Ultrasound-assisted extraction of bioactive compounds from leaves for beef patties preservation: Antioxidant and inhibitory activities, half-life, and sensory attributes.

This study aims to examine employing ultrasound-assisted extraction of bioactive components from leaves and apply them in beef patties preservation, as well as antioxidant and inhibitory activities and sensory qualities. The study included studying the chemical content and minerals of the leaves, preparation of aqueous and alcoholic extracts using an ultrasound device, then exploring the extraction yield. The results proved that the extraction yield by ultrasound using ethanol at 80% was the highest, reaching 19.

Innovative date syrup processing with ohmic heating technology: Physiochemical characteristics, yield optimization, and sensory attributes.

The present study aimed to investigate the application of the ohmic heating (OH) technique in the production of date syrup from the date fruit of the Sukkary variety at different electric field strengths (EFS) (9, 10, and 11 V/cm). The results were compared to the conventional heating method (CH). The response surface methodology was used to optimize yield.

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry.

Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. Unlike conventional heat treatment, thermosonication utilizes short holding times, allowing for the preservation of food products' phytochemical compounds and sensory characteristics.

Correction: Combination of ohmic heating and subcritical water to recover amino acids from poultry slaughterhouse waste at a pilot-scale: new valorization technique.

[This corrects the article DOI: 10.1007/s13197-022-05556-4.].

Combination of ohmic heating and subcritical water to recover amino acids from poultry slaughterhouse waste at a pilot-scale: new valorization technique.

Unlabelled: Considering the global need for waste valorization and enhancing resource efficiency, this study investigated the possibility of recovering amino acids from underutilized chicken heads and legs as poultry by-products. In this sense, a new combined technique was developed based on ohmic heating (OH) and subcritical water (SCW), i.e.

Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods.

Infrared (IR) radiation is part of an electromagnetic spectrum between the ultraviolet and microwave regions. IR radiation impacts the surface of the food, generating heat that can be used as an efficient drying technique. Apart from drying, IR heating is an emerging food processing technology with applications in baking, roasting, microbial inactivation, insect control, extraction for antioxidant recovery, peeling, and blanching.

Pilot-scale ohmic heating-assisted extraction of wheat bran bioactive compounds: Effects of the extract on corn oil stability.

Recent studies introduced ohmic heating-assisted extraction (OHAE) as a promising emerging technology at laboratory-scales. The objectives of the present study were, first, to investigate the applicability of OHAE at pilot-scale for extraction of bioactive compounds from wheat bran immersed in a polar solvent (salted water containing 0.1% NaCl) at the electric field strengths (EFS) of 4.

Ultrasound applications in poultry meat processing: A systematic review.

Ultrasound (US) is classified as a nonthermal treatment and it is used in food processing at a frequency range between 20 kHz and 1 MHz. Cavitation bubbles occur when the US strength is high enough to generate rarefaction that exceeds the intermolecular attraction forces in the medium. Currently, US is widely used in meat industries to enhance procedures, such as meat tenderization, emulsification mass transfer, marination, freezing, homogenization, crystallization, drying, and microorganism inactivation.