Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi
•Physical fields can be used as non-thermal techniques in food processing.•Physical fields used in fermentation can improve fermentation efficiency.•Physical fields can improve mass transfer and cell permeability.•Future work can focus on the mechanisms by which physical fields act. Ultrasound has t...
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| Published in | Ultrasonics sonochemistry Vol. 76; p. 105613 |
|---|---|
| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Netherlands
Elsevier B.V
01.08.2021
Elsevier |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1350-4177 1873-2828 1873-2828 |
| DOI | 10.1016/j.ultsonch.2021.105613 |
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| Abstract | •Physical fields can be used as non-thermal techniques in food processing.•Physical fields used in fermentation can improve fermentation efficiency.•Physical fields can improve mass transfer and cell permeability.•Future work can focus on the mechanisms by which physical fields act.
Ultrasound has the potential to be broadly applied in the field of agricultural food processing due to advantages such as environmental friendliness, low energy costs, no need for exogenous additives and ease of operation. High-frequency ultrasound is mainly used in medical diagnosis and in the food industry for the identification of ingredients and production line quality testing, while low-frequency ultrasounds is mainly used for extraction and separation, accelerating chemical reactions, auxiliary microbial fermentation and quality enhancement in food industry. Magnetic fields have many advantages of convenient use, such as non-toxic, nonpolluting and safe. High-intensity pulsed magnetic fields are widely used as a physical non-thermal sterilization technology in food processing, while weak magnetic fields are better at activating microorganisms and promoting their growth. Ultrasound and magnetic fields, due to their positive biological effects, have a wide range of applications in the food processing industry. This paper provides an overview of the research progress and applications of ultrasound and magnetic fields in food processing from the perspectives of their biological effects and mechanisms of action. Additionally, with the development and application of physical field technology, physical fields can now be used to provide significant technical advantages for assisting fermentation. Suitable physical fields can promote the growth of microbial cells, improve mycelial production and increase metabolic activity. Furthermore, the current status of research into the use of ultrasound and magnetic field technologies for assisting the fermentation of rare edible fungi, is discussed. |
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| AbstractList | Ultrasound has the potential to be broadly applied in the field of agricultural food processing due to advantages such as environmental friendliness, low energy costs, no need for exogenous additives and ease of operation. High-frequency ultrasound is mainly used in medical diagnosis and in the food industry for the identification of ingredients and production line quality testing, while low-frequency ultrasounds is mainly used for extraction and separation, accelerating chemical reactions, auxiliary microbial fermentation and quality enhancement in food industry. Magnetic fields have many advantages of convenient use, such as non-toxic, nonpolluting and safe. High-intensity pulsed magnetic fields are widely used as a physical non-thermal sterilization technology in food processing, while weak magnetic fields are better at activating microorganisms and promoting their growth. Ultrasound and magnetic fields, due to their positive biological effects, have a wide range of applications in the food processing industry. This paper provides an overview of the research progress and applications of ultrasound and magnetic fields in food processing from the perspectives of their biological effects and mechanisms of action. Additionally, with the development and application of physical field technology, physical fields can now be used to provide significant technical advantages for assisting fermentation. Suitable physical fields can promote the growth of microbial cells, improve mycelial production and increase metabolic activity. Furthermore, the current status of research into the use of ultrasound and magnetic field technologies for assisting the fermentation of rare edible fungi, is discussed. •Physical fields can be used as non-thermal techniques in food processing.•Physical fields used in fermentation can improve fermentation efficiency.•Physical fields can improve mass transfer and cell permeability.•Future work can focus on the mechanisms by which physical fields act. Ultrasound has the potential to be broadly applied in the field of agricultural food processing due to advantages such as environmental friendliness, low energy costs, no need for exogenous additives and ease of operation. High-frequency ultrasound is mainly used in medical diagnosis and in the food industry for the identification of ingredients and production line quality testing, while low-frequency ultrasounds is mainly used for extraction and separation, accelerating chemical reactions, auxiliary microbial fermentation and quality enhancement in food industry. Magnetic fields have many advantages of convenient use, such as non-toxic, nonpolluting and safe. High-intensity pulsed magnetic fields are widely used as a physical non-thermal sterilization technology in food processing, while weak magnetic fields are better at activating microorganisms and promoting their growth. Ultrasound and magnetic fields, due to their positive biological effects, have a wide range of applications in the food processing industry. This paper provides an overview of the research progress and applications of ultrasound and magnetic fields in food processing from the perspectives of their biological effects and mechanisms of action. Additionally, with the development and application of physical field technology, physical fields can now be used to provide significant technical advantages for assisting fermentation. Suitable physical fields can promote the growth of microbial cells, improve mycelial production and increase metabolic activity. Furthermore, the current status of research into the use of ultrasound and magnetic field technologies for assisting the fermentation of rare edible fungi, is discussed. • Physical fields can be used as non-thermal techniques in food processing. • Physical fields used in fermentation can improve fermentation efficiency. • Physical fields can improve mass transfer and cell permeability. • Future work can focus on the mechanisms by which physical fields act. Ultrasound has the potential to be broadly applied in the field of agricultural food processing due to advantages such as environmental friendliness, low energy costs, no need for exogenous additives and ease of operation. High-frequency ultrasound is mainly used in medical diagnosis and in the food industry for the identification of ingredients and production line quality testing, while low-frequency ultrasounds is mainly used for extraction and separation, accelerating chemical reactions, auxiliary microbial fermentation and quality enhancement in food industry. Magnetic fields have many advantages of convenient use, such as non-toxic, nonpolluting and safe. High-intensity pulsed magnetic fields are widely used as a physical non-thermal sterilization technology in food processing, while weak magnetic fields are better at activating microorganisms and promoting their growth. Ultrasound and magnetic fields, due to their positive biological effects, have a wide range of applications in the food processing industry. This paper provides an overview of the research progress and applications of ultrasound and magnetic fields in food processing from the perspectives of their biological effects and mechanisms of action. Additionally, with the development and application of physical field technology, physical fields can now be used to provide significant technical advantages for assisting fermentation. Suitable physical fields can promote the growth of microbial cells, improve mycelial production and increase metabolic activity. Furthermore, the current status of research into the use of ultrasound and magnetic field technologies for assisting the fermentation of rare edible fungi, is discussed. Ultrasound has the potential to be broadly applied in the field of agricultural food processing due to advantages such as environmental friendliness, low energy costs, no need for exogenous additives and ease of operation. High-frequency ultrasound is mainly used in medical diagnosis and in the food industry for the identification of ingredients and production line quality testing, while low-frequency ultrasounds is mainly used for extraction and separation, accelerating chemical reactions, auxiliary microbial fermentation and quality enhancement in food industry. Magnetic fields have many advantages of convenient use, such as non-toxic, nonpolluting and safe. High-intensity pulsed magnetic fields are widely used as a physical non-thermal sterilization technology in food processing, while weak magnetic fields are better at activating microorganisms and promoting their growth. Ultrasound and magnetic fields, due to their positive biological effects, have a wide range of applications in the food processing industry. This paper provides an overview of the research progress and applications of ultrasound and magnetic fields in food processing from the perspectives of their biological effects and mechanisms of action. Additionally, with the development and application of physical field technology, physical fields can now be used to provide significant technical advantages for assisting fermentation. Suitable physical fields can promote the growth of microbial cells, improve mycelial production and increase metabolic activity. Furthermore, the current status of research into the use of ultrasound and magnetic field technologies for assisting the fermentation of rare edible fungi, is discussed.Ultrasound has the potential to be broadly applied in the field of agricultural food processing due to advantages such as environmental friendliness, low energy costs, no need for exogenous additives and ease of operation. High-frequency ultrasound is mainly used in medical diagnosis and in the food industry for the identification of ingredients and production line quality testing, while low-frequency ultrasounds is mainly used for extraction and separation, accelerating chemical reactions, auxiliary microbial fermentation and quality enhancement in food industry. Magnetic fields have many advantages of convenient use, such as non-toxic, nonpolluting and safe. High-intensity pulsed magnetic fields are widely used as a physical non-thermal sterilization technology in food processing, while weak magnetic fields are better at activating microorganisms and promoting their growth. Ultrasound and magnetic fields, due to their positive biological effects, have a wide range of applications in the food processing industry. This paper provides an overview of the research progress and applications of ultrasound and magnetic fields in food processing from the perspectives of their biological effects and mechanisms of action. Additionally, with the development and application of physical field technology, physical fields can now be used to provide significant technical advantages for assisting fermentation. Suitable physical fields can promote the growth of microbial cells, improve mycelial production and increase metabolic activity. Furthermore, the current status of research into the use of ultrasound and magnetic field technologies for assisting the fermentation of rare edible fungi, is discussed. |
| ArticleNumber | 105613 |
| Author | Ma, Haile He, Ronghai Zhou, Cunshan Li, Wen Ren, Xiaofeng |
| Author_xml | – sequence: 1 givenname: Wen surname: Li fullname: Li, Wen organization: School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China – sequence: 2 givenname: Haile surname: Ma fullname: Ma, Haile email: mhl@ujs.edu.cn organization: School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China – sequence: 3 givenname: Ronghai surname: He fullname: He, Ronghai organization: School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China – sequence: 4 givenname: Xiaofeng surname: Ren fullname: Ren, Xiaofeng organization: School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China – sequence: 5 givenname: Cunshan surname: Zhou fullname: Zhou, Cunshan organization: School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/34119905$$D View this record in MEDLINE/PubMed |
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| Keywords | Rare edible mushrooms Biological effects Mechanism of action Ultrasound Magnetic field Assisted fermentation |
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| Snippet | •Physical fields can be used as non-thermal techniques in food processing.•Physical fields used in fermentation can improve fermentation efficiency.•Physical... Ultrasound has the potential to be broadly applied in the field of agricultural food processing due to advantages such as environmental friendliness, low... • Physical fields can be used as non-thermal techniques in food processing. • Physical fields used in fermentation can improve fermentation efficiency. •... |
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| SubjectTerms | Assisted fermentation Biological effects Fermentation Food Handling - methods Fungi - metabolism Magnetic field Magnetic Fields Mechanism of action Rare edible mushrooms Review Ultrasonic Waves Ultrasound |
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| Title | Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi |
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