Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products - PubMed (original) (raw)

Review

Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products

B Khadhraoui et al. Ultrason Sonochem. 2021 Aug.

Abstract

Ultrasound has a significant effect on the rate of various processes in food, perfume, cosmetic, pharmaceutical, bio-fuel, materials, or fine chemical industries, despite some shortcomings. Combination with other conventional or innovative techniques can overcome these limitations, enhance energy, momentum and mass transfer, and has been successfully demonstrated in many recent studies. Various ultrasound combined hybrid and innovative techniques are systematically summarized in this review for the first time. Ultrasound can be combined with diverse conventional techniques including Soxhlet, Clevenger, enzyme, hydrotropes, ionic liquids, Deep Eutectic Solvents (DES) or Natural Deep Eutectic Solvents (NADES), to enhance mixing and micro-mixing, reduced thermal and concentration gradients, and selective extraction. Moreover, combinations of ultrasound with other innovative techniques such as microwave, extrusion, supercritical fluid, subcritical and pressure liquids, Instant controlled pressure drop (DIC), Pulsed Electric Field (PEF), Ultra-Violet (UV) or Infra-Red (IR) radiations, Counter-current chromatography (CCC), or centrifugal partition chromatographs (CPC) can enable reduced equipment size, faster response to process control, faster start-up, increased production, and elimination of process steps. The theories and applications of these ultrasound combined hybrid and innovative techniques as well as their advantages and limitations are compared, and further perspectives are proposed. This review provides new insights into advances in ultrasound combined techniques and their application at research, educational, and industrial level in modern food and plant-based chemistry.

Keywords: Combination; Hybrid; Innovative techniques; Intensification; Mechanisms; Ultrasound.

PubMed Disclaimer

Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1

Reported US impacts on plant tissues.

Fig. 2

Mechanism of ultrasound-induced cell damage.

Fig. 3

Ultrasonic defoamer used in a canning line.

Fig. 4

Effect of thawing on phase change.

Fig. 5

Microjet cleaning effect on membrane surface.

Fig. 6

Ultrasound probe system.

References

1. Chemat F., Rombaut N., Meullemiestre A., Turk M., Périno-Issartier S., Fabiano-Tixier A.-S., Abert-Vian M. Review of green food processing techniques. Preservation, transformation, and extraction. Innovative Food Sci. Emerg. Technol. 2017;41:357–377.
1. Anastas P.T., Warner J.C. Oxf. Univ; Press: 1998. Green chemistry: Theory and practice.
1. Chemat F., Rombaut N., Sicaire A.-G., Meullemiestre A., Fabiano-Tixier A.-S., Abert-Vian M. Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrason. Sonochem. 2017;34:540–560. -PubMed
1. G. Cravotto, P. Cintas, Power ultrasound in organic synthesis: moving cavitational chemistry from academia to innovative and large-scale applications, Chem. Soc. Rev. 35 (2006) 180-196. -PubMed
1. Vinatoru M. Ultrasonically assisted extraction (UAE) of natural products some guidelines for good practice and reporting. Ultrason. Sonochem. 2015;25:94–95. -PubMed

Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products - PubMed (original) (raw)