1
|
Li B, Zhong M, Sun Y, Liang Q, Shen L, Qayum A, Rashid A, Rehman A, Ma H, Ren X. Recent advancements in the utilization of ultrasonic technology for the curing of processed meat products: A comprehensive review. ULTRASONICS SONOCHEMISTRY 2024; 103:106796. [PMID: 38350241 PMCID: PMC10876906 DOI: 10.1016/j.ultsonch.2024.106796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 01/24/2024] [Accepted: 02/01/2024] [Indexed: 02/15/2024]
Abstract
Curation meat products involves multiple stages, including pre-curing processing (thawing, cleaning, and cutting), curing itself, and post-curing processing (freezing, and packaging). Ultrasound are nonthermal processing technology widely used in food industry. This technology is preferred because it reduces the damages caused by traditional processing techniques on food, while simultaneously improving the nutritional properties and processing characteristics of food. The utilization of ultrasonic-assisted curing technology has attracted significant attention within the realm of meat product curing, encouraging extensive research efforts. In terms of curing meat products, ultrasonic-assisted curing technology has been widely studied due to its advantages of accelerating the curing speed, reducing nutrient loss, and improving the tenderness of cured meats. Therefore, this article aims to comprehensively review the application and mechanism of ultrasound technology in various stages of meat product curing. Furthermore, it also elaborates the effects of ultrasonic-assisted curing on the tenderness, water retention, and flavor substances of the meat products during the curing process. Besides, the implication of the ultrasound in the processing of meat curation plays a potent role together with other technologies or methods. The use of ultrasound technology in the process of meat curation was analyzed, which might be a theoretical insight for the industrialization prospects of the meat product.
Collapse
Affiliation(s)
- Biao Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Mingming Zhong
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Yufan Sun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Lipeng Shen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Abdur Rehman
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China.
| |
Collapse
|
2
|
Beitia E, Gkogka E, Chanos P, Hertel C, Heinz V, Valdramidis V, Aganovic K. Microbial decontamination assisted by ultrasound-based processing technologies in food and model systems: A review. Compr Rev Food Sci Food Saf 2023; 22:2802-2849. [PMID: 37184058 DOI: 10.1111/1541-4337.13163] [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: 11/07/2022] [Revised: 04/03/2023] [Accepted: 04/06/2023] [Indexed: 05/16/2023]
Abstract
Ultrasound (US) technology is recognized as one of the emerging technologies that arise from the current trends for improving nutritional and organoleptic properties while providing food safety. However, when applying the US alone, higher power and longer treatment times than conventional thermal treatments are needed to achieve a comparable level of microbial inactivation. This results in risks, damaging food products' composition, structure, or sensory properties, and can lead to higher processing costs. Therefore, the US has often been investigated in combination with other approaches, like heating at mild temperatures and/or treatments at elevated pressure, use of antimicrobial substances, or other emerging technologies (e.g., high-pressure processing, pulsed electric fields, nonthermal plasma, or microwaves). A combination of US with different approaches has been reported to be less energy and time consuming. This manuscript aims to provide a broad review of the microbial inactivation efficacy of US technology in different food matrices and model systems. In particular, emphasis is given to the US in combination with the two most industrially viable physical processes, that is, heating at mild temperatures and/or treatments at elevated pressure, resulting in techniques known as thermosonication, manosonication, and manothermosonication. The available literature is reviewed, and critically discussed, and potential research gaps are identified. Additionally, discussions on the US's inactivation mechanisms and lethal effects are included. Finally, mathematical modeling approaches of microbial inactivation kinetics due to US-based processing technologies are also outlined. Overall, this review focuses only on the uses of the US and its combinations with other processes relevant to microbial food decontamination.
Collapse
Affiliation(s)
- Enrique Beitia
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
- Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | | | - Panagiotis Chanos
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Christian Hertel
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Volker Heinz
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Vasilis Valdramidis
- Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | - Kemal Aganovic
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| |
Collapse
|
3
|
Soltani Firouz M, Sardari H, Soofiabadi M, Hosseinpour S. Ultrasound assisted processing of milk: Advances and challenges. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Affiliation(s)
- Mahmoud Soltani Firouz
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
| | - Hamed Sardari
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
| | - Mahsa Soofiabadi
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
| | - Soleiman Hosseinpour
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
| |
Collapse
|
4
|
Nunes BV, da Silva CN, Bastos SC, de Souza VR. Microbiological Inactivation by Ultrasound in Liquid Products. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02818-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
5
|
Synergistic effect of ultrasonic waves under pressure at mild temperatures (MTS) in yeast inactivation. Int J Food Microbiol 2018; 284:56-62. [DOI: 10.1016/j.ijfoodmicro.2018.07.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Revised: 06/28/2018] [Accepted: 07/02/2018] [Indexed: 12/29/2022]
|
6
|
Inguglia ES, Tiwari BK, Kerry JP, Burgess CM. Effects of high intensity ultrasound on the inactivation profiles of Escherichia coli K12 and Listeria innocua with salt and salt replacers. ULTRASONICS SONOCHEMISTRY 2018; 48:492-498. [PMID: 30080576 DOI: 10.1016/j.ultsonch.2018.05.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 05/09/2018] [Accepted: 05/10/2018] [Indexed: 06/08/2023]
Abstract
This study investigated the efficacy of power ultrasound (US) for the inactivation of Escherichia coli and Listeria innocua in the presence of sodium salt and salt replacers. Inoculated bacteria suspensions were treated at ultrasonic frequencies of 33 or 20 kHz alone or in combination, and in the presence of 5% NaCl, 5% KCl or 5% NaCl/KCl. Inactivation curves were fitted to the Weibull and the Biphasic models. The goodness of the fit for each model was evaluated based on R2 and RMSE, while AIC and BIC values were used to choose the best model predictor. The Weibull and the biphasic models showed high regression coefficient (R2 > 0.99) and low RMSE (<0.03) values. According to the results, inactivation up to 6 log for E. coli K12 and to 4 log for L. innocua could be achieved within one hour of ultrasound treatment. However, the presence of NaCl, or its substitution with KCl did not affect the degree of inhibition for both microorganisms. The results of this study suggest that power ultrasound treatment may be employed for the inactivation of microorganisms when low salt or salt substitutes are employed.
Collapse
Affiliation(s)
- Elena S Inguglia
- Department of Food Chemistry & Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Brijesh K Tiwari
- Department of Food Chemistry & Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Catherine M Burgess
- Department of Food Safety, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| |
Collapse
|
7
|
Wang Z, Bi X, Xiang R, Chen L, Feng X, Zhou M, Che Z. Inactivation of Escherichia coli by Ultrasound Combined with Nisin. J Food Prot 2018; 81:993-1000. [PMID: 29757008 DOI: 10.4315/0362-028x.jfp-18-023] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this study was to investigate the inactivation of nonpathogenic Escherichia coli in nutrient broth and milk through the use of either ultrasound (US) alone or US combined with nisin (US + nisin) treatments. The E. coli cells were treated at 0 to 55°C, 242.04 to 968.16 W/cm2 for 0 to 15 min. The results showed that the inactivation of E. coli by US and US + nisin increased when the temperature, US power density, and treatment time were increased. The inactivation kinetics of E. coli in nutrient broth by US and US + nisin both conformed to linear models. The largest reductions of 2.89 and 2.93 log cycles by US and US + nisin, respectively, were achieved at 968.16 W/cm2 and at 25°C for 15 min. The suspension media of the E. coli cells influenced the inactivation effect of US, while the growth phases of E. coli cells did not affect their resistance to US. Under all experiment conditions of this study, the differences between US and US + nisin in their respective inactivation effects on E. coli were not obvious. The results suggested that nisin had either no effect at all or a weak synergistic effect with US and that the E. coli cells were inactivated mainly by US, thus indicating that the inactivation of E. coli by US is an "all or nothing" event.
Collapse
Affiliation(s)
- Zuwen Wang
- 1 Sichuan Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, 999 Jinzhou Road, Jinniu District, Chengdu 610039, People's Republic of China (ORCID: http://orcid.org/0000-0001-8857-4540 [X.B.]); and.,2 College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Xiufang Bi
- 1 Sichuan Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, 999 Jinzhou Road, Jinniu District, Chengdu 610039, People's Republic of China (ORCID: http://orcid.org/0000-0001-8857-4540 [X.B.]); and
| | - Rui Xiang
- 1 Sichuan Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, 999 Jinzhou Road, Jinniu District, Chengdu 610039, People's Republic of China (ORCID: http://orcid.org/0000-0001-8857-4540 [X.B.]); and
| | - Liyi Chen
- 1 Sichuan Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, 999 Jinzhou Road, Jinniu District, Chengdu 610039, People's Republic of China (ORCID: http://orcid.org/0000-0001-8857-4540 [X.B.]); and
| | - Xiaoping Feng
- 1 Sichuan Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, 999 Jinzhou Road, Jinniu District, Chengdu 610039, People's Republic of China (ORCID: http://orcid.org/0000-0001-8857-4540 [X.B.]); and
| | - Min Zhou
- 1 Sichuan Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, 999 Jinzhou Road, Jinniu District, Chengdu 610039, People's Republic of China (ORCID: http://orcid.org/0000-0001-8857-4540 [X.B.]); and
| | - Zhenming Che
- 1 Sichuan Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, 999 Jinzhou Road, Jinniu District, Chengdu 610039, People's Republic of China (ORCID: http://orcid.org/0000-0001-8857-4540 [X.B.]); and
| |
Collapse
|
8
|
Arvanitoyannis IS, Kotsanopoulos KV, Savva AG. Use of ultrasounds in the food industry-Methods and effects on quality, safety, and organoleptic characteristics of foods: A review. Crit Rev Food Sci Nutr 2017; 57:109-128. [PMID: 26462548 DOI: 10.1080/10408398.2013.860514] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The use of ultrasounds has recently gained significant interest in the food industry mainly due to the new trends of consumers toward functional foods. Offering several advantages, this form of energy can be applied for the improvement of qualitative characteristics of high-quality foods as well as for assuring safety of a vast variety of foodstuffs, and at the same time minimizing any negative effects of the sensory characteristics of foods. Furthermore, the non-destructive nature of this technology offers several opportunities for the compositional analysis of foods. However, further research is required for the improvement of related techniques and the reduction of application costs in order to render this technology efficient for industrial use. This review paper covers the main applications of ultrasounds as well as several advantages of the use of the technology in combination with conventional techniques. The effects of ultrasounds on the characteristics, microbial safety, and quality of several foods are also detailed.
Collapse
Affiliation(s)
- Ioannis S Arvanitoyannis
- a Department of Agriculture Ichthyology and Aquatic Environment , Faculty of Agriculture, University of Thessaly , Fytokou Str., Nea Ionia Magnesias , Hellas , Greece
| | - Konstantinos V Kotsanopoulos
- a Department of Agriculture Ichthyology and Aquatic Environment , Faculty of Agriculture, University of Thessaly , Fytokou Str., Nea Ionia Magnesias , Hellas , Greece
| | - Amalia G Savva
- a Department of Agriculture Ichthyology and Aquatic Environment , Faculty of Agriculture, University of Thessaly , Fytokou Str., Nea Ionia Magnesias , Hellas , Greece
| |
Collapse
|
9
|
Antonio-Gutiérrez O, López-Malo A, Ramírez-Corona N, Palou E. Enhancement of UVC-light treatment of tangerine and grapefruit juices through ultrasonic atomization. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.10.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
|
10
|
Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications. Crit Rev Food Sci Nutr 2016; 57:501-523. [DOI: 10.1080/10408398.2013.867828] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Cecilia Jiménez-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| |
Collapse
|
11
|
Cebrián G, Mañas P, Condón S. Comparative Resistance of Bacterial Foodborne Pathogens to Non-thermal Technologies for Food Preservation. Front Microbiol 2016; 7:734. [PMID: 27242749 PMCID: PMC4873515 DOI: 10.3389/fmicb.2016.00734] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Accepted: 05/02/2016] [Indexed: 11/13/2022] Open
Abstract
In this paper the resistance of bacterial foodborne pathogens to manosonication (MS), pulsed electric fields (PEFs), high hydrostatic pressure (HHP), and UV-light (UV) is reviewed and compared. The influence of different factors on the resistance of bacterial foodborne pathogens to these technologies is also compared and discussed. Only results obtained under harmonized experimental conditions have been considered. This has allowed us to establish meaningful comparisons and draw significant conclusions. Among the six microorganisms here considered, Staphyloccocus aureus is the most resistant foodborne pathogen to MS and HHP and Listeria monocytogenes to UV. The target microorganism of PEF would change depending on the treatment medium pH. Thus, L. monocytogenes is the most PEF resistant microorganism at neutral pH but Gram-negatives (Escherichia coli, Salmonella spp., Cronobacter sakazakii, Campylobacter jejuni) would display a similar or even higher resistance at acidic pH. It should be noted that, in acidic products, the baroresistance of some E. coli strains would be comparable to that of S. aureus. The factors affecting the resistance of bacterial foodborne pathogens, as well as the magnitude of the effect, varied depending on the technology considered. Inter- and intra-specific differences in microbial resistance to PEF and HHP are much greater than to MS and UV. Similarly, both the pH and aw of the treatment medium highly condition microbial resistance to PEF and HHP but no to MS or UV. Growth phase also drastically affected bacterial HHP resistance. Regarding UV, the optical properties of the medium are, by far, the most influential factor affecting its lethal efficacy. Finally, increasing treatment temperature leads to a significant increase in lethality of the four technologies, what opens the possibility of the development of combined processes including heat. The appearance of sublethally damaged cells following PEF and HHP treatments could also be exploited in order to design combined processes. Further work would be required in order to fully elucidate the mechanisms of action of these technologies and to exhaustively characterize the influence of all the factors acting before, during, and after treatment. This would be very useful in the areas of process optimization and combined process design.
Collapse
Affiliation(s)
| | | | - Santiago Condón
- Tecnología de los Alimentos, Facultad de Veterinaria de Zaragoza, Instituto Agroalimentario de Aragón – IA2 – (Universidad de Zaragoza-CITA), ZaragozaSpain
| |
Collapse
|
12
|
Inactivation of Cronobacter sakazakii in head lettuce by using a combination of ultrasound and sodium hypochlorite. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.041] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
13
|
Turantaş F, Kılıç GB, Kılıç B. Ultrasound in the meat industry: General applications and decontamination efficiency. Int J Food Microbiol 2015; 198:59-69. [DOI: 10.1016/j.ijfoodmicro.2014.12.026] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2014] [Revised: 12/01/2014] [Accepted: 12/21/2014] [Indexed: 10/24/2022]
|
14
|
Nonthermal Inactivation ofCronobacter sakazakiiin Infant Formula Milk: A Review. Crit Rev Food Sci Nutr 2015; 56:1620-9. [DOI: 10.1080/10408398.2013.781991] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
15
|
Lee NY, Kim SW, Ha SD. Synergistic effects of ultrasound and sodium hypochlorite (NaOCl) on reducing Listeria monocytogenes ATCC19118 in broth, stainless steel, and iceberg lettuce. Foodborne Pathog Dis 2014; 11:581-7. [PMID: 24927252 DOI: 10.1089/fpd.2013.1722] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This study was performed in order to determine whether a combined treatment of ultrasound and sodium hypochlorite (NaOCl) is more effective than individual treatment on reducing Listeria monocytogenes ATCC19118 on stainless steel and iceberg lettuce. The bactericidal effect of ultrasound and NaOCl was investigated in tryptic soy broth (TSB), on stainless steel and iceberg lettuce. Various concentrations of NaOCl (50, 100, 150, and 200 ppm) were tested along with various ultrasound treatment times (5, 20, 40, 60, 80, and 100 min). The combined treatment of ultrasound and NaOCl resulted in greater bacterial reductions than either treatment alone, without causing any significant changes in lettuce texture. The synergistic values of combined ultrasound and NaOCl treatments in TSB, on stainless steel, and on iceberg lettuce were 0.01-0.99 log10 colony-forming units (CFU)/mL, 0.01-0.62 log 10 CFU/g, and 0.12-1.66 log10 CFU/g, respectively. These results suggest that the combination of ultrasound and NaOCl was more effective than each treatment against Listeria monocytogenes, and that this combination can effectively sanitize fresh products such as iceberg lettuce.
Collapse
Affiliation(s)
- Na-Young Lee
- School of Food Science and Technology, Chung-Ang University , Gyunggido, Korea
| | | | | |
Collapse
|
16
|
Park SY, Song HH, Ha SD. Synergistic Effects of NaOCl and Ultrasound Combination on the Reduction of Escherichia coli and Bacillus cereus in Raw Laver. Foodborne Pathog Dis 2014; 11:373-8. [DOI: 10.1089/fpd.2013.1665] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Shin Young Park
- School of Food Science and Technology, Chung-Ang University, Kyunggido, Republic of Korea
| | - Hyun-Ha Song
- School of Food Science and Technology, Chung-Ang University, Kyunggido, Republic of Korea
| | - Sang-Do Ha
- School of Food Science and Technology, Chung-Ang University, Kyunggido, Republic of Korea
| |
Collapse
|
17
|
Inactivation of Listeria monocytogenes and Escherichia coli by Ultrasonic Waves Under Pressure at Nonlethal (Manosonication) and Lethal Temperatures (Manothermosonication) in Acidic Fruit Juices. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1205-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
18
|
Chandrapala J, Oliver C, Kentish S, Ashokkumar M. Ultrasonics in food processing – Food quality assurance and food safety. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2012.01.010] [Citation(s) in RCA: 160] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
19
|
Pasteurization of Apple Juice Contaminated with Escherichia coli by a Combined UV–Mild Temperature Treatment. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0937-z] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
20
|
Abstract
Donor human milk is pasteurized to prevent the potential risk of the transmission of pathogens to preterm infants. Currently, Holder pasteurization (human milk held at 62·5°C for 30 min) is used in most human milk banks, but has the disadvantage that it results in excessive inactivation of important bioactive components. Power-ultrasound (20–100 kHz) is an emerging technology for the preservation of foods and could be an alternative method for the treatment of human milk. The aim of this study was to investigate the effect of different ultrasound settings on the elimination of Escherichia coli and the retention of bile salt stimulated lipase (BSSL) activity. Ultrasonication with a constant power decreased Esch. coli viability exponentially over time until the processing temperature increased to sub-pasteurization level to between 51·4 and 58·5°C, then a log10 1·3 decrease was observed (P<0·05). BSSL activity decreased to 91% until a temperature of 51·4°C and then it decreased to 8% between 51·4 and 64·9°C. Ultrasonication with a constant energy and various power and exposure times showed the highest temperature (53·7°C) when treated with the longest exposure time and lowest ultrasound-power (276 s at 3·62 W) compared with 37·6°C for 39 s at 25·64 W. The findings predict that the viability of Esch. coli could be reduced by log10 5 with a minimal loss of activity of BSSL by applying 13·8 kJ of energy in 12 ml of human milk using high ultrasound power over a short exposure time to ensure that the temperature remains below the critical level for protein denaturation. Alternatively, the use of lower power settings such as the 26 W used in the present studies would require a cooling system to ensure the human milk BSSL was protected against temperature denaturation.
Collapse
|
21
|
Synergistic combination of heat and ultrasonic waves under pressure for Cronobacter sakazakii inactivation in apple juice. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.10.056] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
22
|
Engin B, Karagul Yuceer Y. Effects of ultraviolet light and ultrasound on microbial quality and aroma-active components of milk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1245-1252. [PMID: 22028053 DOI: 10.1002/jsfa.4689] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2011] [Revised: 08/26/2011] [Accepted: 09/01/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Heat treatment is the most common way to extend the shelf life of milk. However, alternative technologies such as ultraviolet (UV) light and ultrasound (US), which are non-thermal methods for processing milk, have been developed to replace heat treatment. These technologies do not have any adverse effects on the quality of milk. The major purpose of this study was to investigate the effects of UV and US on different micro-organism groups and aroma compounds in milk. RESULTS Heat pasteurisation at 65 °C for 30 min was used as thermal control treatment. The growth of total coliform group bacteria, Escherichia coli and Staphylococcus spp. was completely reduced by UV treatment. Application of US was not sufficient to reduce the numbers of yeasts and moulds. In neutral/basic fractions, 3-methylthiophene (plastic), hexanal (grass) and 1-hexen-3-one (floral) were major volatiles in milk samples. CONCLUSION UV had a major effect on total coliforms, E. coli and Staphylococcus spp., but US was not as effective as UV and heat treatment in reducing certain groups of micro-organisms. No major differences were observed in terms of aroma-active compounds and flavour of milk following the different treatments. However, some new volatiles and change in rheological properties were generated by UV and US treatments.
Collapse
Affiliation(s)
- Burcu Engin
- Department of Food Engineering, Faculty of Engineering-Architecture, Canakkale Onsekiz Mart University, Terzioglu Campus, 17020 Canakkale, Turkey
| | | |
Collapse
|
23
|
Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.06.038] [Citation(s) in RCA: 112] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
24
|
Arroyo C, Cebrián G, Condón S, Pagán R. Development of resistance in Cronobacter sakazakii ATCC 29544 to thermal and nonthermal processes after exposure to stressing environmental conditions. J Appl Microbiol 2012; 112:561-70. [DOI: 10.1111/j.1365-2672.2011.05218.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
25
|
Inactivation of Cronobacter sakazakii by manothermosonication in buffer and milk. Int J Food Microbiol 2011; 151:21-8. [DOI: 10.1016/j.ijfoodmicro.2011.07.035] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2011] [Revised: 07/20/2011] [Accepted: 07/29/2011] [Indexed: 10/17/2022]
|