1
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Sotelo-Lara DM, Amador-Espejo GG, Zamora-Gasga VM, Gutiérrez-Martínez P, Velázquez-Estrada RM. Effect of thermosonication on bioactive compounds, enzymatic and microbiological inactivation in nectar with strawberry by-products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1580-1589. [PMID: 37033320 PMCID: PMC10076460 DOI: 10.1007/s13197-023-05700-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/01/2023] [Accepted: 02/18/2023] [Indexed: 03/06/2023]
Abstract
The aim of this study was to evaluate whether the addition of strawberry by-products (pulp and achene) and thermosonication offers a nectar with a potential contribution of health and safety benefits. Strawberry nectar with 0, 10 and 20% of strawberry by-products (SB) was subjected to thermosonication (24 kHz) at 70 and 80% for 8 min at 50 °C. Total soluble solids, pH, polyphenol oxidase (PO) and pectin methylesterase (PME) activities, total soluble phenols (TSP), ascorbic acid (AA), anthocyanins and antioxidant capacity (AOX) were evaluated. Microbiological reduction and inactivation of Escherichia coli was also determined. A limited activity was observed in PO and PME related to the SB percentage added. TSP, AA, anthocyanins, and AOX were increased due to the different percentages of SB added to the nectar. A reduction of aerobic mesophiles (1.28 Log CFU/mL), molds and yeast counts (1.23 Log CFU/mL) were achieved by thermosonication. E. coli inactivation was approximately 1 log CFU/mL in 20% SB nectar at 80% amplitude, 8 min at 50 °C, but increased during storage at 6 °C (0.915-5.86 Log CFU/mL). Thermosonication showed the possibility of employing strawberry by-products in nectars, improving the use of agro-industrial residues by non-thermal technologies.
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Affiliation(s)
- Dalia M. Sotelo-Lara
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Col. Lagos del Country, C.P. 63175 Tepic, Nayarit México
| | - Genaro G. Amador-Espejo
- CONACYT-IPN Centro de Investigación en Biotecnología Aplicada, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, C.P. 90700 Tlaxcala, México
| | - Víctor M. Zamora-Gasga
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Col. Lagos del Country, C.P. 63175 Tepic, Nayarit México
| | - Porfirio Gutiérrez-Martínez
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Col. Lagos del Country, C.P. 63175 Tepic, Nayarit México
| | - Rita M. Velázquez-Estrada
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Col. Lagos del Country, C.P. 63175 Tepic, Nayarit México
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2
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Jat K, Jayachandran LE, Rao PS. Impact of temperature assisted ultrasonication on the quality attributes of beetroot (
Beta vulgaris
L
.) juice. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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3
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Chaturvedi K, Basu S, Singha S, Das K. Predictive microbial growth modelling for an effective shelf-life extension strategy of Chhana (Indian cottage cheese). Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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4
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Combined Effect of Ultrasound Treatment and a Mix of Krebs Cycle Acids on the Metabolic Processes in Saccharomyces cerevisiae. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9020132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
This article describes the effect of organic acids and ultrasound on the physiological and biochemical properties of yeast, which was used to obtain biologically active peptides. The research featured brewer’s yeast S. cerevisiae W-34/70 cultivated in 11% beer wort. A mix of Krebs cycle acids served as an activator. It included succinic, malic, fumaric, citric, and oxaloacetic acids (1:1:1:1:1). The concentration of the Krebs cycle acids was 1 × 10−10 M/L at 1% to the suspension volume. The ultrasound treatment had an intensity of 10 W/m2 and lasted 3–10 min. The combined effect increased the fermentation activity of the yeast by 98%. The activity of individual biocatalysts of constructive and energy metabolism rose by 108–330%, while that of proteolysis enzymes increased by 15% in comparison with the samples exposed to individual factors. The stimulation increased the rate of amine nitrogen consumption by the yeast. The amount of accumulated amino acids was larger by 80% than in the control, and that of protein larger by 7%. The maximal content of the synthesized protein was reached 1–2 h earlier. The combination of chemical and physical factors intensified the biosynthesis of protein and its intermediates during yeast processing, thus facilitating the subsequent extraction of biologically valuable components.
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5
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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]
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6
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Chavan P, Sharma P, Sharma SR, Mittal TC, Jaiswal AK. Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review. Foods 2022; 11:122. [PMID: 35010248 PMCID: PMC8750622 DOI: 10.3390/foods11010122] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/16/2021] [Accepted: 12/29/2021] [Indexed: 12/19/2022] Open
Abstract
The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology's benefits and downsides. The breadth of ultrasound's application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.
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Affiliation(s)
- Prasad Chavan
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144402, India;
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana 141004, India; (P.S.); (S.R.S.); (T.C.M.)
| | - Pallavi Sharma
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana 141004, India; (P.S.); (S.R.S.); (T.C.M.)
| | - Sajeev Rattan Sharma
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana 141004, India; (P.S.); (S.R.S.); (T.C.M.)
| | - Tarsem Chand Mittal
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana 141004, India; (P.S.); (S.R.S.); (T.C.M.)
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, Faculty of Science, Technological University Dublin—City Campus, Central Quad, Grangegorman, D07 ADY7 Dublin, Ireland
- Environmental Sustainability and Health Institute (ESHI), Technological University Dublin—City Campus, Grangegorman, D07 H6K8 Dublin, Ireland
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7
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Soro AB, Oliveira M, O'Donnell CP, Tiwari BK. Ultrasound assisted modulation of yeast growth and inactivation kinetics. ULTRASONICS SONOCHEMISTRY 2021; 80:105819. [PMID: 34768062 PMCID: PMC8591419 DOI: 10.1016/j.ultsonch.2021.105819] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 10/20/2021] [Accepted: 11/01/2021] [Indexed: 06/13/2023]
Abstract
The yeast Saccharomyces cerevisiae is well known for its application in the food industry for the purpose of developing fermented food. The ultrasound (US) technology offer a wide range of applications for the food industry, including the enhancement of fermentation rates and inactivation of microbial cells. However, a better understanding and standardization of this technology is still required to ensure the scaling-up process. This study investigated the effect of the US technology on the growth of S. cerevisiae using frequencies of 20, 25, 45 and 130 kHz, treatment periods from 2 to 30 min. Furthermore, yeast kinetics subjected to US treatments were evaluated using modelling tools and scanning electron microscopy (SEM) analysis to explore the impact of sonication on yeast cells. Yeast growth was monitored after different US treatments plotting optical density (OD) at 660 nm for 24 h at 30 ⁰C. Growth curves were fitted using models of modified Gompertz and Scale-Free which showed good parameters of the fit. In particular, US frequencies of 45 and 130 kHz did not have a disruptive effect in lag phase and growth rate of the yeast populations, unlike the frequency of 20 kHz. Moreover, inactivation curves of yeast cells obtained after exposure to 20 and 25 kHz also observed the best fit using the Weibull model. US frequency of 20 kHz achieved significant reductions of 1.3 log cfu/mL in yeast concentration and also induced important cell damage on the external structures of S. cerevisiae. In conclusion, the present study demonstrated the significant effect of applying different US frequencies on the yeast growth for potential application in the food industry.
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Affiliation(s)
- Arturo B Soro
- Department of Food Chemistry & Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - Márcia Oliveira
- School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Colm P O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Brijesh K Tiwari
- Department of Food Chemistry & Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
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8
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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.
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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
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9
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Kuriyama T, Fukuma Y, Imashiro C, Kabayama K, Kurashina Y, Takemura K. Detachment of RAW264.7 macrophages from a culture dish using ultrasound excited by a Langevin transducer. J Biosci Bioeng 2020; 131:320-325. [PMID: 33250410 DOI: 10.1016/j.jbiosc.2020.11.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 10/19/2020] [Accepted: 11/03/2020] [Indexed: 11/17/2022]
Abstract
To study the relationship between macrophages and antigens, an efficient culture method for macrophages is important. During culture, macrophages adhering to the culture surface are difficult to harvest by general trypsinization. Thus, prolonged trypsinization or cell scraping has been used to detach macrophages. However, prolonged trypsinization has a negative effect on cell viability, and the detachment efficiency with cell scrapers depends highly on the skill of a technician. Therefore, we developed a macrophage-detaching method by combining trypsin-EDTA and ultrasonic vibration to detach cells from a ubiquitous culture vessel. We fabricated a device that propagated ultrasound to a φ-35-mm culture dish from underneath. To demonstrate our concept, RAW264.7 cells were used as model cells and exposed to several detaching conditions to evaluate the effects of our developed method. In addition to the proposed method, as traditional detaching methods, simple trypsinization with trypsin-EDTA and manual cell scraping were performed. Furthermore, to determine the optimal intensity of the ultrasound, input voltages into the ultrasound transducer of 200, 225, and 250 V were used. As a result, the number of live cells detached by the developed method with an input amplitude of 225 V was approximately 4.8 times more than that by simple trypsinization and approximately 4.3 times more than that by scraping. Furthermore, the proliferation and phagocytosis level of the cells were increased by the developed method at 225 V, while no significant difference was found in metabolism. Thus, the developed method improves culture efficiency and cell functions without causing metabolic disorders.
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Affiliation(s)
- Takuma Kuriyama
- School of Science for Open and Environmental Systems, Graduate School of Science and Technology, Keio University, 3-14-1 Hiyoshi, Kohoku-Ku, Yokohama, Kanagawa 223-8522, Japan
| | - Yuki Fukuma
- School of Science for Open and Environmental Systems, Graduate School of Science and Technology, Keio University, 3-14-1 Hiyoshi, Kohoku-Ku, Yokohama, Kanagawa 223-8522, Japan
| | - Chikahiro Imashiro
- Institute of Advanced Biomedical Engineering and Science, Tokyo Women's Medical University, TWIns, 8-1 Kawada-cho, Shinjuku-ku, Tokyo 162-8666, Japan; Department of Mechanical Engineering, Faculty of Science and Technology, Keio University, 3-14-1 Hiyoshi, Kohoku-Ku, Yokohama, Kanagawa 223-8522, Japan
| | - Kazuya Kabayama
- Department of Chemistry, Graduate School of Science, Osaka University, 1-1 Machikaneyama-cho, Toyonaka, Osaka 560-0043, Japan
| | - Yuta Kurashina
- Department of Mechanical Engineering, Faculty of Science and Technology, Keio University, 3-14-1 Hiyoshi, Kohoku-Ku, Yokohama, Kanagawa 223-8522, Japan; School of Materials and Chemical Technology, Tokyo Institute of Technology, 4259 Nagatsuta-cho, Midori-Ku, Yokohama, Kanagawa 226-8503, Japan
| | - Kenjiro Takemura
- Department of Mechanical Engineering, Faculty of Science and Technology, Keio University, 3-14-1 Hiyoshi, Kohoku-Ku, Yokohama, Kanagawa 223-8522, Japan.
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10
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Evelyn, Silva FV. Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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Križanović S, Tomašević M, Režek Jambrak A, Ćurko N, Gracin L, Lukić K, Kovačević Ganić K. Effect of Thermosonication and Physicochemical Properties of Wine on Culturability, Viability, and Metabolic Activity of Brettanomyces bruxellensis Yeast in Red Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3302-3311. [PMID: 31515992 DOI: 10.1021/acs.jafc.9b03661] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The aim of this research was to investigate the short- and long-term effects of thermosonication and different physicochemical properties of wine on culturability, viability, and metabolic activity of Brettanomyces bruxellensis yeast. Thermosonication was conducted at 43 °C during 1, 2, and 3 min, while wine variations included several pH, alcohol, and sugar levels. Cell culturability and viability were determined immediately after treatment and during 90 days of storage, while metabolic activity was determined after 90 days of storage. Results showed that, although culturability was not confirmed in dry wines immediately after 3 min of treatment, thermosonication did not result in complete inactivation of the B. bruxellensis population. Herein, the first evidence of a viable but not culturable (VBNC) state of B. bruxellensis after thermosonication exposure was observed. Moreover, thermosonication reduced the production of volatile phenols. Obtained results suggest application of thermosonication for reduction of the B. bruxellensis population only in early stages of wine contamination.
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Affiliation(s)
- Stela Križanović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
- Ruđer Bošković Institute, Bijenička cesta 54, 10000 Zagreb, Croatia
| | - Marina Tomašević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Natka Ćurko
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Leo Gracin
- University Department of Marine Studies, University of Split, Ulica Ruđera Boškovića 37, 21000 Split, Croatia
| | - Katarina Lukić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Karin Kovačević Ganić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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12
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Adulvitayakorn S, Azhari S, Hasan H. The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14322] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
| | - Siti‐Hajar Azhari
- Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Selangor Malaysia
| | - Hanan Hasan
- Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Selangor Malaysia
- Halal Product Research Institute Universiti Putra Malaysia Selangor Malaysia
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13
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Fan L, Ismail BB, Hou F, Muhammad AI, Zou M, Ding T, Liu D. Thermosonication damages the inner membrane of Bacillus subtilis spores and impels their inactivation. Food Res Int 2019; 125:108514. [DOI: 10.1016/j.foodres.2019.108514] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 05/25/2019] [Accepted: 06/21/2019] [Indexed: 02/02/2023]
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14
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Zupanc M, Pandur Ž, Stepišnik Perdih T, Stopar D, Petkovšek M, Dular M. Effects of cavitation on different microorganisms: The current understanding of the mechanisms taking place behind the phenomenon. A review and proposals for further research. ULTRASONICS SONOCHEMISTRY 2019; 57:147-165. [PMID: 31208610 DOI: 10.1016/j.ultsonch.2019.05.009] [Citation(s) in RCA: 94] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 04/26/2019] [Accepted: 05/08/2019] [Indexed: 05/05/2023]
Abstract
A sudden decrease in pressure triggers the formation of vapour and gas bubbles inside a liquid medium (also called cavitation). This leads to many (key) engineering problems: material loss, noise, and vibration of hydraulic machinery. On the other hand, cavitation is a potentially useful phenomenon: the extreme conditions are increasingly used for a wide variety of applications such as surface cleaning, enhanced chemistry, and wastewater treatment (bacteria eradication and virus inactivation). Despite this significant progress, a large gap persists between the understanding of the mechanisms that contribute to the effects of cavitation and its application. Although engineers are already commercializing devices that employ cavitation, we are still not able to answer the fundamental question: What precisely are the mechanisms how bubbles can clean, disinfect, kill bacteria and enhance chemical activity? The present paper is a thorough review of the recent (from 2005 onward) work done in the fields of cavitation-assisted microorganism's destruction and aims to serve as a foundation to build on in the next years.
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Affiliation(s)
- Mojca Zupanc
- University of Ljubljana, Faculty of Mechanical Engineering, Askerceva 6, 1000 Ljubljana, Slovenia
| | - Žiga Pandur
- University of Ljubljana, Faculty of Mechanical Engineering, Askerceva 6, 1000 Ljubljana, Slovenia; University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Tadej Stepišnik Perdih
- University of Ljubljana, Faculty of Mechanical Engineering, Askerceva 6, 1000 Ljubljana, Slovenia
| | - David Stopar
- University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Martin Petkovšek
- University of Ljubljana, Faculty of Mechanical Engineering, Askerceva 6, 1000 Ljubljana, Slovenia
| | - Matevž Dular
- University of Ljubljana, Faculty of Mechanical Engineering, Askerceva 6, 1000 Ljubljana, Slovenia.
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15
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Yildiz S, Pokhrel PR, Unluturk S, Barbosa-Cánovas GV. Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102195] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Thermo-Ultrasound-Based Sterilization Approach for the Quality Improvement of Wheat Plantlets Juice. Processes (Basel) 2019. [DOI: 10.3390/pr7080518] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
The impact of thermo–ultrasound (TU) on the quality of fresh wheat plantlets juice is described in this study. Fresh wheat plantlets juice was treated with TU using ultrasound (US) bath cleaner with different treatment variables, including power (70%, 420 W), frequency (40 kHz), processing time (20 and 40 min) and temperature (30, 45 and 60 °C) for the determination of free amino acids, minerals, microbial loads and bioactive compounds. The treatments have non-significant effects in ºBrix, pH, and titratable acidity while a significant increase in non-enzymatic browning, viscosity, and cloud value. The TU treatment at 30 °C for 20 and 40 min has achieved the highest value of total phenolics, flavonoids, total antioxidant capacity, 2, 2-diphenyl-1-picrylhydrazyl (DPPH), carotenoids, anthocyanin contents, chlorophyll (a + b), minerals and free amino acids than other treatments as well as untreated sample. A lightly visible variation in the color was observed among all treatments. TU treatments also showed a significant impact on the reduction of microbial loads at 60 °C for 40 min. The verdicts revealed that TU at low temperature a viable option to improve the quality of wheat plantlets juice at an industrial scale as compared to alone.
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17
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Li J, Cheng H, Liao X, Liu D, Xiang Q, Wang J, Chen S, Ye X, Ding T. Inactivation of Bacillus subtilis and quality assurance in Chinese bayberry (Myrica rubra) juice with ultrasound and mild heat. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.061] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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18
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Li J, Wang J, Zhao X, Wang W, Liu D, Chen S, Ye X, Ding T. Inactivation of
Staphylococcus aureus
and
Escherichia coli
in milk by different processing sequences of ultrasound and heat. J Food Saf 2018. [DOI: 10.1111/jfs.12614] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jiao Li
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang University Hangzhou Zhejiang China
- Key Laboratory for Agro‐Products Postharvest Handling of Ministry of AgricultureZhejiang Key Laboratory for Agro‐Food Processing Hangzhou Zhejiang China
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University Qingdao Shandong China
| | - Xihong Zhao
- Key Laboratory for Green Chemical Process of Ministry of EducationSchool of Chemical Engineering and Pharmacy, Wuhan Institute of Technology Wuhan China
| | - Wenjun Wang
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang University Hangzhou Zhejiang China
- Key Laboratory for Agro‐Products Postharvest Handling of Ministry of AgricultureZhejiang Key Laboratory for Agro‐Food Processing Hangzhou Zhejiang China
| | - Donghong Liu
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang University Hangzhou Zhejiang China
- Key Laboratory for Agro‐Products Postharvest Handling of Ministry of AgricultureZhejiang Key Laboratory for Agro‐Food Processing Hangzhou Zhejiang China
| | - Shiguo Chen
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang University Hangzhou Zhejiang China
- Key Laboratory for Agro‐Products Postharvest Handling of Ministry of AgricultureZhejiang Key Laboratory for Agro‐Food Processing Hangzhou Zhejiang China
| | - Xingqian Ye
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang University Hangzhou Zhejiang China
- Key Laboratory for Agro‐Products Postharvest Handling of Ministry of AgricultureZhejiang Key Laboratory for Agro‐Food Processing Hangzhou Zhejiang China
| | - Tian Ding
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang University Hangzhou Zhejiang China
- Key Laboratory for Agro‐Products Postharvest Handling of Ministry of AgricultureZhejiang Key Laboratory for Agro‐Food Processing Hangzhou Zhejiang China
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19
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Liao X, Li J, Suo Y, Chen S, Ye X, Liu D, Ding T. Multiple action sites of ultrasound on Escherichia coli and Staphylococcus aureus. FOOD SCIENCE AND HUMAN WELLNESS 2018. [DOI: 10.1016/j.fshw.2018.01.002] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Paniagua-Martínez I, Ramírez-Martínez A, Serment-Moreno V, Rodrigues S, Ozuna C. Non-thermal Technologies as Alternative Methods for Saccharomyces cerevisiae Inactivation in Liquid Media: a Review. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2066-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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21
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Ojha KS, Burgess CM, Duffy G, Kerry JP, Tiwari BK. Integrated phenotypic-genotypic approach to understand the influence of ultrasound on metabolic response of Lactobacillus sakei. PLoS One 2018; 13:e0191053. [PMID: 29370210 PMCID: PMC5784923 DOI: 10.1371/journal.pone.0191053] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Accepted: 12/27/2017] [Indexed: 11/18/2022] Open
Abstract
The lethal effects of soundwaves on a range of microorganisms have been known for almost a century whereas, the use of ultrasound to promote or control their activity is much more recent. Moreover, the fundamental molecular mechanism influencing the behaviour of microorganisms subjected to ultrasonic waves is not well established. In this study, we investigated the influence of ultrasonic frequencies of 20, 45, 130 and 950 kHz on growth kinetics of Lactobacillus sakei. A significant increase in the growth rate of L. sakei was observed following ultrasound treatment at 20 kHz despite the treatment yielding a significant reduction of ca. 3 log cfu/mL in cells count. Scanning electron microscopy showed that ultrasound caused significant changes on the cell surface of L. sakei culture with the formation of pores "sonoporation". Phenotypic microarrays showed that all ultrasound treated L. sakei after exposure to various carbon, nitrogen, phosphorus and sulphur sources had significant variations in nutrient utilisation. Integration of this phenotypic data with the genome of L. sakei revealed that various metabolic pathways were being influenced by the ultrasound treatments. Results presented in this study showed that the physiological response of L. sakei in response to US is frequency dependent and that it can influence metabolic pathways. Hence, ultrasound treatments can be employed to modulate microbial activity for specialised applications.
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Affiliation(s)
- K Shikha Ojha
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
| | | | | | - Joseph P Kerry
- Food Packaging Group, University College Cork, Cork, Ireland
| | - Brijesh K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
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22
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Evelyn, Milani E, Silva FV. Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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23
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Li J, Suo Y, Liao X, Ahn J, Liu D, Chen S, Ye X, Ding T. Analysis of Staphylococcus aureus cell viability, sublethal injury and death induced by synergistic combination of ultrasound and mild heat. ULTRASONICS SONOCHEMISTRY 2017; 39:101-110. [PMID: 28732925 DOI: 10.1016/j.ultsonch.2017.04.019] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 04/13/2017] [Accepted: 04/13/2017] [Indexed: 05/19/2023]
Abstract
This study was designed to investigate the combined effects of ultrasound and mild heat on the viability of S. aureus in association with the cell membrane integrity and intracellular enzyme activity. Cells were treated by ultrasound under 55°C for 3, 5, 7, 10, and 15min. The dynamic changes of S. aureus cell viability, sublethal injury and death were evaluated using flow cytometric assay. Microscopies were applied to identify the morphological appearance, ultrastructure and topography of S. aureus. The results showed the membrane damage was synchronous with esterase inhibition during the exposure to sonication, leading to the immediate lethal effect. On the other hand, bacteria under the mild heat at 55°C were inactivated via a sublethal injury process. The different lethal modes were observed between sonication and mild heat treatments, which could synergistically inactivate S. aureus. The antibacterial value of thermo-sonication was greater than the sum of the individual treatments. The thermo-sonication combination synergistically reduced the number of sublethal cells and also resulted in severe cell damage.
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Affiliation(s)
- Jiao Li
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Yuanjie Suo
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Xinyu Liao
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Juhee Ahn
- Department of Medical Biomaterials Engineering, Kangwon National University, Gangwon, Chuncheon, Republic of Korea
| | - Donghong Liu
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Shiguo Chen
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Xingqian Ye
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Tian Ding
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China.
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24
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Pokhrel PR, Bermúdez-Aguirre D, Martínez-Flores HE, Garnica-Romo MG, Sablani S, Tang J, Barbosa-Cánovas GV. Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coli in Fresh Carrot Juice and Changes on its Physicochemical Characteristics. J Food Sci 2017; 82:2343-2350. [PMID: 28898409 DOI: 10.1111/1750-3841.13787] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 05/06/2017] [Accepted: 05/15/2017] [Indexed: 01/21/2023]
Abstract
The combination of ultrasound and mild temperatures to process fruits and vegetables juices is a novel approach that is showing promising results for microbial inactivation and preservation of bioactive compounds and sensory attributes. This study centers on investigating the inactivation of Escherichia coli (ATCC 11755) in carrot juice as a result of the combined effect of ultrasound (24 kHz frequency, 120 μm, and 400 W) with temperature (50, 54, and 58 °C) and processing time (0 to 10 min). In addition, the possible changes in physicochemical properties and the retention of bioactive compounds after processing were analyzed. Microbial inactivation with ultrasound treatment at 50 °C resulted in 3.5 log reduction after 10 min, whereas at 54 °C almost 5 log reduction was attained in the same period of time; meanwhile, for treatment at 58 °C, no viable cells were detected (>5 log reduction) after 2 min. There was no significant difference (P > 0.05) on pH (6.80 to 6.82), °Brix (8.0 to 8.5), titratable acidity (0.29% to 0.30%), total carotenoid (1774 to 1835 μg/100 mL), phenolic compounds (20.19 to 20.63 μg/mL), ascorbic acid (4.8 mg/100 mL), and color parameters between fresh and ultrasound treated samples at the studied temperatures. To predict the inactivation patterns, observed values were tested using 3 different general models: first-order, Weibull distribution, and biphasic. The Weibull and biphasic models show good correlation for inactivation under all processing conditions. Results show ultrasound in combination with mild temperature could be effectively used to process fresh carrot juice providing a safe product without affecting physicochemical characteristics. PRACTICAL APPLICATIONS The combination of ultrasound and mild temperatures is effective in reducing microbial load in carrot juice to safe levels. This combination would be beneficial in the industrial processing of carrot juice without altering the quality attributes or bioactive compounds.
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Affiliation(s)
- Prashant Raj Pokhrel
- Center for Nonthermal Processing of Food, Washington State Univ., Pullman, Wash., 99164-6120, U.S.A.,Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A
| | - Daniela Bermúdez-Aguirre
- Center for Nonthermal Processing of Food, Washington State Univ., Pullman, Wash., 99164-6120, U.S.A.,Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A
| | - Héctor E Martínez-Flores
- Center for Nonthermal Processing of Food, Washington State Univ., Pullman, Wash., 99164-6120, U.S.A.,Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A.,Faculty of Chemical Pharmacobiology, Michoacana Univ., St. Nicholas, Mexico
| | - M Guadalupe Garnica-Romo
- Center for Nonthermal Processing of Food, Washington State Univ., Pullman, Wash., 99164-6120, U.S.A.,Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A.,Faculty of Civil Engineering, Michoacana Univ., St. Nicholas, Mexico
| | - Shyam Sablani
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A
| | - Juming Tang
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A
| | - Gustavo V Barbosa-Cánovas
- Center for Nonthermal Processing of Food, Washington State Univ., Pullman, Wash., 99164-6120, U.S.A.,Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A
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25
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Li J, Ding T, Liao X, Chen S, Ye X, Liu D. Synergetic effects of ultrasound and slightly acidic electrolyzed water against Staphylococcus aureus evaluated by flow cytometry and electron microscopy. ULTRASONICS SONOCHEMISTRY 2017; 38:711-719. [PMID: 27590751 DOI: 10.1016/j.ultsonch.2016.08.029] [Citation(s) in RCA: 80] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 08/24/2016] [Accepted: 08/26/2016] [Indexed: 05/05/2023]
Abstract
This study evaluated the synergetic effects of ultrasound and slightly acidic electrolyzed water (SAEW) on the inactivation of Staphylococcus aureus using flow cytometry and electron microscopy. The individual ultrasound treatment for 10min only resulted in 0.36logCFU/mL reductions of S. aureus, while the SAEW treatment alone for 10min resulted in 3.06logCFU/mL reductions. The log reductions caused by combined treatment were enhanced to 3.68logCFU/mL, which were greater than the sum of individual treatments. This phenomenon was referred to as synergistic effects. FCM analysis distinguished live and dead cells as well as revealed dynamic changes in the physiological states of S. aureus after different treatments. The combined treatment greatly reduced the number of viable but nonculturable (VBNC) bacteria to 0.07%; in contrast, a single ultrasound treatment for 10min induced the formation of VBNC cells to 45.75%. Scanning and transmission electron microscopy analysis revealed that greater damage to the appearance and ultrastructure of S. aureus were achieved after combined ultrasound-SAEW treatment compared to either treatment alone. These results indicated that combining ultrasound with SAEW is a promising sterilization technology with potential uses for environmental remediation and food preservation.
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Affiliation(s)
- Jiao Li
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Tian Ding
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China.
| | - Xinyu Liao
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Shiguo Chen
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Xingqian Ye
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Donghong Liu
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China.
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26
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Synergistic Processing of Skim Milk with High Pressure Nitrous Oxide, Heat, Nisin, and Lysozyme to Inactivate Vegetative and Spore-Forming Bacteria. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1982-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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27
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Anaya-Esparza LM, Méndez-Robles MD, Sayago-Ayerdi SG, García-Magaña MDL, Ramírez-Mares MV, Sánchez-Burgos JA, Montalvo-González E. Effect of thermosonication on pathogenic bacteria, quality attributes and stability of soursop nectar during cold storage. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1321587] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Luis M. Anaya-Esparza
- Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Tepic, México
- División de Ciencias Biomédicas, Departamento de Ciencias Pecuarias y Agrícolas, Universidad de Guadalajara Centro Universitario de los Altos, Tepatitlán de Morelos, México
| | - María D. Méndez-Robles
- División de Ciencias Biomédicas, Departamento de Ciencias Pecuarias y Agrícolas, Universidad de Guadalajara Centro Universitario de los Altos, Tepatitlán de Morelos, México
| | - Sonia G. Sayago-Ayerdi
- Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Tepic, México
| | | | - Marco V. Ramírez-Mares
- Departamento de Ingeniería Bioquímica, Instituto Tecnológico de Morelia, Morelia Mich, México
| | - Jorge A. Sánchez-Burgos
- Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Tepic, México
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28
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Anaya-Esparza LM, Velázquez-Estrada RM, Roig AX, García-Galindo HS, Sayago-Ayerdi SG, Montalvo-González E. Thermosonication: An alternative processing for fruit and vegetable juices. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.020] [Citation(s) in RCA: 122] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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29
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Food Preservation by Hurdle Technology: A Review of Different Hurdle and Interaction with Focus on Foodstuffs. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2016. [DOI: 10.22207/jpam.10.4.20] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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30
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Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.03.007] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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31
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Evelyn, Silva FV. High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.11.007] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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32
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Zinoviadou KG, Galanakis CM, Brnčić M, Grimi N, Boussetta N, Mota MJ, Saraiva JA, Patras A, Tiwari B, Barba FJ. Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.032] [Citation(s) in RCA: 197] [Impact Index Per Article: 21.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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33
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Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.005] [Citation(s) in RCA: 103] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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34
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Pala ÇU, Zorba NND, Özcan G. Microbial inactivation and physicochemical properties of ultrasound processed pomegranate juice. J Food Prot 2015; 78:531-9. [PMID: 25719877 DOI: 10.4315/0362-028x.jfp-14-290] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of ultrasound treatment at various amplitudes (50, 75, and 100%) and times (0, 6, 12, 18, 24, and 30 min) on Escherichia coli ATCC 25922 (a surrogate for E. coli O157:H7) and Saccharomyces cerevisiae ATCC 2366 levels and physicochemical characteristics (monomeric anthocyanins, color values, total phenolics, pH, and soluble solids) were determined in pomegranate juice. More than a 5-log inactivation of E. coli ATCC 25922 and a 1.36-log inactivation of S. cerevisiae ATCC 2366 were achieved after 30 min of ultrasound treatment at 100% amplitude. The log-linear and Weibull models were successfully used to estimate the microbial inactivation as a function of ultrasound treatment time (R(2) > 0.97). No significant changes were observed in total phenolics, pH, and soluble solids of the treated juice (P > 0.05). The ultrasound treatment for up to 30 min resulted in more than 92 and 89% anthocyanin retention at 75 and 100% amplitude, respectively. The redness (a*) of the juice did not change significantly after the ultrasound treatment at amplitudes of 75 and 100% for up to 24 and 12 min, respectively. No significant changes in L* and b* values were observed after ultrasound treatment at all amplitudes and after up to 30 min of treatment for 50 and 75% amplitudes. Small differences in juice color were noted based on total color difference scores.
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Affiliation(s)
- Çiğdem Uysal Pala
- Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Terzioglu, Ç anakkale 17020, Turkey
| | - Nükhet Nilüfer Demirel Zorba
- Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Terzioglu, Ç anakkale 17020, Turkey.
| | - Gülçin Özcan
- Department of Biology, Faculty of Science and Literature, Çanakkale Onsekiz Mart University, Terzioglu, Ç anakkale 17020, Turkey
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35
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Joo MJ, Jung H, Kim SH, Yoon WB. The Antibacterial Effect of Flower Pollen on E
scherichia coli
O157:H7 in Ground Pork. J Food Saf 2015. [DOI: 10.1111/jfs.12182] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Myoung-Jae Joo
- Department of Food Science and Biotechnology; College of Agricultural and Life Science; Kangwon National University; KangwondaehakGil 1 Chuncheon Gangwon-do 200-701 South Korea
| | - HwaBin Jung
- Department of Food Science and Biotechnology; College of Agricultural and Life Science; Kangwon National University; KangwondaehakGil 1 Chuncheon Gangwon-do 200-701 South Korea
| | - Sun-ho Kim
- Department of Food Science and Biotechnology; College of Agricultural and Life Science; Kangwon National University; KangwondaehakGil 1 Chuncheon Gangwon-do 200-701 South Korea
| | - Won Byong Yoon
- Department of Food Science and Biotechnology; College of Agricultural and Life Science; Kangwon National University; KangwondaehakGil 1 Chuncheon Gangwon-do 200-701 South Korea
- Agricultural and Life Science Research Institute; Kangwon National University; KangwondaehakGil 1 Chuncheon Gangwon-do 200-701 South Korea
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36
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Abid M, Jabbar S, Hu B, Hashim MM, Wu T, Lei S, Khan MA, Zeng X. Thermosonication as a potential quality enhancement technique of apple juice. ULTRASONICS SONOCHEMISTRY 2014; 21:984-990. [PMID: 24373787 DOI: 10.1016/j.ultsonch.2013.12.003] [Citation(s) in RCA: 129] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2013] [Revised: 12/03/2013] [Accepted: 12/06/2013] [Indexed: 06/03/2023]
Abstract
Enzymatic browning and microbial growth lead to quality losses in apple products. In the present study, fresh apple juice was thermosonicated using ultrasound in-bath (25 kHz, 30 min, 0.06 W cm(-3)) and ultrasound with-probe sonicator (20 kHz, 5 and 10 min, 0.30 W cm(-3)) at 20, 40 and 60°C for inactivation of enzymes (polyphenolase, peroxidase and pectinmethylesterase) and microflora (total plate count, yeast and mold). Additionally, ascorbic acid, total phenolics, flavonoids, flavonols, pH, titratable acidity, (°)Brix and color values influenced by thermosonication were investigated. The highest inactivation of enzymes was obtained in ultrasound with-probe at 60°C for 10 min, and the microbial population was completely inactivated at 60°C. The retention of ascorbic acid, total phenolics, flavonoids and flavonols were significantly higher in ultrasound with-probe than ultrasound in-bath at 60°C. These results indicated the usefulness of thermosonication for apple juice processing at low temperature, for enhanced inactivation of enzymes and microorganisms.
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Affiliation(s)
- Muhammad Abid
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan
| | - Saqib Jabbar
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Malik Muhammad Hashim
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan
| | - Tao Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shicheng Lei
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Muhammad Ammar Khan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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37
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M. Sango D, Abela D, McElhatton A, Valdramidis V. Assisted ultrasound applications for the production of safe foods. J Appl Microbiol 2014; 116:1067-83. [DOI: 10.1111/jam.12468] [Citation(s) in RCA: 92] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2013] [Revised: 02/01/2014] [Accepted: 02/01/2014] [Indexed: 11/29/2022]
Affiliation(s)
- D. M. Sango
- Department of Food Studies and Environmental Health; Faculty of Health Sciences; University of Malta; Msida Malta
| | - D. Abela
- Department of Food Studies and Environmental Health; Faculty of Health Sciences; University of Malta; Msida Malta
- Institute of Applied Science; MCAST Triq Kordin, Paola Malta
| | - A. McElhatton
- Department of Food Studies and Environmental Health; Faculty of Health Sciences; University of Malta; Msida Malta
| | - V.P. Valdramidis
- Department of Food Studies and Environmental Health; Faculty of Health Sciences; University of Malta; Msida Malta
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38
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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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39
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Nafar M, Emam-Djomeh Z, Yousefi S, Hashemi Ravan M. An Optimization Study on the Ultrasonic Treatments for Saccharomyces cerevisiae
Inactivation in Red Grape Juice with Maintaining Critical Quality Attributes. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12032] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Maryam Nafar
- Department of Food Science and Technology; Islamic Azad University, Varamin-Pishva Branch; Varamin Iran
| | - Zahra Emam-Djomeh
- Transfer Phenomena Lab (TPL); Department of Food Science and Technology; Faculty of Agricultural Engineering and Technology; University of Tehran; 31587-11167 Karaj Iran
| | - Shima Yousefi
- Transfer Phenomena Lab (TPL); Department of Food Science and Technology; Faculty of Agricultural Engineering and Technology; University of Tehran; 31587-11167 Karaj Iran
| | - Mahnaz Hashemi Ravan
- Department of Food Science and Technology; Islamic Azad University, Varamin-Pishva Branch; Varamin Iran
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40
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Kiang WS, Bhat R, Rosma A, Cheng LH. Effects of thermosonication on the fate of Escherichia coli
O157:H7 and Salmonella
Enteritidis in mango juice. Lett Appl Microbiol 2013; 56:251-7. [DOI: 10.1111/lam.12042] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2012] [Revised: 12/13/2012] [Accepted: 12/13/2012] [Indexed: 01/20/2023]
Affiliation(s)
- W.-S. Kiang
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Minden, Penang Malaysia
| | - R. Bhat
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Minden, Penang Malaysia
| | - A. Rosma
- Bioprocess Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Minden, Penang Malaysia
| | - L.-H. Cheng
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Minden, Penang Malaysia
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41
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Effect of Different Variables on the Efficiency of the Baker's Yeast Cell Disruption Process to Obtain Alcohol Dehydrogenase Activity. Appl Biochem Biotechnol 2013; 169:1039-55. [DOI: 10.1007/s12010-012-0056-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2012] [Accepted: 12/26/2012] [Indexed: 11/26/2022]
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42
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