151
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Morris L, Simone E, Glover ZJ, Powell H, Marty-Terrade S, Francis M, Povey MJ. Dynamic monitoring of glycine crystallisation with low power ultrasound reflection spectroscopy. Chem Eng Res Des 2021. [DOI: 10.1016/j.cherd.2021.04.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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152
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Kaavya R, Pandiselvam R, Abdullah S, Sruthi N, Jayanath Y, Ashokkumar C, Chandra Khanashyam A, Kothakota A, Ramesh S. Emerging non-thermal technologies for decontamination of Salmonella in food. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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153
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Laajimi H, Mattia M, Stein RS, Bianchi CL, Boffito DC. Electron paramagnetic resonance of sonicated powder suspensions in organic solvents. ULTRASONICS SONOCHEMISTRY 2021; 73:105544. [PMID: 33819869 PMCID: PMC8047979 DOI: 10.1016/j.ultsonch.2021.105544] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 03/20/2021] [Accepted: 03/23/2021] [Indexed: 05/08/2023]
Abstract
The chemical effects of the acoustic cavitation generated by ultrasound translates into the production of highly reactive radicals. Acoustic cavitation is widely explored in aqueous solutions but it remains poorly studied in organic liquids and in particular in liquid/solid media. However, several heterogeneous catalysis reactions take place in organic solvents. Thus, we sonicated trimethylene glycol and propylene glycol in the presence of silica particles (SiO2) of different sizes (5-15 nm, 0.2-0.3 µm, 12-26 µm) and amounts (0.5 wt% and 3 wt%) at an ultrasound frequency of 20 kHz to quantify the radicals generated. The spin trap 5,5-dimethyl-1-pyrrolin-N-oxide (DMPO) was used to trap the generated radicals for study by electron paramagnetic resonance (EPR) spectroscopy. We identified the trapped radical as the hydroxyalkyl radical adduct of DMPO, and we quantified it using stable radical 2,2,6,6-tetramethyl-1-piperidinyloxy (TEMPO) as a quantitation standard. The concentration of DMPO spin adducts in solutions containing silica size 12-26 µm was higher than the solution without particles. The presence of these particles increased the concentration of the acoustically generated radicals by a factor of 1.5 (29 µM for 0.5 wt% of SiO2 size 12-26 µm vs 19 µM for 0 wt%, after 60 min of sonication). Ultrasound produced fewest radicals in solutions with the smallest particles; the concentration of radical adducts was highest for SiO2 particle size 12-26 µm at 0.5 wt% loading, reaching 29 µM after 60 min sonication. Ultrasound power of 50.6 W produced more radicals than 24.7 W (23 µM and 18 µM, respectively, at 30 min sonication). Increased temperature during sonication generated more radical adducts in the medium (26 µM at 75 °C and 18 µM at 61 °C after 30 min sonication). Acoustic cavitation, in the presence of silica, increased the production of radical species in the studied organic medium.
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Affiliation(s)
- Héla Laajimi
- Polytechnique Montréal - Department of Chemical Engineering, C.P. 6079, Centre Ville, H3C 3A7 Montréal, QC, Canada
| | - Michela Mattia
- Università degli Studi di Milano - Chemistry Department, via Golgi 19, 20133 Milan, Italy
| | - Robin S Stein
- McGill University - Chemistry Department, 801 Rue Sherbrooke Ouest, Montréal QC H3A 0B8, QC, Canada
| | - Claudia L Bianchi
- Università degli Studi di Milano - Chemistry Department, via Golgi 19, 20133 Milan, Italy
| | - Daria C Boffito
- Polytechnique Montréal - Department of Chemical Engineering, C.P. 6079, Centre Ville, H3C 3A7 Montréal, QC, Canada.
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154
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Umego EC, He R, Huang G, Dai C, Ma H. Ultrasound‐assisted fermentation: Mechanisms, technologies, and challenges. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15559] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ekene Christopher Umego
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- Department of Food Science and Technology University of Nigeria Enugu Nigeria
| | - Ronghai He
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- Institute of Food Physical Processing Jiangsu University Zhenjiang China
| | - Guoping Huang
- Institute of Life Sciences Jiangsu University Zhenjiang China
| | - Chuanhua Dai
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- Institute of Food Physical Processing Jiangsu University Zhenjiang China
| | - Haile Ma
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- Institute of Food Physical Processing Jiangsu University Zhenjiang China
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155
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Chen L, Chai Y, Luo J, Wang J, Liu X, Wang T, Xu X, Zhou G, Feng X. Apoptotic changes and myofibrils degradation in post-mortem chicken muscles by ultrasonic processing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110985] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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156
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High-Pressure Processing and Ultrasonication of Minimally Processed Potatoes: Effect on the Colour, Microbial Counts, and Bioactive Compounds. Molecules 2021; 26:molecules26092614. [PMID: 33947110 PMCID: PMC8124339 DOI: 10.3390/molecules26092614] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/22/2021] [Accepted: 04/26/2021] [Indexed: 12/26/2022] Open
Abstract
HPP at 600 MPa alone, and in combination with US at 20 kHz (200 W), was applied to minimally processed potatoes of two commonly grown cultivars in Ireland. Changes in colour and microbial load (Enterobacteriaceae, total aerobic count, Salmonella, yeasts, and moulds) were monitored in vacuum-packaged potatoes during 14 days of storage at 4 °C. HPP and HPP/US significantly (p < 0.05) affected the colour parameters a*, b*, L*, and ΔE of minimally processed potatoes compared to the controls. Microbial growth was delayed in most of the treated samples with respect to those untreated (controls), while HPP completely inactivated Enterobacteriaceae in both cultivars. Total phenolic content and antioxidant activities were not altered in the treated samples of both varieties when compared to the controls. The levels of chlorogenic acid, ferulic acid, and caffeic acid were decreased after both treatments, with a significant (p < 0.05) increase in quinic acid in the treated samples as opposed to those untreated. A significant (p < 0.05) decrease in the levels of glycoalkaloids, namely α-chaconine and α-solanine, in HPP- and HPP/US-treated potatoes was also observed. These findings suggest that HPP and US can extend the shelf-life of minimally processed potatoes with a negligible impact on their antioxidant activity and phenolic content.
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157
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Sharma D, Murthy ZVP, Patel SR. Recovery of lactose from aqueous solution by application of ultrasound through millichannel. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Instead of direct disposal of whey, extraction of valuable products from it may reduce the environmental pollution. In the present study, the effect of ultrasound irradiation through millichannel on recovery of lactose was investigated. The ultrasonic baths of varying amplitude (20–40%) and frequency (25–35 kHz), two different configurations of millichannel i.e., coil and serpentine, were used to know their individual and combined effect on the lactose yield. Box-Behnken design was employed to examine the interactive effect of different operating conditions. The recovery of lactose was enhanced approximately by 5–53% and induction time was reduced by 1.79–1.85 times in comparison to the conventional process. The size of the lactose crystals was reduced from 139.5 to 42.486 μm at 40% amplitude and 49.879 μm at 35 kHz frequency. Optimized condition showed 63% yield of lactose at 3.6 supersaturation, 35 kHz frequency, and 45 min of sonication time.
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Affiliation(s)
- Daxa Sharma
- Department of Chemical Engineering , Sardar Vallabhbhai National Institute of Technology , Surat 395007 , Gujarat , India
| | | | - Sanjaykumar Rameshbhai Patel
- Department of Chemical Engineering , Sardar Vallabhbhai National Institute of Technology , Surat 395007 , Gujarat , India
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158
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Barani YH, Zhang M, Wang B. Effect of thermal and ultrasonic pretreatment on enzyme inactivation, color, phenolics and flavonoids contents of infrared freeze-dried rose flower. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00701-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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159
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González-Mohino A, Jiménez A, Rufo M, Paniagua JM, Olegario LS, Ventanas S. Correlation analysis between acoustic and sensory technique data for cooked pork loin samples. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110882] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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160
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Dash A, Hogendoorn W, Poelma C. Ultrasonic particle volume fraction profiling: an evaluation of empirical approaches. EXPERIMENTS IN FLUIDS 2021; 62:85. [PMID: 34720381 PMCID: PMC8550456 DOI: 10.1007/s00348-020-03132-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 11/17/2020] [Accepted: 12/29/2020] [Indexed: 06/13/2023]
Abstract
ABSTRACT We discuss empirical techniques to extract quantitative particle volume fraction profiles in particle-laden flows using an ultrasound transducer. A key step involves probing several uniform suspensions with varying bulk volume fractions from which two key volume fraction dependent calibration parameters are identified: the peak backscatter amplitude (acoustic energy backscattered by the initial layer of the suspension) and the amplitude attenuation rate (rate at which the acoustic energy decays with depth owing to scattering losses). These properties can then be used to reconstruct spatially varying particle volume fraction profiles. Such an empirical approach allows circumventing detailed theoretical models which characterize the interaction between ultrasound and suspensions, which are not universally applicable. We assess the reconstruction techniques via synthetic volume fraction profiles and a known particle-laden suspension immobilized in a gel. While qualitative trends can be easily picked up, the following factors compromise the quantitative accuracy: (1) initial reconstruction errors made in the near-wall regions can propagate and grow along the reconstruction direction, (2) multiple scattering can create artefacts which may affect the reconstruction, and (3) the accuracy of the reconstruction is very sensitive to the goodness of the calibration. Despite these issues, application of the technique to particle-laden pipe flows shows the presence of a core with reduced particle volume fractions in laminar flows, whose prominence reduces as the flow becomes turbulent. This observation is associated with inertia-induced radial migration of particles away from the pipe axis and is observed in flows with bulk volume fractions as high as 0.08. Even transitional flows with low levels of intermittency are not devoid of this depleted core. In conclusion, ultrasonic particle volume fraction profiling can play a key complementary role to ultrasound-based velocimetry in studying the internal features of particle-laden flows.
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Affiliation(s)
- Amitosh Dash
- Multiphase Systems (Process and Energy) Mechanical, Maritime and Materials Engineering, Delft University of Technology, Mekelweg 2, 2628 CD Delft, The Netherlands
| | - Willian Hogendoorn
- Multiphase Systems (Process and Energy) Mechanical, Maritime and Materials Engineering, Delft University of Technology, Mekelweg 2, 2628 CD Delft, The Netherlands
| | - Christian Poelma
- Multiphase Systems (Process and Energy) Mechanical, Maritime and Materials Engineering, Delft University of Technology, Mekelweg 2, 2628 CD Delft, The Netherlands
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161
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Alves de Aguiar Bernardo Y, Kaic AlvesdDo Rosario D, Adam Conte-Junior C. Ultrasound on Milk Decontamination: Potential and Limitations Against Foodborne Pathogens and Spoilage Bacteria. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1906696] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Yago Alves de Aguiar Bernardo
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Denes Kaic AlvesdDo Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Rio De Janeiro, RJ, Brazil
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162
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Zheng S, Zhang G, Wang H, Long Z, Wei T, Li Q. Progress in ultrasound-assisted extraction of the value-added products from microorganisms. World J Microbiol Biotechnol 2021; 37:71. [PMID: 33763773 DOI: 10.1007/s11274-021-03037-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Accepted: 03/09/2021] [Indexed: 12/17/2022]
Abstract
Extracting value-added products from microorganisms is an important research focus for the future. Among the many extraction methods, ultrasound-assisted extraction (UAE) has attracted more attention owing to its advantages in reducing working time, increasing yield, and improving the quality of the extract. This review summarizes the use of UAE value-added products from microorganisms, with the main extracted substances are pigments, lipids, polysaccharides, and proteins. In addition, this work also summarizes the mechanism of UAE and highlights the factors that affect UAE operation, such as ultrasonic power intensity or power density, operation mode, and energy consumption, which need to be considered. All extraction products from microorganisms showed that UAE can effectively improve the extraction yields of value-added products. It also highlights the existing problems of the technology and possible future prospects. In general, the UAE of value-added substances from microorganisms is feasible and has the potential for development.
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Affiliation(s)
- Sijia Zheng
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
| | - Guangming Zhang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China. .,School of Energy and Environmental Engineering, Hebei University of Technology, Tianjin, 300401, China.
| | - HongJie Wang
- Institute of Ecology and Environmental Governance, Hebei University, Baoding, 071002, China.
| | - Zeqing Long
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
| | - Ting Wei
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
| | - Qiangang Li
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
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163
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Eom SJ, Zu HD, Lee J, Kang MC, Park J, Song KM, Lee NH. Development of an ultrasonic system for industrial extraction of unheated sesame oil cake. Food Chem 2021; 354:129582. [PMID: 33756313 DOI: 10.1016/j.foodchem.2021.129582] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 02/22/2021] [Accepted: 03/07/2021] [Indexed: 12/29/2022]
Abstract
Sesame is a popular functional food in Asia. However, research on sesame seed oil cake compounds and their extraction methods is lacking. Ultrasound technology was applied to develop an efficient extraction method for this purpose. First, pilot-scale extraction from sesame oil cake was performed and optimized using response surface methodology. The extract obtained using optimized conditions (0% ethanol for 4 h at 20°C) showed the highest yield (45.1%) and inhibitory effect on reactive oxygen species (ROS; 55.1%). Compared to extracts obtained by conventional extraction methods, those obtained by ultrasound technology exhibited a higher extraction yield, greater antioxidant effect, and increased lignan content. Based on pilot-scale experiments, an industrial-scale ultrasonic extraction system was designed to extract a 2.1-ton solution at once. The extract contained sesaminol 1,2-diglucoside (4.6 mg/g) as the major component and showed 28.3% ROS inhibition activity. Our industrial ultrasound-assisted extraction method has potential application for other compounds.
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Affiliation(s)
- Su Jin Eom
- Research Group of Food Processing, Korea Food Research Institute, 245 Nongsaengmyeong-ro, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Hyo Don Zu
- Research Group of Food Processing, Korea Food Research Institute, 245 Nongsaengmyeong-ro, Wanju-gun, Jeollabuk-do 55365, Republic of Korea; Department of Biotechnology, Korea University, Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Jangho Lee
- Research Group of Healthcare, Korea Food Research Institute, 245 Nongsaengmyeong-ro, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Min-Cheol Kang
- Research Group of Food Processing, Korea Food Research Institute, 245 Nongsaengmyeong-ro, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Jeongyong Park
- Queensbucket, Daegudae-ro, Jillyang-eup, Gyeongsan-si, Gyeongsangbuk-do 38453, Republic of Korea
| | - Kyung-Mo Song
- Research Group of Food Processing, Korea Food Research Institute, 245 Nongsaengmyeong-ro, Wanju-gun, Jeollabuk-do 55365, Republic of Korea.
| | - Nam Hyouck Lee
- Research Group of Food Processing, Korea Food Research Institute, 245 Nongsaengmyeong-ro, Wanju-gun, Jeollabuk-do 55365, Republic of Korea.
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164
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Technological strategies to improve gelation properties of legume proteins with the focus on lupin. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102634] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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165
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Li J, Liu D, Ding T. Transcriptomic analysis reveal differential gene expressions of Escherichia coli O157:H7 under ultrasonic stress. ULTRASONICS SONOCHEMISTRY 2021; 71:105418. [PMID: 33321468 PMCID: PMC7786539 DOI: 10.1016/j.ultsonch.2020.105418] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 11/22/2020] [Accepted: 12/01/2020] [Indexed: 05/05/2023]
Abstract
In order to uncover the molecular regulatory mechanisms underlying the phenotypes, the overall regulation of genes at the transcription level in Escherichia coli O157:H7 after ultrasonic stimulation were investigated by RNA-sequencing and real-time quantitative polymerase chain reaction. The results revealed that differential expressions of 1217 genes were significant when exposed at 6.67 W/mL power ultrasonic density for 25 min, including 621 up-regulated and 596 down-regulated genes. Gene transcription related to a series of crucial biomolecular processes were influenced by the ultrasonic stimulation, including carbohydrate metabolism, energy metabolism, membrane transport, signal transduction, transcription and translation. The most enriched pathways were further analyzed in each category. Specifically, genes encoded citrate cycle were down-regulated in E. coli O157:H7, indicating the capacity to decompose carbohydrate and produce energy were decreased under ultrasonic stress. Accompanied with energy loss, the membrane function was affected by the ultrasonic stimulation since the majority of genes encoded ATP-binding cassette transporters were down-regulated. Besides, the autoinducer 2-mediated signal transduction was also inhibited. The interesting thing, however, the protein translation processing was benefited under ultrasonic field. This phenomenon might due to the desperate need of stress response proteins when the bacteria were under stress. We believed that the sonomechanical and sonochemical effects generated by acoustic cavitation were responsible for those gene expression changes.
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Affiliation(s)
- Jiao Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Tian Ding
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
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166
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Oladejo AO, Ekpene MM, Onwude DI, Assian UE, Nkem OM. Effects of ultrasound pretreatments on the drying kinetics of yellow cassava during convective hot air drying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15251] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ayobami O. Oladejo
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
| | - Mbere‐Abasi M. Ekpene
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
| | - Daniel I. Onwude
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
| | - Ubong E. Assian
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
| | - Owoidoho M. Nkem
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
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167
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Kroehnke J, Szadzińska J, Radziejewska-Kubzdela E, Biegańska-Marecik R, Musielak G, Mierzwa D. Osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa) - The influence of ultrasound on process kinetics and product quality. ULTRASONICS SONOCHEMISTRY 2021; 71:105377. [PMID: 33152618 PMCID: PMC7786549 DOI: 10.1016/j.ultsonch.2020.105377] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 09/23/2020] [Accepted: 10/20/2020] [Indexed: 05/20/2023]
Abstract
The aim of this study was to assess the impact of ultrasound on two subsequent processes - initial osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa). The effect of ultrasound (at a frequency of 25 kHz) was assessed both in terms of process kinetics and product quality. During the study, three different osmotic agents were used - erythritol, sorbitol, and sucrose - in an aqueous solution at a concentration of 50% (w/w). The essential kinetic parameters were analyzed - water loss and increase of dry matter during osmotic dehydration, and evolution of moisture content and temperature of samples during convective drying (drying curves). Product quality was assessed on the basis of color, water activity, and content of relevant bioactive components - polyphenols and carotenoids. It was found that the application of ultrasound during osmotic dehydration resulted in higher water loss and solid gain. This surely results from the phenomena occurring during the propagation of the elastic waves in the liquid medium (mainly related to cavitation) and enhancement of the mass transfer. The use of ultrasound during convective drying also had a positive effect on the kinetics of this process. In most cases, during the ultrasonically assisted drying operations, a significant increase in drying rate was observed, leading to a reduction in drying time. This may be due to the intensification of both heat and mass transfer as a result of the mechanical and thermal effects of ultrasound. The assessment of product quality showed that the use of sugar alcohols was a good alternative to sucrose, and ultrasound-assisted convective drying increased the retention of valuable carotenoids and polyphenols. Moreover, in all dried kiwifruit slices, water activity was below 0.6, which can guarantee the microbiological stability of the tested samples.
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Affiliation(s)
- Joanna Kroehnke
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Justyna Szadzińska
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Elżbieta Radziejewska-Kubzdela
- Poznan University of Life Sciences, Institute of Food Technology of Plant Origin, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Roża Biegańska-Marecik
- Poznan University of Life Sciences, Institute of Food Technology of Plant Origin, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Grzegorz Musielak
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Dominik Mierzwa
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
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168
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Bonto AP, Tiozon RN, Sreenivasulu N, Camacho DH. Impact of ultrasonic treatment on rice starch and grain functional properties: A review. ULTRASONICS SONOCHEMISTRY 2021; 71:105383. [PMID: 33227580 PMCID: PMC7786581 DOI: 10.1016/j.ultsonch.2020.105383] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/06/2020] [Accepted: 10/25/2020] [Indexed: 05/06/2023]
Abstract
As a green, nonthermal, and innovative technology, ultrasonication generates acoustic cavitation in an aqueous medium, developing physical forces that affect the starch chemistry and rice grain characteristics. This review describes the current information on the effect of ultrasonication on the morphological, textural, and physicochemical properties of rice starch and grain. In a biphasic system, ultrasonication introduced fissures and cracks, which facilitated higher uptake of water and altered the rice starch characteristics impacting textural properties. In wholegrain rice, ultrasonic treatment stimulated the production of health-related metabolites, facilitated the higher uptake of micronutrient fortificants, and enhanced the palatability by softening the rice texture. This review provides insights into the future direction on the utilization of ultrasonication for the applications towards the improvement of rice functional properties.
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Affiliation(s)
- Aldrin P Bonto
- Chemistry Department, De La Salle University, 2401 Taft, Avenue, Manila 0922, Philippines; Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Laguna, Philippines; Chemistry Department, University of Santo Tomas, Espana, Sampaloc, Manila 1008, Philippines
| | - Rhowell N Tiozon
- Chemistry Department, De La Salle University, 2401 Taft, Avenue, Manila 0922, Philippines; Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Laguna, Philippines
| | - Nese Sreenivasulu
- Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Laguna, Philippines.
| | - Drexel H Camacho
- Chemistry Department, De La Salle University, 2401 Taft, Avenue, Manila 0922, Philippines; Organic Materials and Interfaces Unit, CENSER, De La Salle University, 2401, Taft Avenue, Manila 0922, Philippines.
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169
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Zhao C, Yin H, Yan J, Niu X, Qi B, Liu J. Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106278] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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170
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Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110248] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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171
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Aykın-Dinçer E. Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes. Meat Sci 2021; 176:108469. [PMID: 33640648 DOI: 10.1016/j.meatsci.2021.108469] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 02/09/2021] [Accepted: 02/11/2021] [Indexed: 10/22/2022]
Abstract
The aim of this study was to investigate the effect of different vacuum impregnation (VI) conditions (Control, VI-250, VI-500, VI-750, US-VI-250, US-VI-500 and US-VI-750) on the salt gain (SG) and water gain (WG) kinetics of beef cubes. The cubes were immersed in brine solution (4 g NaCl/ 100 g solution) and salted at different levels of vacuum (250, 500 and 750 mbar) using VI method with and without ultrasound. The final moisture and salt contents of the cubes were 78.60% and 1.59%, respectively, and the samples were salted the fastest with US-VI-250. Five kinetic models were selected to evaluate the SG and WG kinetics, and Azuara model exhibited the best fit. In addition, the salt (Ds) and moisture (Dw) diffusion coefficients were in the range of 5.94-8.11 × 10-9 m2/s and 5.17-8.64 × 10-9 m2/s, respectively. It can be concluded that the ultrasound-assisted VI could shorten the brining time by improving the salt diffusion in beef cubes.
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Affiliation(s)
- Elif Aykın-Dinçer
- Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya 07058, Turkey.
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172
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Dash DR, Pathak SS, Pradhan RC. Improvement in novel ultrasound‐assisted extraction technology of high value‐added components from fruit and vegetable peels. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13658] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dibya Ranjan Dash
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
| | - Sumit Sudhir Pathak
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
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173
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Su Y, Gao J, Tang S, Feng L, Azam SMR, Zheng T. Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes. Crit Rev Food Sci Nutr 2021; 62:5183-5202. [PMID: 33563022 DOI: 10.1080/10408398.2021.1882933] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Frying is one of the most common units in food processing and catering worldwide, which involves simultaneous physicochemical and structural changes. However, the problems of traditional frying technology, such as low thermal utilization and poor processing efficiency, have been gradually exposed to industrial production. In this paper, strategies of applying physical fields, such as pressure field, electromagnetic field, and acoustic field in frying technology separately or synergistically with improved efficiency and quality attributes are reviewed. The role of physical fields in the frying process was discussed with modifications in heat and mass transfer and porous structures. The effects of physical fields and their processing parameters on moisture loss kinetics, oil uptake, texture, color, and nutrients retention of fried food are introduced, respectively. Recent advances in multi-physical field-based frying techniques were recommended with synergistic benefits. Furthermore, the trends and challenges that could further develop the multi-physical field-based frying techniques are proposed, showing further commercial prospects for the purpose. The application of physical fields has brought new inspiration to the exploitation of efficient and high-qualified frying technologies, while higher technical levels and economic costs need to be taken into consideration. HighlightsThe role of physical fields in pretreatments and frying process were reviewed.The mechanism of physics fields on frying efficiency and quality was summarized.The physicochemical and microstructure changes by physics fields were discussed.The synergy of physical fields in frying technology were outlined.The trends for further multi-physical field-based frying techniques were proposed.
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Affiliation(s)
- Ya Su
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
| | - Jiayue Gao
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
| | - Song Tang
- Herbert Gleiter Institute of Nanoscience, Nanjing University of Science and Technology, Nanjing, Jiangsu, China
| | - Lei Feng
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - S M Roknul Azam
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Tiesong Zheng
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
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174
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Yaqoob M, Sharma S, Aggarwal P. Imaging techniques in Agro-industry and their applications, a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00809-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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175
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Review of sensing technologies for measuring powder density variations during pharmaceutical solid dosage form manufacturing. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2020.116147] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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176
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177
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Luan C, Zhang M, Fan K, Devahastin S. Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:347-363. [PMID: 32564354 DOI: 10.1002/jsfa.10602] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 06/14/2020] [Accepted: 06/21/2020] [Indexed: 06/11/2023]
Abstract
The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chunning Luan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Kai Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Yechun Food Production and Distribution Co., Ltd, Yangzhou, China
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand
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178
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Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11031269] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydration, drying and freezing, as well as extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) is a well-known process applied in food processing; however, improvements are required due to the long duration of the process. Therefore, many recent studies focus on the development of OD combined with sonication as a pretreatment method and support during the OD process. The article describes the mechanism of the OD process as well as those of US and changes in microstructure caused by sonication. Furthermore, it focuses on current applications of US in fruits and vegetables OD processes, comparison of ultrasound-assisted osmotic dehydration to sonication treatment and synergic effect of US and other innovative technics/treatments in OD (such as innovative osmotic solutions, blanching, pulsed electric field, reduced pressure and edible coatings). Additionally, the physical and functional properties of tissue subjected to ultrasound pretreatment before OD as well as ultrasound-assisted osmotic dehydration are described.
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179
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Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020833] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic pressure processing (HHP), ultrasounds (US), non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), and electrolyzed water (EW) as alternative methods to conventional heat treatments. Some of these methods have already been adopted by the seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid or liquid seafood products without affecting the biochemical or sensory quality. The main applications and mechanisms of action for each emerging technology are being discussed. Each of these technologies has a specific mode of microbial inactivation and a specific range of use. Thus, their knowledge is important to design a practical application plan focusing on producing safer, qualitative seafood products with added value following today’s consumers’ needs.
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180
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Early Detection of Freeze Damage in Navel Orange Fruit Using Nondestructive Low Intensity Ultrasound Coupled with Machine Learning. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-020-01942-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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181
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The Assessment of the Possibility of Using Ethanol and Ultrasound to Design the Properties of Dried Carrot Tissue. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020689] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
The purpose of this study was to investigate the effect of pre-treatment in ethyl alcohol for 5, 15, 60 and 180 s with the application of ultrasound on the course of convective drying and properties of carrot tissue directly after the treatment and after the drying process. The treatment in ethanol resulted in loss of mass, increase of dry matter, ethanol conductivity, extractivity of carotenoids with a slight effect on the colour of carrot tissue after the treatment. The utilization of ultrasound during immersion in ethanol contributed to additional increase of conductivity of ethanol, and extractivity of carotenoids. The immersion in ethanol virtually did not affect the drying kinetics, which can be explained by the increase of shrinkage of the tissue in relation to the untreated dried tissue. Despite the lack of the influence on the drying course in the ethanol-immersed carrot, an increase of the carotenoid content (up to 135%) and the rehydration ability (up to 19%) was noted with the simultaneously unchanged colour of dried carrot in comparison to untreated dried material, which indicates the possibility to improve the quality of dried carrot after immersion in ethanol.
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182
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Nagy D, Felfoldi J, Taczmanne Bruckner A, Mohacsi-Farkas C, Bodor Z, Kertesz I, Nemeth C, Zsom-Muha V. Determining Sonication Effect on E. coli in Liquid Egg, Egg Yolk and Albumen and Inspecting Structural Property Changes by Near-Infrared Spectra. SENSORS 2021; 21:s21020398. [PMID: 33429975 PMCID: PMC7826563 DOI: 10.3390/s21020398] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 12/28/2020] [Accepted: 01/05/2021] [Indexed: 01/15/2023]
Abstract
In this study, liquid egg, albumen, and egg yolk were artificially inoculated with E. coli. Ultrasound equipment (20/40 kHz, 180/300 W; 30/45/60 min) with a circulation cooling system was used to lower the colony forming units (CFU) of E. coli samples. Frequency, absorbed power, energy dose, and duration of sonication showed a significant impact on E. coli with 0.5 log CFU/mL in albumen, 0.7 log CFU/mL in yolk and 0.5 log CFU/mL decrease at 40 kHz and 6.9 W absorbed power level. Significant linear correlation (p < 0.001) was observed between the energy dose of sonication and the decrease of E. coli. The results showed that sonication can be a useful tool as a supplementary method to reduce the number of microorganism in egg products. With near-infrared (NIR) spectra analysis we were able to detect the structural changes of the egg samples, due to ultrasonic treatment. Principal component analysis (PCA) showed that sonication can alter C-H, C-N, -OH and N-H bonds in egg. The aquagrams showed that sonication can alter the properties of H2O structure in egg products. The observed data showed that the absorbance of free water (1412 nm), water molecules with one (1440 nm), two (1462 nm), three (1472 nm) and four (1488 nm) hydrogen bonds, water solvation shell (1452 nm) and strongly bonded water (1512 nm) of the egg samples have been changed during ultrasonic treatment.
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Affiliation(s)
- David Nagy
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
- Correspondence: (D.N.); (V.Z.-M.)
| | - Jozsef Felfoldi
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
| | - Andrea Taczmanne Bruckner
- Department of Microbiology and Biotechnology, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (A.T.B.); (C.M.-F.)
| | - Csilla Mohacsi-Farkas
- Department of Microbiology and Biotechnology, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (A.T.B.); (C.M.-F.)
| | - Zsanett Bodor
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
| | - Istvan Kertesz
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
| | | | - Viktoria Zsom-Muha
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
- Correspondence: (D.N.); (V.Z.-M.)
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183
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Gavahian M, Mathad GN, Oliveira CAF, Mousavi Khaneghah A. Combinations of emerging technologies with fermentation: Interaction effects for detoxification of mycotoxins? Food Res Int 2021; 141:110104. [PMID: 33641971 DOI: 10.1016/j.foodres.2021.110104] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 12/09/2020] [Accepted: 01/02/2021] [Indexed: 11/30/2022]
Abstract
Consumption of foods containing mycotoxins, as crucial groups of naturally occurring toxic agents, could pose significant health risks. While the extensive scientific literature indicates that prevention of contamination by toxigenic fungi is one of the best ways to reduce mycotoxins, detoxifying strategies are useful for improving the safety of food products. Nowadays, the food and pharmaceutical industries are using the concept of combined technologies to enhance the product yield by implementing emerging techniques, such as ultrasound, ohmic heating, moderate electric field (MEF), pulsed electric field (PEF) and high-pressure processing, during the fermentation process. While the application of emerging technologies in improving the fermentation process is well explained in this literature, there is a lack of scientific texts discussing the possibility of mycotoxin degradation through the interaction effects of emerging technologies and fermentation. Therefore, this study was undertaken to provide deep insight into applying emerging processing technologies in fermentation, mechanisms and the prospects of innovative combinations of physical and biological techniques for mycotoxins' detoxification. Among various emerging technologies, ultrasound, ohmic heating, MEF, PEF, and cold plasma have shown significant positive effects on fermentation and mycotoxins detoxification, highlighting the possibility of interactions from such combinations to degrade mycotoxins in foods.
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Affiliation(s)
- Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Neipu 91201, Pingtung, Taiwan, ROC.
| | - Girish N Mathad
- Department of Tropical Agriculture and International Co-operation, National Pingtung University of Science and Technology, Pingtung 912, Taiwan, ROC
| | - Carlos A F Oliveira
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil.
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
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184
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Amirullah NA, Zainal Abidin N, Abdullah N, Manickam S. Application of ultrasound towards improving the composition of phenolic compounds and enhancing in vitro bioactivities of Pleurotus pulmonarius (Fr.) Quél extracts. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2020.101881] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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185
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Astráin-Redín L, Abad J, Rieder A, Kirkhus B, Raso J, Cebrián G, Álvarez I. Direct contact ultrasound assisted freezing of chicken breast samples. ULTRASONICS SONOCHEMISTRY 2021; 70:105319. [PMID: 32889411 PMCID: PMC7786619 DOI: 10.1016/j.ultsonch.2020.105319] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 07/24/2020] [Accepted: 08/24/2020] [Indexed: 06/02/2023]
Abstract
Nowadays, rapid freezing is sought to favor the formation of small ice crystals. Several studies have shown that the application of ultrasounds (US) accelerates the processes of energy and mass transfer when they are applied through immersion systems. However, there are hardly any studies on its application in direct systems without the use of a liquid medium for its transmission. Therefore, the objective of this work was to evaluate the potential of the application of US for improving the freezing process of chicken breast samples. First, the application of intermittent US treatments at different net sonication times of 7, 17, 37, 50 and 67% during the freezing of distilled water samples in a conventional freezer was evaluated. It was observed that net sonication times of 37, 50 and 67% reduced the phase change period by 30.0, 21.4, 27.0%, respectively. The effective freezing time was also reduced by 12.4 and 12.8% by applying net sonication times of 37 and 50%. Considering these results, an intermittent US treatment with a net sonication time of 37% was chosen for chicken breast freezing in an air-forced cooling tunnel at ambient temperatures from -13 to -22 °C. The length of all the freezing phases was reduced upon application of US, leading to an overall process time reduction of approx. 11%. On the other hand, no significant differences were found either in the Water Holding Capacity (WHC) or Cooking Loss (CL) values between control and US assisted frozen chicken breast samples. Furthermore, in vitro experiments showed that US-assisted freezing did not influence protein digestibility of chicken meat samples. This study demonstrates the potential of the application of US by direct contact to favor energy transfer processes during freezing of water and chicken breasts samples. However, its effect on the quality of the frozen products should be further studied.
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Affiliation(s)
- L Astráin-Redín
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón- IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - J Abad
- Departamento de Ingeniería Mecánica, Escuela de Ingeniería y Arquitectura, Instituto de Investigación en Ingeniería de Aragón-I3A- (Universidad de Zaragoza), Zaragoza, Spain
| | - A Rieder
- Nofima AS, Norwegian Institute of Food Fisheries and Aquaculture, Ås, Norway
| | - B Kirkhus
- Nofima AS, Norwegian Institute of Food Fisheries and Aquaculture, Ås, Norway
| | - J Raso
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón- IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - G Cebrián
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón- IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - I Álvarez
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón- IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain.
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186
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Assessment of avocado textural changes during ripening by using contactless air-coupled ultrasound. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110266] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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187
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Vargas SA, Delgado-Macuil RJ, Ruiz-Espinosa H, Rojas-López M, Amador-Espejo GG. High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties. ULTRASONICS SONOCHEMISTRY 2021; 70:105340. [PMID: 32942167 PMCID: PMC7786567 DOI: 10.1016/j.ultsonch.2020.105340] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/16/2020] [Accepted: 09/03/2020] [Indexed: 05/08/2023]
Abstract
The aim of this work was to evaluate the influence of high-intensity ultrasound (HIUS) treatment on whey protein isolate (WPI) molecular structure as a previous step for complex coacervation (CC) with kappa-carrageenan (KC) and its influence on CC functional properties. Protein suspension of WPI (1% w/w) was treated with an ultrasound probe (24 kHz, 2 and 4 min, at 50 and 100% amplitude), non HIUS pretreated WPI was used as a control. Coacervation was achieved by mixing WPI and KC dispersions (10 min). Time and amplitude of the sonication treatment had a direct effect on the molecular structure of the protein, FTIR-ATR analysis detected changes on pretreated WPI secondary structure (1600-1700 cm-1) after sonication. CC electrostatic interactions were detected between WPI positive regions, KC sulfate group (1200-1260 cm-1), and the anhydrous oxygen of the 3,6 anhydro-D-galactose (940-1066 cm-1) with a partial negative charge. After ultrasound treatment, a progressive decrease in WPI particle size (nm) was detected. Rheology results showed pseudoplastic behavior for both, KC and CC, with a significant change on the viscosity level. Further, volume increment, stability, and expansion percentages of CC foams were improved using WPI sonicated. Besides, HIUS treatment had a positive effect on the emulsifying properties of the CC, increasing the time emulsion stability percentage. HIUS proved to be an efficient tool to improve functional properties in WPI-KC CC.
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Affiliation(s)
- Sara A Vargas
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, México, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, 90700 Tlaxcala Mexico
| | - R J Delgado-Macuil
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, México, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, 90700 Tlaxcala Mexico
| | - H Ruiz-Espinosa
- Benemérita Universidad Autónoma de Puebla, México, Facultad de Ingeniería Química, Colegio de Ingeniería en Alimentos, 18 Sur y Avenida San Claudio, 72570 Puebla, Mexico
| | - M Rojas-López
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, México, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, 90700 Tlaxcala Mexico
| | - G G Amador-Espejo
- CONACYT-Centro de Investigación en Biotecnología Aplicada IPN, México, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, 90700 Tlaxcala, Mexico.
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188
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Yang Y, Wright WM, Hettinga KA, van Ruth SM. Exploration of an ultrasonic pulse echo system for comparison of milks, creams, and their dilutions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110616] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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189
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Zhang J, Zhang Y, Zou Y, Zhang W. Effects of ultrasound-assisted cooking on quality characteristics of spiced beef during cold storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110359] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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190
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Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.633] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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191
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KİBAR B. Ultraviyole-C ve Ultrason Uygulamalarının Domates ve Hıyarda Fide Gelişimi Üzerine Etkilerinin Belirlenmesi. ULUSLARARASI TARIM VE YABAN HAYATI BILIMLERI DERGISI 2020. [DOI: 10.24180/ijaws.814388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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192
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Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6040121] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.
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193
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Simultaneous Ultrasound and Heat Enhance Functional Properties of Glycosylated Lactoferrin. Molecules 2020; 25:molecules25235774. [PMID: 33297553 PMCID: PMC7730217 DOI: 10.3390/molecules25235774] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 12/03/2020] [Accepted: 12/04/2020] [Indexed: 01/07/2023] Open
Abstract
Protein-polysaccharide covalent complexes exhibit better physicochemical and functional properties than single protein or polysaccharide. To promote the formation of the covalent complex from lactoferrin (LF) and beet pectin (BP), we enhanced the Maillard reaction between LF and BP by using an ultrasound-assisted treatment and studied the structure and functional properties of the resulting product. The reaction conditions were optimized by an orthogonal experimental design, and the highest grafting degree of 55.36% was obtained by ultrasonic treatment at 300 W for 20 min and at LF concentration of 20 g/L and BP concentration of 9 g/L. The formation of LF-BP conjugates was confirmed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared (FTIR) spectroscopy. Ultrasound-assisted treatment can increase the surface hydrophobicity, browning index, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radicals scavenging activity of LF due to the changes in the spatial configuration and formation of Maillard reaction products. The thermal stability, antioxidant activity and emulsifying property of LF were significantly improved after combining with BP. These findings reveal the potential application of modified proteins by ultrasonic and heat treatment.
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194
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Real time ultrasound assessment of contact progress between food gels and tongue mimicking surfaces during a compression. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106099] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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195
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Wang X, Dong Y, Wu R, Liu D, Hu F, Wang C, Wu D. A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Xiaodan Wang
- College of Food Science and Engineering Jilin University Changchun China
| | - Yanli Dong
- College of Food Science and Engineering Jilin University Changchun China
| | - Ruijia Wu
- College of Food Science and Engineering Jilin University Changchun China
| | - Dengyong Liu
- College of Food Science and Technology Bohai University Jinzhou China
| | - Feng Hu
- College of Food Science and Engineering Jilin University Changchun China
| | - Cuilian Wang
- College of Food Science and Engineering Jilin University Changchun China
| | - Duo Wu
- College of Food Science and Engineering Jilin University Changchun China
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196
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Gómez-Maqueo A, Escobedo-Avellaneda Z, Welti-Chanes J. Phenolic Compounds in Mesoamerican Fruits-Characterization, Health Potential and Processing with Innovative Technologies. Int J Mol Sci 2020; 21:E8357. [PMID: 33171785 PMCID: PMC7664671 DOI: 10.3390/ijms21218357] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2020] [Revised: 10/05/2020] [Accepted: 10/29/2020] [Indexed: 02/07/2023] Open
Abstract
Diets rich in phenolic compounds have been associated to reducing the risk of metabolic syndrome and its derived disorders. Fruits are healthy components of the human diet because of their vitamin, mineral, fiber and phenolic profile. However, they have a short shelf-life which is limited by microbiological growth and enzymatic activity. Innovative preservation methods such as high hydrostatic pressure, pulsed electric fields, ultrasound, microwave, cold plasma and ultraviolet light have become popular for the processing of fruits because they can preserve nutritional quality. In this review, the phenolic profile and health potential of 38 Mesoamerican fruits were assessed. Phenolic compounds were classified based on their contribution to the diet as flavonoids, phenolic acids, tannin, lignins and stilbenoids. Due to this composition, fruits showed a wide range of bioactivities which included anti-inflammatory, anti-diabetic, anti-hypertensive and anti-obesity activities, among others. Phenolic content in fruits submitted to innovative food processing technologies depended on parameters such as enzymatic activity, antioxidant capacity, microstructure integrity and cell viability. Innovative technologies could increase phenolic content while assuring microbiological safety by (i) promoting the release of bound phenolic compounds during processing and (ii) inducing the synthesis of phenolic compounds by activation of phenylpropanoid pathway during storage.
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Affiliation(s)
- Andrea Gómez-Maqueo
- Food Structure Team, Clinical Nutrition Research Center, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Research and Technology, 14 Medical Drive #07-02, MD 6 Building, Yong Loo Lin School of Medicine, Singapore 117599, Singapore;
| | - Zamantha Escobedo-Avellaneda
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, Monterrey 64849, Nuevo León, Mexico
| | - Jorge Welti-Chanes
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, Monterrey 64849, Nuevo León, Mexico
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197
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Ferrario M, Fenoglio D, Chantada A, Guerrero S. Hurdle processing of turbid fruit juices involving encapsulated citral and vanillin addition and UV-C treatment. Int J Food Microbiol 2020; 332:108811. [PMID: 32835914 DOI: 10.1016/j.ijfoodmicro.2020.108811] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 07/07/2020] [Accepted: 07/31/2020] [Indexed: 01/26/2023]
Abstract
The aim of this study was to evaluate a hurdle strategy for orange-tangerine (OT) and orange-banana-mango-kiwi-strawberry (OBMKS) juices processing based on UV-C treatment assisted or not by mild heat and the addition of natural antimicrobials. Vanillin and citral emulsions were successfully encapsulated using maltodextrin and HI-CAP (5,18,3) and characterized. The susceptibility of Lactobacillus plantarum ATCC 8014, Escherichia coli ATCC 25922, and Saccharomyces cerevisiae KE 162 to binary mixtures of the encapsulated agents was examined in culture media according to the Berenbaum experimental design. The boundary between growth and non-growth as a function of vanillin and citral concentrations was predicted by means of the probabilistic model using logistic regression. Microbial inactivation achieved by pilot-scale UV-C light (0-390 mJ/cm2) on its own, assisted by mild heat (50 °C, UV-C/H) and combined with antimicrobials (1000 ppm vanillin plus 100 ppm citral) addition (UV-C + A/UV-C/H + A) was assessed in OT and OBMKS. Yeast induced damage in a model solution treated by UV-C + A was studied by flow cytometry (FC). All the antimicrobial mixtures resulted in additive effects (FICindex = 1), thus offering through the probabilistic models a range of formulation possibilities with antimicrobial capacity encompassing lower vanillin and citral concentrations compared to those required when used alone (Vrange = 0-1875 ppm plus Crange = 392-0 ppm). UV-C led up to 3.7-3.8, 2.4-3.6 and 1.5-1.6 log-reductions of E. coli, L. plantarum and S. cerevisiae in OT and OBMKS, respectively. A significant increase of 1.7-2.2, 2.1-2.7 and 4.1-5.3 log cycles in microbial inactivation was observed after UV-C/H treatment. Additional inactivation of 0.7-3.1 and 0.5-2.7 log reductions were observed for E. coli and S. cerevisiae, respectively, when UV-C + A and UV-C/H + A were applied in both juices. Therefore, the addition of antimicrobials to the UV-C treated juices, showed additive to synergistic effects on E. coli and S. cerevisiae, respectively along refrigerated storage. A shift from yeast cells with intact membrane and esterase activity in control samples to cells with permeabilized membrane in C + A, UV-C and UV-C + A samples were determined by FC. The shift was more noticeable in UV-C + A samples. Sublethally damaged cells were only detected in C + A and UV-C samples. This study demonstrates that combining a pilot-scale UV-C treatment with the addition of chosen binary mixtures of vanillin and citral, can ensure more than 5 log-reductions of E. coli, L. plantarum and S. cerevisiae in OT and OBKMS juice blends.
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Affiliation(s)
- Mariana Ferrario
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Argentina
| | - Daniela Fenoglio
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Argentina
| | - Ana Chantada
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Argentina
| | - Sandra Guerrero
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Argentina.
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198
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Effect of ultrasound assisted treatment and microwave combined with water bath heating on gel properties of surimi-crabmeat mixed gels. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110098] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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199
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Raoufi N, Kadkhodaee R, Fang Y, Phillips GO. pH-Induced structural transitions in whey protein isolate and ultrasonically solubilized Persian gum mixture. ULTRASONICS SONOCHEMISTRY 2020; 68:105190. [PMID: 32485628 DOI: 10.1016/j.ultsonch.2020.105190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 05/08/2020] [Accepted: 05/25/2020] [Indexed: 06/11/2023]
Abstract
The present work evidently reports that ultrasonic depolymerization strongly enhanced complex coacervation between Persian gum (PG) and whey protein isolate (WPI). PG was sonicated at 60 °C, operating frequency of 20 kHz and nominal power output of 800 W for various times followed by mixing with WPI. Acid-induced interaction between the two biopolymers was studied by turbidity, light scattering, zeta potential and viscosity measurements over a wide pH range. Sonication of intact PG (IPG) for 10 min considerably reduced the molecular weight from 4.12 × 106 to 0.76 × 106 g/mol. Besides, ultrasonic fragmentation of water insoluble fraction of PG drove protein containing chains into the soluble phase. Sonicated PG (SPG) was shown to be more flexible with higher number of carboxyl groups available for electrostatic interaction with WPI, such that the complete neutralization did not occur even at protein to polysaccharide ratio of 50: 1. Additionally, scattered light intensity and viscosity measurements revealed two maxima in the pH ranges of 4.4-4.85 and 3.27-4.0, being highly intense for the gum sonicated for 10 min and longer. Considering the pH-behavior of WPI components, the former peak was related to interpolymer complex formation between β-lactoglobulin and long chain fraction of SPG, while the latter was attributed to intrapolymer association of α-lactalbumin with the short chain oligosaccharides arising from ultrasonic degradation of PG.
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Affiliation(s)
- Nassim Raoufi
- School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, PR China; Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
| | - Rassoul Kadkhodaee
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
| | - Yapeng Fang
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
| | - Glyn O Phillips
- Phillips Hydrocolloid Research Ltd, 2 Plymouth Drive, CF15 8BL Radyr, Cardiff, UK.
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200
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Evelyn, Silva FV. Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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