Abstract
Various novel techniques are proposed to improve process efficiency, quality, and safety of fermented food products. Ultrasound and pulsed electric field (PEF) are versatile technologies that can be employed in conjunction with fermentation processes to enhance process efficiency and production rates by improving mass transfer and cell permeability. The aim of this review is to highlight current and potential applications of ultrasound and PEF techniques in food fermentation processes. Their effects on microbial enzymes, along with mechanisms of action, are also discussed.
Highlights
Food fermentation basically involves the chemical transformation of complex organic compounds into simpler compounds by the action of enzymes and microorganisms, which has been reported since ancient times as a means of food preservation [1]
This review aims to provide an overview of current and potential applications regarding the effect and action mechanisms of ultrasound and pulsed electric field (PEF) technologies on food fermentation processes, mainly focusing on microbials, enzymes, and bioactive compounds
Similar to the abovementioned ultrasound applications, the production of biomolecules from fermented foods treated with PEF technology will depend largely on the effects produced on fermented foods treated with PEF technology will depend largely on the effects produced on microbial microbial cells
Summary
Food fermentation basically involves the chemical transformation of complex organic compounds into simpler compounds by the action of enzymes and microorganisms, which has been reported since ancient times as a means of food preservation [1]. Thermal processing can alter sensorial and nutritional qualities, including reduction of some bioactive compounds [3]. For these reasons and to minimize quality losses, the heat treatment should be carried out under moderate conditions, but at a level sufficient to successfully inactivate detrimental enzymes. Depending on the processing conditions, improvements in process efficiency and high production rates have been observed These techniques have been gaining interest for industrial applications. This review aims to provide an overview of current and potential applications regarding the effect and action mechanisms of ultrasound and PEF technologies on food fermentation processes, mainly focusing on microbials, enzymes, and bioactive compounds.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
