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Bin Mokaizh AA, Nour AH, Kerboua K. Ultrasonic-assisted extraction to enhance the recovery of bioactive phenolic compounds from Commiphora gileadensis leaves. ULTRASONICS SONOCHEMISTRY 2024; 105:106852. [PMID: 38518410 PMCID: PMC10979263 DOI: 10.1016/j.ultsonch.2024.106852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2023] [Revised: 02/15/2024] [Accepted: 03/17/2024] [Indexed: 03/24/2024]
Abstract
The "ultrasonic-assisted extraction (UAE)" method was utilized in this work to assess how different process parameters affected the yield and recovery of phenolic compounds from the leaf of Commiphora gileadensis, which is one of the medicinal plants with a variety of biological functions. Its leaf is used for a various of therapeutic applications, such as the treatment of bacterial infections, inflammation, and wound healing. The "One-Factor-At-a-Time (OFAT)" approach was employed to examine the impacts of various UAE process parameters on the process of extraction, which include time of extraction, sample/solvent ratio, ultrasonic frequency, and solvent (ethanol) concentration. The extracts were then investigated for the presence of several phytochemicals using analytical techniques such as "Gas Chromatography-Mass Spectroscopy (GC-MS)" and "Fourier Transform Infrared Spectroscopy (FTIR)" studies. The findings showed that the maximum extraction yield, the total phenolic content (TPC), and the total flavonoids content (TFC) of the ethanolic extract of the leaves of C. gileadensis using the UAE method were at 31.80 ± 0.41 %, 96.55 ± 2.81 mg GAE/g d.w. and 31.66 ± 2.01 mg QE/g d.w. accordingly under a procedure duration of 15 min, ultrasonic frequency of 20 kHz, solvent/sample ratio of 1:20 g/mL, and solvent concentration of 40 % v/v. The leaves extract of C. gileadensis included 25 phenolic compounds that were previously unreported, and GC-MS analysis confirmed their presence. Hence, it follows that the UAE technique can successfully extract the phytochemicals from C. gileadensis for a variety of therapeutic uses.
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Affiliation(s)
- Aiman A Bin Mokaizh
- Faculty "of Chemical and Process Engineering Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, 26300 Kuantan, Pahang, Malaysia.
| | - Abdurahman Hamid Nour
- Faculty "of Chemical and Process Engineering Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, 26300 Kuantan, Pahang, Malaysia; Centre of Excellence for Advanced Research in Fluid Flow (CARIFF), Universiti Malaysia Pahang Al-Sultan Abdullah, 26300 Kuantan, Pahang, Malaysia
| | - Kaouther Kerboua
- Department of Process and Energy Engineering, National Higher School of Technology and Engineering, 23005 Annaba, Algeria
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2
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Sun Y, Roos YH, Miao S. Comparative study of interfacial properties and thermal behaviour of milk fat globules and membrane prepared from ultrasonicated bovine milk. ULTRASONICS SONOCHEMISTRY 2024; 102:106755. [PMID: 38219547 PMCID: PMC10825641 DOI: 10.1016/j.ultsonch.2024.106755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2023] [Revised: 01/02/2024] [Accepted: 01/04/2024] [Indexed: 01/16/2024]
Abstract
Milk fat globules or milk fat globule membranes (MFGs/MFGM) have been added to the infant formula to fortify the phospholipids and narrow the nutritional gap from breast milk. The main aim of this study was to profile the interfacial and thermal properties of MFGs/MFGM prepared from ultrasonicated bovine milk. Bovine milk was sonicated at ultrasonic intensities of 20 kHz and 40 kHz independently or synchronously with the duration time of 0 min (control), 5 min, 10 min, and 15 min (work/rest cycles = 5 s: 3 s). Ultrasonic treatments at 20 kHz/ 5 min and 20 + 40 kHz/ 5 min improved the volume density (%) of smaller particles (1-10 µm) while significantly decreasing the surface hydrophobicity (H0) (p < 0.05). 40 kHz/5 min samples showed significantly higher ζ- potential than the other samples (p < 0.05), which might be because more negative charges were detected. In comparison with control samples, ultrasonic treatments decreased the interfacial tension (π) between the air and MFGs/MFGM liquid phase. 20 kHz ultra-sonicated treatments decreased the diffusion rate (k diff) of MFGs/MFGM interfacial compositions significantly as the duration prolonged from 5 min to 15 min (p < 0.05) but did not affect the adsorption or penetration rate (k a) (p > 0.05). X-ray diffraction (XRD) results showed that α-crystal peaks only existed in control and ultrasonicated 5 min samples but disappeared in all 15 min samples. According to the different scanning calorimetry (DSC), one or two new exothermic events (in the range of 17.29 - 18.81 ℃ and 22.14 - 25.21 ℃) appeared after ultrasonic treatments, which, however, were not found in control samples. Ultrasonic treatments resulted in the low-melting fractions (LMF) (TM1) peaks undetectable in MFGs/MFGM samples in which only peaks of medium-melting fractions (MMF) (TM2) and high-melting fractions (HMF) (TM3) were detected. Compared with the control, both enthalpies of crystallisation (ΔHC) and melting (ΔHM) decreased in ultrasonicated samples. In conclusion, ultrasonic treatment affects the interfacial and thermal properties of MFGs/MFGM.
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Affiliation(s)
- Yanjun Sun
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Yrjö H Roos
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; China-Ireland International Cooperation Centre for Food Material Sciences and Structure Design, Fujian Agriculture and Forestry University, China.
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3
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Hernández-Sánchez H. Effect of Nonthermal Processing on the Structural and Techno-Functional Properties of Bovine α-Lactalbumin. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-023-09340-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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4
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Peng Q, Zhang Y, Zhu M, Bao F, Deng J, Li W. Polymethoxyflavones from citrus peel: advances in extraction methods, biological properties, and potential applications. Crit Rev Food Sci Nutr 2022; 64:5618-5630. [PMID: 36530054 DOI: 10.1080/10408398.2022.2156476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Citrus peel, as an effective component of citrus by-products, contains a large number of natural active components, including pectin, vitamins, dietary fiber, essential oil, phenolic compounds, flavonoids, and so on. With the development of the circular economy, citrus peel has attracted extensive concern in the food industry. The exploitation of citrus peel would assist in excavating potential properties and alleviating the environmental burden. Polymethoxyflavones (PMFs) exist almost in citrus peel, which have remarkable biological activities including antioxidant, anti-inflammatory, anti-cancer, and anti-obesity. Therefore, PMFs from citrus peel have the potential to develop as dietary supplements in the near future. Collectively, it is essential to take action to optimize the extraction conditions of PMFs and make the most of the extracts. This review mainly compiles several extraction methods and bioactivities of PMFs from citrus peel and introduces different applications including food processing, pharmaceutical industry, and plant rhizosphere to develop better utilization of citrus PMFs.
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Affiliation(s)
- Qiong Peng
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Yao Zhang
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Mingxuan Zhu
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Feng Bao
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Jing Deng
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- College of Food Science and Engineering, Nanjing University of Finance, and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu, China
| | - Wen Li
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- College of Food Science and Engineering, Nanjing University of Finance, and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu, China
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5
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Ghoshal G, Singh S, Sharma R. Utilization and characterization of flaxseed oil in ultrasonically emulsified mango beverage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3867-3880. [PMID: 36193349 PMCID: PMC9525540 DOI: 10.1007/s13197-022-05410-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/20/2022] [Accepted: 02/09/2022] [Indexed: 06/16/2023]
Abstract
The present study described the formation of stable emulsion of flaxseed oil (0%, 0.25%, 0.50%, 0.75% v/v) in ready to serve Mango beverages using 20 kHz ultrasound of power input 21 W, 32 W, 43 W for varying times 3, 5, 7 min to create emulsion droplets size 100-800 nm. Oil was extracted by ultrasound-assisted extraction and solvent extraction method by varying solvents, time, ultrasonic intensity etc. and physio-chemical characterization was conducted. Fatty acid profiling revealed that linolenic acid and linoleic acid are major fatty acids present in extracted oil. Effect of flaxseed oil in fruit-based beverage was evaluated in terms of turbidity, pH, acidity, color, antioxidant activity and carotenoids content. Pectin stabilizes emulsion droplets by generating electrostatic repulsion (ζ potential - 25 mV) and the emulsions were stable upto 18 days at (4 ± 2) °C. The rheological behaviour in terms of viscosity of the emulsion stayed unaffected with sonication time upon storage. The carotenoids and antioxidant activity significantly increased from 151.37 to 292.24 µg/mL and 26.99% to 61.43% respectively at 0 to 0.75% added oil in the beverage and enhanced stability by preventing lipid oxidation. Organoleptic score of 0.25% and 0.50% of the flaxseed oil in the beverage was found to be acceptable.
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Affiliation(s)
- Gargi Ghoshal
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, India
| | - Sukhwant Singh
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, India
| | - Rajan Sharma
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, India
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
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6
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Linares G, Rojas ML. Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review. Front Nutr 2022; 9:891462. [PMID: 35685880 PMCID: PMC9171369 DOI: 10.3389/fnut.2022.891462] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 04/14/2022] [Indexed: 01/15/2023] Open
Abstract
Ultrasound is an emerging technology, which has been highly explored in the food area to improve processes and products. When ultrasound is applied to a product with solid or fluid characteristics, the passage of acoustic waves and acoustic cavitation generates different mechanisms responsible for modifications in the original matrix of the sample. These effects of ultrasound can also be used to take advantage of by-products, for example by extracting compounds of interest, including natural pigments. Natural pigments or colorants are being highly demanded by different industries not only for color purposes but also due to their healthy properties, the greater demands in regulations and new consumer preferences. This review presents an updated critical analysis of the application of ultrasound-assisted extraction (UAE) to obtain natural pigments from food processing by-products. Initially, the ultrasound effects and mechanisms that improve the extraction of natural pigments in a fluid medium, as well as the factors that influence the extraction and the energy consumption of UAE are analyzed and described. Subsequently, the UAE application to obtain pigments belonging to the groups of carotenoids, chlorophyll, anthocyanins and betalains is evaluated. These sections detail the processing conditions, positive and negative effects, as well as possible applications of the extracted pigments. This review presents relevant information that may be useful to expand and explore new applications of ultrasound technology as well as promote the revaluation of by-products to obtain pigments that can be used in food, pharmaceutical or cosmetic industries.
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Affiliation(s)
- Guillermo Linares
- Departamento de Ciencias Agroindustriales, Universidad Nacional de Trujillo, Trujillo, Peru
| | - Meliza Lindsay Rojas
- Dirección de Investigación, Innovación y Responsabilidad Social, Universidad Privada del Norte (UPN), Trujillo, Peru
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7
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Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105375] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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8
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Sert D, Mercan E, Dinkul M, Aydemir S. Processing of skim milk powder made using sonicated milk concentrates: A study of physicochemical, functional, powder flow and microbiological characteristics. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105080] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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9
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Rojas ML, Kubo MTK, Caetano‐Silva ME, Augusto PED. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15113] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Meliza Lindsay Rojas
- Dirección de Investigación y Desarrollo Universidad Privada del Norte (UPN) Trujillo Peru
| | - Mirian T. K. Kubo
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | | | - Pedro E. D. Augusto
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
- Food and Nutrition Research Center (NAPAN) University of São Paulo (USP) São Paulo Brazil
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10
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Freitas T, Rodrigues G, Fakhouri F, Silva C, Cardoso C, Velasco J, Filgueiras C, Garcia V. Application of the Box–Behnken experimental design for the extraction of phenolic compounds from araçá‐roxo (
Psidium myrtoides
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15260] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Thainá Freitas
- Faculty of Engineering Federal University of Grande Dourados Dourados Brazil
| | - Giovana Rodrigues
- Faculty of Engineering Federal University of Grande Dourados Dourados Brazil
| | - Farayde Fakhouri
- Faculty of Engineering Federal University of Grande Dourados Dourados Brazil
- Department of Materials Science and Engineering Universitat Politècnica de Catalunya (UPC BarcelonaTech)Poly2 Group Terrassa Spain
| | - Camila Silva
- Department of Technology State University of Maringá Umuarama Brazil
| | - Claudia Cardoso
- Department of Chemistry State University of Mato Grosso do Sul Dourados Brazil
| | - José Velasco
- Department of Materials Science and Engineering Universitat Politècnica de Catalunya (UPC BarcelonaTech)Poly2 Group Terrassa Spain
| | - Cristina Filgueiras
- Faculty of Engineering Federal University of Grande Dourados Dourados Brazil
| | - Vitor Garcia
- Faculty of Engineering Federal University of Grande Dourados Dourados Brazil
- Faculty of Animal Science and Food Engineering University of São Paulo Pirassununga Brazil
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11
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Sert D, Mercan E. Characterisation of physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter produced from thermosonicated cream. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104777] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Yüksel Y, Elgün A. Determination of the effect of high energy ultrasound application in tempering on flour quality of wheat. ULTRASONICS SONOCHEMISTRY 2020; 67:105129. [PMID: 32311572 DOI: 10.1016/j.ultsonch.2020.105129] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 04/03/2020] [Accepted: 04/09/2020] [Indexed: 06/11/2023]
Abstract
This research has been carried out under laboratory conditions. To determine the effect of soaking with ultrasound application to dampen hard wheat samples at one stage in tempering process was the prior goal. In the experiments, Bezostaya-1 wheat samples in different hardness levels (45, 65 and 75%) are used as material. The milling quality and qualitative properties of the flour were investigated. Results compared with the classic tempering process which has two stages tempering for hard and semi-hard wheat at the industrial applications. Ultrasonication of the samples has been applied by a probe-type ultrasound device. Because of experimental deviations, inevitable positive effect of ultrasonic tempering had not seen in the quality parameters of milling experiments like flour yield and energy consumption. But tempering with ultrasound application increased the speed of water intake and diffusion into the grain center. In the study, the wet gluten rates of the flour obtained by classical tempering process were 24.52% and the gluten index rate was 87.17%, while the results obtained by ultrasonic tempering were 22.70% and 93.33%, respectively. Thus it raised flour quality a little, possibly, due to low amount but better quality gluten coming from central endosperm in the flour obtained. Other analysis results in flour showed significant differences in some values of classical and ultrasonic tempering processes. As a result of ultrasonic tempering, the fineness rate (granulation) increased from 73.27% to 79.77%, ash content decreased from 0.61% to 0.55%, Zeleny sedimentation value decreased from 25.0 mL to 23.67 mL, flour stability increased from 9.76 min to 12.06 min, water absorption 59.1% decreased from 61.28%, softening resistance increased from 400.33 BU to 504.50 BU, maximum resistance increased from 420.50 BU to 536.16 BU. In bread trials, bread volume increased from 328.3 mL to 347.3 mL, and specific volume increased from 2.39 mL / g to 2.57 mL / g. These issues have been confirmed by some analysis such as fine granulation, low ash content, high gluten index, some farinogram, and extensigram properties, and finally better performance in bread making was observed.
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Affiliation(s)
- Y Yüksel
- Department of Food Engineering, Engineering Faculty, Balıkesir University, Balıkesir, Turkey.
| | - A Elgün
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, İstanbul, Turkey
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13
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Piñon MI, Alarcon-Rojo AD, Renteria AL, Carrillo-Lopez LM. Microbiological properties of poultry breast meat treated with high-intensity ultrasound. ULTRASONICS 2020; 102:105680. [PMID: 29361330 DOI: 10.1016/j.ultras.2018.01.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2016] [Revised: 12/06/2017] [Accepted: 01/01/2018] [Indexed: 05/19/2023]
Abstract
Lactic acid, psychrophilic, and mesophilic bacteria, Escherichia coli, Salmonella spp. and Staphylococcus aureus were enumerated on chicken breasts after treatment with different high intensity ultrasound (frequency 40 kHz, intensity 9.6 W/cm-2) application times (0, 30, and 50 min) and packaging atmospheres (aerobic and vacuum) after a 7-day storage. The experiment was performed in commercial 7-week-old chicken breasts. Counts were performed prior to and immediately after ultrasonication, and on the 7th day of chill-storage. After sonication and storage, mesophiles, psychrophiles, LAB and S. aureus increased statistically. Psychrophiles decreased significantly under anaerobic packaging. There were no differences among ultrasonication times in terms of mesophiles, psychrophiles, LAB, E. coli and Salmonella spp. S. aureus numbers had a significant reduction after 50 min sonication. Under these experimental conditions, high-intensity ultrasound for 50 min is a control method of S. aureus and the anaerobic packaging reduces numbers of psychrophiles in chicken breast. The effect of ultrasound is only significant after the storage time.
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Affiliation(s)
- M I Piñon
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico
| | - A D Alarcon-Rojo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico.
| | - A L Renteria
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico.
| | - L M Carrillo-Lopez
- Facultad de Zootecnia y Ecología, CONACYT-Universidad Autónoma de Chihuahua, Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico.
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14
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He L, Ma G, Han L, Yu Q, Cao H, Han M, Yuan D. Effect of ultrasonic treatment on the quality of puffed cowhide. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13302] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Long He
- College of Food Science and EngineeringGansu Agricultural University Lanzhou China
| | - Guoyuan Ma
- College of Food Science and EngineeringGansu Agricultural University Lanzhou China
| | - Ling Han
- College of Food Science and EngineeringGansu Agricultural University Lanzhou China
| | - Qunli Yu
- College of Food Science and EngineeringGansu Agricultural University Lanzhou China
| | - Hui Cao
- Shanxi Qinbao Animal Husbandry Development Co., Ltd. Shanxi China
| | - Mingshan Han
- Inner Mongolia Kerchin Cattle Industry Co., Ltd. Tongliao China
| | - Dengkui Yuan
- College of Food Science and EngineeringGansu Agricultural University Lanzhou China
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15
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Ragab ES, Lu J, Pang XY, Nassar KS, Yang BY, Zhang SW, Lv JP. Effect of thermosonication process on physicochemical properties and microbial load of goat's milk. Journal of Food Science and Technology 2019; 56:5309-5316. [PMID: 31749478 DOI: 10.1007/s13197-019-04001-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/05/2019] [Accepted: 07/31/2019] [Indexed: 10/26/2022]
Abstract
In this study, thermosonication was used as a combined treatment of raw goat milk (RGM) using pasteurization (72 °C for 15 s) and ultrasound treatments (20 kHz at the power variance of 150 W, 200 W, 300 W and 400 W for 10 min). Investigation on the impact of the microbial load, protein content, protein aggregation, the particle size of fat and casein micelles, pH, viscosity, turbidity, color, and soluble calcium and phosphorus contents were carried out, whiles RGM and PGM served as the control. Our results revealed that at 400 W, that thermosonication resulted in a significant reduction (α = 0.05) in the microbial load of the samples to less than 2.3 log cfu/mL in comparison to those of RGM and pasteurized goat milk (PGM) at 5.94 log cfu/mL and 4.76 log cfu/mL respectively. In RGM, the fat size (3.5 µm) decreased to 0.4 µm at 300 W; while those of casein micelles also decreased from 406 to 256.4 nm at 400 W. However, no significant effect was observed in the color and soluble calcium and phosphorus contents of all samples. The effect on the microbial load and fat homogenization would promote thermosonication process in the dairy industry.
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Affiliation(s)
- E S Ragab
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, Beijing, 100193 China.,2Faculty of Agriculture, Damanhour University, Damanhour, 22516 Egypt
| | - J Lu
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, Beijing, 100193 China
| | - X Y Pang
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, Beijing, 100193 China
| | - K S Nassar
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, Beijing, 100193 China.,2Faculty of Agriculture, Damanhour University, Damanhour, 22516 Egypt
| | - B Y Yang
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, Beijing, 100193 China
| | - S W Zhang
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, Beijing, 100193 China
| | - J P Lv
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, Beijing, 100193 China
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16
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Aboragah A, Embaby M, Günal M, AbuGhazaleh A. Effect of alkaline and sonication pretreatments on the rumen degradability of date palm seeds. Trop Anim Health Prod 2019; 52:771-776. [PMID: 31630309 DOI: 10.1007/s11250-019-02068-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Accepted: 09/06/2019] [Indexed: 11/29/2022]
Abstract
The main objective of this research was to evaluate the effects of chemical treatment and sonication (ultrasound) processing on the fiber composition and rumen degradability of date palm seeds (DPS). In the first trial, the effects of incubation or sonication in 4% sodium hydroxide (NaOH) on DPS fiber content and ruminal degradability were evaluated. Relative to untreated seeds, the ruminal degradability of DPS neutral detergent fiber (NDF) and organic matter (OM) increased (P < 0.05) for the treated seeds and were highest (P < 0.05) for the sonicated seeds. Relative to untreated seeds, the hemicellulose and lignin content were lower (P < 0.05) for the sonicated seeds, while the cellulose content was higher (P < 0.05) for the incubated seeds. In the second trial, the effects of subjecting DPS to different sonication times (5, 10, 20, and 30 min) were evaluated. The degradability of seeds' NDF and OM were greater (P < 0.05) for the sonicated than unsonicated seeds. The highest NDF degradability was seen after 30 min sonication, whereas the OM degradability was not affected by sonication time (P > 0.05). In the third trial, the effects of subjecting DPS to sonication in different NaOH solutions (1%, 2%, 4% NaOH) were evaluated. Relative to untreated seeds, the rumen degradability of seeds' NDF and OM increased with all NaOH concentrations but was highest (P < 0.05) with the 4% NaOH. In conclusion, our results showed that treating DPS with 4% NaOH increased the seeds' ruminal degradability, and subjecting DPS to sonication further improved their degradability in the rumen.
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Affiliation(s)
- Ahmed Aboragah
- Department of Animal Science, Food and Nutrition, Southern Illinois University, Carbondale, IL, 62901, USA
| | - Mohammed Embaby
- Department of Animal Science, Food and Nutrition, Southern Illinois University, Carbondale, IL, 62901, USA
| | - Mevlüt Günal
- Department of Animal Science, Isparta University of Applied Sciences, 32260, Isparta, Turkey
| | - Amer AbuGhazaleh
- Department of Animal Science, Food and Nutrition, Southern Illinois University, Carbondale, IL, 62901, USA.
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17
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Ando Y, Hagiwara S, Nabetani H, Okunishi T, Okadome H. Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.019] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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18
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Ahmad T, Butt MZ, Aadil RM, Inam‐ur‐Raheem M, Abdullah, Bekhit AE, Guimarães JT, Balthazar CF, Rocha RS, Esmerino EA, Freitas MQ, Silva MC, Sameen A, Cruz AG. Impact of nonthermal processing on different milk enzymes. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12622] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Talha Ahmad
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Muhammad Zubair Butt
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Abdullah
- Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences Lahore54000Pakistan
| | | | - Jonas T Guimarães
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Celso F Balthazar
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Ramom S Rocha
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
| | - Erick A Esmerino
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Mônica Q Freitas
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Márcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
| | - Aysha Sameen
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
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19
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Bozkir H, Rayman Ergün A, Serdar E, Metin G, Baysal T. Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit. ULTRASONICS SONOCHEMISTRY 2019; 54:135-141. [PMID: 30765216 DOI: 10.1016/j.ultsonch.2019.02.006] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 02/04/2019] [Accepted: 02/05/2019] [Indexed: 06/09/2023]
Abstract
In this study, the effect of the ultrasound and osmotic dehydration pretreatments before the convective drying of the persimmon fruit was assessed via their drying behavior and quality properties. Ultrasound-assisted osmotic dehydration (30 °C, 45 °Brix) was performed at 35 kHz for 10, 20, and 30 min. Afterward, samples were placed first in 45 then in 70 °Brix sucrose solutions; the solutions were next shaken at 100 rpm. The control group without ultrasound treatment dehydrated osmotically. The samples were dried in a tray drier at a temperature of 60 °C and an air velocity of 1.5 m/s. Ultrasound-assisted osmotic drying treatments increased water loss and sugar gain; moreover, the osmotic dehydration time was shorter than in the untreated group. The ultrasound-assisted osmotic dehydration demonstrated a significantly decreased drying time, increased drying rates, and a 21% increase in effective water diffusivity by 30 min. The ultrasound pretreated osmotic dehydration prior to hot air-drying decreased the total required drying time. The ultrasound-assisted osmotic dehydration affected the rehydration rate and total phenolic content significantly and there was no significant difference between the color change (ΔE, ΔC, and Hue°) of the ultrasound treatment (30 min) group and the untreated group.
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Affiliation(s)
- Hamza Bozkir
- Munzur University, Faculty of Engineering, Food Engineering Department, Tunceli, Turkey.
| | - Ahsen Rayman Ergün
- Ege University, Faculty of Engineering, Food Engineering Department, İzmir, Turkey
| | - Emine Serdar
- Ege University, Faculty of Engineering, Food Engineering Department, İzmir, Turkey
| | - Gülhan Metin
- Ege University, Faculty of Engineering, Food Engineering Department, İzmir, Turkey
| | - Taner Baysal
- Ege University, Faculty of Engineering, Food Engineering Department, İzmir, Turkey
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20
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Wilson CT, Hall TL, Johnsen E, Mancia L, Rodriguez M, Lundt JE, Colonius T, Henann DL, Franck C, Xu Z, Sukovich JR. Comparative study of the dynamics of laser and acoustically generated bubbles in viscoelastic media. Phys Rev E 2019; 99:043103. [PMID: 31108707 DOI: 10.1103/physreve.99.043103] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Indexed: 04/30/2023]
Abstract
Experimental observations of the growth and collapse of acoustically and laser-nucleated single bubbles in water and agarose gels of varying stiffness are presented. The maximum radii of generated bubbles decreased as the stiffness of the media increased for both nucleation modalities, but the maximum radii of laser-nucleated bubbles decreased more rapidly than acoustically nucleated bubbles as the gel stiffness increased. For water and low stiffness gels, the collapse times were well predicted by a Rayleigh cavity, but bubbles collapsed faster than predicted in the higher stiffness gels. The growth and collapse phases occurred symmetrically (in time) about the maximum radius in water but not in gels, where the duration of the growth phase decreased more than the collapse phase as gel stiffness increased. Numerical simulations of the bubble dynamics in viscoelastic media showed varying degrees of success in accurately predicting the observations.
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Affiliation(s)
- Chad T Wilson
- Department of Biomedical Engineering, University of Michigan, Ann Arbor, Michigan 48105, USA
| | - Timothy L Hall
- Department of Biomedical Engineering, University of Michigan, Ann Arbor, Michigan 48105, USA
| | - Eric Johnsen
- Department of Mechanical Engineering, University of Michigan, Ann Arbor, Michigan 48105, USA
| | - Lauren Mancia
- Department of Mechanical Engineering, University of Michigan, Ann Arbor, Michigan 48105, USA
| | - Mauro Rodriguez
- Department of Mechanical Engineering, University of Michigan, Ann Arbor, Michigan 48105, USA
| | - Jonathan E Lundt
- Department of Biomedical Engineering, University of Michigan, Ann Arbor, Michigan 48105, USA
| | - Tim Colonius
- Department of Mechanical Engineering, California Institute of Technology, Pasadena, California, 91125, USA
| | - David L Henann
- Department of Mechanical Engineering, Brown University, Providence, Rhode Island 02912, USA
| | - Christian Franck
- Department of Mechanical Engineering, University of Wisconsin, Madison, Wisconsin 53706, USA
| | - Zhen Xu
- Department of Biomedical Engineering, University of Michigan, Ann Arbor, Michigan 48105, USA
| | - Jonathan R Sukovich
- Department of Biomedical Engineering, University of Michigan, Ann Arbor, Michigan 48105, USA
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21
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Mrázek P, Mokrejš P, Gál R, Orsavová J. Chicken skin gelatine as an alternative to pork and beef gelatines. POTRAVINARSTVO 2019. [DOI: 10.5219/1022] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Poultry meat-processing industry produces considerably large amounts of by-products (such as chicken skins, heads, feathers, viscera, bones and legs) containing significant volumes of proteins, particularly collagen. One of the possibilities of advantageous utilization of these under-used by-products can be their application as a raw material rich in collagen for preparation of gelatine, a partial hydrolysate of collagen. In the present study, chicken skins obtained as a by-product from the chicken-breast processing were purified from non-collagen proteins, pigments and fats. Collagen was treated with proteolytic enzymes and the gelatine extraction was performed in distilled water at temperatures of 40, 50, 60, 70 and 80 °C during the constant extraction time of 60 min. The influence of the technological conditions on gelatine functional properties including viscosity, clarity, water holding and fat binding capacity, emulsifying and foaming properties was explored. Certain functional properties of prepared gelatines were significantly affected by the extraction temperature, while on some other properties the extraction temperature had no significant effect. Viscosity of prepared chicken skin gelatines was in the range from 3 to 5.7 mPa.s, clarity from 1.5 to 2%, water holding capacity from 3.8 to 5.6 mL.g-1, fat binding capacity from 0.9 to 1.3 mL.g-1, emulsion capacity from 35 to 50%, emulsion stability from 73 to 88%, foaming capacity from 18 to 61% and finally foaming stability was from 4 to 39%. Chicken skin gelatines were compared with commercial food grade pork and beef gelatines. Prepared chicken skin gelatines showed better viscosity, fat binding capacity and foaming stability than mammalian gelatines, while water holding capacity, emulsifying stability and foaming capacity were not as good as in beef and pork gelatines. Emulsifying capacity was comparable with commercial gelatines. Therefore, chicken skin gelatine has the potential as an alternative to traditional gelatines from mammalian sources, such as pork or beef bones and skins.
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22
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Boggione Santos IJ, Hernandez Hernandez HL, Cardoso Costa MH, de Queiroz Lafetá JA, dos Reis Coimbra JS. Conjugates of α-lactalbumin, β-lactoglobulin, and lysozyme with polysaccharides: Characterization and techno-functional properties. Food Res Int 2019; 116:492-498. [DOI: 10.1016/j.foodres.2018.08.065] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 08/09/2018] [Accepted: 08/18/2018] [Indexed: 10/28/2022]
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23
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Mohd Khairi MT, Ibrahim S, Md Yunus MA, Faramarzi M. Noninvasive techniques for detection of foreign bodies in food: A review. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12808] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Mohd Taufiq Mohd Khairi
- Department of Control and Mechatronics Engineering, Faculty of Electrical Engineering; Universiti Teknologi Malaysia; Skudai Johor 81310 Malaysia
| | - Sallehuddin Ibrahim
- Department of Control and Mechatronics Engineering, Faculty of Electrical Engineering; Universiti Teknologi Malaysia; Skudai Johor 81310 Malaysia
| | - Mohd Amri Md Yunus
- Department of Control and Mechatronics Engineering, Faculty of Electrical Engineering; Universiti Teknologi Malaysia; Skudai Johor 81310 Malaysia
| | - Mahdi Faramarzi
- Department of Control and Mechatronics Engineering, Faculty of Electrical Engineering; Universiti Teknologi Malaysia; Skudai Johor 81310 Malaysia
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24
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Wang W, Wang L, Feng Y, Pu Y, Ding T, Ye X, Liu D. Ultrasound-assisted lye peeling of peach and comparison with conventional methods. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.02.016] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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25
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Chen C, Wang L, Wang R, Luo X, Li Y, Li J, Li Y, Chen Z. Ultrasound-assisted extraction from defatted oat (Avena sativa L.) bran to simultaneously enhance phenolic compounds and β-glucan contents: Compositional and kinetic studies. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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26
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Monteiro SHMC, Silva EK, Alvarenga VO, Moraes J, Freitas MQ, Silva MC, Raices RSL, Sant'Ana AS, Meireles MAA, Cruz AG. Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage. ULTRASONICS SONOCHEMISTRY 2018; 42:1-10. [PMID: 29429649 DOI: 10.1016/j.ultsonch.2017.11.015] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2017] [Revised: 11/06/2017] [Accepted: 11/11/2017] [Indexed: 05/23/2023]
Abstract
This study presents the emerging high-intensity ultrasound (HIUS) processing as a non-thermal alternative to high-temperature short-time pasteurization (HTST). Chocolate milk beverage (CMB) was subjected to different ultrasound energy densities (0.3-3.0 kJ/cm3), as compared to HTST pasteurization (72 °C/15 s) aimed to verify the effect of the HIUS processing on the microbiological and physicochemical characteristics of the beverage. The application of HIUS at an energy density of 3.0 kJ/cm3 was able to reduce 3.56 ± 0.02 logarithmic cycles in the total aerobic counts. In addition, the ultrasound energy density affected the physical properties of the beverage as the size distribution of fat globule and rheological behavior, as well as the chemical properties such as antioxidant activity, ACE inhibitory activity, fatty acid profile, and volatile profile. In general, the different energetic densities used as a non-thermal method of pasteurization of CMB were more effective when compared to the conventional pasteurization by HTST, since they improved the microbiological and physicochemical quality, besides preserving the bioactive compounds and the nutritional quality of the product.
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Affiliation(s)
- Sara H M C Monteiro
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Eric Keven Silva
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil.
| | - Verônica O Alvarenga
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Jeremias Moraes
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Mônica Q Freitas
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Márcia C Silva
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Renata S L Raices
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Anderson S Sant'Ana
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - M Angela A Meireles
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
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27
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Effects of low–frequency ultrasound on heterogenous deacetylation of chitin. Int J Biol Macromol 2017; 104:1604-1610. [DOI: 10.1016/j.ijbiomac.2017.03.117] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2016] [Revised: 02/26/2017] [Accepted: 03/21/2017] [Indexed: 11/22/2022]
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Raman Hyperspectral Imaging for Detection of Watermelon Seeds Infected with Acidovorax citrulli. SENSORS 2017; 17:s17102188. [PMID: 28946608 PMCID: PMC5677267 DOI: 10.3390/s17102188] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/19/2017] [Revised: 08/22/2017] [Accepted: 09/18/2017] [Indexed: 12/05/2022]
Abstract
The bacterial infection of seeds is one of the most important quality factors affecting yield. Conventional detection methods for bacteria-infected seeds, such as biological, serological, and molecular tests, are not feasible since they require expensive equipment, and furthermore, the testing processes are also time-consuming. In this study, we use the Raman hyperspectral imaging technique to distinguish bacteria-infected seeds from healthy seeds as a rapid, accurate, and non-destructive detection tool. We utilize Raman hyperspectral imaging data in the spectral range of 400–1800 cm−1 to determine the optimal band-ratio for the discrimination of watermelon seeds infected by the bacteria Acidovorax citrulli using ANOVA. Two bands at 1076.8 cm−1 and 437 cm−1 are selected as the optimal Raman peaks for the detection of bacteria-infected seeds. The results demonstrate that the Raman hyperspectral imaging technique has a good potential for the detection of bacteria-infected watermelon seeds and that it could form a suitable alternative to conventional methods.
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29
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The effect of ultrasonic treatments on turbidity, microbial load, and polyphenol oxidase (PPO) activity of plum nectar. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-016-9406-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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30
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Sukovich JR, Anderson PA, Sampathkumar A, Gaitan DF, Pishchalnikov YA, Holt RG. Outcomes of the collapse of a large bubble in water at high ambient pressures. Phys Rev E 2017; 95:043101. [PMID: 28505778 DOI: 10.1103/physreve.95.043101] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2016] [Indexed: 11/07/2022]
Abstract
Presented here are observations of the outcomes of the collapses of large single bubbles in H_{2}O and D_{2}O at high ambient pressures. Experiments were carried out in a high-pressure spherical resonator at ambient pressures of up to 30 MPa and acoustic pressures up to 35 MPa. Monitoring of the collapse events and their outcomes was accomplished using multiframe high-speed photography. Among the observations to be presented are the temporal and spatial evolution of light emissions produced by the collapse events, which were observed to last on the order of 30 ns and have time independent radii on the order of 30μm; the production of Rayleigh-Taylor jets which were observed to travel distances of up to 70μm at speeds in excess of 4500 m/s; the entrainment of the light emitting regions in the jets' remnants; the production of spheroidal objects around the collapse points of the bubbles, far from any surface of the resonator; and the traversal and emergence of the Rayleigh-Taylor jets through the spherical objects. These spheroidal objects appear to behave as amorphous solids and form at locations where hydrodynamics predicts pressures in excess of the known transition pressures of water into the high-pressure crystalline ices, Ice-VI and Ice-VII.
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Affiliation(s)
- Jonathan R Sukovich
- Department of Mechanical Engineering, Boston University, Boston, Massachusetts 02215, USA
| | - Phillip A Anderson
- Department of Mechanical Engineering, Boston University, Boston, Massachusetts 02215, USA
| | | | | | | | - R Glynn Holt
- Department of Mechanical Engineering, Boston University, Boston, Massachusetts 02215, USA
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31
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De Leo V, Catucci L, Di Mauro AE, Agostiano A, Giotta L, Trotta M, Milano F. Effect of ultrasound on the function and structure of a membrane protein: The case study of photosynthetic Reaction Center from Rhodobacter sphaeroides. ULTRASONICS SONOCHEMISTRY 2017; 35:103-111. [PMID: 27639525 DOI: 10.1016/j.ultsonch.2016.09.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2016] [Revised: 09/05/2016] [Accepted: 09/06/2016] [Indexed: 06/06/2023]
Abstract
Ultrasounds are used in many industrial, medical and research applications. Properties and function of proteins are strongly influenced by the interaction with the ultrasonic waves and their bioactivity can be lost because of alteration of protein structure. Surprisingly, to the best of our knowledge no study was carried out on Integral Membrane Proteins (IMPs), which are responsible for a variety of fundamental biological functions. In this work, the photosynthetic Reaction Center (RC) of the bacterium Rhodobacter sphaeroides has been used as a model for the study of the ultrasound-induced IMP denaturation. Purified RCs were suspended in i) detergent micelles, in ii) detergent-free buffer and iii) reconstituted in liposomes, and then treated with ultrasound at 30W and 20kHz at increasing times. The optical absorption spectra showed a progressive and irreversible denaturation in all cases, resulting from the perturbation of the protein scaffold structure, as confirmed by circular dichroism spectra that showed progressive alterations of the RC secondary structure. Charge recombination kinetics were studied to assess the protein photoactivity. The lifetime for the loss of RC photoactivity was 32min in detergent micelles, ranged from 3.8 to 6.5min in the different proteoliposomes formulations, and 5.5min in detergent-free buffer. Atomic force microscopy revealed the formation of large RC aggregates related to the sonication-induced denaturation, in agreement with the scattering increase observed in solution.
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Affiliation(s)
- Vincenzo De Leo
- Department of Chemistry, University of Bari, Via Orabona 4, 70126 Bari, Italy; CNR-IPCF Institute for Physical and Chemical Processes, Bari Unit, Via Orabona 4, 70126 Bari, Italy.
| | - Lucia Catucci
- Department of Chemistry, University of Bari, Via Orabona 4, 70126 Bari, Italy; CNR-IPCF Institute for Physical and Chemical Processes, Bari Unit, Via Orabona 4, 70126 Bari, Italy
| | - A Evelyn Di Mauro
- CNR-IPCF Institute for Physical and Chemical Processes, Bari Unit, Via Orabona 4, 70126 Bari, Italy
| | - Angela Agostiano
- Department of Chemistry, University of Bari, Via Orabona 4, 70126 Bari, Italy; CNR-IPCF Institute for Physical and Chemical Processes, Bari Unit, Via Orabona 4, 70126 Bari, Italy
| | - Livia Giotta
- Department of Biological and Environmental Sciences and Technologies, University of Salento, SP Lecce-Monteroni, 73100 Lecce, Italy
| | - Massimo Trotta
- CNR-IPCF Institute for Physical and Chemical Processes, Bari Unit, Via Orabona 4, 70126 Bari, Italy
| | - Francesco Milano
- CNR-IPCF Institute for Physical and Chemical Processes, Bari Unit, Via Orabona 4, 70126 Bari, Italy
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32
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Lee H, Kim MS, Song YR, Oh CS, Lim HS, Lee WH, Kang JS, Cho BK. Non-destructive evaluation of bacteria-infected watermelon seeds using visible/near-infrared hyperspectral imaging. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1084-1092. [PMID: 27264863 DOI: 10.1002/jsfa.7832] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2016] [Revised: 05/14/2016] [Accepted: 05/28/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND There is a need to minimize economic damage by sorting infected seeds from healthy seeds before seeding. However, current methods of detecting infected seeds, such as seedling grow-out, enzyme-linked immunosorbent assays, the polymerase chain reaction (PCR) and the real-time PCR have a critical drawbacks in that they are time-consuming, labor-intensive and destructive procedures. The present study aimed to evaluate the potential of visible/near-infrared (Vis/NIR) hyperspectral imaging system for detecting bacteria-infected watermelon seeds. RESULTS A hyperspectral Vis/NIR reflectance imaging system (spectral region of 400-1000 nm) was constructed to obtain hyperspectral reflectance images for 336 bacteria-infected watermelon seeds, which were then subjected to partial least square discriminant analysis (PLS-DA) and a least-squares support vector machine (LS-SVM) to classify bacteria-infected watermelon seeds from healthy watermelon seeds. The developed system detected bacteria-infected watermelon seeds with an accuracy > 90% (PLS-DA: 91.7%, LS-SVM: 90.5%), suggesting that the Vis/NIR hyperspectral imaging system is effective for quarantining bacteria-infected watermelon seeds. CONCLUSION The results of the present study show that it is possible to use the Vis/NIR hyperspectral imaging system for detecting bacteria-infected watermelon seeds. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Hoonsoo Lee
- Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 305-764, South Korea
| | - Moon S Kim
- Environmental Microbiology and Food Safety Laboratory, Agricultural Research Service, US Department of Agriculture, Powder Mill Rd, Bldg 303, BARC-East, Beltsville, MD 20705, USA
| | - Yu-Rim Song
- Department of Horticultural Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 441-701, South Korea
| | - Chang-Sik Oh
- Department of Horticultural Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 441-701, South Korea
| | - Hyoun-Sub Lim
- Department of Applied Biology, College of Agriculture and Life Sciences, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 305-764, South Korea
| | - Wang-Hee Lee
- Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 305-764, South Korea
| | - Jum-Soon Kang
- Department of Horticultural Bioscience, Pusan National University, Miryang 627-706, South Korea
| | - Byoung-Kwan Cho
- Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 305-764, South Korea
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33
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Ultrasound-assisted extraction of β-d-glucan from hull-less barley: Assessment of physicochemical and functional properties. Int J Biol Macromol 2017; 95:462-475. [DOI: 10.1016/j.ijbiomac.2016.10.111] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2016] [Revised: 10/25/2016] [Accepted: 10/29/2016] [Indexed: 11/23/2022]
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34
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Jain S, Anal AK. Optimization of extraction of functional protein hydrolysates from chicken egg shell membrane (ESM) by ultrasonic assisted extraction (UAE) and enzymatic hydrolysis. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.057] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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35
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Liu J, Wang Q, Karagić Đ, Liu X, Cui J, Gui J, Gu M, Gao W. Effects of ultrasonication on increased germination and improved seedling growth of aged grass seeds of tall fescue and Russian wildrye. Sci Rep 2016; 6:22403. [PMID: 26928881 PMCID: PMC4772161 DOI: 10.1038/srep22403] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2015] [Accepted: 02/12/2016] [Indexed: 11/10/2022] Open
Abstract
The effects of ultrasonic treatments on the germination and seedling growth of aged tall fescue (Festuca arundinacea) and Russian wild rye (Psathyrostaehys juncea Nevski) seeds were determined using orthogonal matrix experimental design with four ultrasonic factors. The multivariate analysis of variance detected significant differences and coupling effects of the pair-wise factors. The activities of Superoxide Dismutase (SOD) and Peroxidase (POD) and the Malondialdehyde (MDA) content were affected. The ultrasonic treatments had positive effects on the germination percentage (GP) of the aged seeds and the growth of the seedlings (GS) and therefore we provided a basic evidence for the application of ultrasonic treatment to pretreat aged grass seeds. For the four ultrasonic factors, the optimal conditions were a sonication time of 36.7 min, a sonication temperature of 35 °C, an output power of 367 W and a seed soaking time 4.1 h after binary quadratic regressions analyses. The ultrasonic treatment has the potential to improve seedling growth. Moreover, the longevity of the tall fescue and the Russian wild rye seeds was approximately 9.5 and 11.5 years, respectively, under natural conditions of storage. The physiological mechanisms that might contribute to the improved GP and GS were discussed.
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Affiliation(s)
- Juan Liu
- College of Animal Sci. and Techn., Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Quanzhen Wang
- College of Animal Sci. and Techn., Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Đura Karagić
- Institute of Field and Vegetable Crops, Forage Crops Department, Maksima Gorkog 30, 21000 Novi Sad, Serbia
| | - Xv Liu
- College of Animal Sci. and Techn., Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Jian Cui
- College of Life Science, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Jing Gui
- College of Animal Sci. and Techn., Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Muyu Gu
- College of Animal Sci. and Techn., Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Wei Gao
- College of Animal Sci. and Techn., Northwest A&F University, Yangling 712100, Shaanxi Province, China
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Caraveo O, Alarcon-Rojo AD, Renteria A, Santellano E, Paniwnyk L. Physicochemical and microbiological characteristics of beef treated with high-intensity ultrasound and stored at 4 °C. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2487-2493. [PMID: 25363831 DOI: 10.1002/jsfa.6979] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2014] [Revised: 09/11/2014] [Accepted: 10/28/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND The application of high-intensity ultrasound causes changes in the physical and chemical properties of biological materials including meat. In this study the physicochemical and microbiological characteristics of beef after the application of high-intensity ultrasound for 60 and 90 min and subsequent storage at 4 °C for 0, 2, 4, 6, 8 and 10 days were evaluated. RESULTS The ultrasound-treated meat showed higher (P < 0.05) pH and luminosity than the control, with no difference (P > 0.05) between sonication times. The redness of ultrasound-treated meat was initially lower than that of control meat, but no difference (P > 0.05) was observed after day 8 of storage. The 90 min ultrasound-treated meat had higher (P < 0.05) yellowness during the entire storage period. Ultrasound decreased (P < 0.05) coliform, mesophilic and psychrophilic bacteria in the meat throughout the storage period; however, the original microbial loads increased constantly during refrigeration. The 90 min ultrasound-treated meat showed the greatest reduction in microbial load during storage. Coliforms and psychrophilic bacteria were the most affected by ultrasound. CONCLUSION The application of high-intensity ultrasound to beef semitendinosus muscle stored at 4 °C decreased bacterial growth without affecting the physicochemical quality of meat.
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Affiliation(s)
- Omaro Caraveo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Fco. R. Almada km 1, Chihuahua, Chih 31453, Mexico
| | - Alma D Alarcon-Rojo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Fco. R. Almada km 1, Chihuahua, Chih 31453, Mexico
| | - Ana Renteria
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Fco. R. Almada km 1, Chihuahua, Chih 31453, Mexico
| | - Eduardo Santellano
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Fco. R. Almada km 1, Chihuahua, Chih 31453, Mexico
| | - Larysa Paniwnyk
- Faculty of Health and Life Sciences, Coventry University, Priory Street, Coventry, UK
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Zhang L, Zhang X, Liu D, Ding T, Ye X. Effect of degradation methods on the structural properties of citrus pectin. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.002] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Santacatalina J, Fissore D, Cárcel J, Mulet A, García-Pérez J. Model-based investigation into atmospheric freeze drying assisted by power ultrasound. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.11.013] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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39
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Ulloa JA, Enríquez López KV, Contreras Morales YB, Rosas Ulloa P, Ramírez Ramírez JC, Ulloa Rangel BE. Effect of ultrasound treatment on the hydration kinetics and cooking times of dry beans (Phaseolus vulgaris). CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1024173] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Recovery of Tilapia (Oreochromis niloticus) Protein Isolate by High-Intensity Ultrasound-Aided Alkaline Isoelectric Solubilization/Precipitation Process. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1431-6] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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41
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Shanmugam A, Ashokkumar M. Functional properties of ultrasonically generated flaxseed oil-dairy emulsions. ULTRASONICS SONOCHEMISTRY 2014; 21:1649-57. [PMID: 24713146 DOI: 10.1016/j.ultsonch.2014.03.020] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2014] [Revised: 03/19/2014] [Accepted: 03/19/2014] [Indexed: 05/09/2023]
Abstract
This study reports on the functional properties of 7% flaxseed oil/milk emulsion obtained by sonication (OM) using 20 kHz ultrasound (US) at 176 W for 1-8 min in two different delivery formulae, viz., ready-to-drink (RTD) and lactic acid gel. The RTD emulsions showed no change in viscosity after sonication for up to 8 min followed by storage up to a minimum of 9 days at 4±2 °C. Similarly, the oxidative stability of the RTD emulsion was studied by measuring the conjugated diene hydroperoxides (CD). The CD was unaffected after 8 min of ultrasonic processing. The safety aspect of US processing was evaluated by measuring the formation of CD at different power levels. The functional properties of OM gels were evaluated by small and large scale deformation studies. The sonication process improved the gelation characteristics, viz., decreased gelation time, increased elastic nature, decreased syneresis and increased gel strength. The presence of finer sono-emulsified oil globules, stabilized by partially denatured whey proteins, contributed to the improvements in the gel structure in comparison to sonicated and unsonicated pasteurized homogenized skim milk (PHSM) gels. A sono-emulsification process of 5 min followed by gelation for about 11 min can produce gels of highest textural attibutes.
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Affiliation(s)
- Akalya Shanmugam
- School of Chemistry, University of Melbourne, Victoria 3010, Australia
| | - Muthupandian Ashokkumar
- School of Chemistry, University of Melbourne, Victoria 3010, Australia; Adjunct Professor, Chemistry Department, King Abdulaziz University, Jeddah, Saudi Arabia.
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Barrera Vázquez MF, Comini LR, Martini RE, Núñez Montoya SC, Bottini S, Cabrera JL. Comparisons between conventional, ultrasound-assisted and microwave-assisted methods for extraction of anthraquinones from Heterophyllaea pustulata Hook f. (Rubiaceae). ULTRASONICS SONOCHEMISTRY 2014; 21:478-84. [PMID: 24071561 DOI: 10.1016/j.ultsonch.2013.08.023] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2012] [Revised: 08/20/2013] [Accepted: 08/31/2013] [Indexed: 05/13/2023]
Abstract
This work reports a comparative study about extraction methods used to obtain anthraquinones (AQs) from stems and leaves of Heterophyllae pustulata Hook (Rubiáceae). One of the conventional procedures used to extract these metabolites from a vegetable matrix is by successive Soxhlet extractions with solvents of increasing polarity: starting with hexane to eliminate chlorophylls and fatty components, following by benzene and finally ethyl acetate. However, this technique shows a low extraction yield of total AQs, and consumes large quantities of solvent and time. Ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) have been investigated as alternative methods to extract these compounds, using the same sequence of solvents. It was found that UAE increases the extraction yield of total AQs and reduces the time and amount of solvent used. Nevertheless, the combination UAE with benzene, plus MAE with ethyl acetate at a constant power of 900 W showed the best results. A higher yield of total AQs was obtained in less time and using the same amount of solvent that UAE. The optimal conditions for this latter procedure were UAE with benzene at 50 °C during 60 min, followed by MAE at 900 W during 15 min using ethyl acetate as extraction solvent.
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Affiliation(s)
- M F Barrera Vázquez
- IDTQ-Grupo Vinculado PLAPIQUI - CONICET, Facultad de Ciencias Exactas Físicas y Naturales, Universidad Nacional de Córdoba, Av. Vélez Sarsfield 1611, Ciudad Universitaria, Córdoba, Argentina
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43
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Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.09.013] [Citation(s) in RCA: 193] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Islam MN, Zhang M, Adhikari B. The Inactivation of Enzymes by Ultrasound—A Review of Potential Mechanisms. FOOD REVIEWS INTERNATIONAL 2013. [DOI: 10.1080/87559129.2013.853772] [Citation(s) in RCA: 96] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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45
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Kek S, Chin N, Yusof Y. Direct and indirect power ultrasound assisted pre-osmotic treatments in convective drying of guava slices. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2013.05.003] [Citation(s) in RCA: 107] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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46
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Zhang L, Ye X, Xue SJ, Zhang X, Liu D, Meng R, Chen S. Effect of high-intensity ultrasound on the physicochemical properties and nanostructure of citrus pectin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2028-36. [PMID: 23580459 DOI: 10.1002/jsfa.6011] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2012] [Revised: 11/11/2012] [Accepted: 04/11/2013] [Indexed: 05/25/2023]
Abstract
BACKGROUND Modified pectin has been found to have various biological activities. The preparation of modified pectin is generally accomplished by either chemical or enzymatic depolymerisation processes, but both methods have several disadvantages. Ultrasound treatment is simple and requires shorter times and lower temperatures than conventional techniques used for processing plant materials. In recent years the application of ultrasound to modify polysaccharides has received increasing attention. The objective of this study was to use ultrasound to modify citrus pectin. RESULTS The average molecular weight of citrus pectin decreased under different ultrasonic conditions. The average molecular weight decreased from 464 to 296 kDa after 30 min of sonication. The degree of methylation of citrus pectin changed slightly and its monosaccharide component remained unchanged when high-intensity ultrasound was applied. The reduced (Gal+Ara)/Rha ratio after ultrasonication suggested degradation in the neutral sugar side chains of citrus pectin. Atomic force microscopy results confirmed the degradation of citrus pectin chains by ultrasound at nanolevel. CONCLUSION Ultrasound is an effective way to pretreat or modify pectin. The degradation of citrus pectin is due to the cavitational effects of ultrasound. Thus ultrasound may be useful in establishing environmentally friendly extraction and modification technologies for pectin.
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Affiliation(s)
- Lifen Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
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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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48
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Falguera V, Forns M, Ibarz A. UV–vis irradiation: An alternative to reduce SO2 in white wines? Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.11.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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49
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Shanmugam A, Chandrapala J, Ashokkumar M. The effect of ultrasound on the physical and functional properties of skim milk. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.06.005] [Citation(s) in RCA: 143] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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50
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Falguera V, Forns M, Ibarz A. Effect of UV-vis irradiation of must on Cabernet Franc and Xarel·lo wines chemical quality. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03059.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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