Ultrasound-assisted extraction of lipids as food components: Mechanism, solvent, feedstock, quality evaluation and coupled technologies – A review

Lipids are increasingly attractive in the food industry, resulting an increasing demand for lipids from edible and non-edible sources. Conventional solvent extraction has drawbacks of low efficiency, long time, large consumption, it can negatively impact lipid quality such as oxidation due to time high temperature. Ultrasound-assisted (UAE) overcome these shortcomings received more attention. Whereas, a comprehensive evaluation ultrasound-assisted is not yet available. This review focuses on in-depth understanding extraction, including mechanisms, systems, feedstocks, impacts ultrasound (constituents, antioxidant, stability antibacterial properties), coupled technologies (enzyme, hydrodistillation, microwave supercritical fluid). The mechanisms UAE involve cavitation effects, which destroy cells enhance mass transfer. Solvent plays vital role process. Different levels ultrasonic energy release capabilities may occur various solvents. good compatibility suitable treatment materials origins plants, microalgae, animals fungi. improve efficiency quality. Ultrasonic positive influence composition, anti-oxidation, antimicrobial properties. normally extract efficiently synergistic effect. Therefore, according current literature, occupy very important position industry. • were reviewed discussed. production with illustrated. sources included plant, animal Effects Ultrasound-coupled reviewed.