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Abstract：
Implementation of ultrasonic for the extraction of bioactive compounds and retention of physico-chemical properties is an important technology. This technology applies physical and chemical phenomena for the extraction of compounds. Ultrasonic assisted extraction causes less damaging effect on quality properties of food as compared to the conventional extraction technique. The present review article focuses on the degradation of various bioactive compounds as a result of ultra-sonication which include vitamins, carotenoids and phenolic compounds. This review article also discusses the influence of ultrasonic extraction on the physico-chemical properties of extracted food products. In addition, the paper explores the effect of ultrasonication on food allergenicity through changes in solubility, hydrophobicity, molecular weight as well as conformational changes of the allergens, a direct result of increase in temperature and pressure during cavitation process.
摘要：
实施超声波提取生物活性化合物并保留其理化性质是一项重要技术。该技术将物理和化学现象应用于化合物的提取。与常规提取技术相比，超声波辅助提取对食品品质的破坏性影响较小。本综述文章侧重于各种生物活性化合物的降解作为超声处理的结果，包括维生素，类胡萝卜素和酚类化合物。本文还讨论了超声波提取对提取食品理化性质的影响。此外,本文通过溶解度的变化探讨了超声处理对食品致敏性的影响，疏水性,分子量以及变应原的构象变化，空化过程中温度和压力升高的直接结果。
