A Systematic Review on Sustainable Extraction, Preservation, and Enhancement in Food Processing: The Advancement from Conventional to Green Technology Through Ultrasound
Gardado en:
| Publicado en: | Processes vol. 13, no. 4 (2025), p. 965 |
|---|---|
| Autor Principal: | |
| Outros autores: | , , |
| Publicado: |
MDPI AG
|
| Materias: | |
| Acceso en liña: | Citation/Abstract Full Text + Graphics Full Text - PDF |
| Etiquetas: |
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|
MARC
| LEADER | 00000nab a2200000uu 4500 | ||
|---|---|---|---|
| 001 | 3194638504 | ||
| 003 | UK-CbPIL | ||
| 022 | |a 2227-9717 | ||
| 024 | 7 | |a 10.3390/pr13040965 |2 doi | |
| 035 | |a 3194638504 | ||
| 045 | 2 | |b d20250101 |b d20251231 | |
| 084 | |a 231553 |2 nlm | ||
| 100 | 1 | |a Mgoma Shaun Thamsanqa |u Department of Chemical Engineering, Cape Peninsula University of Technology, P.O. Box 1906, Bellville 7535, South Africa; 209063130@mycput.ac.za (S.T.M.); dejagerd@cput.ac.za (D.D.J.) | |
| 245 | 1 | |a A Systematic Review on Sustainable Extraction, Preservation, and Enhancement in Food Processing: The Advancement from Conventional to Green Technology Through Ultrasound | |
| 260 | |b MDPI AG |c 2025 | ||
| 513 | |a Journal Article | ||
| 520 | 3 | |a Ultrasound technology is one of the leading, most promising green techniques in various applications within the food industry. The integration of this technology in the food processing industry has witnessed substantial advancements, transforming various processes to enhance quality, efficiency, and sustainability. The aim of this systematic review was to critically examine the advancements in ultrasound technology, focusing on optimization studies related to extraction and food preservation. The objective was to assess the feasibility and effectiveness of scaling up this technique for industrial implementation, ensuring its viability in large-scale food processing applications. The Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) method was adopted in this study, utilizing two databases: Web of Science (WOS) and Scopus. A distinct correlation in the unit operation parameters was found between the application of the technique for extraction and its application for pasteurization. The extraction process was found to have favored a medium ultrasonic power (300–500 W) with no requirement for heat, while the pasteurization process favored higher ultrasonic power (600–750 W) with mild temperatures (60 °C) to preserve essential bioactive compounds. Ultrasound technology is significantly transforming food processing methods, contributing to the development of a circular economy and leading to substantial improvements in processing efficiency, product quality, and sustainability. Additionally, it has proven its potential as a green technology to completely replace conventional techniques and its significant role in advancing the circular economy by harnessing the advantages of process efficiency and high-quality products from fruit material. | |
| 651 | 4 | |a Africa | |
| 651 | 4 | |a South Africa | |
| 653 | |a Food security | ||
| 653 | |a Food safety | ||
| 653 | |a Food processing industry | ||
| 653 | |a Sustainability | ||
| 653 | |a Clean technology | ||
| 653 | |a Optimization | ||
| 653 | |a Efficiency | ||
| 653 | |a Pasteurization | ||
| 653 | |a Population growth | ||
| 653 | |a Processed foods | ||
| 653 | |a Food processing | ||
| 653 | |a Food quality | ||
| 653 | |a Food waste | ||
| 653 | |a Energy consumption | ||
| 653 | |a Food preservation | ||
| 653 | |a Cavitation | ||
| 653 | |a Consumers | ||
| 653 | |a Sustainable development | ||
| 653 | |a Solvents | ||
| 653 | |a Food additives | ||
| 653 | |a Ultrasound | ||
| 653 | |a Bioactive compounds | ||
| 653 | |a Meta-analysis | ||
| 653 | |a Processing industry | ||
| 653 | |a Nutrients | ||
| 653 | |a Microorganisms | ||
| 653 | |a Reviews | ||
| 653 | |a Ultrasonic imaging | ||
| 653 | |a Enzymes | ||
| 700 | 1 | |a Moses, Basitere |u Academic Support Programme for Engineering (ASPECT), Center for Higher Education Development, University of Cape Town, Rondebosch, Cape Town 7700, South Africa | |
| 700 | 1 | |a Vincent, Mshayisa Vusi |u Department of Food Science and Technology, Cape Peninsula University of Technology, P.O. Box 1906, Bellville 7535, South Africa | |
| 700 | 1 | |a De Jager Debbie |u Department of Chemical Engineering, Cape Peninsula University of Technology, P.O. Box 1906, Bellville 7535, South Africa; 209063130@mycput.ac.za (S.T.M.); dejagerd@cput.ac.za (D.D.J.) | |
| 773 | 0 | |t Processes |g vol. 13, no. 4 (2025), p. 965 | |
| 786 | 0 | |d ProQuest |t Materials Science Database | |
| 856 | 4 | 1 | |3 Citation/Abstract |u https://www.proquest.com/docview/3194638504/abstract/embedded/7BTGNMKEMPT1V9Z2?source=fedsrch |
| 856 | 4 | 0 | |3 Full Text + Graphics |u https://www.proquest.com/docview/3194638504/fulltextwithgraphics/embedded/7BTGNMKEMPT1V9Z2?source=fedsrch |
| 856 | 4 | 0 | |3 Full Text - PDF |u https://www.proquest.com/docview/3194638504/fulltextPDF/embedded/7BTGNMKEMPT1V9Z2?source=fedsrch |