Use of high intensity ultrasound in foods of animal origin: literature review

Detalhes bibliográficos
Autor(a) principal: Cipriano, Lévison da Costa
Data de Publicação: 2022
Outros Autores: Pereira, Thais Regina de Castro, Toledo, Bruno Soares, Castro, Jane Silva Maia, Mano, Sergio Borges, Esmerino, Erick Almeida, Marsico, Eliane Teixeira
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Engenharia Química e Química
Texto Completo: https://periodicos.ufv.br/jcec/article/view/14895
Resumo: High-intensity ultrasound is an emerging technology that can be used in the processing of some foods, in order to inactivate microorganisms, perform product homogenization and help in the dispersion of components. In view of this, the objective of this work was to carry out a literature review regarding the use of ultrasound in the processing of food of animal origin. It was observed that ultrasound is considered an eco-friendly technology that has been widely used in the processing of liquid products of vegetable origin, such as strawberry and apple juices and even in beers, as well as in the animal products industry, where it has been used, with more frequently in milk and dairy products. However, there are still few studies on its applicability in solid foods, especially of animal origin. Thus, it is believed that bibliographic surveys such as this one can encourage new studies in this food group, providing data both for processing establishments and for academia.
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spelling Use of high intensity ultrasound in foods of animal origin: literature reviewUtilização de ultrassom de alta intensidade em alimentos de origem animal: revisão de literaturaConservationEmerging technologyMicroorganismsProcessingConservaçãoMicrorganismosProcessamentoTecnologia emergenteHigh-intensity ultrasound is an emerging technology that can be used in the processing of some foods, in order to inactivate microorganisms, perform product homogenization and help in the dispersion of components. In view of this, the objective of this work was to carry out a literature review regarding the use of ultrasound in the processing of food of animal origin. It was observed that ultrasound is considered an eco-friendly technology that has been widely used in the processing of liquid products of vegetable origin, such as strawberry and apple juices and even in beers, as well as in the animal products industry, where it has been used, with more frequently in milk and dairy products. However, there are still few studies on its applicability in solid foods, especially of animal origin. Thus, it is believed that bibliographic surveys such as this one can encourage new studies in this food group, providing data both for processing establishments and for academia.O ultrassom de alta intensidade é uma tecnologia emergente que pode ser utilizada no processamento de alguns alimentos, com o intuito de inativar microrganismos, realizar a homogeneização do produto e ajudar na dispersão de componentes. Em vista disso, o objetivo deste trabalho foi realizar uma revisão de literatura a respeito da utilização do ultrassom no processamento de alimentos de origem animal. Observou-se que o ultrassom é considerado uma tecnologia eco friendly que vem sendo amplamente utilizada no processamento tanto de produtos líquidos de origem vegetal, como sucos de morango, maçã e até em cervejas, como na indústria de produtos de origem animal, onde vem sendo empregado em maior frequência em leites e derivados lácteos. No entanto, ainda são escassos os estudos sobre a sua aplicabilidade em alimentos sólidos, especialmente de origem animal. Assim, acredita-se que levantamentos bibliográficos como este possam fomentar novos estudos nesse grupo de alimentos, fornecendo dados tanto para estabelecimentos processadores como para a academia.Universidade Federal de Viçosa - UFV2022-11-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1489510.18540/jcecvl8iss11pp14895-01aThe Journal of Engineering and Exact Sciences; Vol. 8 No. 11 (2022); 14895-01aThe Journal of Engineering and Exact Sciences; Vol. 8 Núm. 11 (2022); 14895-01aThe Journal of Engineering and Exact Sciences; v. 8 n. 11 (2022); 14895-01a2527-1075reponame:Revista de Engenharia Química e Químicainstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/jcec/article/view/14895/7638Copyright (c) 2022 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCipriano, Lévison da CostaPereira, Thais Regina de CastroToledo, Bruno SoaresCastro, Jane Silva MaiaMano, Sergio BorgesEsmerino, Erick AlmeidaMarsico, Eliane Teixeira2023-02-23T13:29:33Zoai:ojs.periodicos.ufv.br:article/14895Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/indexONGhttps://periodicos.ufv.br/jcec/oaijcec.journal@ufv.br||req2@ufv.br2446-94162446-9416opendoar:2023-02-23T13:29:33Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Use of high intensity ultrasound in foods of animal origin: literature review
Utilização de ultrassom de alta intensidade em alimentos de origem animal: revisão de literatura
title Use of high intensity ultrasound in foods of animal origin: literature review
spellingShingle Use of high intensity ultrasound in foods of animal origin: literature review
Cipriano, Lévison da Costa
Conservation
Emerging technology
Microorganisms
Processing
Conservação
Microrganismos
Processamento
Tecnologia emergente
title_short Use of high intensity ultrasound in foods of animal origin: literature review
title_full Use of high intensity ultrasound in foods of animal origin: literature review
title_fullStr Use of high intensity ultrasound in foods of animal origin: literature review
title_full_unstemmed Use of high intensity ultrasound in foods of animal origin: literature review
title_sort Use of high intensity ultrasound in foods of animal origin: literature review
author Cipriano, Lévison da Costa
author_facet Cipriano, Lévison da Costa
Pereira, Thais Regina de Castro
Toledo, Bruno Soares
Castro, Jane Silva Maia
Mano, Sergio Borges
Esmerino, Erick Almeida
Marsico, Eliane Teixeira
author_role author
author2 Pereira, Thais Regina de Castro
Toledo, Bruno Soares
Castro, Jane Silva Maia
Mano, Sergio Borges
Esmerino, Erick Almeida
Marsico, Eliane Teixeira
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Cipriano, Lévison da Costa
Pereira, Thais Regina de Castro
Toledo, Bruno Soares
Castro, Jane Silva Maia
Mano, Sergio Borges
Esmerino, Erick Almeida
Marsico, Eliane Teixeira
dc.subject.por.fl_str_mv Conservation
Emerging technology
Microorganisms
Processing
Conservação
Microrganismos
Processamento
Tecnologia emergente
topic Conservation
Emerging technology
Microorganisms
Processing
Conservação
Microrganismos
Processamento
Tecnologia emergente
description High-intensity ultrasound is an emerging technology that can be used in the processing of some foods, in order to inactivate microorganisms, perform product homogenization and help in the dispersion of components. In view of this, the objective of this work was to carry out a literature review regarding the use of ultrasound in the processing of food of animal origin. It was observed that ultrasound is considered an eco-friendly technology that has been widely used in the processing of liquid products of vegetable origin, such as strawberry and apple juices and even in beers, as well as in the animal products industry, where it has been used, with more frequently in milk and dairy products. However, there are still few studies on its applicability in solid foods, especially of animal origin. Thus, it is believed that bibliographic surveys such as this one can encourage new studies in this food group, providing data both for processing establishments and for academia.
publishDate 2022
dc.date.none.fl_str_mv 2022-11-18
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufv.br/jcec/article/view/14895
10.18540/jcecvl8iss11pp14895-01a
url https://periodicos.ufv.br/jcec/article/view/14895
identifier_str_mv 10.18540/jcecvl8iss11pp14895-01a
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.ufv.br/jcec/article/view/14895/7638
dc.rights.driver.fl_str_mv Copyright (c) 2022 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2022 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv The Journal of Engineering and Exact Sciences; Vol. 8 No. 11 (2022); 14895-01a
The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 11 (2022); 14895-01a
The Journal of Engineering and Exact Sciences; v. 8 n. 11 (2022); 14895-01a
2527-1075
reponame:Revista de Engenharia Química e Química
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str Revista de Engenharia Química e Química
collection Revista de Engenharia Química e Química
repository.name.fl_str_mv Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv jcec.journal@ufv.br||req2@ufv.br
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