451
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Rojas ML, Leite TS, Cristianini M, Alvim ID, Augusto PE. Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.011] [Citation(s) in RCA: 112] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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452
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453
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Li K, Ma H, Li S, Zhang C, Dai C. Effect of Ultrasound on Alkali Extraction Protein from Rice Dreg Flour. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12377] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Kexin Li
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 People's Republic of China
| | - Haile Ma
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 People's Republic of China
| | - Shujun Li
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 People's Republic of China
- Chinese Academy of Agricultural Mechanization Sciences; Beijing 100083 People's Republic of China
| | - Cunsheng Zhang
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 People's Republic of China
| | - Chunhua Dai
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 People's Republic of China
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454
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Optimization of pulsed ultrasound-assisted technique for extraction of phenolics from pomegranate peel of Malas variety: Punicalagin and hydroxybenzoic acids. Food Chem 2016; 206:156-66. [PMID: 27041311 DOI: 10.1016/j.foodchem.2016.03.017] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2015] [Revised: 02/18/2016] [Accepted: 03/07/2016] [Indexed: 11/22/2022]
Abstract
Pomegranate peel is a rich source of phenolic compounds (such as punicalagin and hydroxybenzoic acids). However, the content of such bioactive compounds in the peel extract can be affected by extraction type and condition. It was hypothesized that the optimization of a pulsed ultrasound-assisted extraction (PUAE) technique could result in the pomegranate peel extract with higher yield and antioxidant activity. The main goal was to optimize PUAE condition resulting in the highest yield and antioxidant activity as well as the highest contents of punicalagin and hydroxybenzoic acids. The operation at the intensity level of 105W/cm(2) and duty cycle of 50% for a short time (10min) had a high efficiency for extraction of phenolics from pomegranate peel. The application of such short extraction can save the energy and cost of the production. Punicalagin and ellagic acid were the most predominant phenolic compounds quantified in the pomegranate peel extract (PPE) from Malas variety. PPE contained a minor content of gallic acid.
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455
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Miano AC, Ibarz A, Augusto PED. Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases. ULTRASONICS SONOCHEMISTRY 2016; 29:413-9. [PMID: 26585022 DOI: 10.1016/j.ultsonch.2015.10.020] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2015] [Revised: 09/02/2015] [Accepted: 10/27/2015] [Indexed: 05/23/2023]
Abstract
The aim of this work was to demonstrate how ultrasound mechanisms (direct and indirect effects) improve the mass transfer phenomena in food processing, and which part of the process they are more effective in. Two model cases were evaluated: the hydration of sorghum grain (with two water activities) and the influx of a pigment into melon cylinders. Different treatments enabled us to evaluate and discriminate both direct (inertial flow and "sponge effect") and indirect effects (micro channel formation), alternating pre-treatments and treatments using an ultrasonic bath (20 kHz of frequency and 28 W/L of volumetric power) and a traditional water-bath. It was demonstrated that both the effects of ultrasound technology are more effective in food with higher water activity, the micro channels only forming in moist food. Moreover, micro channel formation could also be observed using agar gel cylinders, verifying the random formation of these due to cavitation. The direct effects were shown to be important in mass transfer enhancement not only in moist food, but also in dry food, this being improved by the micro channels formed and the porosity of the food. In conclusion, the improvement in mass transfer due to direct and indirect effects was firstly discriminated and described. It was proven that both phenomena are important for mass transfer in moist foods, while only the direct effects are important for dry foods. Based on these results, better processing using ultrasound technology can be obtained.
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Affiliation(s)
- Alberto Claudio Miano
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil.
| | - Albert Ibarz
- Department of Food Technology (DTA), School of Agricultural and Forestry Engineering (ETSEA), University of Lleida (UdL), Lleida, Catalunya, Spain.
| | - Pedro Esteves Duarte Augusto
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil.
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456
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Shah U, Naqash F, Gani A, Masoodi FA. Art and Science behind Modified Starch Edible Films and Coatings: A Review. Compr Rev Food Sci Food Saf 2016; 15:568-580. [DOI: 10.1111/1541-4337.12197] [Citation(s) in RCA: 101] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Revised: 01/12/2016] [Accepted: 01/13/2016] [Indexed: 10/22/2022]
Affiliation(s)
- Umar Shah
- Dept. of Food Science and Technology; Univ. of Kashmir; Jammu and Kashmir India
| | - Farah Naqash
- Dept. of Food Science and Technology; Univ. of Kashmir; Jammu and Kashmir India
| | - Adil Gani
- Dept. of Food Science and Technology; Univ. of Kashmir; Jammu and Kashmir India
| | - F. A. Masoodi
- Dept. of Food Science and Technology; Univ. of Kashmir; Jammu and Kashmir India
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457
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Mohammad Azmin SNH, Abdul Manan Z, Wan Alwi SR, Chua LS, Mustaffa AA, Yunus NA. Herbal Processing and Extraction Technologies. SEPARATION AND PURIFICATION REVIEWS 2016. [DOI: 10.1080/15422119.2016.1145395] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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458
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Evaluation of Ultrasound-Induced Damage to Escherichia coli and Staphylococcus aureus by Flow Cytometry and Transmission Electron Microscopy. Appl Environ Microbiol 2016; 82:1828-1837. [PMID: 26746712 DOI: 10.1128/aem.03080-15] [Citation(s) in RCA: 118] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2015] [Accepted: 12/31/2015] [Indexed: 11/20/2022] Open
Abstract
As a nonthermal sterilization technique, ultrasound has attracted great interest in the field of food preservation. In this study, flow cytometry and transmission electron microscopy were employed to investigate ultrasound-induced damage to Escherichia coli and Staphylococcus aureus. For flow cytometry studies, single staining with propidium iodide (PI) or carboxyfluorescein diacetate (cFDA) revealed that ultrasound treatment caused cell death by compromising membrane integrity, inactivating intracellular esterases, and inhibiting metabolic performance. The results showed that ultrasound damage was independent of initial bacterial concentrations, while the mechanism of cellular damage differed according to the bacterial species. For the Gram-negative bacterium E. coli, ultrasound worked first on the outer membrane rather than the cytoplasmic membrane. Based on the double-staining results, we inferred that ultrasound treatment might be an all-or-nothing process: cells ruptured and disintegrated by ultrasound cannot be revived, which can be considered an advantage of ultrasound over other nonthermal techniques. Transmission electron microscopy studies revealed that the mechanism of ultrasound-induced damage was multitarget inactivation, involving the cell wall, cytoplasmic membrane, and inner structure. Understanding of the irreversible antibacterial action of ultrasound has great significance for its further utilization in the food industry.
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459
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Abstract
The main food quality traits of interest using non-invasive sensing techniques are sensory characteristics, chemical composition, physicochemical properties, health-protecting properties, nutritional characteristics and safety. A wide range of non-invasive sensing techniques, from optical, acoustical, electrical, to nuclear magnetic, X-ray, biosensor, microwave and terahertz, are organized according to physical principle.
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Affiliation(s)
- Zou Xiaobo
- Agricultural Product Processing and Storage Lab
- School of Food and Biological Engineering
- Key Laboratory of Modern Agriculture Equipment and Technology
- Jiangsu University
- Zhenjiang
| | - Huang Xiaowei
- Agricultural Product Processing and Storage Lab
- School of Food and Biological Engineering
- Key Laboratory of Modern Agriculture Equipment and Technology
- Jiangsu University
- Zhenjiang
| | - Malcolm Povey
- School of Food Science and Nutrition
- the University of Leeds
- Leeds LS2 9JT
- UK
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460
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Meullemiestre A, Petitcolas E, Maache-Rezzoug Z, Chemat F, Rezzoug SA. Impact of ultrasound on solid-liquid extraction of phenolic compounds from maritime pine sawdust waste. Kinetics, optimization and large scale experiments. ULTRASONICS SONOCHEMISTRY 2016; 28:230-239. [PMID: 26384903 DOI: 10.1016/j.ultsonch.2015.07.022] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2015] [Revised: 06/09/2015] [Accepted: 07/22/2015] [Indexed: 05/20/2023]
Abstract
Maritime pine sawdust, a by-product from industry of wood transformation, has been investigated as a potential source of polyphenols which were extracted by ultrasound-assisted maceration (UAM). UAM was optimized for enhancing extraction efficiency of polyphenols and reducing time-consuming. In a first time, a preliminary study was carried out to optimize the solid/liquid ratio (6g of dry material per mL) and the particle size (0.26 cm(2)) by conventional maceration (CVM). Under these conditions, the optimum conditions for polyphenols extraction by UAM, obtained by response surface methodology, were 0.67 W/cm(2) for the ultrasonic intensity (UI), 40°C for the processing temperature (T) and 43 min for the sonication time (t). UAM was compared with CVM, the results showed that the quantity of polyphenols was improved by 40% (342.4 and 233.5mg of catechin equivalent per 100g of dry basis, respectively for UAM and CVM). A multistage cross-current extraction procedure allowed evaluating the real impact of UAM on the solid-liquid extraction enhancement. The potential industrialization of this procedure was implemented through a transition from a lab sonicated reactor (3 L) to a large scale one with 30 L volume.
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Affiliation(s)
- A Meullemiestre
- Université de La Rochelle, LaSIE, UMR-CNRS 7356, Pôles Sciences et Technologie, Avenue Michel Crépeau, 17042 La Rochelle, France; Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France
| | - E Petitcolas
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France
| | - Z Maache-Rezzoug
- Université de La Rochelle, LaSIE, UMR-CNRS 7356, Pôles Sciences et Technologie, Avenue Michel Crépeau, 17042 La Rochelle, France
| | - F Chemat
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France
| | - S A Rezzoug
- Université de La Rochelle, LaSIE, UMR-CNRS 7356, Pôles Sciences et Technologie, Avenue Michel Crépeau, 17042 La Rochelle, France.
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461
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Santacatalina JV, Contreras M, Simal S, Cárcel JA, Garcia-Perez JV. Impact of applied ultrasonic power on the low temperature drying of apple. ULTRASONICS SONOCHEMISTRY 2016; 28:100-109. [PMID: 26384888 DOI: 10.1016/j.ultsonch.2015.06.027] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2015] [Revised: 06/17/2015] [Accepted: 06/26/2015] [Indexed: 05/20/2023]
Abstract
Low temperature drying (LTD) allows high-quality dried products to be obtained, preserving the nutritional properties of fresh foods better than conventional drying, but it is a time-consuming operation. Power ultrasound (US) could be used to intensify LTD, but it should be taken into account that process variables, such as the level of applied power, have an influence on the magnitude and extension of the ultrasonic effects. Therefore, the aim of this work was to assess the influence of the level of applied ultrasonic power on the LTD of apple, analyzing the drying kinetics and the quality of the dried product. For that purpose, apple (Malus domestica cv. Granny Smith) cubes (8.8mm side) were dried (2m/s) at two different temperatures (10 and -10°C), without and with (25, 50 and 75 W) US application. In the dried apple, the rehydration kinetics, hardness, total phenolic content, antioxidant capacity and microstructure were analyzed to evaluate the impact of the level of applied ultrasonic power. At both temperatures, 10 and -10°C, the higher the ultrasonic power level, the shorter the drying time; the maximum shortening of the drying time achieved was 80.3% (at -10°C and 75 W). The ultrasonic power level did not significantly (p<0.05) affect the quality parameters analyzed. Therefore, US could be considered a non-thermal method of intensifying the LTD of fruits, like apple, with only a mild impact on the quality of the dried product.
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Affiliation(s)
- J V Santacatalina
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, E46022 València, Spain
| | - M Contreras
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, E46022 València, Spain
| | - S Simal
- Grupo de Ingeniería de Alimentos, Departamento de Química, Universitat de les Illes Balears, Crta. Valldemosa, km. 7.5, E07122 Palma de Mallorca, Spain
| | - J A Cárcel
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, E46022 València, Spain
| | - J V Garcia-Perez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, E46022 València, Spain.
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462
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Mert ID, Sumnu G, Sahin S. Microstructure of Gluten-Free Baked Products. FOOD ENGINEERING SERIES 2016. [DOI: 10.1007/978-3-319-24735-9_7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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463
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Maran JP, Priya B. Multivariate statistical analysis and optimization of ultrasound-assisted extraction of natural pigments from waste red beet stalks. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:792-9. [PMID: 26788000 PMCID: PMC4711424 DOI: 10.1007/s13197-015-1988-8] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/19/2015] [Accepted: 07/31/2015] [Indexed: 11/30/2022]
Abstract
In this study, ultrasound-assisted extraction (UAE) of natural pigment extraction from waste red beet stalks were optimized under four factors (extraction temperature, ultrasonic power, extraction time and solid-liquid ratio) by using three level Box-Behnken response surface design. Extraction temperature, ultrasonic power and solid-liquid ratio were significantly influenced the extraction yield of pigments. Extraction temperature of 53 °C, ultrasonic power of 89 w, extraction time of 35 min and SL ratio of 1:19 g/ml was identified as the optimal condition. Under this condition, the actual yield of (betacyanin of 1.28 ± 0.02 and betaxanthin of 5.31 ± 0.09 mg/g) pigments was well correlated with predicted values (betacyanin was 1.29 mg/g and betaxanthin was 5.32 mg/g).
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Affiliation(s)
- J. Prakash Maran
- />Department of Food Technology, Kongu Engineering College, Perundurai, Erode, 638052 Tamil Nadu India
| | - B. Priya
- />Department of Food Process Engineering, SRM University, SRM Nagar, Kattankulathur, Chennai, 603203 Tamil Nadu India
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464
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Bahram-Parvar M. A review of modern instrumental techniques for measurements of ice cream characteristics. Food Chem 2015; 188:625-31. [DOI: 10.1016/j.foodchem.2015.05.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2014] [Revised: 03/06/2015] [Accepted: 05/05/2015] [Indexed: 10/23/2022]
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465
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Dehghannya J, Naghavi EA, Ghanbarzadeh B. Frying of Potato Strips Pretreated by Ultrasound-Assisted Air-Drying. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12636] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Jalal Dehghannya
- Department of Food Science and Technology; University of Tabriz; Tabriz 51666-16471 Iran
| | - Enayat-Allah Naghavi
- Department of Food Science and Technology; University of Tabriz; Tabriz 51666-16471 Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology; University of Tabriz; Tabriz 51666-16471 Iran
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466
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Tu Y, Peng F, Adawy A, Men Y, Abdelmohsen LKEA, Wilson DA. Mimicking the Cell: Bio-Inspired Functions of Supramolecular Assemblies. Chem Rev 2015; 116:2023-78. [DOI: 10.1021/acs.chemrev.5b00344] [Citation(s) in RCA: 211] [Impact Index Per Article: 23.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Yingfeng Tu
- Institute for Molecules and Materials, Radboud University, Heyendaalseweg 135, 6525 AJ, Nijmegen, The Netherlands
| | - Fei Peng
- Institute for Molecules and Materials, Radboud University, Heyendaalseweg 135, 6525 AJ, Nijmegen, The Netherlands
| | - Alaa Adawy
- Institute for Molecules and Materials, Radboud University, Heyendaalseweg 135, 6525 AJ, Nijmegen, The Netherlands
| | - Yongjun Men
- Institute for Molecules and Materials, Radboud University, Heyendaalseweg 135, 6525 AJ, Nijmegen, The Netherlands
| | - Loai K. E. A. Abdelmohsen
- Institute for Molecules and Materials, Radboud University, Heyendaalseweg 135, 6525 AJ, Nijmegen, The Netherlands
| | - Daniela A. Wilson
- Institute for Molecules and Materials, Radboud University, Heyendaalseweg 135, 6525 AJ, Nijmegen, The Netherlands
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467
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Elgeti D, Jekle M, Becker T. Strategies for the aeration of gluten-free bread – A review. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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468
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Cheng X, Zhang M, Xu B, Adhikari B, Sun J. The principles of ultrasound and its application in freezing related processes of food materials: A review. ULTRASONICS SONOCHEMISTRY 2015; 27:576-585. [PMID: 25937532 DOI: 10.1016/j.ultsonch.2015.04.015] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2014] [Revised: 03/09/2015] [Accepted: 04/17/2015] [Indexed: 05/15/2023]
Abstract
Ultrasonic processing is a novel and promising technology in food industry. The propagation of ultrasound in a medium generates various physical and chemical effects and these effects have been harnessed to improve the efficiency of various food processing operations. Ultrasound has also been used in food quality control as diagnostic technology. This article provides an overview of recent developments related to the application of ultrasound in low temperature and closely related processes such as freezing, thawing, freeze concentration and freeze drying. The applications of high intensity ultrasound to improve the efficiency of freezing process, to control the size and size distribution of ice crystals and to improve the quality of frozen foods have been discussed in considerable detail. The use of low intensity ultrasound in monitoring the ice content and to monitor the progress of freezing process has also been highlighted.
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Affiliation(s)
- Xinfeng Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; College of Environmental Science and Engineering, Anhui Normal University, Wuhu, Anhui, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
| | - Baoguo Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Benu Adhikari
- School of Applied Sciences, RMIT University, Melbourne City Campus, VIC 3001, Australia
| | - Jincai Sun
- Haitong Food Group Company, Cixi, Zhejiang, China; Zhejiang Pharmaceutical College, Ningbo, China
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469
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Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.012] [Citation(s) in RCA: 134] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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470
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Yang H, Gao J, Yang A, Chen H. The ultrasound-treated soybean seeds improve edibility and nutritional quality of soybean sprouts. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.01.011] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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471
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Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage. Food Microbiol 2015; 51:154-62. [DOI: 10.1016/j.fm.2015.05.008] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2014] [Revised: 05/16/2015] [Accepted: 05/20/2015] [Indexed: 11/24/2022]
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472
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473
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Silva EK, Rosa MTMG, Meireles MAA. Ultrasound-assisted formation of emulsions stabilized by biopolymers. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.08.007] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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474
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Miraei Ashtiani SH, Salarikia A, Golzarian MR, Emadi B. Non-Destructive Estimation of Mechanical and Chemical Properties of Persimmons by Ultrasonic Spectroscopy. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1082485] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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475
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Caraveo O, Alarcon-Rojo AD, Renteria A, Santellano E, Paniwnyk L. Physicochemical and microbiological characteristics of beef treated with high-intensity ultrasound and stored at 4 °C. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2487-2493. [PMID: 25363831 DOI: 10.1002/jsfa.6979] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2014] [Revised: 09/11/2014] [Accepted: 10/28/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND The application of high-intensity ultrasound causes changes in the physical and chemical properties of biological materials including meat. In this study the physicochemical and microbiological characteristics of beef after the application of high-intensity ultrasound for 60 and 90 min and subsequent storage at 4 °C for 0, 2, 4, 6, 8 and 10 days were evaluated. RESULTS The ultrasound-treated meat showed higher (P < 0.05) pH and luminosity than the control, with no difference (P > 0.05) between sonication times. The redness of ultrasound-treated meat was initially lower than that of control meat, but no difference (P > 0.05) was observed after day 8 of storage. The 90 min ultrasound-treated meat had higher (P < 0.05) yellowness during the entire storage period. Ultrasound decreased (P < 0.05) coliform, mesophilic and psychrophilic bacteria in the meat throughout the storage period; however, the original microbial loads increased constantly during refrigeration. The 90 min ultrasound-treated meat showed the greatest reduction in microbial load during storage. Coliforms and psychrophilic bacteria were the most affected by ultrasound. CONCLUSION The application of high-intensity ultrasound to beef semitendinosus muscle stored at 4 °C decreased bacterial growth without affecting the physicochemical quality of meat.
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Affiliation(s)
- Omaro Caraveo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Fco. R. Almada km 1, Chihuahua, Chih 31453, Mexico
| | - Alma D Alarcon-Rojo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Fco. R. Almada km 1, Chihuahua, Chih 31453, Mexico
| | - Ana Renteria
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Fco. R. Almada km 1, Chihuahua, Chih 31453, Mexico
| | - Eduardo Santellano
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Fco. R. Almada km 1, Chihuahua, Chih 31453, Mexico
| | - Larysa Paniwnyk
- Faculty of Health and Life Sciences, Coventry University, Priory Street, Coventry, UK
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476
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Sledz M, Wiktor A, Nowacka M, Witrowa-Rajchert D. Drying Kinetics, Microstructure and Antioxidant Properties of Basil Treated by Ultrasound. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12271] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Magdalena Sledz
- Department of Food Engineering and Process Management; Faculty of Food Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management; Faculty of Food Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Malgorzata Nowacka
- Department of Food Engineering and Process Management; Faculty of Food Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management; Faculty of Food Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
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477
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NaOH-free debittering of table olives using power ultrasound. Food Chem 2015; 192:775-81. [PMID: 26304410 DOI: 10.1016/j.foodchem.2015.07.086] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2015] [Revised: 07/19/2015] [Accepted: 07/20/2015] [Indexed: 11/24/2022]
Abstract
A major drawback to the extension of NaOH-free olive debittering is its lengthy processing. In this research, the power ultrasound efficacy was investigated in a laboratory scale to accelerate this process. Olive fruits were sonicated in water or brine (15% NaCl). The effects of ultrasound-assisted debittering (UAD) were evaluated on olives physicochemical and textural properties in comparison with conventional debittering (CD). In UAD, however, the removal rate of phenolic compounds, which cause olives natural bitterness, increased significantly and as a result, the processing time decreased by 37.8% and 38.6% when debittering was done in water and brine, respectively. The chemical compositions, fatty acids profile, total color differences, Firmness and other textural parameters of UAD-treated samples remained unchanged and their antioxidant activity was significantly higher in comparison with CD-treated samples. Remarkably, UAD was able to speed up and promote NaOH-free olive debittering, without causing any undesirable changes.
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478
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Cheng L, Sun DW, Zhu Z, Zhang Z. Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses. Crit Rev Food Sci Nutr 2015; 57:769-781. [DOI: 10.1080/10408398.2015.1004569] [Citation(s) in RCA: 133] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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479
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Mihaljević Žulj M, Maslov L, Tomaz I, Jeromel A. Determination of 2-aminoacetophenone in white wines using ultrasound assisted SPME coupled with GC-MS. JOURNAL OF ANALYTICAL CHEMISTRY 2015. [DOI: 10.1134/s1061934815070102] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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480
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Tsiaka T, Zoumpoulakis P, Sinanoglou VJ, Makris C, Heropoulos GA, Calokerinos AC. Response surface methodology toward the optimization of high-energy carotenoid extraction from Aristeus antennatus shrimp. Anal Chim Acta 2015; 877:100-10. [DOI: 10.1016/j.aca.2015.03.051] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Accepted: 03/28/2015] [Indexed: 11/17/2022]
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481
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Chen L, Feng XC, Zhang YY, Liu XB, Zhang WG, Li CB, Ullah N, Xu XL, Zhou GH. Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing. Food Chem 2015; 177:280-7. [DOI: 10.1016/j.foodchem.2014.11.064] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2014] [Revised: 10/14/2014] [Accepted: 11/10/2014] [Indexed: 01/12/2023]
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482
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Mansur AR, Oh DH. Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh-cut Kale. J Food Sci 2015; 80:M1277-84. [DOI: 10.1111/1750-3841.12888] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2014] [Accepted: 01/23/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Ahmad Rois Mansur
- Dept. of Food Science and Biotechnology; School of Bioconvergence Science and Technology, Kangwon National Univ.; Chuncheon Gangwon 200-701 Republic of Korea
| | - Deog-Hwan Oh
- Dept. of Food Science and Biotechnology; School of Bioconvergence Science and Technology, Kangwon National Univ.; Chuncheon Gangwon 200-701 Republic of Korea
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483
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Wang F, Guo XY, Zhang DN, Wu Y, Wu T, Chen ZG. Ultrasound-assisted extraction and purification of taurine from the red algae Porphyra yezoensis. ULTRASONICS SONOCHEMISTRY 2015; 24:36-42. [PMID: 25542513 DOI: 10.1016/j.ultsonch.2014.12.009] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2014] [Revised: 10/20/2014] [Accepted: 12/12/2014] [Indexed: 05/05/2023]
Abstract
The present study reports on the development of a method using ultrasound-assisted extraction (UAE) during the purification of taurine from Porphyra yezoensis. The Box-Behnken design, which is a widely used form of response surface methodology, was used to investigate the effects of parameters on the UAE process. Three independent variables of taurine purification using UAE were studied including: extraction time, temperature, and ultrasonic power. The results showed that the highest taurine yield of 13.0mg/g was obtained with an extraction time of 38.3 min, the use of 300.0 W ultrasonic power, and an extraction temperature of 40.5°C. A comparative study of taurine extraction was also conducted using either ultrasonication or mechanical agitation. The results indicated that the ultrasonic process required 9 times less time at 40°C to obtain taurine with a similar yield as compared to the conventional extraction method. Therefore, UAE can used as an alternative to the conventional extraction method used during the recovery of taurine from P. yezoensis. The UAE method has several advantages, including that it uses lower extraction temperatures and has a shorter extraction time. The taurine present in the extract supernatant was efficiently separated and purified using a combination of 732 cation exchange chromatography and crystallization. The yield of purified taurine using this process was 1.1%. The structure of the purified taurine was confirmed by FTIR, MS, and NMR. Our findings suggest that P. yezoensis can be used as a taurine-rich food or food material.
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Affiliation(s)
- Fen Wang
- College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiao-Yu Guo
- College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Dan-Ni Zhang
- College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yue Wu
- College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Tao Wu
- College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Zhi-Gang Chen
- College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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484
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Impact of ultrasound on structure, physicochemical properties, modifications, and applications of starch. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.12.008] [Citation(s) in RCA: 147] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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485
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Zhang Z, Sun DW, Zhu Z, Cheng L. Enhancement of Crystallization Processes by Power Ultrasound: Current State-of-the-Art and Research Advances. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12132] [Citation(s) in RCA: 85] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zi Zhang
- College of Light Industry and Food Sciences; South China Univ. of Technology; Guangzhou 510641 PRChina
| | - Da-Wen Sun
- College of Light Industry and Food Sciences; South China Univ. of Technology; Guangzhou 510641 PRChina
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre; Univ. College Dublin, Natl. Univ. of Ireland; Belfield Dublin 4 Ireland
| | - Zhiwei Zhu
- College of Light Industry and Food Sciences; South China Univ. of Technology; Guangzhou 510641 PRChina
| | - Lina Cheng
- College of Light Industry and Food Sciences; South China Univ. of Technology; Guangzhou 510641 PRChina
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486
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McClements J, McClements DJ. Standardization of Nanoparticle Characterization: Methods for Testing Properties, Stability, and Functionality of Edible Nanoparticles. Crit Rev Food Sci Nutr 2015; 56:1334-62. [DOI: 10.1080/10408398.2014.970267] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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487
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Turantaş F, Kılıç GB, Kılıç B. Ultrasound in the meat industry: General applications and decontamination efficiency. Int J Food Microbiol 2015; 198:59-69. [DOI: 10.1016/j.ijfoodmicro.2014.12.026] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2014] [Revised: 12/01/2014] [Accepted: 12/21/2014] [Indexed: 10/24/2022]
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488
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Majzoobi M, Seifzadeh N, Farahnaky A, Mesbahi G. Effects of Sonication on Physical Properties of Native and Cross-Linked Wheat Starches. J Texture Stud 2015. [DOI: 10.1111/jtxs.12119] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Mahsa Majzoobi
- Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz 7144165186 Iran
| | - Negin Seifzadeh
- Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz 7144165186 Iran
| | - Asgar Farahnaky
- Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz 7144165186 Iran
- School of Biomedical Sciences, Graham Centre for Agricultural Innovation and Functional Grain Centre; Charles Sturt University; Wagga Wagga New South Wales Australia
| | - Gholamreza Mesbahi
- Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz 7144165186 Iran
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489
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Prakash Maran J, Priya B. Retracted: Optimization of Ultrasound-Assisted Extraction of Natural Pigments from A
maranthus tricolor
L Leaves. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12478] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- J. Prakash Maran
- Department of Food Technology; Kongu Engineering College; Erode 638052 Tamil Nadu India
| | - B. Priya
- Department of Food Process Engineering; Sri Ramaswamy Memorial University; Chennai Tamil Nadu India
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490
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491
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Effect of Ultrasound Immersion Freezing on the Quality Attributes and Water Distributions of Wrapped Red Radish. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1496-x] [Citation(s) in RCA: 86] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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492
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Pala ÇU, Zorba NND, Özcan G. Microbial inactivation and physicochemical properties of ultrasound processed pomegranate juice. J Food Prot 2015; 78:531-9. [PMID: 25719877 DOI: 10.4315/0362-028x.jfp-14-290] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of ultrasound treatment at various amplitudes (50, 75, and 100%) and times (0, 6, 12, 18, 24, and 30 min) on Escherichia coli ATCC 25922 (a surrogate for E. coli O157:H7) and Saccharomyces cerevisiae ATCC 2366 levels and physicochemical characteristics (monomeric anthocyanins, color values, total phenolics, pH, and soluble solids) were determined in pomegranate juice. More than a 5-log inactivation of E. coli ATCC 25922 and a 1.36-log inactivation of S. cerevisiae ATCC 2366 were achieved after 30 min of ultrasound treatment at 100% amplitude. The log-linear and Weibull models were successfully used to estimate the microbial inactivation as a function of ultrasound treatment time (R(2) > 0.97). No significant changes were observed in total phenolics, pH, and soluble solids of the treated juice (P > 0.05). The ultrasound treatment for up to 30 min resulted in more than 92 and 89% anthocyanin retention at 75 and 100% amplitude, respectively. The redness (a*) of the juice did not change significantly after the ultrasound treatment at amplitudes of 75 and 100% for up to 24 and 12 min, respectively. No significant changes in L* and b* values were observed after ultrasound treatment at all amplitudes and after up to 30 min of treatment for 50 and 75% amplitudes. Small differences in juice color were noted based on total color difference scores.
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Affiliation(s)
- Çiğdem Uysal Pala
- Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Terzioglu, Ç anakkale 17020, Turkey
| | - Nükhet Nilüfer Demirel Zorba
- Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Terzioglu, Ç anakkale 17020, Turkey.
| | - Gülçin Özcan
- Department of Biology, Faculty of Science and Literature, Çanakkale Onsekiz Mart University, Terzioglu, Ç anakkale 17020, Turkey
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493
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Maran JP, Priya B. Natural Pigments Extraction fromBasella rubraL. Fruits by Ultrasound-Assisted Extraction Combined with Box-Behnken Response Surface Design. SEP SCI TECHNOL 2015. [DOI: 10.1080/01496395.2014.980003] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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494
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Bhat R, Stamminger R. Preserving Strawberry Quality by Employing Novel Food Preservation and Processing Techniques - Recent Updates and Future Scope - An Overview. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12184] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Rajeev Bhat
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Minden Penang 11800 Malaysia
| | - Rainer Stamminger
- Sektion Haushaltstechnik; Institut fur Landtechnik; Universitat Bonn; Bonn Germany
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495
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Filomena-Ambrosio A, Quintanilla-Carvajal MX, Ana-Puig, Hernando I, Hernández-Carrión M, Sotelo-Díaz I. Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods. FOOD SCI TECHNOL INT 2015; 22:68-78. [DOI: 10.1177/1082013214568876] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2014] [Accepted: 12/27/2014] [Indexed: 11/17/2022]
Abstract
Surimi gel is a food product traditionally manufactured from marine species; it has functional features including a specific texture and a high protein concentration . The objective of this study was to evaluate and compare the effect of the ultrasound extraction protein method and different stabilizers on the water-holding capacity (WHC), texture, and microstructure of surimi from panga and tilapia to potentially increase the value of these species. For this purpose, WHC was determined and texture profile analysis, scanning electron microscopy, and texture image analysis were carried out. The results showed that the ultrasound method and the sodium citrate can be used to obtain surimi gels from panga and tilapia with optimal textural properties such as the hardness and chewiness. Moreover, image analysis is recommended as a quantitative and non-invasive technique to evaluate the microstructure and texture image properties of surimis prepared using different processing methods and stabilizers.
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Affiliation(s)
- Annamaria Filomena-Ambrosio
- Programa de Gastronomía, Escuela Internacional de Ciencias Económicas y Administrativas, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia
- Grupo de Procesos Agroindustriales, Facultad de Ingeniería, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Grupo de Procesos Agroindustriales, Facultad de Ingeniería, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia
| | - Ana-Puig
- Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Isabel Hernando
- Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - María Hernández-Carrión
- Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Indira Sotelo-Díaz
- Programa de Gastronomía, Escuela Internacional de Ciencias Económicas y Administrativas, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia
- Grupo de Procesos Agroindustriales, Facultad de Ingeniería, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia
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496
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Thermosonication versus thermal processing of skim milk and beef slurry: Modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.10.028] [Citation(s) in RCA: 69] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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497
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High Shear Methods to Produce Nano-sized Food Related to Dispersed Systems. FOOD NANOSCIENCE AND NANOTECHNOLOGY 2015. [DOI: 10.1007/978-3-319-13596-0_8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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498
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Brines C, Mulet A, García-Pérez J, Riera E, Cárcel J. Influence of the Ultrasonic Power Applied on Freeze Drying Kinetics. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.phpro.2015.08.174] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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499
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Ramos-de-la-Peña AM, Renard CM, Montañez JC, Reyes-Vega MDLL, Contreras-Esquivel JC. Ultrafiltration for genipin recovery technologies after ultrasonic treatment of genipap fruit. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2015. [DOI: 10.1016/j.bcab.2014.09.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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500
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Chandrapala J, Leong T. Ultrasonic Processing for Dairy Applications: Recent Advances. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9105-8] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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