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Recent developments in ultrasound approach for preservation of animal origin foods

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 minima...

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Autores principales: Bariya, Akshay Rajendrabhai, Rathod, Nikheel Bhojraj, Patel, Ajay Sureshbhai, Nayak, Jitendra Kumar Bhogilal, Ranveer, Rahul Chudaman, Hashem, Abeer, Abd_Allah, Elsayed Fathi, Ozogul, Fatih, Jambrak, Anet Režek, Rocha, João Miguel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10656273/
https://www.ncbi.nlm.nih.gov/pubmed/37939526
http://dx.doi.org/10.1016/j.ultsonch.2023.106676
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author Bariya, Akshay Rajendrabhai
Rathod, Nikheel Bhojraj
Patel, Ajay Sureshbhai
Nayak, Jitendra Kumar Bhogilal
Ranveer, Rahul Chudaman
Hashem, Abeer
Abd_Allah, Elsayed Fathi
Ozogul, Fatih
Jambrak, Anet Režek
Rocha, João Miguel
author_facet Bariya, Akshay Rajendrabhai
Rathod, Nikheel Bhojraj
Patel, Ajay Sureshbhai
Nayak, Jitendra Kumar Bhogilal
Ranveer, Rahul Chudaman
Hashem, Abeer
Abd_Allah, Elsayed Fathi
Ozogul, Fatih
Jambrak, Anet Režek
Rocha, João Miguel
author_sort Bariya, Akshay Rajendrabhai
collection PubMed
description 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.
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spelling pubmed-106562732023-11-02 Recent developments in ultrasound approach for preservation of animal origin foods Bariya, Akshay Rajendrabhai Rathod, Nikheel Bhojraj Patel, Ajay Sureshbhai Nayak, Jitendra Kumar Bhogilal Ranveer, Rahul Chudaman Hashem, Abeer Abd_Allah, Elsayed Fathi Ozogul, Fatih Jambrak, Anet Režek Rocha, João Miguel Ultrason Sonochem Sustainable US Technology 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. Elsevier 2023-11-02 /pmc/articles/PMC10656273/ /pubmed/37939526 http://dx.doi.org/10.1016/j.ultsonch.2023.106676 Text en © 2023 The Authors https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Sustainable US Technology
Bariya, Akshay Rajendrabhai
Rathod, Nikheel Bhojraj
Patel, Ajay Sureshbhai
Nayak, Jitendra Kumar Bhogilal
Ranveer, Rahul Chudaman
Hashem, Abeer
Abd_Allah, Elsayed Fathi
Ozogul, Fatih
Jambrak, Anet Režek
Rocha, João Miguel
Recent developments in ultrasound approach for preservation of animal origin foods
title Recent developments in ultrasound approach for preservation of animal origin foods
title_full Recent developments in ultrasound approach for preservation of animal origin foods
title_fullStr Recent developments in ultrasound approach for preservation of animal origin foods
title_full_unstemmed Recent developments in ultrasound approach for preservation of animal origin foods
title_short Recent developments in ultrasound approach for preservation of animal origin foods
title_sort recent developments in ultrasound approach for preservation of animal origin foods
topic Sustainable US Technology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10656273/
https://www.ncbi.nlm.nih.gov/pubmed/37939526
http://dx.doi.org/10.1016/j.ultsonch.2023.106676
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