Evaluation of the effect of ultrasound on the homogenization of milk-based ice cream
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cavitation, crystal, emulsion, texture, viscosity
Ultrasound (US) has presented advantages when applied in food processing, significantly improving the characteristics and quality of the products. Objective. The objective of the research is to evaluate the effect of ultrasound at different frequencies (40 and 80 kHz) for 30 min on the viscosity and crystallization parameter of milk-based ice cream at the laboratory level. Methods. For which, the ice cream production process was carried out by applying US (40-80kHz/30min) in the homogenization stage. For the determination of viscosity, a No.4 needle was used at a rotation speed of 10, 20, 50, 70 and 100 rpm, the measurement was made on 600 mL of sample. To identify crystallization, a 4X microscopy technique was performed with malachite green staining. Results. The results of the viscosity parameter showed that when applying US, a significant decrease was observed (p<0.05) compared to the control sample, probably due to cavitation that produces rupture of the fat globules, achieving a finer size distribution, improving texture. of the product. The crystallization of the ice cream samples treated with US showed a significant decrease (p<0.05) in the size of the crystal with respect to the control sample, probably due to cavitation that reduces the size of the crystal, achieving a finer distribution, improving the texture of the ice cream. product. Conclusions. Showing that US is an efficient and profitable technology to produce more stable emulsions.
A. L. Bevilacqua, M. Petruzzi, B. Perricone, D. Speranza, M. Campaniello, Sinigaglia and M. R. Corbo, “Nonthermal technologies for fruit and vegetable juices and beverages: overview and advances”, Comprehensive Reviews in Food Science Food Safety, vol. 17, no.1, pp. 2–62, November 2018
A. Bevilacqua, D. Campaniello, B. Speranza, C. Altieri, M. Sinigaglia and M. Corbo, “Two Nonthermal Technologies for Food Safety and Quality—Ultrasound and High-Pressure Homogenization: Effects on Microorganisms”, Advances, and Possibilities: A Review. Journal of Food Protection, vol. 82, no.12, pp. 2049–2064, December 2019
J. Senrayan and S. Venkatachalam, “Ultrasonic Acoustic-Cavitation as a Novel and Emerging Energy Efficient Technique for Oil Extraction from Kapok Seeds”, Innov. Food Sci. Emerg. Technol. vol. 62, 102347, April 2020
V. Akdeniz and A. S. Akalin, “New Approach for Yoghurt and Ice Cream Production: High-Intensity Ultrasound”, Trends in Food Science & Technology, vol. 86, pp. 392-398, April 2019
T. J. Mason, “Ultrasonic cleaning: An historical perspective”, Ultrasonics Sonochemistry, vol. 29, pp. 519-523, March 2016
D. Hoover, “Kinetics of microbial inactivation for alternative food processing technologies”, Journal of Food Science, vol. 65, no. 8, pp, 93-95, November 2000
A. Corma, S. Iborra and A. Velty, “Chemical routes for the transformation of biomass into chemicals”, Chemical reviews, vol. 107, no. 6, pp. 2411-2502, May 2007
J. Zhang, and L. Fan, “Effects of Preliminary Treatment by Ultrasonic and Convective Air Drying on the Properties and Oil Absorption of Potato Chips”, Ultrason. Sonochem, vol. 74, 105548, June 2021
L.M. Carrillo, I.A. Garcia, J. Tirado, et al., “Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties”, Ultrasonics Sonochemistry, vol. 73, 105467, May 2021
A.M. Sani, and M. Sardarodiyan, “Ultrasound applications for the preservation, extraction, processing and quality control of food”, BioTechnology, An Indian Journal, vol.12, no. 4, pp. 162-174, 2016
M. Ashokkumar, R. Bhaskaracharya, S. Kentish, J. Lee, M. Palmer and B. Zisu, “The ultrasonic processing of dairy products – An overview”, Dairy Science and Technology, vol. 90, no. 2, pp. 147–168, March 2010
M. S. Firouz, A. Farahmandi and S. Hosseinpour, “Recent Advances in Ultrasound Application as a Novel Technique in Analysis, Processing and Quality Control of Fruits, Juices and Dairy Products Industries: A Review”, Ultrasonics Sonochemistry, vol.57, pp. 73–88, October 2019
S. Palma-Santana, J. Espinoza-Zambrano, L. Flores-Holguín y K. Reyna-Arias, “Elaboración de helado con diferentes concentraciones de leche de soya (glycine max)”, Revista ExpamCiencia para el agro, vol.11, no. 2, pp. 120-130, Diciembre 2020
N. Bhargava, R. S. Mor, K. Kumar and V. Singh Sharanagat, “Advances in application of ultrasound in food processing: A review”, Ultrasonics Sonochemistry, vol. 70, 105293, January 2021
F. Nisa, F. Zhu, C. Perera, L. Huang and Y. Hemar, “Ultrasound homogenization of milk cream at low temperature. Advances in Food Science”, Sustainable Agriculture and Agroindustrial Engineering, vol. 4, no. 2, pp. 153-161, December 2021
T. Leong, L. Johansson, R.S. Mawson, R. Mcarthur, P. Manasseh and P. Juliano, “Ultrasonically enhanced fractionation of milk fat in a litre-scale prototype vessel”, Ultrasonics Sonochemistry, vol. 28, pp. 118–129, January 2016
Y. Cheng, P. Donkor, X. Ren, J. Wu, K. Agyemang, I. Ayim and H. Ma, “Effect of ultrasound pretreatment with mono-frequency and simultaneous dual frequency on the mechanical properties and microstructure of whey protein emulsion gels”, Food Hydrocoll, vol. 89, pp. 434–442, April 2019
D. Van Hekken, J. Renye, A. Bucci and P. Tomasula, “Characterization of the physical, microbiological, and chemical properties of sonicated raw bovine milk”, Journal of Dairy Science, vol. 102, no. 8, pp. 6928–6942, August 2019
N.H. Mudri, L.C. Abdullah, M.M. Aung, D.R.A. Biak and R. Tajau, “Structural and Rheological Properties of Nonedible Vegetable Oil-Based Resin”, Polymers, vol. 13, no. 15, 2490, July 2021
J. Chandrapala and T. Leong, “Ultrasonic Processing for Dairy Applications: Recent Advances”, Food Engineering Reviews, vol. 7, pp. 143-158, December 2015
N. Nguyen and S. Anema, “Effect of ultrasonication on the properties of skim milk used in the formation of acid gels”, Innovative Food Science & Emerging Technologies, vol.11, no. 4, pp. 616-622, October 2010
R.D. Vega-Mejía and J.G. Jiménez-Marcano, “Éster de aceite de palma (elaeis guineensis) como aditivo deshidratante de crudos”, Tecnología en Marcha, vol. 35, no. 2, pp. 139-151, Abril-Junio 2022
A. C. Soria and M. Villamiel, “Effect of ultrasound on the technological properties and bioactivity of food: a review”, Trends in Food Science & Technology, vol. 21, no. 7, pp. 323–331, July 2010
S. B. Gregersen, R. P. Frydenberg, M. Hammershøj, T. K. Dalsgaard, U. Andersen and L. Wiking, “Application of high intensity ultrasound to accelerate crystallisation of anhydrous milk fat and rapeseed oil blends”, European Journal of Lipid Science and Technology, vol. 121, no. 1, 1800200, January 2019
S. Ma, X. Yang, C. Zhao and M. Guo, “Ultrasound-induced changes in structural and physicochemical properties of β-lactoglobulin”, Food Science & Nutrition, vol. 6, no. 4, pp. 1053–1064, June 2018
S. Martini, H. SuzukiA and R. W. Hartel, “Effect of High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat”, Journal of the American Oil Chemists’ Society, vol. 85 no. 7, pp. 621–628, May 2008
L. Qiu, M. Zhang, B. Chitrakar & B. Bhandari, “Application of Power Ultrasound in Freezing and Thawing Processes: Effect on Process Efficiency and Product Quality”, Ultrasonics Sonochemistry, 105230, November 2020
S. Mahato, Z. Zhu and D. Sun, “Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review”, Trends in Food Science & Technology, vol. 94, pp 1-11, December 2019
R. Chow, R. Blindt, R. Chivers and M. Povey, “A study on the primary and secondary nucleation of ice by power ultrasound”, Ultrasonics, vol. 43, pp. 227-230, February 2005
J. T. Guimarães, C. F. Balthazar, H. Scudino, T. C. Pimentel, E. A. Esmerino, M. Ashokkumar and A. G. Cruz, “High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products”, Ultrasonics Sonochemistry, vol. 57, pp. 12–21, October 2019
A. Mortazavi, and F. Tabatabaie, “Study of Ice Cream Freezing Process after Treatment with Ultrasound”, Journal World Appl. Sci.ence, vol. 4, pp. 188-190, march 2008
H. Kim, and K. Suslick, “·The Effects of Ultrasound on Crystals: Sonocrystallization and Sonofragmentation”, Crystals, vol. 8, pp. 280-300, July 2018
V. Akdeniz, and A. S. Akalın, “New Approach for Yoghurt and Ice Cream Production: High-Intensity Ultrasound”, Trends in Food Science & Technology, vol. 86, pp. 392-398, november 2019
R. Chow, R. Blindt, R. Chivers, M. Povey, “The sonocrystallisation of ice in sucrose solutions: Primary and secondary nucleation”, Ultrasonics, vol, 41, pp. 595–604, November 2003
Y. Campo-Vera, V. Gélvez-Ordoñez, and A. Ayala-Aponte, “Ultrasonido en el procesamiento (homogenización, extracción y secado) de alimentos”, Biotecnología En El Sector Agropecuario y Agroindustrial, vol. 16, no. 1, pp. 102, January-June 2018
Ultrasound (US) has presented advantages when applied in food processing, significantly improving the characteristics and quality of the products. Objective. The objective of the research is to evaluate the effect of ultrasound at different frequencies (40 and 80 kHz) for 30 min on the viscosity and crystallization parameter of milk-based ice cream at the laboratory level. Methods. For which, the ice cream production process was carried out by applying US (40-80kHz/30min) in the homogenization stage. For the determination of viscosity, a No.4 needle was used at a rotation speed of 10, 20, 50, 70 and 100 rpm, the measurement was made on 600 mL of sample. To identify crystallization, a 4X microscopy technique was performed with malachite green staining. Results. The results of the viscosity parameter showed that when applying US, a significant decrease was observed (p<0.05) compared to the control sample, probably due to cavitation that produces rupture of the fat globules, achieving a finer size distribution, improving texture. of the product. The crystallization of the ice cream samples treated with US showed a significant decrease (p<0.05) in the size of the crystal with respect to the control sample, probably due to cavitation that reduces the size of the crystal, achieving a finer distribution, improving the texture of the ice cream. product. Conclusions. Showing that US is an efficient and profitable technology to produce more stable emulsions.
A. L. Bevilacqua, M. Petruzzi, B. Perricone, D. Speranza, M. Campaniello, Sinigaglia and M. R. Corbo, “Nonthermal technologies for fruit and vegetable juices and beverages: overview and advances”, Comprehensive Reviews in Food Science Food Safety, vol. 17, no.1, pp. 2–62, November 2018
A. Bevilacqua, D. Campaniello, B. Speranza, C. Altieri, M. Sinigaglia and M. Corbo, “Two Nonthermal Technologies for Food Safety and Quality—Ultrasound and High-Pressure Homogenization: Effects on Microorganisms”, Advances, and Possibilities: A Review. Journal of Food Protection, vol. 82, no.12, pp. 2049–2064, December 2019
J. Senrayan and S. Venkatachalam, “Ultrasonic Acoustic-Cavitation as a Novel and Emerging Energy Efficient Technique for Oil Extraction from Kapok Seeds”, Innov. Food Sci. Emerg. Technol. vol. 62, 102347, April 2020
V. Akdeniz and A. S. Akalin, “New Approach for Yoghurt and Ice Cream Production: High-Intensity Ultrasound”, Trends in Food Science & Technology, vol. 86, pp. 392-398, April 2019
T. J. Mason, “Ultrasonic cleaning: An historical perspective”, Ultrasonics Sonochemistry, vol. 29, pp. 519-523, March 2016
D. Hoover, “Kinetics of microbial inactivation for alternative food processing technologies”, Journal of Food Science, vol. 65, no. 8, pp, 93-95, November 2000
A. Corma, S. Iborra and A. Velty, “Chemical routes for the transformation of biomass into chemicals”, Chemical reviews, vol. 107, no. 6, pp. 2411-2502, May 2007
J. Zhang, and L. Fan, “Effects of Preliminary Treatment by Ultrasonic and Convective Air Drying on the Properties and Oil Absorption of Potato Chips”, Ultrason. Sonochem, vol. 74, 105548, June 2021
L.M. Carrillo, I.A. Garcia, J. Tirado, et al., “Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties”, Ultrasonics Sonochemistry, vol. 73, 105467, May 2021
A.M. Sani, and M. Sardarodiyan, “Ultrasound applications for the preservation, extraction, processing and quality control of food”, BioTechnology, An Indian Journal, vol.12, no. 4, pp. 162-174, 2016
M. Ashokkumar, R. Bhaskaracharya, S. Kentish, J. Lee, M. Palmer and B. Zisu, “The ultrasonic processing of dairy products – An overview”, Dairy Science and Technology, vol. 90, no. 2, pp. 147–168, March 2010
M. S. Firouz, A. Farahmandi and S. Hosseinpour, “Recent Advances in Ultrasound Application as a Novel Technique in Analysis, Processing and Quality Control of Fruits, Juices and Dairy Products Industries: A Review”, Ultrasonics Sonochemistry, vol.57, pp. 73–88, October 2019
S. Palma-Santana, J. Espinoza-Zambrano, L. Flores-Holguín y K. Reyna-Arias, “Elaboración de helado con diferentes concentraciones de leche de soya (glycine max)”, Revista ExpamCiencia para el agro, vol.11, no. 2, pp. 120-130, Diciembre 2020
N. Bhargava, R. S. Mor, K. Kumar and V. Singh Sharanagat, “Advances in application of ultrasound in food processing: A review”, Ultrasonics Sonochemistry, vol. 70, 105293, January 2021
F. Nisa, F. Zhu, C. Perera, L. Huang and Y. Hemar, “Ultrasound homogenization of milk cream at low temperature. Advances in Food Science”, Sustainable Agriculture and Agroindustrial Engineering, vol. 4, no. 2, pp. 153-161, December 2021
T. Leong, L. Johansson, R.S. Mawson, R. Mcarthur, P. Manasseh and P. Juliano, “Ultrasonically enhanced fractionation of milk fat in a litre-scale prototype vessel”, Ultrasonics Sonochemistry, vol. 28, pp. 118–129, January 2016
Y. Cheng, P. Donkor, X. Ren, J. Wu, K. Agyemang, I. Ayim and H. Ma, “Effect of ultrasound pretreatment with mono-frequency and simultaneous dual frequency on the mechanical properties and microstructure of whey protein emulsion gels”, Food Hydrocoll, vol. 89, pp. 434–442, April 2019
D. Van Hekken, J. Renye, A. Bucci and P. Tomasula, “Characterization of the physical, microbiological, and chemical properties of sonicated raw bovine milk”, Journal of Dairy Science, vol. 102, no. 8, pp. 6928–6942, August 2019
N.H. Mudri, L.C. Abdullah, M.M. Aung, D.R.A. Biak and R. Tajau, “Structural and Rheological Properties of Nonedible Vegetable Oil-Based Resin”, Polymers, vol. 13, no. 15, 2490, July 2021
J. Chandrapala and T. Leong, “Ultrasonic Processing for Dairy Applications: Recent Advances”, Food Engineering Reviews, vol. 7, pp. 143-158, December 2015
N. Nguyen and S. Anema, “Effect of ultrasonication on the properties of skim milk used in the formation of acid gels”, Innovative Food Science & Emerging Technologies, vol.11, no. 4, pp. 616-622, October 2010
R.D. Vega-Mejía and J.G. Jiménez-Marcano, “Éster de aceite de palma (elaeis guineensis) como aditivo deshidratante de crudos”, Tecnología en Marcha, vol. 35, no. 2, pp. 139-151, Abril-Junio 2022
A. C. Soria and M. Villamiel, “Effect of ultrasound on the technological properties and bioactivity of food: a review”, Trends in Food Science & Technology, vol. 21, no. 7, pp. 323–331, July 2010
S. B. Gregersen, R. P. Frydenberg, M. Hammershøj, T. K. Dalsgaard, U. Andersen and L. Wiking, “Application of high intensity ultrasound to accelerate crystallisation of anhydrous milk fat and rapeseed oil blends”, European Journal of Lipid Science and Technology, vol. 121, no. 1, 1800200, January 2019
S. Ma, X. Yang, C. Zhao and M. Guo, “Ultrasound-induced changes in structural and physicochemical properties of β-lactoglobulin”, Food Science & Nutrition, vol. 6, no. 4, pp. 1053–1064, June 2018
S. Martini, H. SuzukiA and R. W. Hartel, “Effect of High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat”, Journal of the American Oil Chemists’ Society, vol. 85 no. 7, pp. 621–628, May 2008
L. Qiu, M. Zhang, B. Chitrakar & B. Bhandari, “Application of Power Ultrasound in Freezing and Thawing Processes: Effect on Process Efficiency and Product Quality”, Ultrasonics Sonochemistry, 105230, November 2020
S. Mahato, Z. Zhu and D. Sun, “Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review”, Trends in Food Science & Technology, vol. 94, pp 1-11, December 2019
R. Chow, R. Blindt, R. Chivers and M. Povey, “A study on the primary and secondary nucleation of ice by power ultrasound”, Ultrasonics, vol. 43, pp. 227-230, February 2005
J. T. Guimarães, C. F. Balthazar, H. Scudino, T. C. Pimentel, E. A. Esmerino, M. Ashokkumar and A. G. Cruz, “High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products”, Ultrasonics Sonochemistry, vol. 57, pp. 12–21, October 2019
A. Mortazavi, and F. Tabatabaie, “Study of Ice Cream Freezing Process after Treatment with Ultrasound”, Journal World Appl. Sci.ence, vol. 4, pp. 188-190, march 2008
H. Kim, and K. Suslick, “·The Effects of Ultrasound on Crystals: Sonocrystallization and Sonofragmentation”, Crystals, vol. 8, pp. 280-300, July 2018
V. Akdeniz, and A. S. Akalın, “New Approach for Yoghurt and Ice Cream Production: High-Intensity Ultrasound”, Trends in Food Science & Technology, vol. 86, pp. 392-398, november 2019
R. Chow, R. Blindt, R. Chivers, M. Povey, “The sonocrystallisation of ice in sucrose solutions: Primary and secondary nucleation”, Ultrasonics, vol, 41, pp. 595–604, November 2003
Y. Campo-Vera, V. Gélvez-Ordoñez, and A. Ayala-Aponte, “Ultrasonido en el procesamiento (homogenización, extracción y secado) de alimentos”, Biotecnología En El Sector Agropecuario y Agroindustrial, vol. 16, no. 1, pp. 102, January-June 2018