51
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Bot F, Calligaris S, Cortella G, Nocera F, Peressini D, Anese M. Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.027] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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52
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Bevilacqua A, Petruzzi L, Perricone M, Speranza B, Campaniello D, Sinigaglia M, Corbo MR. Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances. Compr Rev Food Sci Food Saf 2017; 17:2-62. [DOI: 10.1111/1541-4337.12299] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 08/04/2017] [Accepted: 08/06/2017] [Indexed: 01/04/2023]
Affiliation(s)
- Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Marianne Perricone
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
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53
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Hashemi SMB. Effect of pulsed ultrasound treatment compared to continuous mode on microbiological and quality of Mirabelle plum during postharvest storage. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13629] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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54
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Effect of pulsed electric fields (PEFs) on the pigments extracted from spinach ( Spinacia oleracea L.). INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.06.014] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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55
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Pokhrel PR, Bermúdez-Aguirre D, Martínez-Flores HE, Garnica-Romo MG, Sablani S, Tang J, Barbosa-Cánovas GV. Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coli in Fresh Carrot Juice and Changes on its Physicochemical Characteristics. J Food Sci 2017; 82:2343-2350. [PMID: 28898409 DOI: 10.1111/1750-3841.13787] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 05/06/2017] [Accepted: 05/15/2017] [Indexed: 01/21/2023]
Abstract
The combination of ultrasound and mild temperatures to process fruits and vegetables juices is a novel approach that is showing promising results for microbial inactivation and preservation of bioactive compounds and sensory attributes. This study centers on investigating the inactivation of Escherichia coli (ATCC 11755) in carrot juice as a result of the combined effect of ultrasound (24 kHz frequency, 120 μm, and 400 W) with temperature (50, 54, and 58 °C) and processing time (0 to 10 min). In addition, the possible changes in physicochemical properties and the retention of bioactive compounds after processing were analyzed. Microbial inactivation with ultrasound treatment at 50 °C resulted in 3.5 log reduction after 10 min, whereas at 54 °C almost 5 log reduction was attained in the same period of time; meanwhile, for treatment at 58 °C, no viable cells were detected (>5 log reduction) after 2 min. There was no significant difference (P > 0.05) on pH (6.80 to 6.82), °Brix (8.0 to 8.5), titratable acidity (0.29% to 0.30%), total carotenoid (1774 to 1835 μg/100 mL), phenolic compounds (20.19 to 20.63 μg/mL), ascorbic acid (4.8 mg/100 mL), and color parameters between fresh and ultrasound treated samples at the studied temperatures. To predict the inactivation patterns, observed values were tested using 3 different general models: first-order, Weibull distribution, and biphasic. The Weibull and biphasic models show good correlation for inactivation under all processing conditions. Results show ultrasound in combination with mild temperature could be effectively used to process fresh carrot juice providing a safe product without affecting physicochemical characteristics. PRACTICAL APPLICATIONS The combination of ultrasound and mild temperatures is effective in reducing microbial load in carrot juice to safe levels. This combination would be beneficial in the industrial processing of carrot juice without altering the quality attributes or bioactive compounds.
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Affiliation(s)
- Prashant Raj Pokhrel
- Center for Nonthermal Processing of Food, Washington State Univ., Pullman, Wash., 99164-6120, U.S.A.,Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A
| | - Daniela Bermúdez-Aguirre
- Center for Nonthermal Processing of Food, Washington State Univ., Pullman, Wash., 99164-6120, U.S.A.,Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A
| | - Héctor E Martínez-Flores
- Center for Nonthermal Processing of Food, Washington State Univ., Pullman, Wash., 99164-6120, U.S.A.,Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A.,Faculty of Chemical Pharmacobiology, Michoacana Univ., St. Nicholas, Mexico
| | - M Guadalupe Garnica-Romo
- Center for Nonthermal Processing of Food, Washington State Univ., Pullman, Wash., 99164-6120, U.S.A.,Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A.,Faculty of Civil Engineering, Michoacana Univ., St. Nicholas, Mexico
| | - Shyam Sablani
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A
| | - Juming Tang
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A
| | - Gustavo V Barbosa-Cánovas
- Center for Nonthermal Processing of Food, Washington State Univ., Pullman, Wash., 99164-6120, U.S.A.,Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A
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56
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Jambrak AR, Šimunek M, Petrović M, Bedić H, Herceg Z, Juretić H. Aromatic profile and sensory characterisation of ultrasound treated cranberry juice and nectar. ULTRASONICS SONOCHEMISTRY 2017; 38:783-793. [PMID: 28012791 DOI: 10.1016/j.ultsonch.2016.11.027] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Revised: 11/22/2016] [Accepted: 11/22/2016] [Indexed: 06/06/2023]
Abstract
Ultrasonication is a nonthermal food processing technology that is used in several applications (extraction, pretreatment before drying, freezing, inactivation of microorganisms etc.). The objective of this study was to investigate the effect of high power ultrasound and pasteurisation on the aroma profile and sensory properties of cranberry juice and nectar. Samples were treated according to the experimental design, with high power sonicator at ultrasound frequency of 20kHz under various conditions (treatment time 3, 6 and 9min, sample temperature: 20, 40 and 60°C and amplitude 60, 90 and 120μm). The aromatic profiles of juices showed that, compared to the untreated samples of juices and nectars, the ultrasonic treatment led to the formation of new compounds or to the disappearance of compounds that were found in the untreated samples. Samples treated at the highest amplitude (120μm) were used for evaluation and comparison with untreated and pasteurised samples using electronic tongue study. Principle component analysis (PCA) confirmed the results of electronic tongue study, which showed that the ultrasound-treated and pasteurised juices had different scores compared to the untreated samples. Sensory evaluation showed that ultrasonically treated and pasteurised juices received lower scores in comparison with the untreated samples.
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Affiliation(s)
- Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | | | - Marinko Petrović
- Andrija Štampar Teaching Institute of Public Health, Mirogojska 16, 10000 Zagreb, Croatia
| | - Helena Bedić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Zoran Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Hrvoje Juretić
- Faculty of Mechanical Engineering and Naval Architecture, University of Zagreb, Ivana Lučića 5, 10000 Zagreb, Croatia
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57
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Aguilar K, Garvín A, Ibarz A, Augusto PED. Ascorbic acid stability in fruit juices during thermosonication. ULTRASONICS SONOCHEMISTRY 2017; 37:375-381. [PMID: 28427647 DOI: 10.1016/j.ultsonch.2017.01.029] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2016] [Revised: 11/16/2016] [Accepted: 01/19/2017] [Indexed: 06/07/2023]
Abstract
Thermosonication is an emerging technology useful for inactivating microorganisms and enzymes in fruit juices. However, the effect of the ultrasound processing on the ascorbic acid content is not clear and the results reported in the literature are contradictory. In this work, the impact of sonication and thermosonication on the ascorbic acid content was first evaluated in model systems. Degassed model solutions at four different pH values (3-6) were processed with or without sonication for 60min at two different conditions of temperature (25 and 55°C). In all cases, the ascorbic acid was stable under the treatment. After that, two commercial deaerated fruit juices were processed with and without US at 55°C. The ascorbic acid was also retained in these juices after the ultrasound processing under the most severe conditions studied. In conclusion, previous degassing/deaerating of fruit juices is recommended to prevent ascorbic acid degradation when thermosonication is applied.
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Affiliation(s)
- Karla Aguilar
- Department of Agrifood Industry Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, São Paulo, Brazil; Food Technology Department (DTA), University of Lleida (UdL), Lleida, Catalonia, Spain
| | - Alfonso Garvín
- Food Technology Department (DTA), University of Lleida (UdL), Lleida, Catalonia, Spain
| | - Albert Ibarz
- Food Technology Department (DTA), University of Lleida (UdL), Lleida, Catalonia, Spain
| | - Pedro E D Augusto
- Department of Agrifood Industry Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, São Paulo, Brazil.
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58
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Adiamo OQ, Ghafoor K, Al-Juhaimi F, Mohamed Ahmed IA, Babiker EE. Effects of thermosonication and orange by-products extracts on quality attributes of carrot (Daucus carota
) juice during storage. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13490] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Oladipupo Q. Adiamo
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; P.O. Box 2460 Riyadh 11451 Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; P.O. Box 2460 Riyadh 11451 Saudi Arabia
| | - Fahad Al-Juhaimi
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; P.O. Box 2460 Riyadh 11451 Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; P.O. Box 2460 Riyadh 11451 Saudi Arabia
| | - Elfadil E. Babiker
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; P.O. Box 2460 Riyadh 11451 Saudi Arabia
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59
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Chong KY, Chin NL, Yusof YA. Thermosonication and optimization of stingless bee honey processing. FOOD SCI TECHNOL INT 2017; 23:608-622. [DOI: 10.1177/1082013217713331] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The effects of thermosonication on the quality of a stingless bee honey, the Kelulut, were studied using processing temperature from 45 to 90 ℃ and processing time from 30 to 120 minutes. Physicochemical properties including water activity, moisture content, color intensity, viscosity, hydroxymethylfurfural content, total phenolic content, and radical scavenging activity were determined. Thermosonication reduced the water activity and moisture content by 7.9% and 16.6%, respectively, compared to 3.5% and 6.9% for conventional heating. For thermosonicated honey, color intensity increased by 68.2%, viscosity increased by 275.0%, total phenolic content increased by 58.1%, and radical scavenging activity increased by 63.0% when compared to its raw form. The increase of hydroxymethylfurfural to 62.46 mg/kg was still within the limits of international standards. Optimized thermosonication conditions using response surface methodology were predicted at 90 ℃ for 111 minutes. Thermosonication was revealed as an effective alternative technique for honey processing.
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Affiliation(s)
- KY Chong
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Malaysia
| | - NL Chin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Malaysia
| | - YA Yusof
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Malaysia
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60
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Ribeiro MDM, Valdramidis VP, Nunes CA, de Souza VR. Synergistic effect of thermosonication to reduce enzymatic activity in coconut water. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.04.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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61
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Tremarin A, Brandão TR, Silva CL. Application of ultraviolet radiation and ultrasound treatments for Alicyclobacillus acidoterrestris spores inactivation in apple juice. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.039] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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62
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Milani EA, Silva FV. Ultrasound assisted thermal pasteurization of beers with different alcohol levels: Inactivation of Saccharomyces cerevisiae ascospores. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.11.015] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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63
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Anaya-Esparza LM, Velázquez-Estrada RM, Roig AX, García-Galindo HS, Sayago-Ayerdi SG, Montalvo-González E. Thermosonication: An alternative processing for fruit and vegetable juices. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.020] [Citation(s) in RCA: 122] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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64
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Barbosa-Cánovas GV, Donsi F, Pokhrel PR, Candoğan K, Guadarrama-Lezama AY. Nonthermal Stabilization Processes. ENGINEERING FOODS FOR BIOACTIVES STABILITY AND DELIVERY 2017. [DOI: 10.1007/978-1-4939-6595-3_13] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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65
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Cruz-Cansino NDS, Montiel-Columna NI, Bautista-Velueta PG, Pérez-Tinoco MR, Alanís-García E, Ramírez-Moreno E. Optimization of Thermoultrasound Conditions for the Processing of A Prickly Pear Juice Blend (Opuntia Ficus Indica) Using Response Surface Methodology. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12247] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Nelly Del Socorro Cruz-Cansino
- Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud; Universidad Autónoma del Estado de Hidalgo. Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca; Hidalgo CP 42160 México
| | - Nadia Isabel Montiel-Columna
- Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud; Universidad Autónoma del Estado de Hidalgo. Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca; Hidalgo CP 42160 México
| | | | - María Rosalba Pérez-Tinoco
- Facultad de Nutrición, Región Veracruz; Universidad Veracruzana, Iturbide s/n esq. Carmen Serdán. Col. Ignacio Zaragoza; Veracruz CP México
| | - Ernesto Alanís-García
- Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud; Universidad Autónoma del Estado de Hidalgo. Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca; Hidalgo CP 42160 México
| | - Esther Ramírez-Moreno
- Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud; Universidad Autónoma del Estado de Hidalgo. Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca; Hidalgo CP 42160 México
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66
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Sánchez-Rubio M, Taboada-Rodríguez A, Cava-Roda R, López-Gómez A, Marín-Iniesta F. Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in natural orange and pomegranate juices. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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67
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Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices. Crit Rev Food Sci Nutr 2016; 57:637-652. [DOI: 10.1080/10408398.2014.914019] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Cecilia Jiménez-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
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68
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Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications. Crit Rev Food Sci Nutr 2016; 57:501-523. [DOI: 10.1080/10408398.2013.867828] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Cecilia Jiménez-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
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69
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High pressure processing and thermosonication of beer: Comparing the energy requirements and Saccharomyces cerevisiae ascospores inactivation with thermal processing and modeling. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.02.023] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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70
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Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.03.007] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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71
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Determining the Effects of High Intensity Ultrasound on the Reduction of Microbes in Milk and Orange Juice Using Response Surface Methodology. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2016; 2015:350719. [PMID: 26904659 PMCID: PMC4745508 DOI: 10.1155/2015/350719] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/19/2015] [Accepted: 05/01/2015] [Indexed: 11/29/2022]
Abstract
This study investigated the effects of high intensity ultrasound (temperature, amplitude, and time) on the inactivation of indigenous bacteria in pasteurized milk, Bacillus atrophaeus spores inoculated into sterile milk, and Saccharomyces cerevisiae inoculated into sterile orange juice using response surface methodology. The variables investigated were sonication temperature (range from 0 to 84°C), amplitude (range from 0 to 216 μm), and time (range from 0.17 to 5 min) on the response, log microbe reduction. Data were analyzed by statistical analysis system software and three models were developed, each for bacteria, spore, and yeast reduction. Regression analysis identified sonication temperature and amplitude to be significant variables on microbe reduction. Optimization of the inactivation of microbes was found to be at 84.8°C, 216 μm amplitude, and 5.8 min. In addition, the predicted log reductions of microbes at common processing conditions (72°C for 20 sec) using 216 μm amplitude were computed. The experimental responses for bacteria, spore, and yeast reductions fell within the predicted levels, confirming the accuracy of the models.
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72
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Estimation of Listeria monocytogenes survival during thermoultrasonic treatments in non-isothermal conditions: Effect of ultrasound on temperature and survival profiles. Food Microbiol 2015; 52:124-30. [DOI: 10.1016/j.fm.2015.07.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Revised: 05/14/2015] [Accepted: 07/03/2015] [Indexed: 11/23/2022]
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73
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Anese M, Maifreni M, Bot F, Bartolomeoli I, Nicoli MC. Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.09.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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74
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Wang MS, Zeng XA, Brennan CS, Brennan MA, Han Z. Effects of pulsed electric fields on the survival behaviour ofSaccharomyces cerevisiaesuspended in single solutions of low concentration. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.13007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Man-Sheng Wang
- College of Light Industry and Food Science; South China University of Technology; Guangzhou 510641 China
| | - Xin-An Zeng
- College of Light Industry and Food Science; South China University of Technology; Guangzhou 510641 China
| | - Charles S. Brennan
- College of Light Industry and Food Science; South China University of Technology; Guangzhou 510641 China
- Centre for Food Research and Innovation; Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
| | - Margaret A. Brennan
- Centre for Food Research and Innovation; Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
| | - Zhong Han
- College of Light Industry and Food Science; South China University of Technology; Guangzhou 510641 China
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75
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Al-Juboori RA, Aravinthan V, Yusaf T. Impact of pulsed ultrasound on bacteria reduction of natural waters. ULTRASONICS SONOCHEMISTRY 2015; 27:137-147. [PMID: 26186830 DOI: 10.1016/j.ultsonch.2015.05.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2015] [Revised: 04/29/2015] [Accepted: 05/11/2015] [Indexed: 06/04/2023]
Abstract
There is a limited work on the use of pulsed ultrasound for water disinfection particularly the case of natural water. Hence, pulsed ultrasound disinfection of natural water was thoroughly investigated in this study along with continuous ultrasound as a standard for comparison. Total coliform measurements were applied to evaluate treatment efficiency. Factorial design of 2(3) for the tested experimental factors such as power, treatment time and operational mode was applied. Two levels of power with 40% and 70% amplitudes, treatment time of 5 and 15 min and operational modes of continuous and pulsed with On to Off ratio (R) of 0.1:0.6 s were investigated. Results showed that increasing power and treatment time or both increases total coliform reduction, whereas switching from continuous to pulsed mode in combination with power and treatment time has negative effect on total coliform reduction. A regression model for predicting total coliform reduction under different operating conditions was developed and validated. Energy and cost analyses applying electrical and calorimetric powers were conducted to serve as selection guidelines for the choosing optimum parameters of ultrasound disinfection. The outcome of these analyses indicated that low power level, short treatment time, and high R ratios are the most effective operating parameters.
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Affiliation(s)
- Raed A Al-Juboori
- School of Civil Engineering and Surveying, Faculty of Health Engineering and Sciences, University of Southern Queensland, Toowoomba 4350, QLD, Australia.
| | - Vasantha Aravinthan
- School of Civil Engineering and Surveying, Faculty of Health Engineering and Sciences, University of Southern Queensland, Toowoomba 4350, QLD, Australia
| | - Talal Yusaf
- School of Mechanical and Electrical Engineering, Faculty of Health Engineering and Sciences, University of Southern Queensland, Toowoomba 4350, QLD, Australia
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76
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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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77
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78
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Carail M, Fabiano-Tixier AS, Meullemiestre A, Chemat F, Caris-Veyrat C. Effects of high power ultrasound on all-E-β-carotene, newly formed compounds analysis by ultra-high-performance liquid chromatography-tandem mass spectrometry. ULTRASONICS SONOCHEMISTRY 2015; 26:200-209. [PMID: 25873346 DOI: 10.1016/j.ultsonch.2015.04.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2014] [Revised: 03/23/2015] [Accepted: 04/03/2015] [Indexed: 06/04/2023]
Abstract
To study effects of high power ultrasound treatment (20 kHz) on β-carotene degradation, a second-order central composite design (CCD) was performed to investigate maximum β-carotene loss with three independent factors (ultrasonic intensity, sonication time, and temperature). Results based on variance analysis and Pareto chart have shown that sonication time is the most important factor, followed by ultrasonic intensity level. The evolved degradation products have been tentatively identified using ultra high performance liquid chromatography coupled to both diode array detector and a mass spectrometer (UHPLC-DAD-MS). The main degradation products, tentatively identified, are three Z-isomers of β-carotene and seven β-apo-carotenals/ones. Hypothesis on the degradation mechanism of carotenoids are presented.
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Affiliation(s)
- Michel Carail
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France; Université d'Avignon et des Pays du Vaucluse, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France
| | - Anne-Sylvie Fabiano-Tixier
- Université d'Avignon et des Pays du Vaucluse, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France; INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France
| | - Alice Meullemiestre
- Université d'Avignon et des Pays du Vaucluse, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France; INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France
| | - Farid Chemat
- Université d'Avignon et des Pays du Vaucluse, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France; INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France
| | - Catherine Caris-Veyrat
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France; Université d'Avignon et des Pays du Vaucluse, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France.
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79
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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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80
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Martínez-Flores HE, Garnica-Romo MG, Bermúdez-Aguirre D, Pokhrel PR, Barbosa-Cánovas GV. Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage. Food Chem 2015; 172:650-6. [DOI: 10.1016/j.foodchem.2014.09.072] [Citation(s) in RCA: 94] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2014] [Revised: 09/10/2014] [Accepted: 09/12/2014] [Indexed: 11/30/2022]
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81
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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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82
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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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83
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Millan-Sango D, McElhatton A, Valdramidis VP. Determination of the efficacy of ultrasound in combination with essential oil of oregano for the decontamination of Escherichia coli on inoculated lettuce leaves. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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84
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Mohideen FW, Solval KM, Li J, Zhang J, Chouljenko A, Chotiko A, Prudente AD, Bankston JD, Sathivel S. Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.07.047] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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85
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Dinçer C, Topuz A. Inactivation of Escherichia coli
and Quality Changes in Black Mulberry Juice Under Pulsed Sonication and Continuous Thermosonication Treatments. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12406] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Cüneyt Dinçer
- Department of Food Engineering; Akdeniz University; 07058 Antalya Turkey
| | - Ayhan Topuz
- Department of Food Engineering; Akdeniz University; 07058 Antalya Turkey
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86
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Amaral RDA, Benedetti BC, Pujola M, Achaerandio I, Bachelli MLB. Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9091-x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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87
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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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88
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Hounhouigan MH, Linnemann AR, Soumanou MM, Van Boekel MAJS. Effect of Processing on the Quality of Pineapple Juice. FOOD REVIEWS INTERNATIONAL 2014. [DOI: 10.1080/87559129.2014.883632] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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89
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M. Sango D, Abela D, McElhatton A, Valdramidis V. Assisted ultrasound applications for the production of safe foods. J Appl Microbiol 2014; 116:1067-83. [DOI: 10.1111/jam.12468] [Citation(s) in RCA: 92] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2013] [Revised: 02/01/2014] [Accepted: 02/01/2014] [Indexed: 11/29/2022]
Affiliation(s)
- D. M. Sango
- Department of Food Studies and Environmental Health; Faculty of Health Sciences; University of Malta; Msida Malta
| | - D. Abela
- Department of Food Studies and Environmental Health; Faculty of Health Sciences; University of Malta; Msida Malta
- Institute of Applied Science; MCAST Triq Kordin, Paola Malta
| | - A. McElhatton
- Department of Food Studies and Environmental Health; Faculty of Health Sciences; University of Malta; Msida Malta
| | - V.P. Valdramidis
- Department of Food Studies and Environmental Health; Faculty of Health Sciences; University of Malta; Msida Malta
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90
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Hasan MM, Yun HK, Kwak EJ, Baek KH. Preparation of resveratrol-enriched grape juice from ultrasonication treated grape fruits. ULTRASONICS SONOCHEMISTRY 2014; 21:729-734. [PMID: 24041855 DOI: 10.1016/j.ultsonch.2013.08.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2013] [Revised: 07/22/2013] [Accepted: 08/14/2013] [Indexed: 06/02/2023]
Abstract
Grape (Vitis spp.) is a major source of resveratrol that can be eaten directly or after making jam, jelly, wine and juice. Resveratrol (3,5,4'-trihydroxystilbene) has a profound positive influence on human health, including anti-carcinogenic, anti-cancer, anti-inflammatory, and anti-ageing effects and the ability to lower blood sugar. During industrial production of grape juice, resveratrol is lost because of the use of clarifying agents and filtration; therefore, commercial grape juice contains very low amounts of resveratrol. In this study, we investigated the accumulation of resveratrol in grape juice prepared from three varieties of grape, viz. Campbell Early, Muscat Bailey A (MBA) and Kyoho, following post-harvest ultrasonication cleaning for 5 min and 6h of incubation in the dark at 25 °C. This process resulted in the amounts of resveratrol increasing by 1.53, 1.15 and 1.24 times in juice prepared from Campbell Early, MBA and Kyoho, respectively, without changing the amounts of total soluble solids. Overall, our results indicate that ultrasonication treatment of post-harvested grape fruits can be an effective method for producing resveratrol-enriched grape juice as well as cleaning grapes thoroughly.
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Affiliation(s)
- Md Mohidul Hasan
- School of Biotechnology, Yeungnam University, Gyeongsan, Gyeongbuk 712-749, Republic of Korea
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91
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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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92
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93
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Abbas S, Hayat K, Karangwa E, Bashari M, Zhang X. An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions. FOOD ENGINEERING REVIEWS 2013. [DOI: 10.1007/s12393-013-9066-3] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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94
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Kiang WS, Bhat R, Rosma A, Cheng LH. Effects of thermosonication on the fate of Escherichia coli
O157:H7 and Salmonella
Enteritidis in mango juice. Lett Appl Microbiol 2013; 56:251-7. [DOI: 10.1111/lam.12042] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2012] [Revised: 12/13/2012] [Accepted: 12/13/2012] [Indexed: 01/20/2023]
Affiliation(s)
- W.-S. Kiang
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Minden, Penang Malaysia
| | - R. Bhat
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Minden, Penang Malaysia
| | - A. Rosma
- Bioprocess Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Minden, Penang Malaysia
| | - L.-H. Cheng
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Minden, Penang Malaysia
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95
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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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96
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Orlowska M, Koutchma T, Grapperhaus M, Gallagher J, Schaefer R, Defelice C. Continuous and Pulsed Ultraviolet Light for Nonthermal Treatment of Liquid Foods. Part 1: Effects on Quality of Fructose Solution, Apple Juice, and Milk. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0779-8] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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