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

被引:132
作者
Khadhraoui, B. [1 ]
Ummat, V. [2 ]
Tiwari, B. K. [2 ]
Fabiano-Tixier, A. S. [1 ]
Chemat, F. [1 ]
机构
[1] Avignon Univ, INRAE, GREEN Extract Team, F-84000 Avignon, France
[2] Teagasc Food Res Ctr, Dublin D15 KN3K, Ireland
基金
爱尔兰科学基金会;
关键词
Ultrasound; Combination; Hybrid; Innovative techniques; Intensification; Mechanisms; DEEP EUTECTIC SOLVENTS; PERFORMANCE LIQUID-CHROMATOGRAPHY; HIGH-INTENSITY ULTRASOUND; COUNTER-CURRENT CHROMATOGRAPHY; PULSED ELECTRIC-FIELD; ASSISTED EXTRACTION; POWER ULTRASOUND; BIOACTIVE COMPOUNDS; PHYSICOCHEMICAL PROPERTIES; ANTIOXIDANT ACTIVITY;
D O I
10.1016/j.ultsonch.2021.105625
中图分类号
O42 [声学];
学科分类号
070206 ; 082403 ;
摘要
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.
引用
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页数:29
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