Table 1.
Recent selected studies about the effects of ultrasonication on food color.
| Food material | Application | Performed conditions | Results | References |
|---|---|---|---|---|
| Red wines | US assisted irradiation | US power: 950 W Time: 14 and 28 min Frequency: 20 kHz US device: Ultrasonic probe |
Increased the color intensity and visual properties of the red wine with ultrasonic treatment Under suitable ultrasonic irradiation conditions, it could be speeded up some aging reactions and thus shorten the winemaking time |
Zhang and Wang [196] |
| Goat milk | US power: 150, 200, 300 and 400 W Time: 15 s Frequency: 20 kHz Temperature72 °C US device: Ultrasonic probe |
The color values seem to increase with ultrasonication compared to raw milk, but no statistically significant change has been observed between the valuesIt has shown that the ultrasonication irradiation did not initiate Maillard reactions (relevant to a* value due to redness) |
Ragab et al. [143] | |
| Beetroot | US power: 300 W Time: 10 and 15 min Frequency: 21 kHz US device: Ultrasonic bath |
The pretreatment time of beetroot from 10 min to 15 min did not cause a change in the color values Inbeetroot powder,an increase in the red and yellow color values was observed with the increase of the time It has been reported that the most positive effect on color values was thanks to the 15-min ultrasonic irradiation |
Janiszewska-Turak et al. (2021) | |
| Plum juice | 1. (US)-US power: 600 W Time: 30 min Frequency: 38 kHz Temperature: 45 °C2. (UEZ15) -US power: 600 W Time: 15 min Frequency: 38 kHz Temperature: 45 °C Enzyme concentration, temperature and time: 0.2 % (v/v) at 90 °C for 3 min3. (UEZ30) -US power: 600 W Time: 30 min Frequency: 38 kHz Temperature: 45 °C Enzyme concentration, temperature and time: 0.2 % (v/v) at 90 °C for 3 min4. (UEZ60) -US power: 600 W Time: 60 min Frequency: 38 kHz Temperature: 45 °C Enzyme concentration, temperature and time: 0.2 % (v/v) at 90 °C for 3 min5. (EZ) -Enzyme concentration, temperature and time: 0.2 % (v/v), at 45 °C for 60 min US device: Ultrasonic bath |
The brightness of juice increased in UEZ and EZ juice samples, while their redness and yellowness were significantly lowered Changes in the redness of plum juice could also be related to enzymatic browning By UEZ and EZ, a* and b* values were significantly decreased compared to US and control It was seen that it showed a positive correlation with the color values The UEZ15 was the most appropriate pretreatment conditions |
Olawuyi et al. [131] | |
| Quinoa, amaranth and millet | US assisted extraction | US power: 150 W Time: 7 min Frequency: 37 kHz Temperature: 50 °CProtease enzyme (2. Pretreatment) US device: Ultrasonic bath |
The lowest ΔE for quinoa and millet was obtained by the enzymatic-assisted ultrasonic method, while the lowest ΔE for amaranth was acquired when the ultrasonic method was used alone | Kurek et al. [99] |
| Strawberry juice | US power: 400 W Time: 4, 8, 12 and 16 min Frequency: 20 kHz US device: Ultrasonic probe |
There was a slight increase in L* value up to 12 min and a decrease in the 16. min with the ultrasonic application An increasing trend was seen in the ΔE with increasing time The time of 12 min (ΔE: 0.42) is beneficial for preserving the color properties |
Wang et al. [180] | |
| Hemp seeds | US power: 800 W Time: 30, 60 and 90 min Frequency: 5 kHz Temperature: 30, 45 and 60 °C US device: Ultrasonic bath |
The green color is due to its high content of chlorophyll and carotenoid pigments The effect of temperature on the color index was found to be linear, while extraction time was quadratic effects The optimum conditions were determined as 54.40 min for the extraction time and 40.26 °C for the temperature |
Kenari and Dehghan [93] | |
| Cornelian cherry | 1. (M)- Time: 24 h Temperature: 25 °C2. (UA) - US power: 320 W Time: 1, 20, 40, 60, 80 min Frequency: 35 kHz3. (OHAU) -Electric field: 20, 30 and 40 V/cmTime (holding) : 1, 10 and 20 minTime (sonication) : 1, 20, 40, 60 80 min US power: 320 W Frequency: 35 kHz US device: Ultrasonic bath |
The lightness (L*) value of the extract obtained by OHAU extraction at the optimum point was lower than the value obtained by the UA and MThe redness value (+a*) was found to be highest in OHAU conditions The highest total phenolic compound was obtained by OHAU extraction and the color values supported |
Kutlu et al. [100] | |
| Common carp | US assisted thawing | US power: 0, 100, 300 and 500 W Frequency: 30 kHz US device: Ultrasonic tank |
300 W ultrasonic power was the best method to keep the original color | Sun et al. [171] |
| White yak meat | US power: 200, 400 and 600 W Frequency: 20 kHz US device: Ultrasonic tank |
The ultrasonic treatment increased L* and b* values | Guo et al. [65] | |
| Pork meat | US power: 150 W Frequency: 40 kHz US device: Sonicator |
The a* and b* values of the samples thawed by ultrasonic in brine were significantly lower than the control group, whereas the ΔE values were significantly higher The thawing treatment by ultrasonic in water did not show any differences in the a*, b*, and ΔE values from the control |
Hong et al. [71] | |
| Bighead carps | US intensity: 0.135 W/mL Frequency: 28 kHz US device: Ultrasonic bath |
There was no significant difference in the a* and b* values in terms of thawing methods, and the application of ultrasonic did not affect the color change in fish | Li et al. [109] | |
| Mango pulp | US intensity: 0.037, 0.074 and 0.123 W/mL Frequency: 28 kHz US device: Ultrasonic bath |
The color of mango pulp was not detrimentally affected by ultrasonic | Liu et al. [113] | |
| Blueberries | US intensity: 20 W/g Time: 20 min Frequency: 45 kHz US device: Ultrasonic bath |
The L*, a*, and b* values of the blueberries increased with ultrasonic treatment, and this process had a significant influence on the color of the fruit | Chen et al. [30] | |
| Red radish | US power: 120, 180, 240 and 300 W Frequency: 20 kHz US device: Ultrasonic tank |
The L*, a*, and b* values of all thawed samples significantly decreased (P < 0.05) compared to the fresh sample The ultrasonic treatment better preserved the redness of the red radish, and the lowest ΔE values belonged to the samples thawed by ultrasonic |
Xu et al. [190] | |
| Mushroom | 1. US intensity: 16.65 W/kg Frequency: 28 kHz 2. US power: 150, 250 and 350 W Frequency: 20 kHz US device: Ultrasonic-probe |
The utilization of ultrasonic bath and probe in the power of 250 W and 350 W improved the color and color index of the thawed samples | Farahnak et al. [54] | |
| Mortadella | US assisted cooking | US power: 301 W Time: 450 and 900 s Frequency: 25 kHz US device: Ultrasonic bath |
There were no significant differences in the color of the ultrasonic-cooked mortadellas In the study, a*/b* values of the ultrasonic-cooked samples were similar to the control sample |
da Silva et al. [44] |
| Pasta | US power: 50 W Time: 8 min Frequency: 40 kHz US device: Ultrasonic-probe |
Ultrasonic cooking better preserved the yellow color in the final product, indicating less pigment loss | RasoPueyo and Álvarez Lanzarote (2018) | |
| Corn | US power: 1350 W Time: 1 h Frequency: 20 kHz US device: Ultrasonic probe |
The ultrasonic treatment made significant differences between the L*, C* and ΔE values of the samples | Janve et al. [82] | |
| Aquafaba | US intensity: 34 and 67 W/cm2 Time: 10, 20 and 30 min Frequency: 20 kHz US device: Ultrasonic probe |
The ultrasonic application at the highest intensity for 30 min. increased the stability, texture, and color of foams | Meurer et al. [119] | |
| Brown seaweed | US assisted drying | US intensity: 7, 35.61 and 75.78 W/cm2 Time: 10 min Frequency: 20 kHz US device: Ultrasonic probe |
After rehydration L* values were increased according to controlThe lowest ultrasonic power (7 W/cm2) gave the highest increase in L* value |
Kadam et al. [87] |
| Tomato slices | US power: 300 W and 13 L Time: 0, 20 and 40 min Frequency: 25 kHz US device: Ultrasonic bath |
L*, a* values increased with an increase in the ultrasonic treatment 40 min ultrasonic treatment effect color properties ΔE values were better with 20 min US treatment |
Horuz et al. [72] | |
| Apple | Frequency: 40 kHz US device: Ultrasonic dryer |
L* value of US dried samples was closed to fresh samples a* and b* values were increased ΔE values of ultrasonic dried samples were smaller than hot air-dried samples |
Kahraman et al. [88] | |
| Rainbow trout fillet | Frequency: 40 kHz US device: Ultrasonic bath with vacuum pump |
L* values of ultrasonic assisted vacuum dried samples were higher than hot air-dried samples Low a/b ratios were provided with ultrasonic assisted vacuum drying |
Ismail and Kocabay [78] | |
| Araçá-boi pulp | US assisted pasteurization | US power: 300 W US intensity: 1000, 3000, 5000 and 7000 J/g Frequency: 19 kHz US device: Ultrasonic probe |
Ultrasonic treatment affected pulp color properties 5000 and 7000 Ultrasonic treatment was increased L* value of pulp 1000 J/g ultrasonic treatment increased Hue angle |
de Araujo et al. [46] |
| Raw milk | US power: 100 and 457 W Frequency: 19 kHz US device: Ultrasonic probe |
High energy densities increased L* value and decreased h values. 457 W ultrasonic treatment provided 3.9 log aerobic mesophilic heterotrophic bacteria inhibition |
Scudino et al. [157] | |
| Strawberry juice | Time: 5, 10 and 15 min Frequency: 40 kHz Temperature: 25, 40 and 50 °C US device: Ultrasonic bath |
50 °C 15 min ultrasonic treatment provided 2.92 cfu/ml log aerobic mesophilic bacteria, 2.05 cfu/ml log mold and 2.86 cfu/ml log coliform (35 °C) inhibition The highest L* value was detected in 50 °C 15 min ultrasonic treatment Color parameters were less affected with 25 °C treatment (smallest ΔE value) Hue angle increased with time and temperature |
Menelli et al. [118] | |
| Perilla leaves | US assisted blanching | US power: 360 W Time: 1, 2 and 3 min Frequency: 40 kHz Temperature: 70 and 80 °C |
Ultrasonic treatment increased greenness (lower ΔE and lower a*) L* and b* values decreased by heat 70 °C,3 min ultrasonically treated samples gave the lowest ΔE and a* values |
Song et al. [167] |
| Mushroom | US assisted frying | US power: 120 W Frequency: 28 kHz US device: Ultrasonic source |
L* values were highest in UMVF Lowest a* value provided by UMVF b* value of UMVF was higher than other methods |
Devi et al. [49] |