05.019
Endo, 1985, Antioxidant effects of chlorophyll and pheophytin on the autoxidation of oils in the dark. I. Comparison of the inhibitory effects, Journal of the American Oil Chemists' Society, 62, 1375, 10.1007/BF02545962
Esclapez, 2011, Ultrasound-assisted extraction of natural products, Food Engineering Reviews, 3, 108, 10.1007/s12393-011-9036-6
Fakourelis, 1987, Effects of chlorophyll and β-Carotene on the oxidation stability of olive oil, Journal of Food Science, 52, 234, 10.1111/j.1365-2621.1987.tb14018.x
Feng, 2010
Frankel, 1991, Review: recent advances in lipid oxidation, Journal of the Science of Food and Agriculture, 54, 495, 10.1002/jsfa.2740540402
Frankel, 1998, Vol. 18)
Frega, 1999, Effects of free fatty acids on oxidative stability of vegetable oil, Journal of the American Oil Chemists' Society, 76, 325, 10.1007/s11746-999-0239-4
Gómez-López, 2010, Microbiological and sensory quality of sonicated calcium-added orange juice, LWT – Food Science and Technology, 43, 808, 10.1016/j.lwt.2010.01.008
Guillén, 2002, Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils, Food Chemistry, 77, 503, 10.1016/S0308-8146(01)00371-5
Gutiérrez-Rosales, 1992, Action of chlorophylls on the stability of virgin olive oil, Journal of the American Oil Chemists' Society, 69, 866, 10.1007/BF02636334
Hamilton, 1997, Chemistry of free radicals in lipids, Food Chemistry, 60, 193, 10.1016/S0308-8146(96)00351-2
Heijman, 1985, A pulse radiolysis study of the dienyl radical in oxygen-free linoleate solutions: time and linoleate concentration dependence, Radiation Physics and Chemistry (1977), 26, 73, 10.1016/0146-5724(85)90036-6
Jahouach-Rabai, 2008, Influence of bleaching by ultrasound on fatty acids and minor compounds of olive oil. Qualitative and quantitative analysis of volatile compounds (by SPME coupled to GC/MS), Ultrasonics Sonochemistry, 15, 590, 10.1016/j.ultsonch.2007.06.007
Jambrak, 2010, Ultrasound effect on physical properties of corn starch, Carbohydrate Polymers, 79, 91, 10.1016/j.carbpol.2009.07.051
Judde, 2004, Prévention de l’oxydation des acides gras dans un produit cosmétique: mécanismes, conséquences, moyens de mesure, quels antioxydants pour quelles applications?, Oléagineux, Corps Gras, Lipides, 11, 414, 10.1051/ocl.2004.0414
Jung, 1989, Effects of processing steps on the contents of minor compounds and oxidation of soybean oil, Journal of the American Oil Chemists' Society, 66, 118, 10.1007/BF02661798
Kamal-Eldin, 2003
Kardos, 2001, Sonochemistry of carbohydrate compounds, Carbohydrate Research, 332, 115, 10.1016/S0008-6215(01)00081-7
Keceli, 2002, Ferric ions reduce the antioxidant activity of the phenolic fraction of virgin olive oil, Journal of Food Science, 67, 943, 10.1111/j.1365-2621.2002.tb09432.x
Knorr, 2002, Nutritional improvement of plant foods by non-thermal processing, Proceedings of the Nutrition Society, 61, 311, 10.1079/PNS2002162
Kowalski, 2009, Effect of ultrasound-assisted maceration on the quality of oil from the leaves of thyme Thymus vulgaris L, Flavour and Fragrance Journal, 24, 69, 10.1002/ffj.1918
Krichene, 2010, Stability of virgin olive oil and behaviour of its natural antioxidants under medium temperature accelerated storage conditions, Food Chemistry, 121, 171, 10.1016/j.foodchem.2009.12.026
Labuza, 1971, Kinetics of lipid oxidation in foods, C R C Critical Reviews in Food Technology, 2, 355, 10.1080/10408397109527127
Lee, J. W., Feng, H., & Kushad, M. (2005). Effect of Manothermosonication (MTS) on quality of orange juice. Presented at AIChE Annual Meeting, (Cincinnati).
Leong, 2009, Minimising oil droplet size using ultrasonic emulsification, Ultrasonics Sonochemistry, 16, 721, 10.1016/j.ultsonch.2009.02.008
Li, 2004, High intensity ultrasound-assisted extraction of oil from soybeans, Food Research International, 37, 731, 10.1016/j.foodres.2004.02.016
Li, 2004, Microwave and ultrasound assisted extraction of soybean oil, Transactions of the ASAE, 47, 1187, 10.13031/2013.16551
Li, 2012, Ultrasound-assisted extraction and profile characteristics of seed oil from Isatis indigotica Fort, Industrial Crops and Products, 35, 98, 10.1016/j.indcrop.2011.06.013
List, 1974, Oxidation and quality of soybean oil: a preliminary study of the anisidine test, Journal of the American Oil Chemists' Society, 51, 17, 10.1007/BF02545207
Lundberg, 1962
Lundberg, 1947, The oxidation of methyl linoleate at various temperatures 1, Journal of the American Chemical Society, 69, 833, 10.1021/ja01196a025
Luque de Castro, 2007, Ultrasound-assisted preparation of liquid samples, Talanta, 72, 321, 10.1016/j.talanta.2006.11.013
Luque-Garcia, 2004, Ultrasound-assisted soxhlet extraction: an expeditive approach for solid sample treatment: application to the extraction of total fat from oleaginous seeds, Journal of Chromatography A, 1034, 237, 10.1016/j.chroma.2004.02.020
McClements, 1995, Advances in the application of ultrasound in food analysis and processing, Trends in Food Science & Technology, 6, 293, 10.1016/S0924-2244(00)89139-6
McNamara, 1999, Sonoluminescence temperatures during multi-bubble cavitation, Nature, 401, 772, 10.1038/44536
Makino, 1983, Chemical effects of ultrasound on aqueous solutions. Formation of hydroxyl radicals and hydrogen atoms, The Journal of Physical Chemistry, 87, 1369, 10.1021/j100231a020
Marcuse, 1968, Fat oxidation at low oxygen pressure. I. Kinetic studies on the rate of fat oxidation in emulsions, Journal of the American Oil Chemists' Society, 45, 400, 10.1007/BF02667120
Martín-Polvillo, 2004, Oxidative stability of sunflower oils differing in unsaturation degree during long-term storage at room temperature, Journal of the American Oil Chemists' Society, 81, 577, 10.1007/s11746-006-0944-1
Mason, 1996, The uses of ultrasound in food technology, Ultrasonics Sonochemistry, 3, S253, 10.1016/S1350-4177(96)00034-X
Metherel, 2009, The application of ultrasound energy to increase lipid extraction throughput of solid matrix samples (flaxseed), Prostaglandins Leukotrienes and Essential Fatty Acids, 81, 417, 10.1016/j.plefa.2009.07.003
Mistry, 1987, Effects of fatty acids on the oxidative stability of soybean oil, Journal of Food Science, 52, 831, 10.1111/j.1365-2621.1987.tb06741.x
Miyashita, 1986, Study on the oxidative rate and prooxidant activity of free fatty acids, Journal of the American Oil Chemists' Society, 63, 1380, 10.1007/BF02679607
Nawar, 1969, Thermal degradation of lipids, Journal of Agricultural and Food Chemistry, 17, 18, 10.1021/jf60161a012
Patist, 2008, Ultrasonic innovations in the food industry: from the laboratory to commercial production, Innovative Food Science & Emerging Technologies, 9, 147, 10.1016/j.ifset.2007.07.004
Patrick, 2004, The effect of ultrasonic intensity on the crystal structure of palm oil, Ultrasonics Sonochemistry, 11, 251, 10.1016/j.ultsonch.2004.01.017
Pérez-Serradilla, 2007, Focused microwave-assisted Soxhlet extraction of acorn oil for determination of the fatty acid profile by GC–MS. Comparison with conventional and standard methods, Analytical and Bioanalytical Chemistry, 388, 451, 10.1007/s00216-007-1227-x
Pingret, 2011, First investigation on ultrasound-assisted preparation of food products: sensory and physicochemical characteristics, Journal of Food Science, 76, C287, 10.1111/j.1750-3841.2010.02019.x
Piyasena, 2003, Inactivation of microbes using ultrasound: a review, International Journal of Food Microbiology, 87, 207, 10.1016/S0168-1605(03)00075-8
Portenlänger, 1992, Chemical reactions induced by ultrasound and γ-rays in aqueous solutions of l-ascorbic acid, Carbohydrate Research, 232, 291, 10.1016/0008-6215(92)80061-5
Radulovic, 2010, Volatiles of the grape hybrid cultivar Othello (Vitis vinifera x (Vitis labrusca x Vitis riparia)) cultivated in Serbia, Journal of Essential Oil Research, 22, 616, 10.1080/10412905.2010.9700415
Ragnarsson, 1977, Accelerated shelf-life testing for oxidative rancidity in foods—A review, Food Chemistry, 2, 291, 10.1016/0308-8146(77)90047-4
Rawson, 2011, Effect of thermosonication on bioactive compounds in watermelon juice, Food Research International, 44, 1168, 10.1016/j.foodres.2010.07.005
Reddy, 1980, Emulsion stability of acoustically formed emulsions, The Journal of Physical Chemistry, 84, 1570, 10.1021/j100449a027
Riener, 2009, The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation, Food Chemistry, 114, 905, 10.1016/j.foodchem.2008.10.037
Riener, 2009, Characterisation of volatile compounds generated in milk by high intensity ultrasound, International Dairy Journal, 19, 269, 10.1016/j.idairyj.2008.10.017
Riesz, 1985, Free radical generation by ultrasound in aqueous and nonaqueous solutions, Environmental Health Perspectives, 64, 233, 10.1289/ehp.8564233
Rossi, 2007, Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying, Food Chemistry, 102, 812, 10.1016/j.foodchem.2006.06.016
Sattar, 1976, Effect of wavelength on light induced quality deterioration of edible oils and fats, Canadian Institute of Food Science and Technology Journal, 9, 108, 10.1016/S0315-5463(76)73641-1
Saxby, 1996
Schaich, 2005, Lipid oxidation: Theoretical aspects, Vol. 1–6, Vol. 1, 269
Schieberle, 1979, Decomposition of linoleic acid hydroperoxides by radicals, Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 168, 448, 10.1007/BF01479259
Schneider, 2006, Acoustic cavitation induced by ultrasonic cutting devices: a preliminary study, Ultrasonics Sonochemistry, 13, 117, 10.1016/j.ultsonch.2005.09.002
Schneider, 2008, Power requirements of the high-frequency generator in ultrasonic cutting of foods, Journal of Food Engineering, 86, 61, 10.1016/j.jfoodeng.2007.09.024
Shah, 2005, Extraction of oil from Jatropha curcas L. seed kernels by combination of ultrasonication and aqueous enzymatic oil extraction, Bioresource Technology, 96, 121, 10.1016/j.biortech.2004.02.026
Shahidi, 2005, Quality assurance of fats and oils, Vol. 1–6, Vol. 1, 565
Shahidi, 2005, Lipid oxidation: measurement methods
Silva, 2001, Effects of phenolic propyl esters on the oxidative stability of refined sunflower oil, Journal of Agricultural and Food Chemistry, 49, 3936, 10.1021/jf010193p
Soria, 2010, Effect of ultrasound on the technological properties and bioactivity of food: a review, Trends in Food Science & Technology, 21, 323, 10.1016/j.tifs.2010.04.003
Stanisavljević, 2009, Comparison of techniques for the extraction of tobacco seed oil, European Journal of Lipid Science and Technology, 111, 513, 10.1002/ejlt.200800232
Stauffer, 1996
Stojanovic, 2007, Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, colour and chemical properties of rabbiteye blueberries, Food Chemistry, 101, 898, 10.1016/j.foodchem.2006.02.044
Sun, 2010, Stability of all-trans-[beta]-carotene under ultrasound treatment in a model system: effects of different factors, kinetics and newly formed compounds, Ultrasonics Sonochemistry, 17, 654, 10.1016/j.ultsonch.2009.12.005
Suslick, 2011, Extreme conditions during multibubble cavitation: sonoluminescence as a spectroscopic probe, Ultrasonics Sonochemistry, 18, 842, 10.1016/j.ultsonch.2010.12.012
Tabaraki, 2011, Optimization of ultrasonic-assisted extraction of natural antioxidants from rice bran using response surface methodology, Ultrasonics Sonochemistry, 18, 1279, 10.1016/j.ultsonch.2011.05.004
Tiwari, 2008, Anthocyanin and ascorbic acid degradation in sonicated strawberry juice, Journal of Agricultural and Food Chemistry, 56, 10071, 10.1021/jf801824v
Ugarte-Romero, 2006, Inactivation of Escherichia coli with power ultrasound in apple cider, Journal of Food Science, 71, E102, 10.1111/j.1365-2621.2006.tb08890.x
Valdramidis, 2010, Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing, Journal of Food Engineering, 96, 449, 10.1016/j.jfoodeng.2009.08.025
Van Hoed, 2009, Berry seeds: a source of specialty oils with high content of bioactives and nutritional value, Journal of Food Lipids, 16, 33, 10.1111/j.1745-4522.2009.01130.x
Van der Merwe, 2004, Changes in chemical quality indices during long-term storage of palm-olein oil under heated storage and transport-type conditions, Journal of the Science of Food and Agriculture, 84, 52, 10.1002/jsfa.1609
Velasco, 2004, Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry, Food Chemistry, 85, 623, 10.1016/j.foodchem.2003.07.020
Vercet, 2001, Manothermosonication of foods and food-resembling systems: effect on nutrient content and nonenzymatic browning, Journal of Agricultural and Food Chemistry, 49, 483, 10.1021/jf000438i
Villamiel, 2000, Inactivation of pseudomonas fluorescens and Streptococcus thermophilus in Trypticase® Soy broth and total bacteria in milk by continuous-flow ultrasonic treatment and conventional heating, Journal of Food Engineering, 45, 171, 10.1016/S0260-8774(00)00059-5
Wei, 2008, Quantitative determination of oil content in small quantity of oilseed rape by ultrasound-assisted extraction combined with gas chromatography, Ultrasonics Sonochemistry, 15, 938, 10.1016/j.ultsonch.2008.04.003
Wu, 2001, Effects of ultrasound on milk homogenization and fermentation with yogurt starter, Innovative Food Science & Emerging Technologies, 1, 211, 10.1016/S1466-8564(00)00020-5
Yanishlieva, 2001
Yin, 2011, Free radical lipid peroxidation: mechanisms and analysis, Chemical Reviews, 111, 5944, 10.1021/cr200084z
Yoon, 1988, Effects of thermally oxidized triglycerides on the oxidative stability of soybean oil, Journal of the American Oil Chemists' Society, 65, 1652, 10.1007/BF02912571
Zahn, 2005, Impact of excitation and material parameters on the efficiency of ultrasonic cutting of bakery products, Journal of Food Science, 70, E510, 10.1111/j.1365-2621.2005.tb08311.x
Zenker, 2003, Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods, Journal of Food Protection, 66, 1642, 10.4315/0362-028X-66.9.1642