Effect of ultrasound on the techno-functional properties of food components/ingredients: A review

• Published in: Ultrasonics sonochemistry 2020-03, Vol.61, p.104787-104787, Article 104787
• Main Authors: Téllez-Morales, José A., Hernández-Santo, Betsabé, Rodríguez-Miranda, Jesús
• Format: Article
• Language: English
• Subjects: Food chemistry; Food Industry; Food Ingredients; Techno-functional; Ultrasonic Waves; Ultrasound
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2019.104787

•Ultrasound is used to improve the techno-functional properties of proteins.•Greater amplitude, power and sonication time are associated with greater impact.•It is necessary to optimize the operating conditions of ultrasound. Ultrasound (US) has been used in many food systems and model systems, such as starch, whey protein concentrates and soy, to modify their chemical and techno-functional properties. At present, the use of ultrasound has yielded diverse results, ranging from potentiating the technological and functional properties of various foods to different operating conditions. Similarly, the results that were obtained vary according to the ultrasonic equipment used and the power, frequency and times of sonication, as well as the characteristics of the food system used. However, not all results have been favourable because US can cause damage to the structure of some food components, such as starch, and affect the technological and functional properties of the food. In the literature, there is little research on the effect of sonication on fibre; this gap in the literature is worrisome because fibre is found in a wide variety of foods and provides health benefits. Such research would represent an opportunity for researchers to make use of this technology for the generation of knowledge and improve the techno-functional properties in fibre, which could benefit the human population and the food industry. In this review, we present current results obtained with US in different treatments affecting processes of strong importance in the food industry, emphasizing the effects in the different model systems.