Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review
•Potentials of ultrasound (US) in food fermentation and maturation are reviewed.•US stimulates growth of microorganisms, promotes enzyme activities and metabolisms.•US promotes Maillard reaction, esterification, and proteolysis during food maturation.•Texture, sensory, and functional properties of f...
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| Veröffentlicht in: | Food chemistry 2021-09, Vol.357, p.129805-129805, Article 129805 |
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| container_title | Food chemistry |
| container_volume | 357 |
| creator | Yu, Zhou Su, Ying Zhang, Yilong Zhu, Peiyi Mei, Zilun Zhou, Xinning Yu, Hang |
| description | •Potentials of ultrasound (US) in food fermentation and maturation are reviewed.•US stimulates growth of microorganisms, promotes enzyme activities and metabolisms.•US promotes Maillard reaction, esterification, and proteolysis during food maturation.•Texture, sensory, and functional properties of fermented foods are improved by US.•US has a great potential to improve fermentation efficacy and fermented foods quality.
Conventional food fermentation is time-consuming, and maturation of fermented foods normally requires a huge space for long-term storage. Ultrasound is a technology that emerged in the food industry to improve the efficacy of food fermentation and presents great potentials in maturation of fermented foods to produce fermented foods with high quality. Proliferation of microorganisms was observed along with promoted enzyme activities and metabolic performance when treated by a short-term ultrasonication ( |
| doi_str_mv | 10.1016/j.foodchem.2021.129805 |
| format | Article |
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Conventional food fermentation is time-consuming, and maturation of fermented foods normally requires a huge space for long-term storage. Ultrasound is a technology that emerged in the food industry to improve the efficacy of food fermentation and presents great potentials in maturation of fermented foods to produce fermented foods with high quality. Proliferation of microorganisms was observed along with promoted enzyme activities and metabolic performance when treated by a short-term ultrasonication (<30 min) at a relatively low-power (≤100 W). Additionally, ultrasound at a high-power level (≥100 W) was highlighted to promote the maturation of fermented foods through promoting Maillard reaction, oxidation, esterification, and proteolysis. As a result of promoted fermentation and maturation, texture, color, flavor and taste of fermented foods were improved. All the reviewed studies have indicated that ultrasound at the proper conditions would be a promising technique to produce fermented foods with high-quality.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2021.129805</identifier><identifier>PMID: 33915466</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Aging ; Dairy ; Fermentation ; Maillard reaction ; Sensory property ; Ultrasonication ; Vinegar, Wine</subject><ispartof>Food chemistry, 2021-09, Vol.357, p.129805-129805, Article 129805</ispartof><rights>2021 Elsevier Ltd</rights><rights>Copyright © 2021 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c416t-f6ef4f58c41ffdb1b869762bc88c6bdb043cbe40e1f4299feef30f1795843e653</citedby><cites>FETCH-LOGICAL-c416t-f6ef4f58c41ffdb1b869762bc88c6bdb043cbe40e1f4299feef30f1795843e653</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2021.129805$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,45974</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33915466$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yu, Zhou</creatorcontrib><creatorcontrib>Su, Ying</creatorcontrib><creatorcontrib>Zhang, Yilong</creatorcontrib><creatorcontrib>Zhu, Peiyi</creatorcontrib><creatorcontrib>Mei, Zilun</creatorcontrib><creatorcontrib>Zhou, Xinning</creatorcontrib><creatorcontrib>Yu, Hang</creatorcontrib><title>Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Potentials of ultrasound (US) in food fermentation and maturation are reviewed.•US stimulates growth of microorganisms, promotes enzyme activities and metabolisms.•US promotes Maillard reaction, esterification, and proteolysis during food maturation.•Texture, sensory, and functional properties of fermented foods are improved by US.•US has a great potential to improve fermentation efficacy and fermented foods quality.
Conventional food fermentation is time-consuming, and maturation of fermented foods normally requires a huge space for long-term storage. Ultrasound is a technology that emerged in the food industry to improve the efficacy of food fermentation and presents great potentials in maturation of fermented foods to produce fermented foods with high quality. Proliferation of microorganisms was observed along with promoted enzyme activities and metabolic performance when treated by a short-term ultrasonication (<30 min) at a relatively low-power (≤100 W). Additionally, ultrasound at a high-power level (≥100 W) was highlighted to promote the maturation of fermented foods through promoting Maillard reaction, oxidation, esterification, and proteolysis. As a result of promoted fermentation and maturation, texture, color, flavor and taste of fermented foods were improved. All the reviewed studies have indicated that ultrasound at the proper conditions would be a promising technique to produce fermented foods with high-quality.</description><subject>Aging</subject><subject>Dairy</subject><subject>Fermentation</subject><subject>Maillard reaction</subject><subject>Sensory property</subject><subject>Ultrasonication</subject><subject>Vinegar, Wine</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNqFkMlOwzAQQC0EoqXwC5WPHEjxkjgOJ1DFJlWCA5ytxBkLV0lcbAfE3-OqLVdOMyO92R5Cc0oWlFBxvV4Y51r9Af2CEUYXlFWSFEdoSmXJs5KU7BhNCScykzQXE3QWwpoQwgiVp2jCeUWLXIgp6l5dhCHausNjAOwMHrvo6-DGocXR4Y13fSKwAd8nro7WDVe4r-Po93mdwERtwEcLYTthz0KLtzeGG3yHPXxZ-D5HJ6buAlzs4wy9P9y_LZ-y1cvj8_JulemcipgZASY3hUyVMW1DGymqUrBGS6lF0zYk57qBnAA1OasqA2A4MbSsCplzEAWfocvd3HTX5wghqt4GDV1XD-DGoFjBiCwFL2lCxQ7V3oXgwaiNt33tfxQlamtardXBtNqaVjvTqXG-3zE2PbR_bQe1CbjdAZA-Td97FbSFQUNrPeioWmf_2_ELPBSUyA</recordid><startdate>20210930</startdate><enddate>20210930</enddate><creator>Yu, Zhou</creator><creator>Su, Ying</creator><creator>Zhang, Yilong</creator><creator>Zhu, Peiyi</creator><creator>Mei, Zilun</creator><creator>Zhou, Xinning</creator><creator>Yu, Hang</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20210930</creationdate><title>Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review</title><author>Yu, Zhou ; Su, Ying ; Zhang, Yilong ; Zhu, Peiyi ; Mei, Zilun ; Zhou, Xinning ; Yu, Hang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c416t-f6ef4f58c41ffdb1b869762bc88c6bdb043cbe40e1f4299feef30f1795843e653</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Aging</topic><topic>Dairy</topic><topic>Fermentation</topic><topic>Maillard reaction</topic><topic>Sensory property</topic><topic>Ultrasonication</topic><topic>Vinegar, Wine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yu, Zhou</creatorcontrib><creatorcontrib>Su, Ying</creatorcontrib><creatorcontrib>Zhang, Yilong</creatorcontrib><creatorcontrib>Zhu, Peiyi</creatorcontrib><creatorcontrib>Mei, Zilun</creatorcontrib><creatorcontrib>Zhou, Xinning</creatorcontrib><creatorcontrib>Yu, Hang</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yu, Zhou</au><au>Su, Ying</au><au>Zhang, Yilong</au><au>Zhu, Peiyi</au><au>Mei, Zilun</au><au>Zhou, Xinning</au><au>Yu, Hang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2021-09-30</date><risdate>2021</risdate><volume>357</volume><spage>129805</spage><epage>129805</epage><pages>129805-129805</pages><artnum>129805</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Potentials of ultrasound (US) in food fermentation and maturation are reviewed.•US stimulates growth of microorganisms, promotes enzyme activities and metabolisms.•US promotes Maillard reaction, esterification, and proteolysis during food maturation.•Texture, sensory, and functional properties of fermented foods are improved by US.•US has a great potential to improve fermentation efficacy and fermented foods quality.
Conventional food fermentation is time-consuming, and maturation of fermented foods normally requires a huge space for long-term storage. Ultrasound is a technology that emerged in the food industry to improve the efficacy of food fermentation and presents great potentials in maturation of fermented foods to produce fermented foods with high quality. Proliferation of microorganisms was observed along with promoted enzyme activities and metabolic performance when treated by a short-term ultrasonication (<30 min) at a relatively low-power (≤100 W). Additionally, ultrasound at a high-power level (≥100 W) was highlighted to promote the maturation of fermented foods through promoting Maillard reaction, oxidation, esterification, and proteolysis. As a result of promoted fermentation and maturation, texture, color, flavor and taste of fermented foods were improved. All the reviewed studies have indicated that ultrasound at the proper conditions would be a promising technique to produce fermented foods with high-quality.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>33915466</pmid><doi>10.1016/j.foodchem.2021.129805</doi><tpages>1</tpages><oa>free_for_read</oa></addata></record> |
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| source | Elsevier ScienceDirect Journals |
| subjects | Aging Dairy Fermentation Maillard reaction Sensory property Ultrasonication Vinegar, Wine |
| title | Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review |
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