Leveraging new opportunities and advances in high-pressure homogenization to design non-dairy foods.

High-pressure homogenization (HPH) and ultrahigh-pressure homogenization (UHPH) are emerging food processing techniques for stabilizing emulsions and food components under the pressure range from 60 to 400 MPa. Apart from this, they also support increasing nutritional profile, food preservation, and functionality enhancement. Even though the food undergoes the shortest processing operation, the treatment leads to modification of physical, chemical, and techno-functional properties, in addition to the formation of micro-sized particles.

Impact of ultrasound treatment on the structural modifications and functionality of carbohydrates - A review.

Carbohydrates are crucial in food as essential biomolecules, serving as natural components, ingredients, or additives. Carbohydrates have numerous applications in the food industry as stabilizers, thickeners, sweeteners, and humectants. The properties and functionality of the carbohydrates undergo alterations when exposed to various thermal or non-thermal treatments.

Modifications to functional and biological properties of proteins of cowpea pulse crop by ultrasound-assisted extraction.

Natural resource depletion, negative environmental effects and the challenge to secure global food security led to the establishment of the Sustainable Development Goals (SDGs). In need to explore underutilized sustainable protein sources, this study aims at isolating protein from cowpea by ultrasound-assisted extraction (UAE), where the techno-functional characteristics of the protein isolates were studied at different sonication conditions i.e.

Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies.

Dairy and beverage products are considered highly nutritious. The increase demand for added nutritional benefits within the food systems consumed by the consumers paves the pathway towards fortifying nutraceuticals into these products. However, nutraceuticals are highly unstable towards harsh processing conditions.

Prospects of ultrasonically extracted food bioactives in the field of non-invasive biomedical applications - A review.

Foods incorporated with bioactive compounds, called nutraceuticals, can fight or prevent or alleviate diseases. The contribution of nutraceuticals or phytochemicals to non-invasive biomedical applications is increasing. Although there are many traditional methods for extracting bioactive compounds or secondary metabolites, these processes come with many disadvantages like lower yield, longer process time, high energy consumption, more usage of solvent, yielding low active principles with low efficacy against diseases, poor quality, poor mass transfer, higher extraction temperature, etc.

Ultrasonic Processing of Food Waste to Generate Value-Added Products.

Ultrasonic processing has a great potential to transform waste from the food and agriculture industry into value-added products. In this review article, we discuss the use of ultrasound for the valorisation of food and agricultural waste. Ultrasonic processing is considered a green technology as compared to the conventional chemical extraction/processing methods.

Study on model plant based functional beverage emulsion (non-dairy) using ultrasound - A physicochemical and functional characterization.

This study reports the development of non-dairy functional beverage emulsion employing ultrasound (US) of 20 kHz at 130 W and 195 W at processing times of 2 to 8 min using chickpea milk extract and bioactive, flaxseed oil (4%). The pre-emulsion was formed with high shear homogenizer followed by main sonication process. The sonicated emulsions were stored at 4 ± 2 °C till 14 days and characterized for physicochemical and functional properties.

Functional properties of ultrasonically generated flaxseed oil-dairy emulsions.

This study reports on the functional properties of 7% flaxseed oil/milk emulsion obtained by sonication (OM) using 20 kHz ultrasound (US) at 176 W for 1-8 min in two different delivery formulae, viz., ready-to-drink (RTD) and lactic acid gel. The RTD emulsions showed no change in viscosity after sonication for up to 8 min followed by storage up to a minimum of 9 days at 4±2 °C.