1
|
Kravets M, Cedeño-Pinos C, Abea A, Guàrdia MD, Muñoz I, Bañón S. Validation of Pasteurisation Temperatures for a Tomato-Oil Homogenate ( salmorejo) Processed by Radiofrequency or Conventional Continuous Heating. Foods 2023; 12:2837. [PMID: 37569107 PMCID: PMC10417326 DOI: 10.3390/foods12152837] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/12/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Salmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs commercialised as a "fresh-like" pasteurised-chilled purée. Due to its penetration, dielectric heating by radiofrequency (RF) might improve pasteurisation results of conventional heating (CH). The objective was to validate the pasteurisation temperature (70-100 °C, at 5 °C intervals) for salmorejo processed by RF (operating at 27.12 MHz for 9.08 s) or conventional (for 10.9 s) continuous heating. The main heat-induced changes include: orangeness, flavour homogenisation, loss of freshness, thickening, loss of vitamin C and lipid oxidation. Both CH and RF equivalent treatments allowed a strong reduction of total and sporulated mesophilic microorganisms and an adequate inhibition of the pectin methylesterase, peroxidase and, to a lesser extent, polyphenol oxidase but did not inhibit the polygalacturonase enzyme. Pasteurisation at 80 °C provided a good equilibrium in levels of microbiological and enzymatic inhibition and thermal damage to the product. Increasing this temperature does not improve enzyme inactivation levels and salmorejo may become overheated. A "fresh-like" good-quality salmorejo can be obtained using either conventional or radiofrequency pasteurisers.
Collapse
Affiliation(s)
- Marina Kravets
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (C.C.-P.)
| | - Cristina Cedeño-Pinos
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (C.C.-P.)
| | - Andrés Abea
- Institut de Recerca i Tecnologia Agroalimentàries IRTA-Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Maria Dolors Guàrdia
- Institut de Recerca i Tecnologia Agroalimentàries IRTA-Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Israel Muñoz
- Institut de Recerca i Tecnologia Agroalimentàries IRTA-Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (C.C.-P.)
| |
Collapse
|
2
|
Abdulstar AR, Altemimi AB, Al-Hilphy AR. Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry. Foods 2023; 12:foods12071459. [PMID: 37048278 PMCID: PMC10094072 DOI: 10.3390/foods12071459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 03/31/2023] Open
Abstract
Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. Unlike conventional heat treatment, thermosonication utilizes short holding times, allowing for the preservation of food products’ phytochemical compounds and sensory characteristics. The benefits and challenges of this emerging technology, such as equipment cost, limited availability of data, inconsistent results, high energy consumption, and scale-up challenges, have been assessed, and the design process for using ultrasound in combination with mild thermal treatment has been discussed. TS has proven to be a promising technique for eliminating microorganisms and enzymes without compromising the nutritional or sensory quality of food products. Utilizing natural antimicrobial agents such as ascorbic acid, Nisin, and ε-polylysine (ε-PL) in combination with thermosonication is a promising approach to enhancing the safety and shelf life of food products. Further research is required to enhance the utilization of natural antimicrobial agents and to acquire a more comprehensive comprehension of their impact on the safety and quality of food products.
Collapse
|
3
|
Sahoo P, Chakraborty S. Influence of Pulsed Light, Ultrasound, and Series Treatments on Quality Attributes, Pectin Methyl Esterase, and Native Flora Inactivation in Sweet Orange Juice (Citrus sinensis L. Osbeck). FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03042-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
|
4
|
Krishnan Kesavan R, Begum S, Das P, Nayak PK. Hurdle effect of thermosonication and non‐thermal processing on the quality characteristics of fruit juices: An overview. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Affiliation(s)
- Radha Krishnan Kesavan
- Department of FET Central Institute of Technology, Deemed to be University Under MoE Government of India Assam Kokrajhar India
| | - Sehnaj Begum
- Department of FET Central Institute of Technology, Deemed to be University Under MoE Government of India Assam Kokrajhar India
| | - Puja Das
- Department of FET Central Institute of Technology, Deemed to be University Under MoE Government of India Assam Kokrajhar India
| | - Prakash Kumar Nayak
- Department of FET Central Institute of Technology, Deemed to be University Under MoE Government of India Assam Kokrajhar India
| |
Collapse
|
5
|
Taha A, Mehany T, Pandiselvam R, Anusha Siddiqui S, Mir NA, Malik MA, Sujayasree OJ, Alamuru KC, Khanashyam AC, Casanova F, Xu X, Pan S, Hu H. Sonoprocessing: mechanisms and recent applications of power ultrasound in food. Crit Rev Food Sci Nutr 2023; 64:6016-6054. [PMID: 36591874 DOI: 10.1080/10408398.2022.2161464] [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: 01/03/2023]
Abstract
There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices.
Collapse
Affiliation(s)
- Ahmed Taha
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
- Department of Functional Materials and Electronics, State Research Institute Center for Physical Sciences and Technology (FTMC), State Research Institute, Vilnius, Lithuania
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
- Department of Chemistry, University of La Rioja, Logroño, Spain
| | - Ravi Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- DIL e.V.-German Institute of Food Technologies, Quakenbrück, Germany
| | - Nisar A Mir
- Department of Biotechnology Engineering and Food Technology, University Institute of Engineering (UIE), Chandigarh University, Mohali, India
| | - Mudasir Ahmad Malik
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, India
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | | | - Federico Casanova
- Food Production Engineering, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| |
Collapse
|
6
|
Hassoun A, Prieto MA, Carpena M, Bouzembrak Y, Marvin HJ, Pallarés N, Barba FJ, Punia Bangar S, Chaudhary V, Ibrahim S, Bono G. Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors. Food Res Int 2022; 162:112068. [DOI: 10.1016/j.foodres.2022.112068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 10/13/2022] [Accepted: 10/16/2022] [Indexed: 11/04/2022]
|
7
|
Sun X, Zhao Q, Yuan Q, Gao C, Ge Q, Li C, Liu X, Ma T. Thermosonication combined with ε-polylysine (TSε): A novel technology to control the microbial population and significantly improve the overall quality attributes of orange juice. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109200] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
8
|
Akdemir Evrendilek G, Bodruk A, Eker ME, Acar F. Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivation. FOOD SCI TECHNOL INT 2022:10820132221096900. [PMID: 35469459 DOI: 10.1177/10820132221096900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Ultrasonication (US) processing of ketchup, changes in its quality parameters and microbial inactivation, and joint optimization of treatment parameters (22-57.5 °C treatment temperature, 90 and 100% amplitude, and 3 and 5 min treatment times) were investigated. Increased temperature and amplitude changed properties of ketchup. Total initial mold and yeast count of 2.40 ± 0.23 log CFU/mL became undetectable with all US treatments. Total initial lactic acid bacteria of 3.91 ± 0.23 log CFU/mL became undetectable at 55 °C with 100% amplitude for 5 min and 57.5 °C with 100% amplitude for 3 and 5 min (P < 0.05). Optimum settings were 57.39 °C, 100% amplitude, and 3.53 min (composite desirability = 0.81). The pilot-scale US treatment with a moderate temperature appeared promising to process ketchup.
Collapse
Affiliation(s)
- Gulsun Akdemir Evrendilek
- Faculty of Engineering, Department of Food Engineering, Bolu Abant Izzet Baysal University, Bolu Turkey.,Faculty of Engineering, Department of Food Engineering, Ardahan University, Ardahan Turkey
| | - Anıl Bodruk
- Pınar Dairy Products Inc., Research and Development, Center, Izmir, Turkey.,Faculty of Engineering, Department of Food Engineering, 37509Ege University, Izmir, Turkey
| | - Merve Eda Eker
- Pınar Dairy Products Inc., Research and Development, Center, Izmir, Turkey.,Faculty of Engineering, Department of Food Engineering, 37509Ege University, Izmir, Turkey
| | - Furkan Acar
- Pınar Dairy Products Inc., Research and Development, Center, Izmir, Turkey
| |
Collapse
|
9
|
Urango ACM, Strieder MM, Silva EK, Meireles MAA. Impact of Thermosonication Processing on Food Quality and Safety: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02760-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
10
|
Han Y, Wang Y, Li J, Du J, Su Z. Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104468] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
11
|
Han Y, Du J, Wang Y. Effect of bentonite and calcium chloride on apple wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:425-433. [PMID: 34143901 DOI: 10.1002/jsfa.11373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2021] [Revised: 03/23/2021] [Accepted: 06/18/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Apple wine is a popular alcoholic beverage for its nutrition and fresh taste. However, the methanol existing in apple wine restricts its quality. Unfortunately, there are no methods to reduce the methanol content in fruit wine. To this end, bentonite (B), calcium chloride (CC) and their combination (B&CC) were added into apple juice in this study. The treated juice (0) and supernatant obtained by standing the juice at 25 °C for 24 h were fermented at 25 °C and 10 °C, respectively. RESULTS Bentonite was an excellent methanol interrupter, a pectin retainer and a wine quality defender both at 25 and 10 °C. The lowest methanol content of 1.41 mg L-1 and higher pectin content of 84.74 mg L-1 were reached in the finished wine by B0 at 10 °C. Calcium chloride decreased pectin content, elevated methanol content and changed the profile of individual organic acids. In fact, the wine by B&CC0 at 25 °C showed dramatic changes in individual organic acids. The content of l-malic acid and succinic acid was only 2.22% and 6.29% of the control, respectively, while the lactic acid content was 17.72 times that of the control. CONCLUSIONS It is suggested that B0 and fermented at 10 °C was the most effective way to decrease methanol content, retain pectin content and defend wine quality. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yingying Han
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Jinhua Du
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yan Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| |
Collapse
|
12
|
Thermosonication Process Design for Recovering Bioactive Compounds from Fennel: A Comparative Study with Conventional Extraction Techniques. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112412104] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
This study aimed to examine the impact of the combination of acoustic energy at the nominal powers of 100, 200, 300, and 400 W with moderate heat processing at 40, 50, and 60 °C on the extraction of phytochemical compounds from Foeniculum vulgare. Thermosonication processing, based on high-intensity ultrasound combined with an external heat source, can potentialize the extraction of soluble solids from plant material. However, the excessive temperature increase generated by the two energy sources during thermosonication treatment may degrade the thermolabile bioactive compounds. Regardless of the temperature condition, fennel extracts obtained at 400 W presented lower total phenolic content (TPC) than those obtained at 300 W. The cavitation heat and mechanical stress provided at 400 W may have degraded the phenolic compounds. Thereby, the best extraction condition was 300 W and 60 °C. The fennel extract presented the highest content of TPC (3670 ± 67 µg GAE/g) and antioxidant activity determined by DPPH and ABTS methods (1195 ± 16 µg TE/g and 2543.12 ± 0.00 µg TE/g, respectively) using this treatment. Thermosonication can be an innovative technique for extracting phytochemicals because it provides good results in shorter processing times, with 73% and 88% less energy consumption than Percolation and Soxhlet techniques, respectively.
Collapse
|
13
|
Roobab U, Abida A, Afzal R, Madni GM, Zeng X, Rahaman A, Aadil RM. Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15492] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Afeera Abida
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Rehan Afzal
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Abdul Rahaman
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| |
Collapse
|
14
|
Flat dual-frequency sweeping ultrasound enhances the inactivation of polyphenol oxidase in strawberry juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01202-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
15
|
Effects of Breaking Methods on the Viscosity, Rheological Properties and Nutritional Value of Tomato Paste. Foods 2021; 10:foods10102395. [PMID: 34681441 PMCID: PMC8535101 DOI: 10.3390/foods10102395] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 09/30/2021] [Accepted: 10/06/2021] [Indexed: 11/17/2022] Open
Abstract
Ultrasound-assisted processing has potential application advantages as an emerging technology for preparing tomato paste. This work explored the influence of ultrasound break at 22 °C (US-Break-22) and 65 °C (US-Break-65) on the viscosity, rheological properties and nutritional values of newly prepared tomato paste, compared with traditional thermal break at 65 °C (Break-65) and 90 °C (Break-90). Results showed that the US-Break-65 paste had the largest apparent viscosity, yield stress, consistency coefficient, solid-like nature, and large amplitude oscillatory shear behavior, followed by the US-Break-22 paste, Break-90 paste, and Break-65 paste. Based on the results of the pectin-related enzymes, particle size, and serum pectin of the pastes, it was revealed that the above-mentioned properties were mainly determined by the particle size and pectin content in their serum. The level of ascorbic acid followed the order of US-Break-22 paste > US-Break-65 paste > Break-65 paste > Break-90 paste. The level of total carotenoids followed the order of US-Break-22 paste ≈ US-Break-65 paste > Break-90 paste ≈ Break-65 paste. The level of total cis-carotenoids followed the order of US-Break-65 paste > US-Break-22 paste > Break-90 paste > Break-65 paste. The level of phenolics and antioxidant activities followed the same order of US-Break-22 paste > US-Break-65 paste > Break-90 paste > Break-65 paste. Overall, the viscosity, rheological properties and nutritional values of the tomato pastes prepared by US-Break-65 and US-Break-22 were significantly higher than those prepared by Break-65 and Break-90. Therefore, ultrasound assisted processing can prepare high quality tomato paste and can be widely implemented in the tomato paste processing industry.
Collapse
|
16
|
Manzoor MF, Xu B, Khan S, Shukat R, Ahmad N, Imran M, Rehman A, Karrar E, Aadil RM, Korma SA. Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities. ULTRASONICS SONOCHEMISTRY 2021; 78:105740. [PMID: 34492523 PMCID: PMC8427224 DOI: 10.1016/j.ultsonch.2021.105740] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 08/21/2021] [Accepted: 08/24/2021] [Indexed: 05/04/2023]
Abstract
To study the impacts of thermosonication (TS), the spinach juice treated with TS (200 W, 400 W, and 600 W, 30 kHz, at 60 ± 1 °C for 20 mint) were investigated for bioactive compounds, antioxidant activities, color properties, particle size, rheological behavior, suspension stability, enzymatic and microbial loads. As a result, TS processing significantly improved the bioactive compounds (total flavonols, total flavonoids, total phenolic, carotenoids, chlorophyll, and anthocyanins), antioxidant activities (DPPH and FRAP assay) in spinach juice. Also, TS treatments had higher b*,L*, hue angle (h0), and chroma (C) values, while minimuma* value as compared to untreated and pasteurized samples. TS processing significantly reduced the particle size, improved the suspension stability and rheological properties (shear stress, apparent viscosity, and shear rate) of spinach juice as compared to the untreated and pasteurized sample. TS plays a synergistic part in microbial reduction and gained maximum microbial safety. Moreover, TS treatments inactivated the polyphenol oxidase and peroxidase from 0.97 and 0.034 Abs min-1 (untreated) to 0.31 and 0.018 Abs min-1, respectively. The spinach juice sample treated at a high intensity (600 W, 30 kHz, at 60 ± 1 °C for 20 mint, TS3) exhibited complete inactivation of microbial loads (<1 log CFU/ml), the highest reduction in enzymatic activities, better suspension stability, color properties, and highest bioactive compounds. Collectively, the verdicts proposed that TS processing could be a worthwhile option to pasteurize the spinach juice to enhance the overall quality.
Collapse
Affiliation(s)
- Muhammad Faisal Manzoor
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Riphah College of Rehabilitation and Allied Health Sciences, Riphah International University, Faisalabad, 38000 Pakistan
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
| | - Sipper Khan
- University of Hohenheim, Institute of Agricultural Engineering, Tropics and Subtropics Group, Garbenstrasse 9, 70593 Stuttgart, Germany
| | - Rizwan Shukat
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Nazir Ahmad
- Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore-Lahore, Pakistan
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazing University, Sharkia, Egypt
| |
Collapse
|
17
|
Bakshi G, Ananthanarayan L. Partial purification, characterization and kinetics of thermal inactivation of pectin methylesterase and polygalacturonase enzymes from Indian lemon (Citrus limon (L.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00835-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
18
|
Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients. Biomolecules 2021; 11:biom11020321. [PMID: 33672547 PMCID: PMC7923798 DOI: 10.3390/biom11020321] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/16/2021] [Accepted: 02/17/2021] [Indexed: 12/22/2022] Open
Abstract
A large proportion of broccoli biomass is lost during primary production, distribution, processing, and consumption. This biomass is rich in polyphenols and glucosinolates and can be used for the production of bioactive rich ingredients for food and nutraceutical applications. This study evaluated thermosonication (TS) (18 kHz, 0.6 W/g, 40–60 °C, 3–7 min) for the pre-treatment of broccoli florets to enhance enzymatic conversion of glucoraphanin into the bioactive sulforaphane. TS significantly increased sulforaphane yield, despite a decrease in myrosinase activity with increasing treatment intensity. The highest sulforaphane yield of ~2.9 times that of untreated broccoli was observed for broccoli thermosonicated for 7 min at 60 °C, which was 15.8% higher than the corresponding yield for thermal processing without sonication (TP) at the same condition. This was accompanied by increase in the residual level of glucoraphanin (~1.8 and 2.3 time respectively after TP and TS at 60 °C for 7 min compared to control samples) indicating that treatment-induced release of bound glucoraphanin from the cell wall matrix and improved accessibility could be at least partially responsible for the enhanced sulforaphane yield. The result indicates the potential of TS for the conversion of broccoli biomass into high sulforaphane broccoli-based ingredients.
Collapse
|
19
|
Effects of Lacto-Fermented Agricultural By-Products as a Natural Disinfectant against Post-Harvest Diseases of Mango ( Mangifera indica L.). PLANTS 2021; 10:plants10020285. [PMID: 33546183 PMCID: PMC7913201 DOI: 10.3390/plants10020285] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 01/01/2021] [Accepted: 01/03/2021] [Indexed: 11/25/2022]
Abstract
Background: the antagonism activity of lactic acid bacteria metabolites has the potential to prevent fungal growth on mango. Methods: the potential of developing natural disinfectant while using watermelon rinds (WR), pineapple (PP), orange peels (OP), palm kernel cake (PKC), and rice bran (RB), via lacto-fermentation was investigated. The obtained lactic acid bacteria (LAB) metabolites were then employed and the in vitro antifungal activity toward five spoilage fungi of mango was tested through liquid and solid systems. Besides, the effect of the produced disinfectant on the fungal growth inhibition and quality of mango was investigated. Results: the strains Lactobacillus plantarum ATCC8014 and Lactobacillus fermentum ATCC9338 growing in the substrates PKC and PP exhibited significantly higher in vitro antifungal activity against Colletotrichum gloeosporioides and Botryodiplodia theobromae as compared to other tested LAB strains and substrates. The in-situ results demonstrated that mango samples that were treated with the disinfectant produced from PKC fermented with L. plantarum and L. fermentum had the lowest disease incidence and disease severity index after 16 days shelf life, as well as the lowest conidial concentration. Furthermore, PKC that was fermented by L. fermentum highly maintained the quality of the mango. Conclusions: lactic acid fermentation of PKC by L. fermentum demonstrated a high potential for use as a natural disinfectant to control C. gloeosporioides and B. theobromae on mango.
Collapse
|
20
|
Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design. Processes (Basel) 2020. [DOI: 10.3390/pr9010003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating procedure. Main effects, 3D, or 4D plots for each response were developed based on factors that influenced the response. Results showed that the best extraction method for guava and pomelo juices were within indirect thermosonication method of 1 kW, 55 °C and 30 min, and 2.5 kW, 54 °C and 23 min, respectively. Direct thermosonication method at 10% amplitude, 55 °C for 2 to 10 min was more suitable for soursop juice. Thermosonicated extraction of tropical fruit juice can improve its juice yield, ascorbic acid content, and total soluble solids content.
Collapse
|
21
|
Jiang Q, Zhang M, Xu B. Application of ultrasonic technology in postharvested fruits and vegetables storage: A review. ULTRASONICS SONOCHEMISTRY 2020; 69:105261. [PMID: 32702635 DOI: 10.1016/j.ultsonch.2020.105261] [Citation(s) in RCA: 59] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 06/15/2020] [Accepted: 07/13/2020] [Indexed: 05/09/2023]
Abstract
It has been an important research topic and a serious applicable issue to extend storage time of fruits and vegetables using advanced scientific and effective technology. Among various approaches, ultrasound has been regarded as one of the most pollution-free and effective technical means to significantly improve the preservation of fruits and vegetables. This paper summarizes the application of ultrasonic technology in fruits and vegetables storage in recent years, including removal of pesticide residues and cleaning, sterilization, enzyme inactivation, effect on physico-chemical indexes. Additionally, we also discussed limitations and negative effects of ultrasonic treatment on fruits and vegetables such as damages to tissues and cells. Furthermore, a proper application of ultrasonic technology has been proven to effectively extend the storage period of postharvest fruits and vegetables and maintain the quality. Moreover, the combination of ultrasound and other conventional preservation technologies can further improve the preservation in a coordinate manner and even have a broader application prospect.
Collapse
Affiliation(s)
- Qiyong Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| |
Collapse
|
22
|
Salehi F. Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1825486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
23
|
Liu J, Bi J, McClements DJ, Liu X, Yi J, Lyu J, Zhou M, Verkerk R, Dekker M, Wu X, Liu D. Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review. Carbohydr Polym 2020; 250:116890. [PMID: 33049879 DOI: 10.1016/j.carbpol.2020.116890] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2020] [Revised: 07/31/2020] [Accepted: 08/01/2020] [Indexed: 11/19/2022]
Abstract
Pectin, a major polysaccharide found in the cell walls of higher plants, plays major roles in determining the physical and nutritional properties of fruit- and vegetable-based products. An in-depth understanding of the effects of processing operations on pectin structure and functionality is critical for designing better products. This review, therefore, focuses on the progress made in understanding the effects of processing on pectin structure, further on pectin functionality, consequently on product properties. The effects of processing on pectin structure are highly dependent on the processing conditions. Targeted control of pectin structure by applying various processing operations could enhance textural, rheological, nutritional properties and cloud stability of products. While it seems that optimizing product quality in terms of physical properties is counteracted by optimizing the nutritional properties. Therefore, understanding plant component biosynthesis mechanisms and processing mechanisms could be a major challenge to balance among the quality indicators of processed products.
Collapse
Affiliation(s)
- Jianing Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA
| | - Xuan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jian Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Mo Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ruud Verkerk
- Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Matthijs Dekker
- Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dazhi Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| |
Collapse
|
24
|
Yu Q, Fan L, Duan J, Yu N, Li N, Zhu Q, Wang N. Ultrasound and heating treatments improve the antityrosinase ability of polyphenols. Food Chem 2020; 317:126415. [DOI: 10.1016/j.foodchem.2020.126415] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 02/03/2020] [Accepted: 02/13/2020] [Indexed: 01/11/2023]
|
25
|
Ketenoglu O. Extraction of Peanut Oil Using Thermosonication: Modeling and Multiobjective Optimization of Process Parameters Using Box-Behnken Design. J Oleo Sci 2020; 69:585-595. [PMID: 32404549 DOI: 10.5650/jos.ess19309] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The extraction of peanut oil was investigated using the combination of ultrasound and heat application, which is known as a novel technology called thermosonication. The study was set up using the Box-Behnken design and the models based on quadratic equations were established. The effects of extraction time (4-12 min), extraction temperature (40-60°C), solvent-to-solid ratio (SSR) (3:1-9:1)(v/w) and ultrasound power (60-100%) on the extraction yield and the oleic acid concentration of extracted oils were investigated. Results showed that the extraction yield was primarily affected by the extraction temperature and SSR. The average maximum yield of 39.93% was achieved when variables were set to 12 min of time, 50°C of temperature, 9:1(v/w) of SSR and 80% of ultrasound power. Thermosonication did not significantly affect the fatty acid composition. Since it was targeted to determine an optimum point where the maximum extraction yield and oleic acid concentration were obtained, a multiobjective optimization was performed. The optimum thermosonication conditions were determined as 4 min of time, 60°C of temperature, 9:1(v/w) of SSR and 100% of power with a maximum extraction yield of 39.86%. Also, the oleic acid concentration was determined as 63.51% in this optimum condition.
Collapse
Affiliation(s)
- Onur Ketenoglu
- Cankiri Karatekin University, Department of Food Engineering Campus of Uluyazi
| |
Collapse
|
26
|
Nayak PK, Basumatary B, Chandrasekar CM, Seth D, Kesavan RK. Impact of thermosonication and pasteurization on total phenolic contents, total flavonoid contents, antioxidant activity, and vitamin C levels of elephant apple (
Dillenia indica
) juice. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13447] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
27
|
Chen F, Zhang M, Yang CH. Application of ultrasound technology in processing of ready-to-eat fresh food: A review. ULTRASONICS SONOCHEMISTRY 2020; 63:104953. [PMID: 31945555 DOI: 10.1016/j.ultsonch.2019.104953] [Citation(s) in RCA: 118] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 12/27/2019] [Accepted: 12/28/2019] [Indexed: 05/09/2023]
Abstract
With the increase in food standardization and the pace of modern life, the demand for ready-to-eat foods is growing. The strong processing conditions of traditional technology often accelerate the rate of deterioration of quality, and microbes are the safety hazard of ready-to-eat foods. Ultrasound technology is an environmentally friendly technology that hardly causes thermal damage to raw materials. In this paper, the ultrasound technology is used in the disinfection, sterilization, enzyme inactivation, desensitization, dehydration, curing, tenderization and cooking process of fresh food from the perspective of microbial safety and quality of fresh food. The cavitation effect of ultrasound can improve the mass transfer rate of infiltration processes such as dehydration and curing, promote the oxidation of lipids and proteins for enrich the flavor of meat products, improve the microbiological safety and reduce the sensitization by destroying the integrity of the microbial cells and the conformation of the protein. In addition, ultrasound as an auxiliary processing technology can reduce the damage of traditional production technology to reserve the quality and nutritional value of food. Ultrasound has proved to be an efficient and green processing technology for ready-to-eat food.
Collapse
Affiliation(s)
- Fengying Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Jiangnan University, China.
| | - Chao-Hui Yang
- Yangzhou Yechun Food Production & Distribution Co., Yangzhou 225200, Jiangsu, China
| |
Collapse
|
28
|
Dolas R, Saravanan C, Kaur BP. Emergence and era of ultrasonic's in fruit juice preservation: A review. ULTRASONICS SONOCHEMISTRY 2019; 58:104609. [PMID: 31450377 DOI: 10.1016/j.ultsonch.2019.05.026] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 05/15/2019] [Accepted: 05/25/2019] [Indexed: 05/09/2023]
Abstract
Ultrasonic's has emerged to an unconditional extent in the last decade. It has found its application in fruit juice and beverage industry due to its multifunctional desired effects. The technology is inexpensive, simple, reliable, and environmentally friendly and highly effective in the preservation of juices with enhanced quality attributes. This review will enlighten your knowledge in understanding the basic concept of ultrasonic's with the principle, mechanism, and application in the food sector. It specifically reviews the explored effect of ultrasonication on different juices. It explores the influence of technology in enzyme inactivation, microbial inactivation and different quality attributes of fruit juices. It gives you an in-depth insight into the technology.
Collapse
Affiliation(s)
- Rupali Dolas
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India
| | - Chakkaravarthi Saravanan
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India
| | - Barjinder Pal Kaur
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India.
| |
Collapse
|
29
|
Sasikumar R, Pradhan D, Deka SC. Effects of thermosonication process on inactivation ofEscherichia coliandSaccharomyces cerevisiaeand its survival kinetics modeling in khoonphal (Haematocarpus validus) juice to extend its shelf life. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14220] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Raju Sasikumar
- Department of Agribusiness Management and Food Technology North‐Eastern Hill University (NEHU) Tura Meghalaya India
| | - Dristhi Pradhan
- Department of Agribusiness Management and Food Technology North‐Eastern Hill University (NEHU) Tura Meghalaya India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
| |
Collapse
|
30
|
Illera AE, Beltrán S, Sanz MT. Structural changes of a protein extract from apple with polyphenoloxidase activity obtained by cationic reversed micellar extraction induced by high-pressure carbon dioxide and thermosonication. Sci Rep 2019; 9:13749. [PMID: 31551453 PMCID: PMC6760208 DOI: 10.1038/s41598-019-50209-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Accepted: 09/03/2019] [Indexed: 11/17/2022] Open
Abstract
Polyphenoloxidase from apple was extracted and further concentrated by cationic reversed micellar extraction. Previous to reversed micellar extraction a crude protein extract was obtained using AG2-X8 as adsorbent of phenolic compounds and the detergent Triton X-100. Forward and backward extraction conditions were optimized by using dodecyl trimethyl ammonium bromide as surfactant in the organic phase. Optimization was carried out to obtain the highest value of PPO activity recovery and the purification fold at the different experimental conditions. Under the optimum extraction conditions, PPO activity recovery was 99% and purification fold reached a value of 17, showing that reversed micellar extraction was a good technique as a first step to concentrate on a targeted enzyme. After removing some impurities by centrifuge ultrafiltration, the protein extract with PPO activity was treated by pressurized carbon dioxide and thermosonication achieving residual PPO activity values of 16 ± 3 and 9 ± 1%, respectively. Quenching experiments by iodide performed in the non-treated extract and in the treated extracts revealed conformational changes of this protein fraction reflected in the greater exposure of the fluorophore to the quencher.
Collapse
Affiliation(s)
- A E Illera
- Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, 09001, Burgos, Spain
| | - S Beltrán
- Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, 09001, Burgos, Spain
| | - M T Sanz
- Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, 09001, Burgos, Spain.
| |
Collapse
|
31
|
Dars AG, Hu K, Liu Q, Abbas A, Xie B, Sun Z. Effect of Thermo-Sonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice. Foods 2019; 8:E298. [PMID: 31362421 PMCID: PMC6723886 DOI: 10.3390/foods8080298] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 07/18/2019] [Accepted: 07/26/2019] [Indexed: 11/16/2022] Open
Abstract
Consumer demand for safe and nutritious fruit juices has led to the development of a number of food processing techniques. To compare the effect of two processing technologies, thermo-sonication (TS) and ultra-high pressure (UHP), on the quality of mango juice, fresh mango juice was treated with TS at 25, 45, 65 and 95 °C for 10 min and UHP at 400 MPa for 10 min. The phenolic profile of mango was also analyzed using the newly developed ultra-performance liquid chromatography-electrospray ionization-quadrupole time of flight-mass spectrometry (UPLC-Q-TOF-HRMSn) and, based on this result, the effect of TS and UHP on the phenolics of mango juice was evaluated. Both treatments had minimal effects on the oBrix, pH, and titratable acidity of mango juice. The residual activities of three enzymes (polyphenol oxidase, peroxidase, and pectin methylesterase), antioxidant compounds (vitamin C, Total phenolics, mangiferin derivatives, gallotannins, and quercetin derivatives) and antioxidant activity sharply decreased with the increase in the temperature of the TS treatment. Nevertheless, the UHP treatment retained antioxidants and antioxidant activity at a high level. The UHP process is likely superior to TS in bioactive compounds and antioxidant activity preservation. Therefore, the mango juice products obtained by ultra-high-pressure processing might be more beneficial to health.
Collapse
Affiliation(s)
- Abdul Ghani Dars
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Kai Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qiudou Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Aqleem Abbas
- Department of Plant Pathology, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bijun Xie
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Zhida Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| |
Collapse
|
32
|
Rashid MT, Ma H, Jatoi MA, Safdar B, El‐Mesery HS, Sarpong F, Ali Z, Wali A. Multi‐frequency ultrasound and sequential infrared drying on drying kinetics, thermodynamic properties, and quality assessment of sweet potatoes. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13127] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Muhammad T. Rashid
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | | | - Bushra Safdar
- Beijing Advance Innovation center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food AdditivesSchool of Food and Chemical Technology, Beijing Technology and Business University Beijing China
| | - Hany S. El‐Mesery
- School of Agricultural Equipment EngineeringJiangsu University Zhenjiang China
| | - Frederick Sarpong
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Zeshan Ali
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Asif Wali
- Department of Agriculture and Food technologyKarakoram International University Gilgit Pakistan
| |
Collapse
|
33
|
Sun Y, Zeng L, Xue Y, Yang T, Cheng Z, Sun P. Effects of power ultrasound on the activity and structure of β-D-glucosidase with potentially aroma-enhancing capability. Food Sci Nutr 2019; 7:2043-2049. [PMID: 31289652 PMCID: PMC6593387 DOI: 10.1002/fsn3.1035] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 03/10/2019] [Accepted: 03/17/2019] [Indexed: 12/27/2022] Open
Abstract
β-d-glucosidase can release aroma precursors to improve the flavor of plant food, but the hydrolysis efficiency of the enzyme is low; the purpose of this study was to improve the enzyme activity using ultrasound. The effects of ultrasound parameters on β-d-glucosidase activity were investigated, and the respective structures of enzyme activated and enzyme inhibited were further analyzed. Low temperature (20-45°C), low ultrasonic intensity (<181.53 W/cm2), and short treatment time (<15 min) led to the activation of β-d-glucosidase, whereas high temperature (45-60°C), high ultrasonic intensity (>181.53 W/cm2), and long treatment time (>15 min) led to its inhibition. Application of ultrasound lowered the optimum temperature for β-d-glucosidase activity from 50 to 40°C. Ultrasound did not change the primary structures of the enzyme, but changed the secondary structures. When ultrasound activated β-d-glucosidase, the α-helix contents were increased, the β-fold and irregular coil content were reduced. When ultrasound inhibited β-d-glucosidase, the contents of β-folds were increased, the α-helix and irregular coil contents were reduced.. In summary, activation or inhibition of β-d-glucosidase under ultrasound was determined by the ultrasound conditions. This study suggests that ultrasound combined with β-D-glucosidase can be used in aroma-enhancing.
Collapse
Affiliation(s)
- Yujing Sun
- Department of Food Science and TechnologyOcean CollegeZhejiang University of TechnologyHangzhouChina
- Food Quality LaboratoryAgricultural Research Service, US Department of AgricultureBeltsville Agricultural Research CenterBeltsvilleMaryland
- Department of Plant SciencesUniversity of TennesseeKnoxvilleTennessee
| | - Li Zeng
- Department of Food Science and TechnologyOcean CollegeZhejiang University of TechnologyHangzhouChina
| | - Yuanzhong Xue
- Department of Food Science and TechnologyOcean CollegeZhejiang University of TechnologyHangzhouChina
| | - Tianbao Yang
- Food Quality LaboratoryAgricultural Research Service, US Department of AgricultureBeltsville Agricultural Research CenterBeltsvilleMaryland
| | - Zongming Cheng
- Department of Plant SciencesUniversity of TennesseeKnoxvilleTennessee
| | - Peilong Sun
- Department of Food Science and TechnologyOcean CollegeZhejiang University of TechnologyHangzhouChina
| |
Collapse
|
34
|
Jayathunge KGLR, Stratakos AC, Delgado‐Pando G, Koidis A. Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13901] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- K. G. L. R. Jayathunge
- Institute for Global Food Security Queen’s University Belfast Belfast United Kingdom
- Department of Biosystems Technology University of Sri Jayewardenepura Nugegoda Sri Lanka
| | | | | | - Anastasios Koidis
- Institute for Global Food Security Queen’s University Belfast Belfast United Kingdom
| |
Collapse
|
35
|
Illera A, Sanz M, Trigueros E, Beltrán S, Melgosa R. Effect of high pressure carbon dioxide on tomato juice: Inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.027] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
36
|
Effect of Thermosonication on the Bioaccessibility of Antioxidant Compounds and the Microbiological, Physicochemical, and Nutritional Quality of an Anthocyanin-Enriched Tomato Juice. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2191-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
37
|
Raju S, Deka SC. Influence of thermosonication treatments on bioactive compounds and sensory quality of fruit (Haematocarpus validus
) juice. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13701] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Sasikumar Raju
- Department of Agribusiness Management and Food Technology; North-Eastern Hill University (NEHU); Tura India
| | - Sankar C. Deka
- Department of Food Engineering and Technology; Tezpur University; Tezpur India
| |
Collapse
|
38
|
Tsikrika K, Chu BS, Bremner DH, Lemos MA. The effect of different frequencies of ultrasound on the activity of horseradish peroxidase. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
39
|
Cao X, Cai C, Wang Y, Zheng X. The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.018] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
40
|
Leong T, Juliano P, Knoerzer K. Advances in Ultrasonic and Megasonic Processing of Foods. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-017-9167-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
41
|
Aguilar K, Garvín A, Ibarz A, Augusto PED. Ascorbic acid stability in fruit juices during thermosonication. ULTRASONICS SONOCHEMISTRY 2017; 37:375-381. [PMID: 28427647 DOI: 10.1016/j.ultsonch.2017.01.029] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2016] [Revised: 11/16/2016] [Accepted: 01/19/2017] [Indexed: 06/07/2023]
Abstract
Thermosonication is an emerging technology useful for inactivating microorganisms and enzymes in fruit juices. However, the effect of the ultrasound processing on the ascorbic acid content is not clear and the results reported in the literature are contradictory. In this work, the impact of sonication and thermosonication on the ascorbic acid content was first evaluated in model systems. Degassed model solutions at four different pH values (3-6) were processed with or without sonication for 60min at two different conditions of temperature (25 and 55°C). In all cases, the ascorbic acid was stable under the treatment. After that, two commercial deaerated fruit juices were processed with and without US at 55°C. The ascorbic acid was also retained in these juices after the ultrasound processing under the most severe conditions studied. In conclusion, previous degassing/deaerating of fruit juices is recommended to prevent ascorbic acid degradation when thermosonication is applied.
Collapse
Affiliation(s)
- Karla Aguilar
- Department of Agrifood Industry Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, São Paulo, Brazil; Food Technology Department (DTA), University of Lleida (UdL), Lleida, Catalonia, Spain
| | - Alfonso Garvín
- Food Technology Department (DTA), University of Lleida (UdL), Lleida, Catalonia, Spain
| | - Albert Ibarz
- Food Technology Department (DTA), University of Lleida (UdL), Lleida, Catalonia, Spain
| | - Pedro E D Augusto
- Department of Agrifood Industry Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, São Paulo, Brazil.
| |
Collapse
|
42
|
Huang G, Chen S, Dai C, Sun L, Sun W, Tang Y, Xiong F, He R, Ma H. Effects of ultrasound on microbial growth and enzyme activity. ULTRASONICS SONOCHEMISTRY 2017; 37:144-149. [PMID: 28427617 DOI: 10.1016/j.ultsonch.2016.12.018] [Citation(s) in RCA: 191] [Impact Index Per Article: 27.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Revised: 12/13/2016] [Accepted: 12/13/2016] [Indexed: 05/13/2023]
Abstract
Nowadays, ultrasound is widely used in many aspects. In the last few years, many papers have concentrated on the applications of ultrasound in engineering, chemistry, medicine, physics and biology, but few in biological effects such as the acceleration effects on proliferation of microbial cells, the inactivation effects on microorganisms and the influences on the activities of enzyme. Thus, the objective of this review is to investigate the biological effects of ultrasound on these aspects.
Collapse
Affiliation(s)
- Guoping Huang
- Institute of Life Sciences, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Suwan Chen
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Chunhua Dai
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; Jiangsu Key Laboratory of Agricultural Product Physical Processing, Zhenjiang, Jiangsu 212013, PR China
| | - Ling Sun
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Wenli Sun
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Yingxiu Tang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Feng Xiong
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Ronghai He
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; Jiangsu Key Laboratory of Agricultural Product Physical Processing, Zhenjiang, Jiangsu 212013, PR China.
| | - Haile Ma
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; Jiangsu Key Laboratory of Agricultural Product Physical Processing, Zhenjiang, Jiangsu 212013, PR China
| |
Collapse
|
43
|
Salas-Tovar JA, Flores-Gallegos AC, Contreras-Esquivel JC, Escobedo-García S, Morlett-Chávez JA, Rodríguez-Herrera R. Analytical Methods for Pectin Methylesterase Activity Determination: a Review. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0934-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
44
|
Zhang Z, Niu L, Li D, Liu C, Ma R, Song J, Zhao J. Low intensity ultrasound as a pretreatment to drying of daylilies: Impact on enzyme inactivation, color changes and nutrition quality parameters. ULTRASONICS SONOCHEMISTRY 2017; 36:50-58. [PMID: 28069238 DOI: 10.1016/j.ultsonch.2016.11.007] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2016] [Revised: 11/04/2016] [Accepted: 11/04/2016] [Indexed: 06/06/2023]
Abstract
Effects of thermal and low intensity ultrasound combined with heat (LIUH) pretreatment prior to microwave vacuum drying on enzyme inactivation, color changes and nutrition quality properties of dried daylilies were investigated. The peroxidase (POD), ascorbic acid oxidase (AAO) and polyphenoloxidase (PPO) thermal and LIUH (0.2 and 0.4W/cm2) inactivation were determined and compared at 70, 80 and 90°C. Significant reduction in the POD, AAO and PPO activity was seen in daylilies after an ambient LIUH pretreatment than thermal pretreatment. POD, AAO and PPO thermal and LIUH inactivation followed the first order kinetics. LIUH pretreatment had a more positive influence on maintaining color of dried daylilies than thermal pretreatment. Furthermore, LIUH pretreatment resulted in a significant increase in chlorophylls, carotenoids (lutein, zeaxanthin and β-carotene), and a decrease in degree of browning and 5-hydroxymethylfurfural (HMF) when compared with thermal pretreatment. The antioxidant activity and contents of several nutritional components of dried daylilies pretreated by LIUH were also higher than that of dried daylilies pretreated by thermal pretreatment. This study provides a basis for the design of LIUH conditions to control vegetables browning and color changes prior to drying processing.
Collapse
Affiliation(s)
- Zhongyuan Zhang
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Liying Niu
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Dajing Li
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Chunquan Liu
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Rui Ma
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; College of Forestry, Northeast Forestry University, Harbin 150040, China
| | - Jiangfeng Song
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Jiangtao Zhao
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| |
Collapse
|
45
|
Anaya-Esparza LM, Velázquez-Estrada RM, Roig AX, García-Galindo HS, Sayago-Ayerdi SG, Montalvo-González E. Thermosonication: An alternative processing for fruit and vegetable juices. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.020] [Citation(s) in RCA: 122] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
46
|
Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications. Crit Rev Food Sci Nutr 2016; 57:501-523. [DOI: 10.1080/10408398.2013.867828] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Cecilia Jiménez-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| |
Collapse
|
47
|
Miljić U, Puškaš V, Vučurović V. Investigation of technological approaches for reduction of methanol formation in plum wines. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.376] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Uroš Miljić
- University of Novi Sad; Faculty of Technology; Blvd. cara Lazara 1 Novi Sad Serbia
| | - Vladimir Puškaš
- University of Novi Sad; Faculty of Technology; Blvd. cara Lazara 1 Novi Sad Serbia
| | - Vesna Vučurović
- University of Novi Sad; Faculty of Technology; Blvd. cara Lazara 1 Novi Sad Serbia
| |
Collapse
|
48
|
Effect of thermosonic pretreatment on drying kinetics and energy consumption of microwave vacuum dried Agaricus bisporus slices. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.12.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
49
|
Rojas ML, Leite TS, Cristianini M, Alvim ID, Augusto PE. Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.011] [Citation(s) in RCA: 112] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
|
50
|
Terefe NS, Tepper P, Ullman A, Knoerzer K, Juliano P. High pressure thermal processing of pears: Effect on endogenous enzyme activity and related quality attributes. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|