Principles of ultrasonic agglomeration and its effect on physicochemical and macro- and microstructural properties of foods

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-01-15 Epub Date: 2024-09-17 DOI:10.1016/j.foodchem.2024.141309

Daniela Rivera-Tobar , Mario Pérez-Won , Erick Jara-Quijada , Luis González-Cavieres , Gipsy Tabilo-Munizaga , Roberto Lemus-Mondaca

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Abstract

Ultrasonic compaction, also known as ultrasonic agglomeration, is an emerging technology that represents a novel alternative for food agglomeration; it is of great interest to the food industry. This review aims to gather information on the physicochemical, organoleptic, microbiological, and structural changes generated by ultrasound and study the fundamentals of agglomeration and ultrasound in different food matrices. In addition, chemical changes are reported in some nutrients related to conformational changes, such as the disintegration of diacylglycerides into monoacylglycerols, disordering of the crystalline region of starch granules to the amorphous phase, disruption of the membrane in plant cells, and transient or permanent modification of the protein structure (3D folding). The increasing development of patents can provide an insight into the potential of ultrasonic agglomeration applications in the food industry.

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超声波团聚的原理及其对食品理化特性和宏观及微观结构特性的影响

超声波压制又称超声波团聚，是一种新兴技术，是食品团聚的一种新的替代方法；食品工业对它非常感兴趣。本综述旨在收集有关超声波产生的物理化学、感官、微生物和结构变化的信息，并研究不同食品基质中结块和超声波的基本原理。此外，据报道，一些营养素中的化学变化与构象变化有关，如二酰甘油分解为单酰甘油、淀粉颗粒的结晶区变为无定形相、植物细胞膜破坏以及蛋白质结构的短暂或永久性改变（三维折叠）。专利的不断增加可以让我们深入了解超声波造粒在食品工业中的应用潜力。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.