Analysis of ultrasonic cavitation effect on the extraction kinetics and target nutrients yield in beef bone broth
Authors:
Vasili V. Kvardin , Marina N. Shkolnikova, Evgeny D. Rozhnov, Olga V. Chugunova
Abstract:
Meat and bone broths are an important component of the diet in organized nutrition, but the traditional technology of their preparation (long cooking) is characterized by high energy costs, loss of time and non-selective extraction of both useful and undesirable components (purines, heavy metals). The purpose of the study is to conduct a systemic analysis and comparative assessment of the influence of ultrasonic cavitation on the extraction kinetics and yield of target nutrients (collagen, minerals), as well as the level of contaminants (purines, heavy metals) in beef bone broths to substantiate resource-saving technology in the organized food sector. The authors conducted a comparative analysis of the effectiveness of innovative beef bone processing methods: ultrasonic cavitation (20–40 kHz), microwave extraction (2.45 GHz), and a combination of the two. It was shown that all innovative methods intensify the process, but the best results are achieved with a combined approach. The authors found that the synergy of ultrasound and microwave extraction reduces the processing time to 15–20 minutes (versus 8–12 hours with traditional cooking) and increases the yield of collagen and minerals (Ca, Mg) by 30–40% due to the cavitation destruction of collagen fibers and subsequent intensive hydrolysis. At the same time, combined processing reduces heavy metal and purine content by 15–25%, improving the safety and nutritional value of the product. Ultrasound processing has been shown to promote the formation of low-molecular-weight collagen peptides (less than 3 kDa), which possess potential osteogenic and antioxidant activity. The economic and technological feasibility of the phased implementation of flowthrough ultrasonic systems and combined units for modernizing food service facilities is substantiated.
Keywords:
meat and bone broths; beef; collagen; ultrasonic processing; cavitation; microwave extraction; purines; heavy metals; nutritional value; safety
For citation:
Kvardin V.V., Shkolnikova M.N., Rozhnov E.D., Chugunova O.V. Analysis of ultrasonic cavitation effect on the extraction kinetics and target nutrients yield in beef bone broth. Индустрия питания|Food Industry. 2026. Vol. 11, No. 2. Pp. 115–126. DOI: 10.29141/2500-1922-2026-11-2-12. EDN: KCOMOA.
