Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review

Zhou Yu; Ying Su; Yilong Zhang; Peiyi Zhu; Zilun Mei; Xinning Zhou; Hang Yu

doi:10.1016/j.foodchem.2021.129805

Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review

Food Chem. 2021 Apr 20:357:129805. doi: 10.1016/j.foodchem.2021.129805. Online ahead of print.

Authors

Zhou Yu¹, Ying Su², Yilong Zhang², Peiyi Zhu², Zilun Mei², Xinning Zhou², Hang Yu³

Affiliations

¹ School of Biology, Food and Environment, Hefei University, 99 Jinxiu Avenue, Hefei 230022, Anhui, China.
² State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
³ State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China. Electronic address: hangyu@jiangnan.edu.cn.

PMID: 33915466
DOI: 10.1016/j.foodchem.2021.129805

Abstract

Conventional food fermentation is time-consuming, and maturation of fermented foods normally requires a huge space for long-term storage. Ultrasound is a technology that emerged in the food industry to improve the efficacy of food fermentation and presents great potentials in maturation of fermented foods to produce fermented foods with high quality. Proliferation of microorganisms was observed along with promoted enzyme activities and metabolic performance when treated by a short-term ultrasonication (<30 min) at a relatively low-power (≤100 W). Additionally, ultrasound at a high-power level (≥100 W) was highlighted to promote the maturation of fermented foods through promoting Maillard reaction, oxidation, esterification, and proteolysis. As a result of promoted fermentation and maturation, texture, color, flavor and taste of fermented foods were improved. All the reviewed studies have indicated that ultrasound at the proper conditions would be a promising technique to produce fermented foods with high-quality.

Keywords: Aging; Dairy; Fermentation; Maillard reaction; Sensory property; Ultrasonication; Vinegar, Wine.

Publication types

Review