Implementation of effects of ultrasonic cavitation influence as a factor of intensification of extraction of functional elements

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.