IMPLEMENTATION OF EFFECTS OF ULTRASONIC CAVITATION INFLUENCE AS A FACTOR OF INTENSIFICATION OF EXTRACTION OF FUNCTIONAL ELEMENTS

Abstract

The article dwells on the use of new approaches to the processes of extraction of biologically
active substances from plant material. The authors confirm the relevance of the research in terms
of the need to find effective extraction technologies of physiologically valuable (functional) ingredients
of berry raw materials and energy- and resource-saving technologies. The study of these
issues is consistent with the basic long-term strategies for the development of food and food
processing industry of the Russian Federation set out in the basic legislative and legal documents.
The authors focus their attention on finding modes of ultrasonic cavitation allowing to intensify
the extraction process as a whole and to ensure maximum recovery of a number of polyphenolic
compounds including tannins which reveal vitamin activity and antioxidant properties. The article
provides an overview of the achievements of the world's scientists in the application of ultrasonic
cavitation for different areas of food industry. It covers the basics of ultrasonic cavitation, its
possible effects, and their application prospects. The resulting study data is explained from the
standpoint of theoretically recognized effects, as well as most probable assumptions of ultrasound
exposure mechanism on extraction processes. Results presented in the article can be of both theoretical
interest for the study of ultrasonic cavitation effect and practical value for food processing
industry as the possibility of the development and implementation of advanced technological approaches
and solutions. The authors also present the possible future prospects of initiated studies,
their development, and application.