Description
Ultrasonic assisted extraction of spices uses acoustic cavitation to rapidly release flavor and bioactive compounds at moderate temperatures.
Technical
The ultrasound generates cavitation bubbles that collapse, producing micro‑jets and shock waves that rupture plant cell walls. This enhances solvent penetration and mass transfer of essential oils, phenolics, and alkaloids while preserving thermolabile compounds. The process operates at 20–40 kHz, 50–200 W cm⁻², and 30–60 °C, balancing efficiency with compound stability.
Science
Primary Reaction
Cavitation‑induced cell wall disruption leading to solvent penetration and rapid extraction of volatile oils and phenolics
Sensory Profile
Aroma ()
floralspicycitrusywoodyherbalearthypungentwarmfreshcomplex