Chemistry of ultrasound processing

Villamiel M.; Cortés-Avendaño P.; Ferreira-Lazarte A.; Condezo-Hoyos L. · Chemistry of Thermal and Non-Thermal Food Processing Technologies (2024) · DOI: 10.1016/b978-0-443-22182-8.00010-3

Resumen

The increasing demand for high-quality, additive-free foods in the last decades has sparked a growing interest in advanced technologies that can meet this rising demand for top-notch quality products while preserving the original properties of foods. This chapter has delved into the dynamic relationship between nutritional properties and the evolving technologies that are reshaping the realm of food production, particularly ultrasound. The revision here carried out comprises the main general aspects related to the application of ultrasound and the involved mechanisms. We have included the effect of single and intermediate frequency on the main components of food such as lipids, proteins, enzymes, carbohydrates, and bioactive compounds. Special attention has been pain to the impact of intermediate-frequency ultrasound on the functionalization of phenolic moieties.

Instituciones: Universidad Nacional Agraria La Molina