Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores

References

• Chemat, F.; Vian, M. A.; Fabiano-Tixier, A.-S.; Nutrizio, M.; Jambrak, A. R.; Munekata, P. E.; Lorenzo, J. M.; Barba, F. J.; Binello, A.; Cravotto, G. A Review of Sustainable and Intensified Techniques for Extraction of Food and Natural Products. Green Chem. 2020, 22(8), pp. 2325–2353.
   Web of Science ®Google Scholar
• Fu, X.; Belwal, T.; Cravotto, G.; Luo, Z. Sono-physical and Sono-chemical Effects of Ultrasound: Primary Applications in Extraction and Freezing Operations and Influence on Food Components. Ultrason. Sonochem. 2020, 60, p. 104726.
   PubMed Web of Science ®Google Scholar
• Misra, N.; Martynenko, A.; Chemat, F.; Paniwnyk, L.; Barba, F. J.; Jambrak, A. R. Thermodynamics, Transport Phenomena, and Electrochemistry of External Field-assisted Nonthermal Food Technologies. Crit. Rev. Food Sci. Nutr. 2018, 58(11), pp. 1832–1863.
   PubMed Web of Science ®Google Scholar
• Herrero, A.; Romero, D. A. M. Innovations in Food Processing: Nonthermal Methods. Revista de medicina de la Universidad de Navarra 2006, 50(4), pp. 71–74.
   PubMedGoogle Scholar
• Yu, T. Y.; Morton, J. D.; Clerens, S.; Dyer, J. M. Cooking‐induced Protein Modifications in Meat. Compr. Rev. Food. Sci. Food Saf. 2017, 16(1), pp. 141–159.
   PubMed Web of Science ®Google Scholar
• Laue, M.; Han, H.-M.; Dittmann, C.; Setlow, P. Intracellular Membranes of Bacterial Endospores are Reservoirs for Spore Core Membrane Expansion during Spore Germination. Sci. Rep. 2018, 8(1), pp. 1–12.
   PubMedGoogle Scholar
• Soria, A. C.; Villamiel, M. Effect of Ultrasound on the Technological Properties and Bioactivity of Food: A Review. Trends Food Sci. Technol. 2010, 21(7), pp. 323–331.
   Web of Science ®Google Scholar
• Iorio, M. C.; Bevilacqua, A.; Corbo, M. R.; Campaniello, D.; Sinigaglia, M.; Altieri, C. A Case Study on the Use of Ultrasound for the Inhibition of Escherichia Coli O157: H7 and Listeria Monocytogenes in Almond Milk. Ultrason. Sonochem. 2019, 52, pp. 477–483.
   PubMed Web of Science ®Google Scholar
• Charoux, C. M.; O’Donnell, C. P.; Tiwari, B. K. Effect of Airborne Ultrasonic Technology on Microbial Inactivation and Quality of Dried Food Ingredients. Ultrason. Sonochem. 2019, 56, pp. 313–317.
   PubMed Web of Science ®Google Scholar
• Lv, R.; Zou, M.; Chantapakul, T.; Chen, W.; Muhammad, A. I.; Zhou, J.; Ding, T.; Ye, X.; Liu, D. Effect of Ultrasonication and Thermal and Pressure Treatments, Individually and Combined, on Inactivation of Bacillus Cereus Spores. Appl. Microbiol. Biotechnol. 2019, 103(5), pp. 2329–2338.
   PubMed Web of Science ®Google Scholar
• Lv, R.; Muhammad, A. I.; Zou, M.; Yu, Y.; Fan, L.; Zhou, J.; Ding, T.; Ye, X.; Guo, M.; Liu, D. Hurdle Enhancement of Acidic Electrolyzed Water Antimicrobial Efficacy on Bacillus Cereus Spores Using Ultrasonication. Appl. Microbiol. Biotechnol. 103, 2020, pp. 4505–4513.
   Google Scholar
• Fan, L.; Hou, F.; Muhammad, A. I.; Ruiling, L.; Watharkar, R. B.; Guo, M.; Ding, T.; Liu, D. Synergistic Inactivation and Mechanism of Thermal and Ultrasound Treatments against Bacillus Subtilis Spores. Food Res. Int. 2019, 116, pp. 1094–1102.
   PubMed Web of Science ®Google Scholar
• Fan, L.; Ismail, B. B.; Hou, F.; Muhammad, A. I.; Zou, M.; Ding, T.; Liu, D. Thermosonication Damages the Inner Membrane of Bacillus Subtilis Spores and Impels Their Inactivation. Food Res. Int. 2019, 125, p. 108514.
   PubMed Web of Science ®Google Scholar
• Palanisamy, N.; Seale, B.; Turner, A.; Hemar, Y. Low Frequency Ultrasound Inactivation of Thermophilic Bacilli (Geobacillus Spp. And Anoxybacillus Flavithermus) in the Presence of Sodium Hydroxide and Hydrogen Peroxide. Ultrason. Sonochem. 2019, 51, pp. 325–331.
   PubMed Web of Science ®Google Scholar
• Chemat, F.; Abert-Vian, M.; Fabiano-Tixier, A. S.; Strube, J.; Uhlenbrock, L.; Gunjevic, V.; Cravotto, G. Green Extraction of Natural Products. Origins, Current Status, and Future Challenges. TrAC Trends Anal. Chem. 2019, 118, pp. 248–263.
   Web of Science ®Google Scholar
• Panadare, D. C.; Gondaliya, A.; Rathod, V. K. Comparative Study of Ultrasonic Pretreatment and Ultrasound Assisted Three Phase Partitioning for Extraction of Custard Apple Seed Oil. Ultrason. Sonochem. 2020, 61, p. 104821.
   PubMed Web of Science ®Google Scholar
• Sharma, P.; Wichaphon, J.; Klangpetch, W. Antimicrobial and Antioxidant Activities of Defatted Moringa Oleifera Seed Meal Extract Obtained by Ultrasound-assisted Extraction and Application as a Natural Antimicrobial Coating for Raw Chicken Sausages. Int. J. Food Microbiol. 2020, 332, p. 108770.
   PubMed Web of Science ®Google Scholar
• Stevanato, N.; Da Silva, C. Radish Seed Oil: Ultrasound-assisted Extraction Using Ethanol as Solvent and Assessment of Its Potential for Ester Production. Ind. Crops Prod. 2019, 132, pp. 283–291.
   Web of Science ®Google Scholar
• Vernes, L.; Abert-Vian, M.; El Maâtaoui, M.; Tao, Y.; Bornard, I.; Chemat, F. Application of Ultrasound for Green Extraction of Proteins from Spirulina. Mechanism, Optimization, Modeling, and Industrial Prospects. Ultrason. Sonochem. 2019, 54, pp. 48–60.
   PubMed Web of Science ®Google Scholar
• Ma, X.; Zhang, L.; Wang, W.; Zou, M.; Ding, T.; Ye, X.; Liu, D. Synergistic Effect and Mechanisms of Combining Ultrasound and Pectinase on Pectin Hydrolysis. Food Bioprocess. Technol. 2016, 9(7), pp. 1249–1257.
   Web of Science ®Google Scholar
• Shabana, S.; Prasansha, R.; Kalinina, I.; Potoroko, I.; Bagale, U.; Shirish, S. Ultrasound Assisted Acid Hydrolyzed Structure Modification and Loading of Antioxidants on Potato Starch Nanoparticles. Ultrason. Sonochem. 2019, 51, pp. 444–450.
   PubMed Web of Science ®Google Scholar
• Wang, D.; Hou, F.; Ma, X.; Chen, W.; Yan, L.; Ding, T.; Ye, X.; Liu, D. Study on the Mechanism of Ultrasound-accelerated Enzymatic Hydrolysis of Starch: Analysis of Ultrasound Effect on Different Objects. Int. J. Biol. Macromol. 2020, 148, pp. 493–500.
   PubMed Web of Science ®Google Scholar
• Zhang, Y.; Li, T.; Shen, Y.; Wang, L.; Zhang, H.; Qian, H.; Qi, X. Extrusion Followed by Ultrasound as a Chemical-free Pretreatment Method to Enhance Enzymatic Hydrolysis of Rice Hull for Fermentable Sugars Production. Ind. Crops Prod. 2020, 149, p. 112356.
   Web of Science ®Google Scholar
• Leong, T. S. H.; Manickam, S.; Martin, G. J.; Li, W.; Ashokkumar, M. Ultrasonic Production of Nano-emulsions for Bioactive Delivery in Drug and Food Applications; Cham: Springer, 2018.
   Google Scholar
• Ma, X.; Yan, T.; Hou, F.; Chen, W.; Miao, S.; Liu, D. Formation of Soy Protein Isolate (Spi)-citrus Pectin (CP) Electrostatic Complexes under a High-intensity Ultrasonic Field: Linking the Enhanced Emulsifying Properties to Physicochemical and Structural Properties. Ultrason. Sonochem. 2019, 59, p. 104748.
   PubMed Web of Science ®Google Scholar
• Meirelles, A. A. D.; Costa, A. L. R.; Cunha, R. L. The Stabilizing Effect of Cellulose Crystals in O/W Emulsions Obtained by Ultrasound Process. Food Res. Int. 2020, 128, p. 108746.
   PubMed Web of Science ®Google Scholar
• Shao, Y.; Wu, C.; Wu, T.; Li, Y.; Chen, S.; Yuan, C.; Hu, Y. Eugenol-chitosan Nanoemulsions by Ultrasound-mediated Emulsification: Formulation, Characterization and Antimicrobial Activity. Carbohydr. Polym. 2018, 193, pp. 144–152.
   PubMed Web of Science ®Google Scholar
• Ren, X.; Hou, T.; Liang, Q.; Zhang, X.; Hu, D.; Xu, B.; Chen, X.; Chalamaiah, M.; Ma, H. Effects of Frequency Ultrasound on the Properties of Zein-chitosan Complex Coacervation for Resveratrol Encapsulation. Food Chem. 2019, 279, pp. 223–230.
   PubMed Web of Science ®Google Scholar
• Shahgholian, N.; Rajabzadeh, G. Preparation of BSA Nanoparticles and Its Binary Compounds via Ultrasonic Piezoelectric Oscillator for Curcumin Encapsulation. J. Drug Delivery Sci. Technol. 2019, 54, p. 101323.
   Web of Science ®Google Scholar
• Taksima, T.; Limpawattana, M.; Klaypradit, W. Astaxanthin Encapsulated in Beads Using Ultrasonic Atomizer and Application in Yogurt as Evaluated by Consumer Sensory Profile. LWT-Food Sci. Technol. 2015, 62(1), pp. 431–437.
   Web of Science ®Google Scholar
• Wang, W.; Feng, Y.; Chen, W.; Wang, Y.; Wilder, G.; Liu, D.; Yin, Y. Ultrasonic Modification of Pectin for Enhanced 2‐furfurylthiol Encapsulation: Process Optimization and Mechanisms. J. Sci. Food Agric. 2020, 100(1), pp. 110–118.
   PubMed Web of Science ®Google Scholar
• Tao, Y.; Wu, Y.; Han, Y.; Chemat, F.; Li, D.; Show, P. L. Insight into Mass Transfer during Ultrasound-enhanced Adsorption/desorption of Blueberry Anthocyanins on Macroporous Resins by Numerical Simulation considering Ultrasonic Influence on Resin Properties. Chem. Eng. J. 2020, 380, p. 122530.
   Web of Science ®Google Scholar
• Tungmunnithum, D.; Drouet, S.; Kabra, A.; Hano, C. Enrichment in Antioxidant Flavonoids of Stamen Extracts from Nymphaea Lotus L. Using Ultrasonic-assisted Extraction and Macroporous Resin Adsorption. Antioxidants. 2020, 9(7), p. 576.
   Web of Science ®Google Scholar
• Wang, L.; Boussetta, N.; Lebovka, N.; Vorobiev, E. Ultrasound Assisted Purification of Polyphenols of Apple Skins by Adsorption/desorption Procedure. Ultrason. Sonochem. 2019, 55, pp. 18–24.
   PubMed Web of Science ®Google Scholar
• Wu, Y.; Han, Y.; Tao, Y.; Fan, S.; Chu, D.-T.; Ye, X.; Ye, M.; Xie, G. Ultrasound Assisted Adsorption and Desorption of Blueberry Anthocyanins Using Macroporous Resins. Ultrason. Sonochem. 2018, 48, pp. 311–320.
   PubMed Web of Science ®Google Scholar
• Lv, R.; Zou, M.; Chen, W.; Zhou, J.; Ding, T.; Ye, X.; Liu, D. Ultrasound: Enhance the Detachment of Exosporium and Decrease the Hydrophobicity of Bacillus Cereus Spores. LWT. 2019, 116, p. 108473.
   Web of Science ®Google Scholar
• Lva, R.; Liub, D.; Lua, X. Hurdle Enhancement of Antimicrobial Efficacy of Acidic Electrolyzed Water on Bacillus Cereus Spores Using Ultrasonication. Ultrason. Sonochem. 2019, 38, pp. 711–719.
   Google Scholar
• Zhang, Y.; Li, Y.; Wang, H.; Oladejo, A. O.; Zhang, H.; Liu, X. Effects of Ultrasound-assisted Freezing on the Water Migration of Dough and the Structural Characteristics of Gluten Components. J. Cereal Sci. 2020, 94, p. 102893.
   Web of Science ®Google Scholar
• Zhu, Z.; Sun, D.-W.; Zhang, Z.; Li, Y.; Cheng, L. Effects of Micro-nano Bubbles on the Nucleation and Crystal Growth of Sucrose and Maltodextrin Solutions during Ultrasound-assisted Freezing Process. LWT. 2018, 92, pp. 404–411.
   Web of Science ®Google Scholar
• Merone, D.; Colucci, D.; Fissore, D.; Sanjuan, N.; Carcel, J. Energy and Environmental Analysis of Ultrasound-assisted Atmospheric Freeze-drying of Food. J. Food Eng. 2020, 283, p. 110031.
   Web of Science ®Google Scholar
• Tian, Y.; Chen, Z.; Zhu, Z.; Sun, D.-W. Effects of Tissue Pre-degassing Followed by Ultrasound-assisted Freezing on Freezing Efficiency and Quality Attributes of Radishes. Ultrason. Sonochem. 2020, 67, p. 105162.
   PubMed Web of Science ®Google Scholar
• Iyer, S. R.; Gogate, P. R. Ultrasound Assisted Crystallization of Mefenamic Acid: Effect of Operating Parameters and Comparison with Conventional Approach. Ultrason. Sonochem. 2017, 34, pp. 896–903.
   PubMed Web of Science ®Google Scholar
• Mohod, A. V.; Gogate, P. R. Improved Crystallization of Ammonium Sulphate Using Ultrasound Assisted Approach with Comparison with the Conventional Approach. Ultrason. Sonochem. 2018, 41, pp. 310–318.
   PubMed Web of Science ®Google Scholar
• Prasad, R.; Dalvi, S. V. Sonocrystallization: Monitoring and Controlling Crystallization Using Ultrasound. Chem. Eng. Sci. 2020, 226, p. 115911.
   Web of Science ®Google Scholar
• Sharma, A.; Gogate, P. R. Improvements in Crystallization of Mefenamic Acid Using Ultrasonic Bath Operating at Two Frequencies. Chem Eng Processing-Process Intensif. 2020, 147, p. 107768.
   Web of Science ®Google Scholar
• Da Silva, L. F. R.; Gomes, A. D. S.; Castro, D. R. G.; Souza, F. D. C. D. A.; Mar, J. M.; Da Silva, L. S.; Sanches, E. A.; Bezerra, J. D. A.; Bakry, A. M.; Campelo, P. H. Ultrasound‐assisted Homogenization and Gum Arabic Combined to Physicochemical Quality of Cupuaçu Juice. J. Food Process. Preserv. 2019, 43(9), p. e14072.
   Web of Science ®Google Scholar
• Monteiro, S. H.; Silva, E. K.; Guimarães, J. T.; Freitas, M. Q.; Meireles, M. A. A.; Cruz, A. G. High-intensity Ultrasound Energy Density: How Different Modes of Application Influence the Quality Parameters of a Dairy Beverage. Ultrason. Sonochem. 2020, 63, p. 104928.
   PubMed Web of Science ®Google Scholar
• Plazzotta, S.; Manzocco, L. Effect of Ultrasounds and High Pressure Homogenization on the Extraction of Antioxidant Polyphenols from Lettuce Waste. Innovative Food Sci. Emerg. Technol. 2018, 50, pp. 11–19.
   Web of Science ®Google Scholar
• Vélez-Erazo, E. M.; Consoli, L.; Hubinger, M. D. Spray Drying of Mono-and Double-layer Emulsions of PUFA-rich Vegetable Oil Homogenized by Ultrasound. Dry. Technol. 2021, 39(7), pp. 868–881.
   Web of Science ®Google Scholar
• Ghanbarian, D.; Torki-Harchegani, M.; Sadeghi, M.; Pirbalouti, A. G. Ultrasonically Improved Convective Drying of Peppermint Leaves: Influence on the Process Time and Energetic Indices. Renewable Energy. 2020, 153, pp. 67–73.
   Web of Science ®Google Scholar
• Mello, R. E.; Fontana, A.; Mulet, A.; Correa, J. L.; Cárcel, J. A., G. Ultrasound-assisted Drying of Orange Peel in Atmospheric Freeze-dryer and Convective Dryer Operated at Moderate Temperature. Dry. Technol. 2020, 38(1–2), pp. 259–267.
   Web of Science ®Google Scholar
• Milani, E. A.; Silva, F. V. Ultrasound Assisted Thermal Pasteurization of Beers with Different Alcohol Levels: Inactivation of Saccharomyces Cerevisiae Ascospores. J. Food Eng. 2017, 198, pp. 45–53.
   Web of Science ®Google Scholar
• Pan, Y.; Zhang, Y.; Cheng, J.-H.; Sun, D.-W. Inactivation of Listeria Monocytogenes at Various Growth Temperatures by Ultrasound Pretreatment and Cold Plasma. LWT. 2020, 118, p. 108635.
   Web of Science ®Google Scholar
• Paniagua-Martínez, I.; Mulet, A.; García-Alvarado, M.; Benedito, J. Orange Juice Processing Using a Continuous Flow Ultrasound-assisted Supercritical CO2 System: Microbiota Inactivation and Product Quality. Innovative Food Sci. Emerg. Technol. 2018, 47, pp. 362–370.
   Web of Science ®Google Scholar
• Scudino, H.; Silva, E. K.; Gomes, A.; Guimarães, J. T.; Cunha, R. L.; Sant’Ana, A. S.; Meireles, M. A. A.; Cruz, A. G. Ultrasound Stabilization of Raw Milk: Microbial and Enzymatic Inactivation, Physicochemical Properties and Kinetic Stability. Ultrason. Sonochem. 2020, 67, p. 105185.
   PubMed Web of Science ®Google Scholar
• Fan, L.; Ismail, B. B.; Hou, F.; Muhammad, A. I.; Ding, T.; Liu, D. Ultrasound Pretreatment Enhances the Inhibitory Effects of Nisin/carvacrol against Germination, Outgrowth and Vegetative Growth of Spores of Bacillus Subtilis ATCC6633 in Laboratory Medium and Milk: Population and Single-cell Analysis. Int. J. Food Microbiol. 2019, 311, p. 108329.
   PubMed Web of Science ®Google Scholar
• Sagong, H.-G.; Cheon, H.-L.; Kim, S.-O.; Lee, S.-Y.; Park, K.-H.; Chung, M.-S.; Choi, Y.-J.; Kang, D.-H. Combined Effects of Ultrasound and Surfactants to Reduce Bacillus Cereus Spores on Lettuce and Carrots. Int. J. Food Microbiol. 2013, 160(3), pp. 367–372.
   PubMed Web of Science ®Google Scholar
• Hoover, K.; Bhardwaj, M.; Ostiguy, N.; Thompson, O. Destruction of Bacterial Spores by Phenomenally High Efficiency Non-contact Ultrasonic Transducers. Mater. Res. Innovations. 2002, 6(5), pp. 291–295.
   Google Scholar
• Bi, X.; Wang, X.; Chen, Y.; Chen, L.; Xing, Y.; Che, Z. Effects of Combination Treatments of Lysozyme and High Power Ultrasound on the Salmonella Typhimurium Inactivation and Quality of Liquid Whole Egg. Ultrason. Sonochem. 2020, 60, p. 104763.
   PubMed Web of Science ®Google Scholar
• Tremarin, A.; Brandão, T. R.; Silva, C. L. Application of Ultraviolet Radiation and Ultrasound Treatments for Alicyclobacillus Acidoterrestris Spores Inactivation in Apple Juice. Lwt. 2017, 78, pp. 138–142.
   Web of Science ®Google Scholar
• Joyce, E.; Phull, S.; Lorimer, J.; Mason, T. The Development and Evaluation of Ultrasound for the Treatment of Bacterial Suspensions. A Study of Frequency, Power and Sonication Time on Cultured Bacillus Species. Ultrason. Sonochem. 2003, 10(6), pp. 315–318.
   PubMed Web of Science ®Google Scholar
• Ganesan, B.; Martini, S.; Solorio, J.; Walsh, M. K. Determining the Effects of High Intensity Ultrasound on the Reduction of Microbes in Milk and Orange Juice Using Response Surface Methodology. Int. J. Food Sci. 2015, p. 1–7.
   Google Scholar
• Ngadi, M. O.; Latheef, M. B.; Kassama, L. Emerging Technologies for Microbial Control in Food Processing. In Green Technologies in Food Production and Processing eds. Boye, Joyce, and Arcand, Yves; Boston, MA: Springer, 2012; pp. 363–411.
   Google Scholar
• Majid, I.; Nayik, G. A.; Nanda, V. Ultrasonication and Food Technology: A Review. Cogent Food Agric. 2015, 1(1), p. 1071022.
   Google Scholar
• Gabriel, A. A. Inactivation Behaviors of Foodborne Microorganisms in Multi-frequency Power Ultrasound-treated Orange Juice. Food Control. 2014, 46, pp. 189–196.
   Web of Science ®Google Scholar
• Khadhraoui, B.; Turk, M.; Fabiano-Tixier, A.; Petitcolas, E.; Robinet, P.; Imbert, R.; El Maâtaoui, M.; Chemat, F. Histo-cytochemistry and Scanning Electron Microscopy for Studying Spatial and Temporal Extraction of Metabolites Induced by Ultrasound. Towards Chain Detexturation Mechanism. Ultrason. Sonochem. 2018, 42, pp. 482–492.
   PubMed Web of Science ®Google Scholar
• Li, J.; Ahn, J.; Liu, D.; Chen, S.; Ye, X.; Ding, T. Evaluation of Ultrasound-induced Damage to Escherichia Coli and Staphylococcus Aureus by Flow Cytometry and Transmission Electron Microscopy. Appl. Environ. Microbiol. 2016, 82(6), pp. 1828–1837.
   PubMed Web of Science ®Google Scholar
• Gera, N.; Doores, S. Kinetics and Mechanism of Bacterial Inactivation by Ultrasound Waves and Sonoprotective Effect of Milk Components. J. Food Sci. 2011, 76(2), pp. M111–M119.
   PubMed Web of Science ®Google Scholar
• Qiu, L.; Zhang, M.; Chitrakar, B.; Bhandari, B. Application of Power Ultrasound in Freezing and Thawing Processes: Effect on Process Efficiency and Product Quality. Ultrason. Sonochem. 2020, 68, p. 105230.
   PubMed Web of Science ®Google Scholar
• Servili, M.; Veneziani, G.; Taticchi, A.; Romaniello, R.; Tamborrino, A.; Leone, A. Low-frequency, High-power Ultrasound Treatment at Different Pressures for Olive Paste: Effects on Olive Oil Yield and Quality. Ultrason. Sonochem. 2019, 59, p. 104747.
   PubMed Web of Science ®Google Scholar
• Gonzalez-Gonzalez, L.; Alarcon-Rojo, A. D.; Carrillo-Lopez, L. M.; Garcia-Galicia, I. A.; Huerta-Jimenez, M.; Paniwnyk, L. Does Ultrasound Equally Improve the Quality of Beef? an Insight into Longissimus Lumborum, Infraspinatus and Cleidooccipitalis. Meat Sci. 2020, 160, p. 107963.
   PubMed Web of Science ®Google Scholar
• Cao, X.; Cai, C.; Wang, Y.; Zheng, X. Effects of Ultrasound Processing on Physicochemical Parameters, Antioxidants, and Color Quality of Bayberry Juice. J. Food Qual. 2019, p. 1–12.
   Web of Science ®Google Scholar
• Sun, Y.; Zeng, L.; Xue, Y.; Yang, T.; Cheng, Z.; Sun, P. Effects of Power Ultrasound on the Activity and Structure of β‐D‐glucosidase with Potentially Aroma‐enhancing Capability. Food Sci. Nutr. 2019, 7(6), pp. 2043–2049.
   PubMed Web of Science ®Google Scholar
• Jingfei, G.; Vasantha, H. P.; Nutritional, R. Physicochemical and Microbial Quality of Ultrasound-treated Apple-carrot Juice Blends. Food Nutr. Sci. 3 2012, p. 212–218.
   Google Scholar
• Ordóñez-Santos, L. E.; Martínez-Girón, J.; Arias-Jaramillo, M. E. Effect of Ultrasound Treatment on Visual Color, Vitamin C, Total Phenols, and Carotenoids Content in Cape Gooseberry Juice. Food Chem. 2017, 233, pp. 96–100.
   PubMed Web of Science ®Google Scholar
• Wang, J.; Liu, Q.; Xie, B.; Sun, Z. Effect of Ultrasound Combined with Ultraviolet Treatment on Microbial Inactivation and Quality Properties of Mango Juice. Ultrason. Sonochem. 2020, 64, p. 105000.
   PubMed Web of Science ®Google Scholar
• Xie, Y.; Wang, J.; Wang, Y.; Wu, D.; Liang, D.; Ye, H.; Cai, Z.; Ma, M.; Geng, F. Effects of High-intensity Ultrasonic (HIU) Treatment on the Functional Properties and Assemblage Structure of Egg Yolk. Ultrason. Sonochem. 2020, 60, p. 104767.
   PubMed Web of Science ®Google Scholar
• Ojha, K. S.; Aznar, R.; O’Donnell, C.; Tiwari, B. K. Ultrasound Technology for the Extraction of Biologically Active Molecules from Plant, Animal and Marine Sources. TrAC Trends Anal. Chem. 2020, 122, p. 115663.
   Web of Science ®Google Scholar
• Pagnossa, J. P.; Rocchetti, G.; Ribeiro, A. C.; Piccoli, R. H.; Lucini, L. Ultrasound: Beneficial Biotechnological Aspects on Microorganisms-mediated Processes. Curr. Opin. Food Sci. 2020, 31, pp. 24–30.
   Web of Science ®Google Scholar
• Dávila, I.; Robles, E.; Egüés, I.; Labidi, J.; Gullón, P. The Biorefinery Concept for the Industrial Valorization of Grape Processing By-products. In Handbook of Grape Processing By-Products Galanakis, Charis; Austria: Elsevier, 2017; pp. 29–53.
   Google Scholar
• Bordiga, M. Valorization of Wine Making By-products; Boca Raton: CRC Press, 2015.
   Google Scholar
• O’donnell, C.; Tiwari, B.; Bourke, P.; Cullen, P. Effect of Ultrasonic Processing on Food Enzymes of Industrial Importance. Trends Food Sci. Technol. 2010, 21(7), pp. 358–367.
   Web of Science ®Google Scholar
• Rastogi, N. K. Opportunities and Challenges in Application of Ultrasound in Food Processing. Crit. Rev. Food Sci. Nutr. 2011, 51(8), pp. 705–722.
   PubMed Web of Science ®Google Scholar