ReviewUltrasonics sonochemistry2022
Impact of ultrasonication applications on color profile of foods.
Review in Ultrasonics sonochemistry, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
32 citing papers in PubMed.
- Tri-frequency ultrasonication priming enhances germination, nutritional quality and techno-functional properties of tartary buckwheat.Ultrasonics sonochemistry · 2026Article
- Ultrasonication of Sorghum and Cowpea Slurries: Influence on Technofunctional, Rheological, and Proximate Properties.Journal of food science · 2026Article
- Ultrasound-Assisted Curdlan Curing Reduces Water Loss of Rabbit Meat: Water Retention Performance, Myofibrillar Protein Structure, and Processing Adaptability.Foods (Basel, Switzerland) · 2026Article
- Green ultrasound-assisted extraction for efficient carotenoid profiling of calamansi (Citrofortunella microcarpa).Ultrasonics sonochemistry · 2026Article
- Integrated metabolomics analysis of pigment metabolite accumulation and color development of fresh Dendrobium officinale juice after processing.NPJ science of food · 2026Article
- Combined fortification of yogurt with grape pomace pectic oligosaccharides and encapsulated probiotics.Scientific reports · 2026Article
- Ultrasound-assisted modification of physicochemical, functional, and sensory properties in camel milk chocolate.Food chemistry: X · 2026Article
- Ultrasound-Assisted Deep Eutectic Solvent-Based Extraction of Polysaccharides from Okra: Optimization by Response Surface Methodology and Artificial Neural Network Modeling.Ultrasonics sonochemistry · 2026Article
- Insight into the Molecular and Structural Changes in Red Pepper Induced by Direct and Indirect Ultrasonic Treatments.Molecules (Basel, Switzerland) · 2025Article
- Impact of Conventional and Advanced Techniques on Stability of Natural Food Colourants.Foods (Basel, Switzerland) · 2025Review
- High-intensity ultrasound improves texture profile and technological characteristics of cupuaçu (Journal of food science and technology · 2025Article
- Developing novel synbiotic low-fat yogurt using sour cherry pomace pectin-derived oligosaccharides:Journal of food science and technology · 2025Article
- Effect of Ultrasonic Pretreatment on the Extraction Process of Essential Oils from Grapefruit (Biotech (Basel (Switzerland)) · 2025Article
- Advances in Microbubble Technologies for Food Sanitization: A Comprehensive Review.Comprehensive reviews in food science and food safety · 2025Review
- Effect of Ultrasonic Treatment on the Quality of Pumpkin Juice Fermented by Yeast.Foods (Basel, Switzerland) · 2025Article
- Effects of a Biobased Antioxidant Gel on Meat Shelf-Life: Oxidative Stability and Color as Quality Parameters.Gels (Basel, Switzerland) · 2025Article
- Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice.Food chemistry: X · 2025Article
- Convective Drying with the Application of Ultrasonic Pre-Treatment: The Effect of Applied Conditions on the Selected Properties of Dried Apples.Foods (Basel, Switzerland) · 2024Article
- Techno-functional, physicochemical and thermal characteristics of black chickpeas aquafaba under ultrasound pre-processing.Heliyon · 2024Article
- Impact of Ultrasound Pre-Treatment on the Drying Kinetics and Quality of Chicken Breast-A Comparative Study of Convective and Freeze-Drying Methods.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red-purple color), chlorophylls (green color), carotenoids (yellow-orange color), and betalains (red color). These pigments can be easily affected by temperature, light, oxygen, or pH, thereby altering their properties. Therefore, while processing, it is necessary to prevent the deterioration of these pigments to the maximum possible extent. Ultrasonication, which is one of the emerging non-thermal methods, has multidimensional applications in the food industry. The present review collates information on various aspects of ultrasonication technology, its mechanism of action, influencing factors, and the competence of different ultrasonication applications (drying, irradiation, extraction, pasteurization, cooking, tempering, etc.) in preserving the color of food. It was concluded that ultrasonication treatments provide low-temperature processing at a short time, which positively influences the color properties. However, selecting optimum ultrasonic processing conditions (frequency, power, time, etc.) is crucial for each food to obtain the best color. The key challenges and limitations of the technique and possible future applications are also covered in the paper, serving as a touchstone for further research in this area.
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