Ultrasound as a Techno-Functional Modifier in Food Frying and Bioactive Compounds Extraction

ABSTRACT

Despite of containing a high amount of fat, which promotes obesity, coronary heart disease, and many more health issues, the worldwide popularity of fried food products is beyond controversy. Frying is further associated with the formation of acrylamide, which has been classified as carcinogenic in the 2A group. On the other hand, classic extraction methods for bioactive compounds exploitation have considerable bottlenecks to overcome such as they are time-consuming, require high energy, cost, and solvent, while offering comparatively low yield of extract with poor quality due to thermal degradation. Ultrasound can overcome these shortcomings and has gained considerable attention, whereas a comprehensive evaluation on ultrasound application in food frying to improve the quality of fried products and frying oil, together with the application of ultrasound in extraction and modification of bioactive compounds is not yet available. To this end, this review focuses on the in-depth understanding of ultrasound applications as a techno-functional modifier in food frying, extraction, and modification of bioactive compounds. Limitations of ultrasound application are explained. Research directions in alternatives assessment framework to evaluate the efficacy of ultrasound and fortification of fried products with bioactive compounds are also discussed.

KEYWORDS:

• By-products
• frying
• macronutrients
• mass transfer
• phenolic compounds
• ultrasonication

Acknowledgments

Authors would like to appreciate the funding support of IDB-McGill Scholarship, Natural Sciences and Engineering Research Council (NSERC), Canada, and Fonds de Recherche du Québec Nature et technologies (FRQnt), Government of Quebec, Canada.

Disclosure statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

CRediT roles

Nushrat Yeasmen: Conceptualization; Formal analysis, Roles/Writing – original draft, Writing – review & editing.

Neha Sharma:Formal analysis, Roles/Writing – original draft.

Md. Hafizur Rahman Bhuiyan:Formal analysis, Roles/Writing – original draft.

Valerie Orsat: Supervision, Writing – review & editing.

Additional information

Funding

The work was supported by the Fonds de recherche du Québec – Nature et technologies (FRQnt), Government of Quebec, Canada. Islamic Development Bank Natural Sciences and Engineering Research Council of Canada