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

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

Food Chemistry 357: 129805

ISSN/ISBN: 1873-7072

PMID: 33915466

DOI: 10.1016/j.foodchem.2021.129805

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.

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Accession: 072343991

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