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Veiga GCD, Mafaldo ÍM, Barão CE, Baú TR, Magnani M, Pimentel TC. Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects. Compr Rev Food Sci Food Saf 2024; 23:e13345. [PMID: 38638070 DOI: 10.1111/1541-4337.13345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2023] [Revised: 03/16/2024] [Accepted: 03/25/2024] [Indexed: 04/20/2024]
Abstract
Supercritical carbon dioxide (SC-CO2) has emerged as a nonthermal technology to guarantee food safety. This review addresses the potential of SC-CO2 technology in food preservation, discussing the microbial inactivation mechanisms and the impact on food products' quality parameters and bioactive compounds. Furthermore, the main advantages and gaps are denoted. SC-CO2 technology application causes adequate microbial reductions (>5 log cfu/mL) of spoilage and pathogenic microorganisms, enzyme inactivation, and improvements in the storage stability in fruit and vegetable products (mainly fruit juices), meat products, and dairy derivatives. SC-CO2-treated products maintain the physicochemical, technological, and sensory properties, bioactive compound concentrations, and biological activity (antioxidant and angiotensin-converting enzyme-inhibitory activities) similar to the untreated products. The optimization of processing parameters (temperature, pressure, CO2 volume, and processing times) is mandatory for achieving the desired results. Further studies should consider the expansion to different food matrices, shelf-life evaluation, bioaccessibility of bioactive compounds, and in vitro and in vivo studies to prove the benefits of using SC-CO2 technology. Moreover, the impact on sensory characteristics and, mainly, the consumer perception of SC-CO2-treated foods need to be elucidated. We highlight the opportunity for studies in postbiotic production. In conclusion, SC-CO2 technology may be used for microbial inactivation to ensure food safety without losing the quality parameters.
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Affiliation(s)
- Géssica Cristina da Veiga
- Department of Food Science and Technology, Post-Graduation Program in Food Science, State University of Londrina, Londrina, Brazil
| | - Ísis Meireles Mafaldo
- Department of Food Engineering, Laboratory of Microbial Process in Foods, Federal University of Paraíba, João Pessoa, Brazil
| | | | - Tahis Regina Baú
- Food Technology Coordination, Federal Institute of Santa Catarina, São Miguel do Oeste, Santa Catarina, Brazil
| | - Marciane Magnani
- Department of Food Engineering, Laboratory of Microbial Process in Foods, Federal University of Paraíba, João Pessoa, Brazil
| | - Tatiana Colombo Pimentel
- Department of Food Science and Technology, Post-Graduation Program in Food Science, State University of Londrina, Londrina, Brazil
- Federal Institute of Paraná (IFPR), Campus Paranavaí, Paranavaí, Paraná, Brazil
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2
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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.
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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
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3
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Citrus Fruit Processing by Pressure Intensified Technologies: A Review. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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4
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Gomez-Gomez A, Brito-de la Fuente E, Gallegos C, Garcia-Perez JV, Quiles A, Benedito J. Microbial inactivation by means of ultrasonic assisted supercritical CO2. Effect on cell ultrastructure. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2021.105407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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5
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Esmaeilian S, Rotabakk BT, Lerfall J, Jakobsen AN, Abel N, Sivertsvik M, Olsen A. The use of soluble gas stabilization technology on food – A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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6
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Ultrasonic-assisted supercritical CO2 inactivation of bacterial spores and effect on the physicochemical properties of oil-in-water emulsions. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105246] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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7
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Gomez-Gomez A, Brito-de la Fuente E, Gallegos C, Garcia-Perez JV, Benedito J. Combination of supercritical CO 2 and high-power ultrasound for the inactivation of fungal and bacterial spores in lipid emulsions. ULTRASONICS SONOCHEMISTRY 2021; 76:105636. [PMID: 34192660 PMCID: PMC8254120 DOI: 10.1016/j.ultsonch.2021.105636] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 05/20/2021] [Accepted: 06/15/2021] [Indexed: 05/28/2023]
Abstract
For the first time, this study addresses the intensification of supercritical carbon dioxide (SC-CO2) treatments using high-power ultrasound (HPU) for the inactivation of fungal (Aspergillus niger) and bacterial (Clostridium butyricum) spores in oil-in-water emulsions. The inactivation kinetics were analyzed at different pressures (100, 350 and 550 bar) and temperatures (50, 60, 70, 80, 85 °C), depending on the microorganism, and compared to the conventional thermal treatment. The inactivation kinetics were satisfactorily described using the Weibull model. Experimental results showed that SC-CO2 enhanced the inactivation level of both spores when compared to thermal treatments. Bacterial spores (C.butyricum) were found to be more resistant to SC-CO2 + HPU, than fungal (A.niger) ones, as also observed in the thermal and SC-CO2 treatments. The application of HPU intensified the SC-CO2 inactivation of C.butyricum spores, e.g. shortening the total inactivation time from 10 to 3 min at 85 °C. However, HPU did not affect the SC-CO2 inactivation of A.niger spores. The study into the effect of a combined SC-CO2 + HPU treatment has to be necessarily extended to other fungal and bacterial spores, and future studies should elucidate the impact of HPU application on the emulsion's stability.
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Affiliation(s)
- Angela Gomez-Gomez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain
| | - Edmundo Brito-de la Fuente
- Fresenius-Kabi Deutschland GmbH, Product and Process Engineering Center, Pharmaceuticals & Device Division, Bad Homburg, Germany
| | - Críspulo Gallegos
- Fresenius-Kabi Deutschland GmbH, Product and Process Engineering Center, Pharmaceuticals & Device Division, Bad Homburg, Germany
| | - Jose V Garcia-Perez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain
| | - Jose Benedito
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain.
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Al-Maqtari QA, Ghaleb ADS, Mahdi AA, Al-Ansi W, Noman AE, Wei M, Al-Adeeb A, Yao W. Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability. Food Chem 2021; 350:129249. [PMID: 33610840 DOI: 10.1016/j.foodchem.2021.129249] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 01/24/2021] [Accepted: 01/28/2021] [Indexed: 12/01/2022]
Abstract
This study investigated the effect of ultrasonic treatments on the properties and stability of the water-in-oil (W/O) emulsion of Pulicaria jaubertii (PJ) extract. The study used different ultrasound powers (0, 100, 200, 400, and 600 W) at two storage degrees (4 and 25 °C) for 28 days. The findings showed that the emulsifying properties were improved to different extents after ultrasonic treatments. The treatment at 600 W showed optimum particle size, polydispersity index, emulsifying property, viscosity properties, and release of total phenolic content than the other powers. However, the ultrasonic power of 400 W gave positive effects on creaming index and antioxidant release compared to 600 W. The emulsion stored at 4 °C presented higher stability than that stored at 25 °C during the 28 days of storage. Microscopically, the increase in sonication power up to 600 W reduced particle size and decreased flocculation, thus resulted in stable emulsions, which is desirable for its applications in food systems.
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Affiliation(s)
- Qais Ali Al-Maqtari
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Department of Biology, Faculty of Science, Sana'a University, Sana'a, Yemen; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
| | - Abduljalil D S Ghaleb
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; Faculty of Applied and Medical Science, Al-Razi University, Al-Rebatt St., Sana'a, Yemen
| | - Amer Ali Mahdi
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Waleed Al-Ansi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
| | - Abeer Essam Noman
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Minping Wei
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Abdulqader Al-Adeeb
- Laboratory of Industrial Microbiology, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
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Castillo-Zamudio R, Paniagua-Martínez I, Ortuño-Cases C, García-Alvarado M, Larrea V, Benedito J. Use of high-power ultrasound combined with supercritical fluids for microbial inactivation in dry-cured ham. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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10
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Gomez-Gomez A, Brito-de la Fuente E, Gallegos C, Garcia-Perez JV, Benedito J. Non-thermal pasteurization of lipid emulsions by combined supercritical carbon dioxide and high-power ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2020; 67:105138. [PMID: 32339868 DOI: 10.1016/j.ultsonch.2020.105138] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/17/2020] [Accepted: 04/20/2020] [Indexed: 06/11/2023]
Abstract
Supercritical carbon dioxide (SC-CO2) is a novel method for food pasteurization, but there is still room for improvement in terms of the process shortening and its use in products with high oil content. This study addressed the effect of high power ultrasound (HPU) on the intensification of the SC-CO2 inactivation of E. coli and B. diminuta in soybean oil-in-water emulsions. Inactivation kinetics were obtained at different pressures (100 and 350 bar), temperatures (35 and 50 °C) and oil contents (0, 10, 20 and 30%) and were satisfactorily described using the Weibull model. The experimental results showed that for SC-CO2 treatments, the higher the pressure or the temperature, the higher the level of inactivation. Ultrasound greatly intensified the inactivation capacity of SC-CO2, shortening the process time by approximately 1 order of magnitude (from 50 to 90 min to 5-10 min depending on the microorganism and process conditions). Pressure and temperature also had a significant (p < 0.05) effect on SC-CO2 + HPU inactivation for both bacteria, although the effect was less intense than in the SC-CO2 treatments. E. coli was found to be more resistant than B. diminuta in SC-CO2 treatments, while no differences were found when HPU was applied. HPU decreased the protective effect of oil in the inactivation and similar microbial reductions were obtained regardless of the oil content in the emulsion. Therefore, HPU intensification of SC-CO2 treatments is a promising alternative to the thermal pasteurization of lipid emulsions with heat sensitive compounds.
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Affiliation(s)
- Angela Gomez-Gomez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain
| | - Edmundo Brito-de la Fuente
- Fresenius-Kabi Deutschland GmbH, Product and Process Engineering Center, Pharmaceuticals & Device Division, Bad Homburg, Germany
| | - Críspulo Gallegos
- Fresenius-Kabi Deutschland GmbH, Product and Process Engineering Center, Pharmaceuticals & Device Division, Bad Homburg, Germany
| | - Jose Vicente Garcia-Perez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain
| | - Jose Benedito
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, València E46022, Spain.
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11
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12
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Wang D, Ma Y, Sun X, Zhang M, Zhao Y, Zhao X. Effect of dense phase carbon dioxide treatment on physicochemical and textural properties of pickled carrot. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1683609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Dan Wang
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products for Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and rural affairs, Beijing, P.R. China
| | - Yue Ma
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products for Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and rural affairs, Beijing, P.R. China
| | - Xin Sun
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products for Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and rural affairs, Beijing, P.R. China
- College of Food, Shenyang Agricultural University, Shenyang, China
| | - Min Zhang
- Longda Food Group Co. LTD, Shandong, China
| | - Yuwei Zhao
- Longda Food Group Co. LTD, Shandong, China
| | - Xiaoyan Zhao
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products for Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and rural affairs, Beijing, P.R. China
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13
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Paniagua-Martínez I, Mulet A, García-Alvarado M, Benedito J. Orange juice processing using a continuous flow ultrasound-assisted supercritical CO 2 system: Microbiota inactivation and product quality. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.024] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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14
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Michelino F, Zambon A, Vizzotto MT, Cozzi S, Spilimbergo S. High power ultrasound combined with supercritical carbon dioxide for the drying and microbial inactivation of coriander. J CO2 UTIL 2018. [DOI: 10.1016/j.jcou.2018.02.010] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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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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16
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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: 206] [Impact Index Per Article: 29.4] [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.
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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
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17
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Zalepugin DY, Tilkunova NA, Chernyshova IV, Vlasov MI. Sterilization in supercritical media. RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY B 2017. [DOI: 10.1134/s199079311608008x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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18
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Sikin AM, Walkling-Ribeiro M, Rizvi SS. Synergistic effect of supercritical carbon dioxide and peracetic acid on microbial inactivation in shredded Mozzarella-type cheese and its storage stability at ambient temperature. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.05.050] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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19
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Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications. Crit Rev Food Sci Nutr 2016; 57:501-523. [DOI: 10.1080/10408398.2013.867828] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Cecilia Jiménez-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
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20
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Ultrasound-assisted supercritical CO2 treatment in continuous regime: Application in Saccharomyces cerevisiae inactivation. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.02.024] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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In situ Raman quantification of the dissolution kinetics of carbon dioxide in liquid solutions during a dense phase and ultrasound treatment for the inactivation of Saccharomyces cerevisiae. J Supercrit Fluids 2016. [DOI: 10.1016/j.supflu.2016.01.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Zhang Y, Huang D, Zhou L. Escherichia coli inactivation by pressurized CO2 treatment methods at room temperature: Critical issues. J Environ Sci (China) 2016; 43:285-292. [PMID: 27155435 DOI: 10.1016/j.jes.2015.12.029] [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] [Received: 08/27/2015] [Revised: 12/23/2015] [Accepted: 12/25/2015] [Indexed: 06/05/2023]
Abstract
This study aims to increase the inactivation efficiency of CO2 against Escherichia coli under mild conditions to facilitate the application of pressurized CO2 technology in water disinfection. Based on an aerating-cycling apparatus, three different treatment methods (continuous aeration, continuous reflux, and simultaneous aeration and reflux) were compared for the same temperature, pressure (0.3-0.7MPa), initial concentration, and exposure time (25min). The simultaneous aeration and reflux treatment (combined method) was shown to be the best method under optimum conditions, which were determined to be 0.7MPa, room temperature, and an exposure time of 10min. This treatment achieved 5.1-log reduction after 25min of treatment at the pressure of 0.3MPa and 5.73-log reduction after 10min at 0.7MPa. Log reductions of 4.4 and 5.0 occurred at the end of continuous aeration and continuous reflux treatments at 0.7MPa, respectively. Scanning electron microscopy (SEM) images suggested that cells were ruptured after the simultaneous aeration and reflux treatment and the continuous reflux treatment. The increase of the solubilization rate of CO2 due to intense hydraulic conditions led to a rapid inactivation effect. It was found that the reduction of intracellular pH caused by CO2 led to a more lethal bactericidal effect.
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Affiliation(s)
- Yongji Zhang
- Key Laboratory of Yangtze River Water Environment, Ministry of Education, Tongji University, Shanghai 200092, China.
| | - Doudou Huang
- Key Laboratory of Yangtze River Water Environment, Ministry of Education, Tongji University, Shanghai 200092, China
| | - Lingling Zhou
- State Key Laboratory of Pollution Control and Resources Reuse, College of Environmental Science & Engineering, Tongji University, Shanghai 200092, China.
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Ferrentino G, Spilimbergo S. A combined high pressure carbon dioxide and high power ultrasound treatment for the microbial stabilization of cooked ham. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.11.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Bi X, Hemar Y, Balaban MO, Liao X. The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree. ULTRASONICS SONOCHEMISTRY 2015; 27:567-575. [PMID: 25899308 DOI: 10.1016/j.ultsonch.2015.04.011] [Citation(s) in RCA: 82] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2014] [Revised: 04/09/2015] [Accepted: 04/09/2015] [Indexed: 06/04/2023]
Abstract
The effect of ultrasound treatment on particle size, color, viscosity, polyphenol oxidase (PPO) activity and microstructure in diluted avocado puree was investigated. The treatments were carried out at 20 kHz (375 W/cm(2)) for 0-10 min. The surface mean diameter (D[3,2]) was reduced to 13.44 μm from an original value of 52.31 μm by ultrasound after 1 min. A higher L(∗) value, ΔE value and lower a(∗) value was observed in ultrasound treated samples. The avocado puree dilution followed pseudoplastic flow behavior, and the viscosity of diluted avocado puree (at 100 s(-1)) after ultrasound treatment for 1 min was 6.0 and 74.4 times higher than the control samples for dilution levels of 1:2 and 1:9, respectively. PPO activity greatly increased under all treatment conditions. A maximum increase of 25.1%, 36.9% and 187.8% in PPO activity was found in samples with dilution ratios of 1:2, 1:5 and 1:9, respectively. The increase in viscosity and measured PPO activity might be related to the decrease in particle size. The microscopy images further confirmed that ultrasound treatment induced disruption of avocado puree structure.
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Affiliation(s)
- Xiufang Bi
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yacine Hemar
- School of Chemical Sciences, University of Auckland, 23 Symonds Street, Auckland 1010, New Zealand.
| | - Murat O Balaban
- Chemical and Materials Engineering Department, University of Auckland, 20 Symonds Street, Auckland 1142, New Zealand.
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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25
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Duong T, Balaban M, Perera C, Bi X. Microbial and Sensory Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide Process on Feijoa Puree. J Food Sci 2015; 80:E2478-85. [DOI: 10.1111/1750-3841.13083] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Accepted: 08/20/2015] [Indexed: 11/27/2022]
Affiliation(s)
- Trang Duong
- School of Chemical Sciences; The Univ. of Auckland; Auckland New Zealand
| | - Murat Balaban
- Dept. of Chemical and Materials Engineering; The Univ. of Auckland; Auckland New Zealand
| | - Conrad Perera
- School of Chemical Sciences; The Univ. of Auckland; Auckland New Zealand
| | - Xiufang Bi
- College of Food Science and Nutritional Engineering; China Agricultural Univ; Beijing China
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26
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Ferrentino G, Spilimbergo S. High pressure carbon dioxide combined with high power ultrasound pasteurization of fresh cut carrot. J Supercrit Fluids 2015. [DOI: 10.1016/j.supflu.2014.12.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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27
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High-Power Ultrasound Assisted High-Pressure Carbon Dioxide Pasteurization of Fresh-Cut Coconut: a Microbial and Physicochemical Study. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1582-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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28
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Lespinard AR, Bon J, Cárcel JA, Benedito J, Mascheroni RH. Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1373-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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29
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Supercritical carbon dioxide combined with high power ultrasound: An effective method for the pasteurization of coconut water. J Supercrit Fluids 2014. [DOI: 10.1016/j.supflu.2014.06.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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30
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Ortuño C, Quiles A, Benedito J. Inactivation kinetics and cell morphology of E. coli and S. cerevisiae treated with ultrasound-assisted supercritical CO2. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.012] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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31
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Ortuño C, Balaban M, Benedito J. Modelling of the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin methylesterase in orange juice treated with ultrasonic-assisted supercritical carbon dioxide. J Supercrit Fluids 2014. [DOI: 10.1016/j.supflu.2014.03.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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32
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Microbial inactivation of E. coli cells by a combined PEF–HPCD treatment in a continuous flow system. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.12.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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33
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Balaban MO, Duong T. Dense Phase Carbon Dioxide Research: Current Focus and Directions. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.aaspro.2014.11.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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34
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Machado BAS, Pereira CG, Nunes SB, Padilha FF, Umsza-Guez MA. Supercritical Fluid Extraction Using CO2: Main Applications and Future Perspectives. SEP SCI TECHNOL 2013. [DOI: 10.1080/01496395.2013.811422] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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35
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Ortuño C, Duong T, Balaban M, Benedito J. Combined high hydrostatic pressure and carbon dioxide inactivation of pectin methylesterase, polyphenol oxidase and peroxidase in feijoa puree. J Supercrit Fluids 2013. [DOI: 10.1016/j.supflu.2013.06.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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