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Sonoprocessing: The Application of Ultrasound in Food Science and Technology
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Special Issue "Sonoprocessing: The Application of Ultrasound in Food Science and Technology"

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

Deadline for manuscript submissions: closed (20 February 2023) | Viewed by 1514

Special Issue Editors

Dr. Hao Hu
E-Mail Website
Guest Editor
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430000, China
Interests: plant protein processing; ultrasonic processing
Special Issues, Collections and Topics in MDPI journals
Dr. Wu Li

E-Mail Website
Guest Editor
Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, VIC 3010, Australia
Interests: food chemistry; sonoprocessing; liquid–liquid interfaces; emulsion gels

Special Issue Information

Dear Colleagues,

Applying green technologies in the food industry is critical for sustainable food production. Recently, green technologies have attracted much attention as eco-friendly approaches in food industries. Among them, ultrasound (sound waves of frequencies above 20 kHz) has been employed in food industries. The main mechanism of sonoprocessing is acoustic cavitation, which means the formation and collapse of air bubbles during sonication. Acoustic cavitation can generate both chemical and physical effects, influencing the properties of treated materials.As a sound wave, a major advantage of applying ultrasound to the food industry is that sound waves are generally considered safe and non-toxic. Moreover,with the development of ultrasound, more and more ultrasonic applications have been used in food science, food processing, food nutrition, food engineering, food chemistry, and food safety aspects. Therefore, sonoprocessing has shown great potential in extraction, gelation, homogenization, emulsifification, drying, crystallization, cutting, and modification of food components, facilitating beneficial reactions, degradation of toxins, inactivation of microorganisms and enzymes, etc. In this Special Issue, both research articles and review papers are welcome on topics linked to sonoprocessing, and specifically the application of ultrasound in food science and technology.

Dr. Hao Hu
Dr. Wu Li
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 2400 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
  • food processing
  • food chemistry
  • food safety
  • food nutrition
  • ultrasonic
  • sonoprocessing

Published Papers (2 papers)

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Research

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Article
The Impact of High-Intensity Ultrasound-Assisted Extraction on the Structural and Functional Properties of Hempseed Protein Isolate (HPI)
by
Shunyu Yao
,
Wu Li
,
Yue Wu
,
Gregory J. O. Martin
and
Muthupandian Ashokkumar
Foods 2023, 12(2), 348; https://doi.org/10.3390/foods12020348 - 11 Jan 2023
Viewed by 614
Abstract
Hempseed protein has become a promising candidate as a future alternative protein source due to its high nutritional value. In the current study, hempseed protein isolate (HPI) was obtained using ultrasonic-assisted extraction with the aim to improve the functionality of HPI via protein [...] Read more.
Hempseed protein has become a promising candidate as a future alternative protein source due to its high nutritional value. In the current study, hempseed protein isolate (HPI) was obtained using ultrasonic-assisted extraction with the aim to improve the functionality of HPI via protein structure modification. The solubility of HPI could be improved twofold under 20 kHz ultrasound processing compared to conventional alkaline extraction-isoelectric point precipitation. The protein solubility was gradually enhanced as the ultrasonic power improved, whereas excessive ultrasound intensity would cause a decline in protein solubility. Ultrasonic processing was found to have beneficial effects on the other functionalities of the extracted HPI, such as emulsifying and foaming properties. This improvement can be ascribed to the physical effects of acoustic cavitation that changed the secondary and tertiary structures of the protein to enhance surface hydrophobicity and decrease the particle size of the extracted protein aggregates. In addition, more available thiols were observed in US-treated samples, which could be another reason for improved functionality. However, the results of this study also revealed that prolonged high-power ultrasound exposure may eventually have a detrimental impact on HPI functional properties due to protein aggregation. Overall, this study suggests that high intensity ultrasound can enhance the functionality of HPI, which may ultimately improve its value in HPI-based food products. Full article
(This article belongs to the Special Issue Sonoprocessing: The Application of Ultrasound in Food Science and Technology)
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Review

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Review
Insights into Ultrasonication Treatment on the Characteristics of Cereal Proteins: Functionality, Conformational and Physicochemical Characteristics
by
Yang Wang
,
Jiarui Liu
,
Zhaoli Zhang
,
Xiangren Meng
,
Tingxuan Yang
,
Wangbin Shi
,
Ronghai He
and
Haile Ma
Foods 2023, 12(5), 971; https://doi.org/10.3390/foods12050971 - 24 Feb 2023
Viewed by 489
Abstract
Background: It would be impossible to imagine a country where cereals and their byproducts were not at the peak of foodstuff systems as a source of food, fertilizer, or for fiber and fuel production. Moreover, the production of cereal proteins (CPs) has recently [...] Read more.
Background: It would be impossible to imagine a country where cereals and their byproducts were not at the peak of foodstuff systems as a source of food, fertilizer, or for fiber and fuel production. Moreover, the production of cereal proteins (CPs) has recently attracted the scientific community’s interest due to the increasing demands for physical wellbeing and animal health. However, the nutritional and technological enhancements of CPs are needed to ameliorate their functional and structural properties. Ultrasonic technology is an emerging nonthermal method to change the functionality and conformational characteristics of CPs. Scope and approach: This article briefly discusses the effects of ultrasonication on the characteristics of CPs. The effects of ultrasonication on the solubility, emulsibility, foamability, surface-hydrophobicity, particle-size, conformational-structure, microstructural, enzymatic-hydrolysis, and digestive properties are summarized. Conclusions: The results demonstrate that ultrasonication could be used to enhance the characteristics of CPs. Proper ultrasonic treatment could improve functionalities such as solubility, emulsibility, and foamability, and is a good method for altering protein structures (including surface hydrophobicity, sulfhydryl and disulfide bonds, particle size, secondary and tertiary structures, and microstructure). In addition, ultrasonic treatment could effectively promote the enzymolytic efficiency of CPs. Furthermore, the in vitro digestibility was enhanced after suitable sonication treatment. Therefore, ultrasonication technology is a useful method to modify cereal protein functionality and structure for the food industry. Full article
(This article belongs to the Special Issue Sonoprocessing: The Application of Ultrasound in Food Science and Technology)
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