Advances of Ultrasound and Microwave Technology Application in Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (25 August 2023) | Viewed by 8212

Special Issue Editors

Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
Interests: edible oils; canola oil; polyphenols; food chemistry
Special Issues, Collections and Topics in MDPI journals
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
Interests: fruit and vegetable vacuum frying and drying technology; storage stability of fried food; quality analysis of frying oil; special fruit and vegetable juice processing

Special Issue Information

Dear Colleagues,

The current search for new and effective bioactives capable of treating or preventing human chronic diseases is part of a major trend by the food industry in their development of functional foods. New technologies for extracting these bioactives that meet environmental safety standards are a top priority. This issue will focus on microwave and ultrasound technologies, as novel green methods for extracting new and established bioactives. The demand for high quality, minimally processed products by consumers has also led to an increase in the use and development of novel microwave and ultrasound technologies  for processing foods as well as for extracting bioactive compounds. New advances in the development these technologies will be discussed as well as their advantages over traditional methods.

Prof. Dr. Michael Eskin
Prof. Dr. Liuping Fan
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • ultrasound
  • microwave
  • extraction
  • bioactives
  • novel methods

Published Papers (4 papers)

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Research

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14 pages, 2472 KiB  
Article
Influence of Ultrasound-Assisted Vacuum Drying on Physicochemical Characteristics, Antioxidant Activity, and α-Glucosidase Inhibition Activity of Flos Sophorae Immaturus
by Yuhong Gong, Jun Li, Jinwei Li, Liuping Fan and Li Wang
Foods 2023, 12(3), 671; https://doi.org/10.3390/foods12030671 - 03 Feb 2023
Cited by 6 | Viewed by 1384
Abstract
Flos Sophorae Immaturus (FSI) contains a large number of bioactive substances with antioxidant and hypoglycaemic activity. However, a feasible drying process plays an important role in the retention of its biological activity. The present work investigated the effects of ultrasound-assisted vacuum drying (UAVD) [...] Read more.
Flos Sophorae Immaturus (FSI) contains a large number of bioactive substances with antioxidant and hypoglycaemic activity. However, a feasible drying process plays an important role in the retention of its biological activity. The present work investigated the effects of ultrasound-assisted vacuum drying (UAVD) on FSI samples in terms of drying time, colour, microstructure, and total flavonoid content (TFC). Meanwhile, the antioxidant activity and α-glucosidase inhibition activity were also evaluated. The results show that the drying time of UVAD samples was decreased by 40% compared to that of the single vacuum-dried (VD) samples (600 W for 10 min). The cellular porous structures of FSI tissue were formed by UAVD, which promoted the migration of water from the inside to the outside. Furthermore, samples treated by UAVD exhibited better antioxidant activities and α-glucosidase and α-amylase inhibition capacities, with DPPH (81.86%), ABTS (88.61%), FRAP (83.05%), α-glucosidase inhibition capacity (89%), α-amylase (85%), drying time (3 h), and total aberration (ΔE) (1.63) being the highest characteristic traits. In this condition, the highest levels of total flavonoid content (TFC), rutin, quercetin, kaempferol, isorhamnetin, and genistein were obtained with 266.94, 239.46, 35.56, 8.54, 10.37, and 5.64 mg/g DW, respectively. The results confirm that UAVD is a novel method that significantly reduced the VD time and promoted the release of the bioactive substances of FSI. Full article
(This article belongs to the Special Issue Advances of Ultrasound and Microwave Technology Application in Foods)
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18 pages, 949 KiB  
Article
Optimization of Canolol Production from Canola Meal Using Microwave Digestion as a Pre-Treatment Method
by Ruchira Nandasiri, Olamide Fadairo, Thu Nguyen, Erika Zago, M. U. Mohamed Anas and N. A. Michael Eskin
Foods 2023, 12(2), 318; https://doi.org/10.3390/foods12020318 - 09 Jan 2023
Cited by 3 | Viewed by 1641
Abstract
Canola meal, the by-product of canola oil refining, is a rich source of phenolic compounds and protein. The meal, however, is primarily utilized as animal feed but represents an invaluable source of nutraceuticals. Of particular interest are the sinapates, sinapine and sinapic acid, [...] Read more.
Canola meal, the by-product of canola oil refining, is a rich source of phenolic compounds and protein. The meal, however, is primarily utilized as animal feed but represents an invaluable source of nutraceuticals. Of particular interest are the sinapates, sinapine and sinapic acid, with the decarboxylation of the latter to form canolol. Extracting these phenolics has been carried out using a variety of different methods, although there is an urgent need for environmentally safe and sustainable methods. Microwave-assisted solvent extraction (MAE), as a green extraction method, is receiving considerable interest. Its ease of use makes MAE one of the best methods for studying multiple solvents. The formation of canolol, from sinapine and sinapic acid, is primarily dependent on temperature, which favors the decarboxylation reaction. The application of MAE, using the MultiwaveTM 500 microwave system with green extractants, was undertaken to assess its ability to enhance the yield of sinapates and canolol. This study examined the effects of different pre-treatment temperature-time combinations of 140, 150, 160, and 170 °C for 5, 10, 15, 20, and 30 min on the extraction of canolol and other canola endogenous phenolic compounds. Total phenolic content (TPC), total flavonoid content (TFC), as well as metal ion chelation (MIC) and DPPH radical activity of the different extracts were assessed. The results confirmed that extractability of canolol was optimized with methanol at 151 °C and with ethanol at 170 °C with pre-treatment times of 15.43 min and 19.31 min, respectively. Furthermore, there was a strong positive correlation between TPC and TFC (p < 0.05) and a negative correlation between TFC and DPPH radical activity. Interestingly, no significant correlation was observed between MIC and DPPH. These results confirmed the effectiveness of MAE, using the novel MultiwaveTM 500 microwave instrument, to enhance the yield of canolol. This was accompanied by substantial improvements in the antioxidant activity of the different extracts and further established the efficacy of the current MAE method for isolating important natural phenolic derivatives for utilization by the nutraceutical industry. Full article
(This article belongs to the Special Issue Advances of Ultrasound and Microwave Technology Application in Foods)
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Review

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13 pages, 27327 KiB  
Review
Preserving Ready-to-Eat Meals Using Microwave Technologies for Future Space Programs
by Carolyn Ross, Shyam Sablani and Juming Tang
Foods 2023, 12(6), 1322; https://doi.org/10.3390/foods12061322 - 20 Mar 2023
Cited by 1 | Viewed by 2903
Abstract
The crewed suborbital and space flights launched by private companies over the past three years have rejuvenated public interest in space travel, including space tourism. Ready-to-eat meals (MREs) are the main source of nutrients and energy for space travelers. It is critical that [...] Read more.
The crewed suborbital and space flights launched by private companies over the past three years have rejuvenated public interest in space travel, including space tourism. Ready-to-eat meals (MREs) are the main source of nutrients and energy for space travelers. It is critical that those meals are free of bacterial and viral pathogens and have adequate shelf life. The participation of private companies in space programs will create new opportunities and demand for high-quality and microbiologically safe MREs for future space travels. In this article, we provide a brief review of nutrition and energy requirements for human activities in space. We discuss the general thermal processing requirements for control of bacterial and viral pathogens in MREs and introduce advanced thermal preservation technologies based on microwaves for production of MREs with different shelf-lives under various storage conditions. We also present the latest advancements in the development of polymer packaging materials for quality preservation of thermally stabilized MREs over extended storage. Finally, we recommend future research on issues related to the sensory quality of specially formulated MREs, microbial safety of dried foods that complement high moisture MREs, and food package waste management in future space missions. Full article
(This article belongs to the Special Issue Advances of Ultrasound and Microwave Technology Application in Foods)
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Other

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19 pages, 1740 KiB  
Systematic Review
Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture
by Yago Alves de Aguiar Bernardo, Denes Kaic Alves do Rosario and Carlos Adam Conte-Junior
Foods 2023, 12(3), 476; https://doi.org/10.3390/foods12030476 - 19 Jan 2023
Cited by 3 | Viewed by 1652
Abstract
In this study, we evaluate the most recently applied emerging non-thermal technologies (NTT) to improve meat tenderization, high-intensity ultrasound (HIUS), and high-pressure processing (HPP), aiming to understand if individual effects are beneficial and how extrinsic and intrinsic factors influence meat toughness. We performed [...] Read more.
In this study, we evaluate the most recently applied emerging non-thermal technologies (NTT) to improve meat tenderization, high-intensity ultrasound (HIUS), and high-pressure processing (HPP), aiming to understand if individual effects are beneficial and how extrinsic and intrinsic factors influence meat toughness. We performed a systematic literature search and meta-analysis in four databases (Web of Science, Scopus, Embase, and PubMed). Among the recovered articles (n = 192), 59 studies were included. We found better sonication time in the range of 2–20 min. Muscle composition significantly influences HIUS effects, being type IIb fiber muscles more difficult to tenderize (p < 0.05). HPP effects are beneficial to tenderization at 200–250 MPa and 15–20 min, being lower and higher conditions considered inconclusive, tending to tenderization. Despite these results, undesirable physicochemical, microstructural, and sensory alterations are still unknown or represent barriers against applying NTT at the industrial level. Optimization studies and more robust analyses are suggested to enable its future implementation. Moreover, combining NTT with plant enzymes demonstrates an interesting alternative to improve the tenderization effect caused by NTT. Therefore, HIUS and HPP are promising technologies for tenderization and should be optimized considering time, intensity, pressure, muscle composition, undesirable changes, and combination with other methods. Full article
(This article belongs to the Special Issue Advances of Ultrasound and Microwave Technology Application in Foods)
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