Background Fruits and vegetables are rich in vitamins, such as vitamins C and A, as well as
in compounds like carotenoids and flavonoids, which have antioxidant properties. They are …

Ultrasound is sound waves above 20 kHz that can be used as a nonthermal
''green''technology for agri‐food processing. It has a cavitation effect, causing bubbles to …

Natural betalains can be potential food additives because of their antioxidant activities, but
they have poor thermal stability. In this study, betalains were extracted from red dragon fruit …

Owing to the increasing worldwide population explosion, managing waste generated from
the food sector has become a cross-cutting issue globally, leading to environmental …

Among different novel technologies, sonochemistry is a sustainable emerging technology for
food processing, preservation, and pesticide removal. The study aimed to probe the impact …

Oilseeds are sources of not only major compounds such as oil and meal but also of
bioactive compounds. Their conventional extraction is related to long extraction time, large …

Ultrasound, as an innovative approach, is a suitable alternative for dairy heat processing
and can effectively inactivate microorganisms. Its capacity in improving the bioactive and …

Highlights•Ultrasound processing of plant-based beverages is discussed, including juices,
milk analogs, and proteins.•Ultrasound promotes structural modifications, impacting the …

Starch derived from plants plays an essential role in pharmaceuticals due to its components
Amylose and Amylopectin, which form essential granules for drug delivery. Its …

Several techniques have been used by the winemaking industry to facilitate the extraction of
grape phenolic compounds during the maceration process. Interest in innovative techniques …