Applications and opportunities for ultrasound assisted extraction in food industry-A review. Innov Food Sci Emerg Technol 9:161-169

Innovative Food Science & Emerging Technologies (Impact Factor: 3.27). 04/2008; 9(2):161-169. DOI: 10.1016/j.ifset.2007.04.014

ABSTRACT Ultrasound assisted extraction (UAE) process enhancement for food and allied industries are reported in this review. This includes herbal, oil, protein and bioactives from plant and animal materials (e.g. polyphenolics, anthocyanins, aromatic compounds, polysaccharides and functional compounds) with increased yield of extracted components, increased rate of extraction, achieving reduction in extraction time and higher processing throughput. Ultrasound can enhance existing extraction processes and enable new commercial extraction opportunities and processes. New UAE processing approaches have been proposed, including, (a) the potential for modification of plant cell material to provide improved bioavailability of micro-nutrients while retaining the natural-like quality, (b) simultaneous extraction and encapsulation, (c) quenching of the radical sonochemistry especially in aqueous systems to avoid degradation of bioactives and (d) potential use of the radical sonochemistry to achieve targeted hydroxylation of polyphenolics and carotenoids to increase bioactivity.

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Available from: Raymond Mawson, Sep 27, 2015
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    • "Radical production can be quenched by the addition of small amounts of ethanol. Ethanol can lower the temperature inside the cavitation bubbles and change the chemistry involved (Riesz et al., 1985; Vilkhu et al., 2008). Thus, based on these observations and the fact that ethanol is environmentally benign and relatively safe for human health, it was chosen as the organic modifier in the following experiments. "
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    ABSTRACT: For the characterisation of grape cultivars, the profile and content of flavonoids are important because these compounds impact grape and wine quality. To determine the correct profile and content of flavonoids, the use of robust, sensitive and reliable methods is necessary. The object of this research is to develop a new ultrasound-assisted extraction (UAE) method for the recovery of flavonoids from grape skins using response surface methodology. Optimisation of UAE was performed using a complementary study combining a Box-Behnken experimental design with qualitative analysis by high-performance liquid chromatography. Optimal extraction conditions were obtained using the extraction solvent composed of acetonitrile:water:formic acid (26:73:1, v/v/v) at an extraction temperature of 50°C, an extraction time of 15 min in a single-extraction step and with a solid-to-solvent ratio of 1:80 g/mL. The calculated relative standard deviations for the optimal extraction method were very low, measuring less than 5%. This study demonstrates that numerous factors have strong effects on the extraction efficiency, including the type of organic modifier and its percentage in the extraction solvent, the number of extraction steps, the solid-to-solvent ratio, the extraction time and temperature and, finally, the particular nature of analyte and their position within the grape skin cell. Copyright © 2015 John Wiley & Sons, Ltd. Copyright © 2015 John Wiley & Sons, Ltd.
    Phytochemical Analysis 08/2015; DOI:10.1002/pca.2582 · 2.34 Impact Factor
    • "Cavitation bubbles rise and collapse violently under the conditions of low US frequency and high power inputs. Such activity also creates strong acoustic streaming movement/mixing of the fluids making UAE more efficient (Vilkhu et al., 2008). For instance, when lower US frequency (20 kHz) and higher power are applied, more aggressive changes occur. "
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    ABSTRACT: The recovery of valuable compounds from food wastes and by-products kills two birds with one stone and addresses both the use of by-products and societal health care. Traditional extraction methods include usually high temperature treatment (more than 100 ºC) with the subsequent risk of thermal denaturation or transformation of the target molecules. Moreover, these techniques are very time-consuming and require relatively large quantities of solvents. On the other hand, the use of environmentally friendly technologies has led researchers and food industry to develop new alternative processes that can extract valuable compounds from different sources and food wastes of different origin. This chapter describes the potential use of emerging technologies such as ultrasound assisted extraction (UAE), laser ablation, pulsed electric fields (PEF), high voltage electrical discharges (HVED) and membrane assisted extraction. The latest methodologies comply with the concepts of green chemistry and sustainability.
    Food Waste Recovery. Processing Technologies and Industrial Techniques, Edited by Charis M. Galanakis, 08/2015: chapter Emerging Extraction: pages In press; Academic Press/Elsevier., ISBN: 978-0-12-800351-0
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    • "It has been reported previously that UAE intensify efficiency of extraction by increasing the yield and shortening extraction time (Shirsatha et al., 2012; Vilkhu et al., 2008). Therefore, in order to estimate aforementioned effects of ultrasound on phenolics extraction from stinging nettle leaf, comparison was made between maceration and UAE techniques using previously determined optimal solvent (54% aqueous methanol) and four extraction times (10, 20 and 30 and 38 min). "
    Industrial Crops and Products 06/2015; 74:912-917. DOI:10.1016/j.indcrop.2015.06.032 · 2.84 Impact Factor
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