Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods

With the growing of consumer’s demand for products ready to eat that can be elaborated with greener technologies without affecting to their organoleptic characteristics, the application of ultrasound combined with microwaves has been widely studied on food preservation treatments (drying, frying), e...

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Autores principales:	Nerea Muñoz-Almagro, Eduardo Morales-Soriano, Mar Villamiel, Luis Condezo-Hoyos
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Hybrid technology Ultrasound Microwave Food quality Food bioactivity Chemistry QD1-999 Acoustics. Sound QC221-246
Acceso en línea:	https://doaj.org/article/ba6d3931068c48a8a06b8b2cd2e2bfe6
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spelling	oai:doaj.org-article:ba6d3931068c48a8a06b8b2cd2e2bfe62021-12-02T04:59:55ZHybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods1350-417710.1016/j.ultsonch.2021.105835https://doaj.org/article/ba6d3931068c48a8a06b8b2cd2e2bfe62021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1350417721003771https://doaj.org/toc/1350-4177With the growing of consumer’s demand for products ready to eat that can be elaborated with greener technologies without affecting to their organoleptic characteristics, the application of ultrasound combined with microwaves has been widely studied on food preservation treatments (drying, frying), extraction of high-value added compounds and enzymatic hydrolysis of proteins. This review presents a complete picture of current knowledge on the ultrasound combined with microwaves including the mechanisms, influencing factors, advantages and drawbacks, emphasising in several synergistic effects observed in different processes of strong importance in the food industry. Recent research has shown that this hybrid technology could not only minimise the disadvantages of power US for drying and frying but also improve the product quality and the efficiency of both cooking processes by lowering the energy consumption. Regarding extraction, current studies have corroborated that the combined method presents higher yields in less time, in comparison with those in the respective ultrasound and microwave separately. Additionally, recent results have indicated that the bioactive compounds extracted by this combined technology exhibit promising antitumor activities as well as antioxidant and hepatoprotective effects. Remarkably, this hybrid technology has been shown as a good pre-treatment since the structural changes that are produced in the molecules facilitate the subsequent action of enzymes. However, the combination of these techniques still requires a proper design to develop and optimized conditions are required to make a scale process, and it may lead to a major step concerning a sustainable development and utilization of bioactive compounds from natural products in real life.Nerea Muñoz-AlmagroEduardo Morales-SorianoMar VillamielLuis Condezo-HoyosElsevierarticleHybrid technologyUltrasoundMicrowaveFood qualityFood bioactivityChemistryQD1-999Acoustics. SoundQC221-246ENUltrasonics Sonochemistry, Vol 80, Iss , Pp 105835- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Hybrid technology Ultrasound Microwave Food quality Food bioactivity Chemistry QD1-999 Acoustics. Sound QC221-246
spellingShingle	Hybrid technology Ultrasound Microwave Food quality Food bioactivity Chemistry QD1-999 Acoustics. Sound QC221-246 Nerea Muñoz-Almagro Eduardo Morales-Soriano Mar Villamiel Luis Condezo-Hoyos Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods
description	With the growing of consumer’s demand for products ready to eat that can be elaborated with greener technologies without affecting to their organoleptic characteristics, the application of ultrasound combined with microwaves has been widely studied on food preservation treatments (drying, frying), extraction of high-value added compounds and enzymatic hydrolysis of proteins. This review presents a complete picture of current knowledge on the ultrasound combined with microwaves including the mechanisms, influencing factors, advantages and drawbacks, emphasising in several synergistic effects observed in different processes of strong importance in the food industry. Recent research has shown that this hybrid technology could not only minimise the disadvantages of power US for drying and frying but also improve the product quality and the efficiency of both cooking processes by lowering the energy consumption. Regarding extraction, current studies have corroborated that the combined method presents higher yields in less time, in comparison with those in the respective ultrasound and microwave separately. Additionally, recent results have indicated that the bioactive compounds extracted by this combined technology exhibit promising antitumor activities as well as antioxidant and hepatoprotective effects. Remarkably, this hybrid technology has been shown as a good pre-treatment since the structural changes that are produced in the molecules facilitate the subsequent action of enzymes. However, the combination of these techniques still requires a proper design to develop and optimized conditions are required to make a scale process, and it may lead to a major step concerning a sustainable development and utilization of bioactive compounds from natural products in real life.
format	article
author	Nerea Muñoz-Almagro Eduardo Morales-Soriano Mar Villamiel Luis Condezo-Hoyos
author_facet	Nerea Muñoz-Almagro Eduardo Morales-Soriano Mar Villamiel Luis Condezo-Hoyos
author_sort	Nerea Muñoz-Almagro
title	Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods
title_short	Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods
title_full	Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods
title_fullStr	Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods
title_full_unstemmed	Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods
title_sort	hybrid high-intensity ultrasound and microwave treatment: a review on its effect on quality and bioactivity of foods
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/ba6d3931068c48a8a06b8b2cd2e2bfe6
work_keys_str_mv	AT nereamunozalmagro hybridhighintensityultrasoundandmicrowavetreatmentareviewonitseffectonqualityandbioactivityoffoods AT eduardomoralessoriano hybridhighintensityultrasoundandmicrowavetreatmentareviewonitseffectonqualityandbioactivityoffoods AT marvillamiel hybridhighintensityultrasoundandmicrowavetreatmentareviewonitseffectonqualityandbioactivityoffoods AT luiscondezohoyos hybridhighintensityultrasoundandmicrowavetreatmentareviewonitseffectonqualityandbioactivityoffoods
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Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods

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