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Terefe NS, Buckow R, Versteeg C. Quality-related enzymes in plant-based products: effects of novel food-processing technologies part 3: ultrasonic processing. Crit Rev Food Sci Nutr 2015; 55:147-58. [PMID: 24915308 DOI: 10.1080/10408398.2011.586134] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
High-power ultrasound is a versatile technology which can potentially be used in many food processing applications including food preservation. This is part 2 of a series of review articles dealing with the effectiveness of nonthermal food processing technologies in food preservation focusing on their effect on enzymes. Typically, ultrasound treatment alone does not efficiently cause microbial or enzyme inactivation sufficient for food preservation. However, combined with mild heat with or without elevated pressure (P ≤ 500 kPa), ultrasound can effectively inactivate enzymes and microorganisms. Synergistic effects between ultrasound and mild heat have been reported for the inactivation of both enzymes and microorganisms. The application of ultrasound has been shown to enhance the rate of inactivation of quality degrading enzymes including pectin methylesterase (PME), polygalacturonase (PG), peroxidase (POD), polyphenol oxidase (PPO), and lipoxygenase (LOX) at mild temperature by up to 400 times. Moreover, ultrasound enables the inactivation of relatively heat-resistant enzymes such as tomato PG1 and thermostable orange PME at mild temperature conditions. The extent to which ultrasound enhances the inactivation rate depends on the type of enzyme, the medium in which the enzyme is suspended, and the processing condition including frequency, ultrasonic intensity, temperature, and pressure. The physical and chemical effects of cavitation are considered to be responsible for the ultrasound-induced inactivation of enzymes, although the dominant mechanism depends on the structure of the enzyme.
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52
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Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.005] [Citation(s) in RCA: 103] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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53
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Sulaiman A, Soo MJ, Farid M, Silva FV. Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.06.020] [Citation(s) in RCA: 93] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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54
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Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1609-6] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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55
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High pressure inactivation of polygalacturonase, pectinmethylesterase and polyphenoloxidase in strawberry puree mixed with sugar. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.10.016] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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56
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Exploring the potential of thermosonication in carrot juice processing. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1847-7] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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57
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Leufken CM, Moerschbacher BM, Dirks-Hofmeister ME. Dandelion PPO-1/PPO-2 domain-swaps: The C-terminal domain modulates the pH optimum and the linker affects SDS-mediated activation and stability. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2015; 1854:178-86. [DOI: 10.1016/j.bbapap.2014.11.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2014] [Revised: 11/12/2014] [Accepted: 11/19/2014] [Indexed: 10/24/2022]
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Abid M, Jabbar S, Hu B, Hashim MM, Wu T, Lei S, Khan MA, Zeng X. Thermosonication as a potential quality enhancement technique of apple juice. ULTRASONICS SONOCHEMISTRY 2014; 21:984-990. [PMID: 24373787 DOI: 10.1016/j.ultsonch.2013.12.003] [Citation(s) in RCA: 129] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2013] [Revised: 12/03/2013] [Accepted: 12/06/2013] [Indexed: 06/03/2023]
Abstract
Enzymatic browning and microbial growth lead to quality losses in apple products. In the present study, fresh apple juice was thermosonicated using ultrasound in-bath (25 kHz, 30 min, 0.06 W cm(-3)) and ultrasound with-probe sonicator (20 kHz, 5 and 10 min, 0.30 W cm(-3)) at 20, 40 and 60°C for inactivation of enzymes (polyphenolase, peroxidase and pectinmethylesterase) and microflora (total plate count, yeast and mold). Additionally, ascorbic acid, total phenolics, flavonoids, flavonols, pH, titratable acidity, (°)Brix and color values influenced by thermosonication were investigated. The highest inactivation of enzymes was obtained in ultrasound with-probe at 60°C for 10 min, and the microbial population was completely inactivated at 60°C. The retention of ascorbic acid, total phenolics, flavonoids and flavonols were significantly higher in ultrasound with-probe than ultrasound in-bath at 60°C. These results indicated the usefulness of thermosonication for apple juice processing at low temperature, for enhanced inactivation of enzymes and microorganisms.
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Affiliation(s)
- Muhammad Abid
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan
| | - Saqib Jabbar
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Malik Muhammad Hashim
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan
| | - Tao Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shicheng Lei
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Muhammad Ammar Khan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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59
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Abdullah N, Chin NL. Application of Thermosonication Treatment in Processing and Production of High Quality and Safe-to-Drink Fruit Juices. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.aaspro.2014.11.045] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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60
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Welter S, Lehmann K, Dölle S, Schwarz D, Weckwerth W, Scheler C, Worm M, Franken P. Identification of putative new tomato allergens and differential interaction with IgEs of tomato allergic subjects. Clin Exp Allergy 2013; 43:1419-27. [DOI: 10.1111/cea.12207] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2013] [Revised: 08/28/2013] [Accepted: 09/15/2013] [Indexed: 11/30/2022]
Affiliation(s)
- S. Welter
- Leibniz-Institute of Vegetable and Ornamental Crops; Groβbeeren/Erfurt e.V.; Großbeeren Germany
| | | | - S. Dölle
- Department of Dermatology and Allergology; Charité - Universitätsmedizin Berlin; Allergy-Center-Charité; Berlin Germany
| | - D. Schwarz
- Leibniz-Institute of Vegetable and Ornamental Crops; Groβbeeren/Erfurt e.V.; Großbeeren Germany
| | - W. Weckwerth
- Department of Molecular Systems Biology; Faculty of Life Science; University of Vienna; Vienna Austria
| | | | - M. Worm
- Department of Dermatology and Allergology; Charité - Universitätsmedizin Berlin; Allergy-Center-Charité; Berlin Germany
| | - P. Franken
- Leibniz-Institute of Vegetable and Ornamental Crops; Groβbeeren/Erfurt e.V.; Großbeeren Germany
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61
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Müller A, Briviba K, Gräf V, Greiner R, Herrmann C, Kuballa T, Stahl MR. UV-C treatment using a Dean vortex technology — impact on apple juice enzymes and toxicological potential. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.07.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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62
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Bevilacqua A, Speranza B, Campaniello D, Sinigaglia M, Corbo MR. Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1178-5] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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63
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Xin Y, Zhang M, Yang H, Adhikari B. Kinetics of argy wormwood (Artemisia argyi) leaf peroxidase and chlorophyll content changes due to thermal and thermosonication treatment. Journal of Food Science and Technology 2013. [DOI: 10.1007/s13197-013-0987-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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64
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Cheng XF, Zhang M, Adhikari B. The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments. ULTRASONICS SONOCHEMISTRY 2013; 20:674-9. [PMID: 23102768 DOI: 10.1016/j.ultsonch.2012.09.012] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2012] [Revised: 09/26/2012] [Accepted: 09/28/2012] [Indexed: 05/23/2023]
Abstract
The effect of thermal and thermosonic treatments on the inactivation kinetics of polyphenol oxidase (PPO) in mushroom (Agaricus bisporus) was studied in 55-75°C temperature range. In both the processes, the inactivation kinetics of PPO followed a first-order kinetics (R(2)=0.941-0.989). The D values during thermal inactivation varied from 112±8.4min to 1.2±0.07min while they varied from 57.8±6.1min to 0.88±0.05min during thermosonic inactivation at the same temperature range. The activation energy during thermal inactivation was found to be 214±17kJ/mol, while it was 183±32kJ/mol during thermosonic inactivation. The inactivating effect of combined ultrasound and heat was found to synergistically enhance the inactivation kinetics of PPO. The D values of PPO decreased by 1.3-3 times during thermosonic inactivation compared to the D values of PPO during thermal inactivation at the temperature range. Therefore, thermosonication can be further developed as an alternative to "hot break" process of mushroom.
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Affiliation(s)
- X-f Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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65
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Chandrapala J, Oliver C, Kentish S, Ashokkumar M. Ultrasonics in food processing – Food quality assurance and food safety. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2012.01.010] [Citation(s) in RCA: 160] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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66
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Fernandes F, Rodrigues S. Ultrasound Applications in Fruit Processing. ADVANCES IN FRUIT PROCESSING TECHNOLOGIES 2012. [DOI: 10.1201/b12088-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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67
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Gamboa-Santos J, Montilla A, Soria AC, Villamiel M. Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1726-7] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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68
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Bevilacqua A, Sinigaglia M, Corbo MR. Ultrasound and Antimicrobial Compounds: A Suitable Way to Control Fusarium oxysporum in Juices. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0782-0] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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69
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Rastogi NK. Opportunities and Challenges in Application of Ultrasound in Food Processing. Crit Rev Food Sci Nutr 2011; 51:705-22. [DOI: 10.1080/10408391003770583] [Citation(s) in RCA: 111] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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70
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Chemat F, Khan MK. Applications of ultrasound in food technology: Processing, preservation and extraction. ULTRASONICS SONOCHEMISTRY 2011; 18:813-35. [PMID: 21216174 DOI: 10.1016/j.ultsonch.2010.11.023] [Citation(s) in RCA: 1315] [Impact Index Per Article: 101.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2010] [Accepted: 11/26/2010] [Indexed: 05/05/2023]
Abstract
Ultrasound is well known to have a significant effect on the rate of various processes in the food industry. Using ultrasound, full reproducible food processes can now be completed in seconds or minutes with high reproducibility, reducing the processing cost, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the time and energy normally needed for conventional processes. Several processes such as freezing, cutting, drying, tempering, bleaching, sterilization, and extraction have been applied efficiently in the food industry. The advantages of using ultrasound for food processing, includes: more effective mixing and micro-mixing, faster energy and mass transfer, reduced thermal and concentration gradients, reduced temperature, selective extraction, reduced equipment size, faster response to process extraction control, faster start-up, increased production, and elimination of process steps. Food processes performed under the action of ultrasound are believed to be affected in part by cavitation phenomena and mass transfer enhancement. This review presents a complete picture of current knowledge on application of ultrasound in food technology including processing, preservation and extraction. It provides the necessary theoretical background and some details about ultrasound the technology, the technique, and safety precautions. We will also discuss some of the factors which make the combination of food processing and ultrasound one of the most promising research areas in the field of modern food engineering.
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Affiliation(s)
- Farid Chemat
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France.
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71
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Adekunte A, Tiwari B, Cullen P, Scannell A, O’Donnell C. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.01.026] [Citation(s) in RCA: 274] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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