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Oner ME. Effect of ultrasound processing on rheological properties and color of green food products. FOOD SCI TECHNOL INT 2024; 30:495-504. [PMID: 37218297 DOI: 10.1177/10820132231176872] [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: 05/24/2023]
Abstract
Changes in rheological behavior and physical properties of avocado dressing and green juice samples processed by ultrasound (US) technology (120 µm, 24 kHz, up to 2 min, 20 °C) were investigated. The avocado dressing followed pseudoplastic flow behavior, which had good fit to the power law model, with R2 values >0.9664. The lowest K values 3.5110, 2.4426, and 2.3228 were determined for avocado dressing samples with no treatment at 5 °C, 15 °C, and 25 °C, respectively. At the shear rate of 0.1/s, viscosity of 2 min US-treated avocado dressing increased significantly from 19.1 to 55.5 Pa.s at 5 °C, 13.08 to 36.78 Pa.s at 15 °C, and 14.55 to 26.75 Pa.s at 25 °C. Flow instability occurred in green juice after reaching shear rate of 300/s due to narrow gap in concentric cylinder; however, constant viscosity between 10 and 300/s indicated that the sample was Newtonian. Increasing temperature from 5 °C to 25 °C decreased viscosity of US-treated green juice from 2.55 to 1.50 mPa.s at the shear rate of 100/s. Color of both samples did not change after US processing, but lightness increased in green juice which denoted lighter color compared to the sample without treatment. There was no difference in pH and total soluble solids of samples. Results represent that US technology may be a good alternative in producing green liquid foods with acceptable rheological properties and color.
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Affiliation(s)
- Manolya Eser Oner
- Department of Food Engineering, Faculty of Engineering, Alanya Alaaddin Keykubat University, Alanya, Antalya, Turkey
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2
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Ahmad H, Islam T, Islam Z, Jubayer F, Rana R. Sonication results in variable quality and enhanced sensory attributes of Adajamir ( Citrus assamensis) juice: A study on an underutilized fruit. Heliyon 2023; 9:e23074. [PMID: 38125547 PMCID: PMC10731235 DOI: 10.1016/j.heliyon.2023.e23074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 10/24/2023] [Accepted: 11/26/2023] [Indexed: 12/23/2023] Open
Abstract
Citrus assamensis, commonly known as Adajamir, is an underutilized fruit with distinctive sensory and nutritional properties. The limited amount of research on this particular citrus type was recognized as one of the research gaps for this study. The objective of this study was to evaluate and compare the impacts of sonication, pasteurization, and thermosonication techniques on the quality and sensory attributes of Adajamir juice. A randomized experimental design was used in the study, wherein the juice underwent three different treatments. The results indicate that there were no significant changes in pH or titratable acidity following all treatments. Yet, notable differences in juice color were observed. The use of sonication and thermosonication resulted in an increase in β-carotenoid levels. Additionally, total phenolic content and antioxidant activities were observed to increase. All three treatments led to a reduction in ascorbic acid levels relative to the control. However, the complete elimination of microbial growth was observed during the thermal treatment. Compared to other approaches, sonication has been shown to be notably more efficacious in enhancing both the flavor and aroma. Sonication has been observed to improve the perceived bitterness to a certain degree. These findings support the potential of sonication as an alternative preservation method for Adajamir juice, offering enhanced quality and sensory acceptance.
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Affiliation(s)
- Hasan Ahmad
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3100, Bangladesh
| | - Tariqul Islam
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3100, Bangladesh
| | - Zohurul Islam
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3100, Bangladesh
| | - Fahad Jubayer
- Department of Food Engineering and Technology, Sylhet Agricultural University, Sylhet-3100, Bangladesh
| | - Rahmatuzzaman Rana
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3100, Bangladesh
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3
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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.
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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
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Lopes SJS, S Sant'Ana A, Freire L. Non-thermal emerging processing Technologies: Mitigation of microorganisms and mycotoxins, sensory and nutritional properties maintenance in clean label fruit juices. Food Res Int 2023; 168:112727. [PMID: 37120193 DOI: 10.1016/j.foodres.2023.112727] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 02/01/2023] [Accepted: 03/02/2023] [Indexed: 05/01/2023]
Abstract
The increase in the fruit juice consumption and the interest in clean label products boosted the development and evaluation of new processing technologies. The impact of some emerging non-thermal technologies in food safety and sensory properties has been evaluated. The main technologies applied in the studies are ultrasound, high pressure, supercritical carbon dioxide, ultraviolet, pulsed electric field, cold plasma, ozone and pulsed light. Since there is no single technique that presents high potential for all the evaluated requirements (food safety, sensory, nutritional and the feasibility of implementation in the industry), the search for new technologies to overcome the limitations is fundamental. The high pressure seems to be the most promising technology regarding all the aspects mentioned. Some of the outstanding results are 5 log reduction of E. coli, Listeria and Salmonella, 98.2% of polyphenol oxidase inactivation and 96% PME reduction. However its cost can be a limitation for industrial implementation. The combination of pulsed light and ultrasound could overcome this limitation and provide higher quality fruit juices. The combination was able to achieve 5.8-6.4 log cycles reduction of S. Cerevisiae, and pulsed light is able to obtain PME inactivation around 90%, 61.0 % more antioxidants, 38.8% more phenolics and 68.2% more vitamin C comparing to conventional processing, and similar sensory scores after 45 days at 4 °C comparing to fresh fruit juice. This review aims to update the information related to the application of non-thermal technologies in the fruit juice processing through systematic and updated data to assist in industrial implementation strategies.
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Affiliation(s)
- Simone J S Lopes
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Luísa Freire
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul. Campo Grande, Mato Grosso do Sul, Brazil.
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5
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Çöl BG, Akhan M, Sancar BÇ, Türkol M, Yıkmış S, Hecer C. Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice. Foods 2023; 12:foods12112167. [PMID: 37297411 DOI: 10.3390/foods12112167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/18/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
Thermosonication is a process that can be used as an alternative to thermal pasteurization by combining mild temperature and ultrasound treatments. This study evaluated the effects of verjuice on the thermosonication process and its bioactive values modeled with the RSM (response surface method). The bioactive components of verjuice were found to increase with high predictive values. Additionally, the presence and amounts of 20 free amino acids in C-VJ (untreated verjuice), P-VJ (thermally pasteurized verjuice) and TS-VJ (thermosonicated verjuice) samples were investigated. Significant (p < 0.05) differences were detected among C-VJ, P-VJ and TS-VJ samples in all free amino acid values except methionine. Although 17 free amino acids were detected at various concentrations, glycine, taurine and cystine were not found in any samples. Thirteen phenolic filters in C-VJ, P-VJ and TS-VJ samples were also examined in this study. Eight phenolic donors with various abilities were detected in the C-VJ sample, along with nine phenolic acceptors in the P-VJ sample and eleven phenolic contents in the TS-VJ sample. The content of phenolic products in the TS-VJ sample increased by 37.5% compared to the C-VJ techniques and by 22.22% compared to the P-VJ techniques. Thermosonication did not significantly affect color and physiochemical values. Panelists generally appreciated the effects of thermosonication. It is concluded that the thermosonication process is a good alternative to thermal pasteurization. The results of this study provide essential data for future in vivo studies and show that the bioactive values of verjuice can be increased by using the thermosonication process.
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Affiliation(s)
- Başak Gökçe Çöl
- Department of Nutrition and Dietetics, İstanbul Gelisim University, Istanbul 34000, Turkey
| | - Meryem Akhan
- Department of Nutrition and Dietetics, İstanbul Esenyurt University, Istanbul 34510, Turkey
| | - Burcu Çakmak Sancar
- Department of Nutrition and Dietetics, İstanbul Esenyurt University, Istanbul 34510, Turkey
| | - Melikenur Türkol
- Department of Nutrition and Dietetics, İstanbul Esenyurt University, Istanbul 34510, Turkey
| | - Seydi Yıkmış
- Department of Food Technology, Tekirdag Namik Kemal University, Tekirdag 59830, Turkey
| | - Canan Hecer
- Department of Nutrition and Dietetics, İstanbul Esenyurt University, Istanbul 34510, Turkey
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6
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Nutter J, Correa de Carvalho M, Zarbo Colombo AA, Jagus RJ, Agüero MV. Thermal and nonthermal sonication: Extraction of bioactive compounds from beet leaves and microbiological quality of extracts. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
Affiliation(s)
- Julia Nutter
- Department of Food Science and Human Nutrition Iowa State University Ames USA
| | - Màrcia Correa de Carvalho
- Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química Laboratorio de Investigación en Tecnología de Alimentos Buenos Aires Argentina
- CONICET‐Universidad de Buenos Aires Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN) Buenos Aires Argentina
| | - Antonella Ailín Zarbo Colombo
- Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química Laboratorio de Investigación en Tecnología de Alimentos Buenos Aires Argentina
- CONICET‐Universidad de Buenos Aires Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN) Buenos Aires Argentina
| | - Rosa Juana Jagus
- Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química Laboratorio de Investigación en Tecnología de Alimentos Buenos Aires Argentina
- CONICET‐Universidad de Buenos Aires Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN) Buenos Aires Argentina
| | - María Victoria Agüero
- Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química Laboratorio de Investigación en Tecnología de Alimentos Buenos Aires Argentina
- CONICET‐Universidad de Buenos Aires Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN) Buenos Aires Argentina
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7
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Shaik L, Chakraborty S. Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability. Compr Rev Food Sci Food Saf 2022; 21:4716-4737. [PMID: 36181483 DOI: 10.1111/1541-4337.13042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 08/05/2022] [Accepted: 08/28/2022] [Indexed: 01/28/2023]
Abstract
Pineapple juice is preferred by consumers for its unique aroma and flavor that come from a set of amino acids, amines, phenolic compounds, and furanone. The juice is susceptible to spoilage, and a common practice is to pasteurize it at 70-95°C for 0.5-5 min. However, the characteristic flavors and phytochemicals are negatively influenced by the intense time-temperature treatment. To retain the thermosensitive compounds in the juice, some nonthermal technologies such as high-pressure processing, pulsed electric field, pulsed light, ultrasound, and ultraviolet treatments have been explored. These techniques ensured microbial safety (5-log reduction in E. coli, S. Typhimurium, or S. cerevisiae) while preserving a maximum ascorbic acid (84-99%) in the juice. The shelf life of these nonthermally treated juice varied between 14 days (UV treated at 7.5 mJ/cm2 ) and 6 months (clarified through microfiltration). Moreover, the inactivation of spoilage enzyme in the juice required a higher intensity. The present review discusses the potential of several nonthermal techniques employed for the pasteurization of pineapple juice. The pasteurization ability of the combined hurdle between mild thermal and nonthermal processing is also presented. The review also summarizes the target for pasteurization, the plan to design a nonthermal processing intensity, and the consumer perspective toward nonthermally treated pineapple juice. The techniques are compared on the common ground like safety, stability, and quality of the juice. This will help readers to select an appropriate nonthermal technology for pineapple juice production and design the intensity required to satisfy the manufacturers, retailers, and consumers.
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Affiliation(s)
- Lubna Shaik
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
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8
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Kutlu N, Pandiselvam R, Kamiloglu A, Saka I, Sruthi NU, Kothakota A, Socol CT, Maerescu CM. Impact of ultrasonication applications on color profile of foods. ULTRASONICS SONOCHEMISTRY 2022; 89:106109. [PMID: 35939925 PMCID: PMC9364028 DOI: 10.1016/j.ultsonch.2022.106109] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/16/2022] [Accepted: 07/28/2022] [Indexed: 05/20/2023]
Abstract
Food color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red-purple color), chlorophylls (green color), carotenoids (yellow-orange color), and betalains (red color). These pigments can be easily affected by temperature, light, oxygen, or pH, thereby altering their properties. Therefore, while processing, it is necessary to prevent the deterioration of these pigments to the maximum possible extent. Ultrasonication, which is one of the emerging non-thermal methods, has multidimensional applications in the food industry. The present review collates information on various aspects of ultrasonication technology, its mechanism of action, influencing factors, and the competence of different ultrasonication applications (drying, irradiation, extraction, pasteurization, cooking, tempering, etc.) in preserving the color of food. It was concluded that ultrasonication treatments provide low-temperature processing at a short time, which positively influences the color properties. However, selecting optimum ultrasonic processing conditions (frequency, power, time, etc.) is crucial for each food to obtain the best color. The key challenges and limitations of the technique and possible future applications are also covered in the paper, serving as a touchstone for further research in this area.
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Affiliation(s)
- Naciye Kutlu
- Department of Food Processing, Bayburt University, Aydintepe, Bayburt 69500, Turkey
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, Kerala, India.
| | - Aybike Kamiloglu
- Department of Food Engineering, Bayburt University, Bayburt 69000, Turkey
| | - Irem Saka
- Department of Food Engineering, Ankara University, Ankara 06830, Turkey
| | - N U Sruthi
- Agricultural & Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
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9
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Yıkmış S, Ozer H, Levent O, Çöl BG, Erdal B. Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01402-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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The benefits, drawbacks, and potential future challenges of the most commonly used ultrasound-based hurdle combinations technologies in food preservation. JOURNAL OF RADIATION RESEARCH AND APPLIED SCIENCES 2022. [DOI: 10.1016/j.jrras.2022.03.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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11
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Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042202] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.
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12
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Baltacıoğlu H. Thermosonication of peach juice: investigation of PPO and POD activities, physicochemical and bioactive compounds changes, and development of FT‐IR–based chemometric models for the evaluation of quality. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15536] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Hande Baltacıoğlu
- Department of Food Engineering Niğde Ömer Halisdemir University Niğde 51240 Turkey
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13
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Khaire RA, Thorat BN, Gogate PR. Applications of ultrasound for food preservation and disinfection: A critical review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16091] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Rajeshree A. Khaire
- Chemical Engineering Department Institute of Chemical Technology Mumbai India
| | - Bhaskar N. Thorat
- Chemical Engineering Department Institute of Chemical Technology Mumbai India
| | - Parag R. Gogate
- Chemical Engineering Department Institute of Chemical Technology Mumbai India
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14
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Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09295-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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15
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Tahi AA, Sousa S, Madani K, Silva CLM, Miller FA. Ultrasound and heat treatment effects on Staphylococcus aureus cell viability in orange juice. ULTRASONICS SONOCHEMISTRY 2021; 78:105743. [PMID: 34525437 PMCID: PMC8445896 DOI: 10.1016/j.ultsonch.2021.105743] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/20/2021] [Accepted: 08/29/2021] [Indexed: 05/15/2023]
Abstract
Ultrasounds are being considered an excellent alternative technology in juice preservation. Yet, when combined with heat treatment, the process seems to be further intensified. This work aimed to evaluate and compare the impact of ultrasounds and heat treatments, when applied alone or in combination, on Staphylococcus aureus survival in orange juice. Inoculated commercial pasteurized orange juice was treated at different times at 20, 30, 40, 50 and 60 °C. SEM analyses were applied to identify morphological changes in S. aureus cells appearance. The microbial inactivation data were fitted using two mathematical models, depending on the behaviour observed. Sonication at 20, 30, and 40 °C induced 4.02 ± 0.52, 3.80 ± 0.49 and 4.30 ± 0.74 log cycles reduction of S. aureus after treatments of 90, 60 and 60 min, respectively. The heat treatments at the same temperatures had no impact on S. aureus survival. When 50 and 60 °C were applied, more than 5-log reductions were attained for both thermosonication and heat treatments alone. A synergistic effect was observed between sonication and high temperatures. At 50 °C, the thermosonication reduced the treatment time from 60 to 35 min and the microbial load from 5.14 ± 0.08 to 10.76 ± 0.28 log cycles reduction, compared to heat treatment alone. Results from SEM images showed that cells undergo membrane damage during sonication exposure. This was observed by collapsed cells, cell disruption, and holes in the cell's membrane. Thermosonication proved to be a viable alternative to thermal pasteurization of orange juice since milder treatments can be safely applied, improving the final product quality.
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Affiliation(s)
- Akila Amir Tahi
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria.
| | - Sérgio Sousa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
| | - Khodir Madani
- Centre National de Recherche en Technologie Agro-alimentaire, Université de Bejaia, 06000 Bejaia, Algeria.
| | - Cristina L M Silva
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
| | - Fátima A Miller
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
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16
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Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice. Sci Rep 2021; 11:3488. [PMID: 33568711 PMCID: PMC7875981 DOI: 10.1038/s41598-021-83073-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Accepted: 01/27/2021] [Indexed: 12/23/2022] Open
Abstract
The paper presents the possibility of applying ultrasonic technology for inactivation of mesophilic aerobic microorganisms, lactic acid bacteria, coliform bacteria, and yeast with the maintenance of the chemical and structural properties of tomato juice. The research was conducted on fresh tomato juice obtained from the Apis F1 variety. Pressed juice was exposed to high power ultrasound and frequency 20 kHz with three operational parameters: ultrasound intensity (28 and 40 W cm−2), treatment time (2, 5, and 10 min), and product storage time (1, 4, 7 and 10 days). The temperature of the juice during the sonication ranged from 37 to 52 °C depending on the intensity of ultrasound and time of treatment. Effectiveness of the tested microorganisms eradication in the juice depended on the amplitude and duration of the ultrasound treatment. It was shown that the juice exposed to an ultrasonic field with an intensity of 40 W cm−2 for 10 min was microbiologically pure and free from spoilage microorganism even after 10 storage days. No statistically significant differences in pH were found between the untreated juice and the sonicated samples. The ultrasonic treatment was found to change the content of lycopene in small degree (both an increase and a decrease, depending on the processing time) and to induce a small decrease in the vitamin C content. The study suggests that the ultrasonic treatment can be successfully implemented on an industrial scale for the production of not-from-concentrate (NFC) tomato juice.
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17
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Oladunjoye AO, Adeboyejo FO, Okekunbi TA, Aderibigbe OR. Effect of thermosonication on quality attributes of hog plum (Spondias mombin L.) juice. ULTRASONICS SONOCHEMISTRY 2021; 70:105316. [PMID: 32889410 PMCID: PMC7786573 DOI: 10.1016/j.ultsonch.2020.105316] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/15/2020] [Accepted: 08/22/2020] [Indexed: 05/08/2023]
Abstract
The use of thermosonication (TS) technique to preserve the qualities of fruit juice as an alternative to conventional pasteurization has attracted research interest in recent times. In the present study, freshly prepared hog plum juice (control), and the juice samples subjected to pasteurization (90 °C for 60 s) and thermosonication (40 kHz, 400 W at 40, 50 and 60 °C each for 5, 10, 20 and 30 min) were each analyzed for physicochemical, bioactive, microbial and sensory properties. After treatment, no significant changes in pH, total soluble solids and titratable acidity were observed. Notably, TS at 40 and 50 °C significantly (p < 0.05) improved color parameters, cloudiness and browning index. Furthermore, thermosonication increased ascorbic acid (11.40-18.55%), total phenolic content (17.98-18.35%), carotenoids (2.19-4.30%), flavonoids (10-16%) and antioxidant activity (32.52-48.5%) relative to the control. Both treatments significantly reduced the microbial count to non-detectable level after processing, while sensory attributes slightly improved. However, TS treatment at 60 °C decreased most of the quality parameters. Results showed that TS can improve quality, safety and economic potential of hog plum juice as a feasible alternative to pasteurization.
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18
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Gómez‐Sánchez DL, Antonio‐Gutiérrez O, López‐Díaz AS, Palou E, López‐Malo A, Ramírez‐Corona N. Performance of combined technologies for the inactivation of
Saccharomyces cerevisiae
and
Escherichia coli
in pomegranate juice: The effects of a continuous‐flow
UV‐Microwave
system. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13565] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Diana Laura Gómez‐Sánchez
- Departamento de Ingeniería Química, Alimentos y Ambiental Universidad de las Américas Puebla Puebla Mexico
| | - Oscar Antonio‐Gutiérrez
- Departamento de Ingeniería Química, Alimentos y Ambiental Universidad de las Américas Puebla Puebla Mexico
| | - Andrea Selene López‐Díaz
- Departamento de Ingeniería Química, Alimentos y Ambiental Universidad de las Américas Puebla Puebla Mexico
| | - Enrique Palou
- Departamento de Ingeniería Química, Alimentos y Ambiental Universidad de las Américas Puebla Puebla Mexico
| | - Aurelio López‐Malo
- Departamento de Ingeniería Química, Alimentos y Ambiental Universidad de las Américas Puebla Puebla Mexico
| | - Nelly Ramírez‐Corona
- Departamento de Ingeniería Química, Alimentos y Ambiental Universidad de las Américas Puebla Puebla Mexico
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19
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Salehi F. Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1825486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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20
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Alves LDL, Santos RL, Bayer BL, Devens ALM, Cichoski AJ, Mendonça CRB. Thermosonication of tangerine juice: Effects on quality characteristics, bioactive compounds, and antioxidant activity. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14914] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Larissa de Lima Alves
- Food Science and Technology Farroupilha Federal Institute – Campus Panambi Panambi Brazil
| | - Robson Leal Santos
- Food Science and Technology Farroupilha Federal Institute – Campus Panambi Panambi Brazil
| | - Branca Luíse Bayer
- Food Science and Technology Farroupilha Federal Institute – Campus Panambi Panambi Brazil
| | | | - Alexandre José Cichoski
- Department of Food Science and Technology Federal University of Santa Maria Santa Maria Brazil
| | - Carla Rosane Barboza Mendonça
- Center for Chemical, Pharmaceutical and Food Sciences Federal University of Pelotas – Campus Universitário Pelotas Brazil
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21
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Oner ME. The effect of high‐pressure processing or thermosonication in combination with nisin on microbial inactivation and quality of green juice. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14830] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Manolya Eser Oner
- Department of Food Engineering Faculty of Engineering Alanya Alaaddin Keykubat University Alanya, Antalya Turkey
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22
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Effect of Stand-Alone and Combined Ultraviolet and Ultrasound Treatments on Physicochemical and Microbial Characteristics of Pomegranate Juice. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10165458] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The objective of this study was to determine the combined usage possibilities of ultraviolet (UV) and ultrasonic (US) processes in the pasteurization of pomegranate juice. For this purpose, UV, US, and combined UV+US pasteurization of pomegranate juice were optimized using experimental designs, such as the Central Composite Design (CCD) and Factorial Design (FD), and compared with the conventional pasteurization process. Total phenolic content (TPC), color a*, water-soluble dry matter (°Brix), turbidity, anthocyanin, DPPH, HPLC TPC, and yeast and mold count were used as quality parameters during all of the processes. The results showed that the application of 50 °C, 3.5 L/min flow rate and 5.1 mW/cm2 UV dose, and 10 min US (200 Watt) together reduced the microbial population below the detection limits. The integration of UV+US processes into the pasteurization process could limit microbial activity at lower temperatures and times than the conventional pasteurization process, thus preserving the existing bioactive compounds.
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23
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Yu Y, Cheng X, Zhang C, Zhang J, Zhang S, Xu J. Ultrasonic and microwave treatment improved jujube juice yield. Food Sci Nutr 2020; 8:4196-4204. [PMID: 32884700 PMCID: PMC7455975 DOI: 10.1002/fsn3.1713] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 05/21/2020] [Accepted: 05/25/2020] [Indexed: 12/05/2022] Open
Abstract
The methods to leaching juice from dried jujube using six treatments and some factors related with juice yield such as total soluble solids (TSS), pectinase activity, pectin contents, galacturonic acid, and the microstructure morphology of cell were investigated. Six treatments including natural leaching, ultrasonic, microwave, ultrasonic before microwave, ultrasonic after microwave, and pressing directly were applied to extract juice. The group which treating with ultrasonic before microwave displayed its total soluble solids (TSS) was 16 °Brix, which was 6.67% higher than that of natural leaching. And its total soluble solids (TSS) reached to equilibrium in 2 hr, which was faster than that of natural leaching. The mechanism of improving the production efficiency of juice yield using ultrasonic combined with microwave was explored accordingly. The content of pectin and galacturonic acid increased by 58.52% and 59.01%, respectively, which were the highest among all samples. The activity of pectinase was 9.71 μg/(h·g), which was significantly decreased 40.23% as compared to natural leaching. And the treated cells became shriveled and pitted, which led to the leakage of the contents of cell. Thus, the result showed that treating with ultrasonic before microwave displayed the best juice yield. Ultrasonic cooperate with microwave was an efficient method to leaching juice from dried jujube.
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Affiliation(s)
- Youwei Yu
- College of Food ScienceShanxi Normal UniversityLinfenChina
| | - Xiaowen Cheng
- College of Food ScienceShanxi Normal UniversityLinfenChina
| | - Chenxing Zhang
- College of Food ScienceShanxi Normal UniversityLinfenChina
| | - Jingru Zhang
- College of Food ScienceShanxi Normal UniversityLinfenChina
| | - Shaoying Zhang
- College of Food ScienceShanxi Normal UniversityLinfenChina
| | - Jianguo Xu
- College of Food ScienceShanxi Normal UniversityLinfenChina
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24
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Salehi F. Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00495-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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25
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YIKMIŞ S. Effect of ultrasound on different quality parameters of functional sirkencubin syrup. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.40218] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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26
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Mustapha AT, Zhou C, Wahia H, Sarpong F, Nasiru MM, Adegbemiga YB, Ma H. Combination of thermal and dual‐frequency sonication processes for optimum microbiological and antioxidant properties in cherry tomato. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14325] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Cunshan Zhou
- School of Food and Biological Engineering Jiangsu University Zhenjiang PR China
- School of Biological and Food Engineering Chuzhou University Chuzhou PR China
| | - Hafida Wahia
- School of Food and Biological Engineering Jiangsu University Zhenjiang PR China
| | - Frederick Sarpong
- School of Food and Biological Engineering Jiangsu University Zhenjiang PR China
| | | | | | - Haile Ma
- School of Food and Biological Engineering Jiangsu University Zhenjiang PR China
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27
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Dolas R, Saravanan C, Kaur BP. Emergence and era of ultrasonic's in fruit juice preservation: A review. ULTRASONICS SONOCHEMISTRY 2019; 58:104609. [PMID: 31450377 DOI: 10.1016/j.ultsonch.2019.05.026] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 05/15/2019] [Accepted: 05/25/2019] [Indexed: 05/09/2023]
Abstract
Ultrasonic's has emerged to an unconditional extent in the last decade. It has found its application in fruit juice and beverage industry due to its multifunctional desired effects. The technology is inexpensive, simple, reliable, and environmentally friendly and highly effective in the preservation of juices with enhanced quality attributes. This review will enlighten your knowledge in understanding the basic concept of ultrasonic's with the principle, mechanism, and application in the food sector. It specifically reviews the explored effect of ultrasonication on different juices. It explores the influence of technology in enzyme inactivation, microbial inactivation and different quality attributes of fruit juices. It gives you an in-depth insight into the technology.
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Affiliation(s)
- Rupali Dolas
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India
| | - Chakkaravarthi Saravanan
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India
| | - Barjinder Pal Kaur
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India.
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28
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Sasikumar R, Pradhan D, Deka SC. Effects of thermosonication process on inactivation ofEscherichia coliandSaccharomyces cerevisiaeand its survival kinetics modeling in khoonphal (Haematocarpus validus) juice to extend its shelf life. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14220] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Raju Sasikumar
- Department of Agribusiness Management and Food Technology North‐Eastern Hill University (NEHU) Tura Meghalaya India
| | - Dristhi Pradhan
- Department of Agribusiness Management and Food Technology North‐Eastern Hill University (NEHU) Tura Meghalaya India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
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29
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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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30
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Hashemi SMB, Roohi R, Mahmoudi MR, Granato D. Modeling inactivation of Listeria monocytogenes, Shigella sonnei, Byssochlamys fulva and Saccharomyces cerevisiae and ascorbic acid and β-carotene degradation kinetics in tangerine juice by pulsed-thermosonication. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.060] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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31
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Liao H, Jiang L, Zhang R. Induction of a viable but non-culturable state in Salmonella Typhimurium by thermosonication and factors affecting resuscitation. FEMS Microbiol Lett 2019; 365:4668413. [PMID: 29186410 DOI: 10.1093/femsle/fnx249] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Accepted: 11/26/2017] [Indexed: 12/13/2022] Open
Abstract
The objective of this work was to analyze the effects of thermosonication (TS) on induction of a viable but non-culturable (VBNC) state in Salmonella Typhimurium and to examine incubation factors affecting subsequent resuscitation of cells. A TS treatment of 380 W at 53°C for 30 min induced the VBNC state in S. Typhimurium cells in beef peptone yeast (BPY) broth, apple/carrot juice, physiological saline and phosphate buffer solution. The logarithmic and decline phases of growth were more sensitive to the TS treatment compared to stationary phase cells. Meanwhile, VBNC S. Typhimurium could be resuscitated back to culturable cells by using suitable incubation temperatures and media. Addition of Tween 20 hindered resuscitation compared to the use of BPY medium alone. The optimal growth temperature (i.e. 37°C) was the most suitable temperature to resuscitate cells from the VBNC state. The VBNC incidence index decreased with the addition of sodium pyruvate during TS treatment, as it accelerated resuscitation. The results demonstrated that free radicals produced during TS processing and the growth phase of cells affected induction of the VBNC state in S. Typhimurium. Hence, the kinds and amounts of free radicals generated during TS treatment should be analyzed in the future.
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Affiliation(s)
- Hongmei Liao
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Lifen Jiang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Ruirui Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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32
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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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33
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Farahmandfar R, Asnaashari M, Asadi Y, Beyranvand B. Comparison of Bioactive Compounds of Matricaria recutita Extracted by Ultrasound and Maceration and their Effects on Preventing Sunflower Oil During Frying. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401313666170712110248] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background: It is important to study about the use of natural antioxidants as alternatives to
synthetic ones due to the possibility of carcinogenic effects of synthetic antioxidants. This study is
comparing the effect of the ultrasound-assisted and maceration extraction methods on antioxidant activity
of Matricaria recutita.
Methods:
Bioactive compounds including phenolic, tocopherol, flavonoid and tannins and antioxidant
activity of the extracts were evaluated. Moreover, extracts obtained from ultrasound and maceration
methods were added to sunflower oil without any antioxidants at level of 200, 500 and 800 ppm, after
that samples were heated at 180°C. Oxidation of the samples were evaluated after 0, 4, 8, 12, 16, 20
and 24 hours by measuring Peroxide Value (PV), Conjugated Diene (CD), Iodine Value (IV), Carbonyl
Value (CV), Total Polar Compounds (TPC), Oil Stability Index (OSI), Color Index (CI) and acid
value (AV).
Results:
The result showed total phenol (42.90 mg gallic acid/g extract), tocopherol (120.46 µg α -
tocopherol/ml extract), flavonoid (2.64 mg/100 g extract) and tannins (3.89 mg gallic acid/g extract)
of ultrasound extracts were higher than maceration extracts. Antioxidant activity of the extract was
evaluated by DPPH assay which indicated 800 ppm of the Matricaria recutita extracted by ultrasound
was the highest radical scavenging ability.
Conclusion:
Result indicated both ultrasound and maceration extracts could increase the oil oxidative
stability but could not increase compared to BHA. In most cases, the extract samples by ultrasound
had a better effect on stabilizing of sunflower oil during frying.
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Affiliation(s)
- Reza Farahmandfar
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Maryam Asnaashari
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Yegane Asadi
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Batool Beyranvand
- Department of Food Science and Technology, Khazar Institute of Higher Education, Mahmoudabad, Iran
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34
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Tremarin A, Canbaz EA, Brandão TR, Silva CL. Modelling Alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.027] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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35
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Kieling DD, Barbosa-Cánovas GV, Prudencio SH. Effects of high pressure processing on the physicochemical and microbiological parameters, bioactive compounds, and antioxidant activity of a lemongrass-lime mixed beverage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:409-419. [PMID: 30728584 DOI: 10.1007/s13197-018-3502-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/06/2018] [Accepted: 11/07/2018] [Indexed: 11/26/2022]
Abstract
This study determined the optimal pressure and time conditions for the high pressure processing (HPP) of a lemongrass-lime mixed beverage. The physicochemical and microbiological characteristics, bioactive compounds, and antioxidant activity of the beverage treated under the optimal HPP conditions were evaluated immediately after processing and during 8 weeks of storage at 4 °C, compared to untreated (control) and thermally pasteurized beverages. HPP at 250 MPa for 1 min at 25 °C ensured microbiological safety, according to inactivation tests with Listeria innocua as the target microorganism, without significant losses of vitamin C and phenolic compounds. Immediately after processing, the HPP treated beverage retained its original bioactive compounds content and showed physicochemical characteristics that were closer to the untreated control compared with the thermally pasteurized beverage. In addition, HPP provided microbiological quality and improved the shelf life of the beverage, demonstrating that it represents a reliable alternative to thermal treatment of lemongrass-lime mixed beverages.
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Affiliation(s)
- Dirlei Diedrich Kieling
- 1Food Science and Technology Department, State University of Londrina, Londrina, PR 86057-970 Brazil
| | | | - Sandra Helena Prudencio
- 1Food Science and Technology Department, State University of Londrina, Londrina, PR 86057-970 Brazil
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36
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Farhadi Chitgar M, Aalami M, Kadkhodaee R, Maghsoudlou Y, Milani E. Effect of thermosonication and thermal treatments on phytochemical stability of barberry juice copigmented with ferulic acid and licorice extract. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.09.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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37
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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]
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38
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Effect of Thermosonication on the Bioaccessibility of Antioxidant Compounds and the Microbiological, Physicochemical, and Nutritional Quality of an Anthocyanin-Enriched Tomato Juice. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2191-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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39
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Raju S, Deka SC. Influence of thermosonication treatments on bioactive compounds and sensory quality of fruit (Haematocarpus validus
) juice. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13701] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Sasikumar Raju
- Department of Agribusiness Management and Food Technology; North-Eastern Hill University (NEHU); Tura India
| | - Sankar C. Deka
- Department of Food Engineering and Technology; Tezpur University; Tezpur India
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40
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Nayak PK, Chandrasekar CM, Kesavan RK. Effect of thermosonication on the quality attributes of star fruit juice. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12857] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Prakash Kumar Nayak
- Department of Food Engineering and Technology; Central Institute of Technology; Kokrajhar Assam India
| | | | - Radha Krishnan Kesavan
- Department of Food Engineering and Technology; Central Institute of Technology; Kokrajhar Assam India
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41
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Paniagua-Martínez I, Mulet A, García-Alvarado MA, Benedito J. Inactivation of the microbiota and effect on the quality attributes of pineapple juice using a continuous flow ultrasound-assisted supercritical carbon dioxide system. FOOD SCI TECHNOL INT 2018; 24:547-554. [DOI: 10.1177/1082013218774694] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Supercritical carbon dioxide inactivation technology represents a promising nonthermal processing method, as it causes minimum impact on the nutritional food properties. The aim of this study was to analyze the combined effect of supercritical carbon dioxide and high-power ultrasound on the inactivation of natural microbiota and the quality attributes of pineapple juice treated in a continuous flow system. Different juice residence times (3.06–4.6 min), at 100 bar and 31.5 ℃, were used. The results indicated that the microbiota inactivation was complete and the differences obtained in the quality attributes (2.2% for pH, 4.8% for °Brix, 2% for vitamin C) were minimal. During storage, microorganisms were not able to recover and the vitamin C decrease could be limited to 8.2% after four weeks. The results demonstrated that the supercritical carbon dioxide–high-power ultrasound technique could be an excellent alternative for the cold pasteurization of pineapple juice.
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Affiliation(s)
- I Paniagua-Martínez
- Food Technology Department, Universitat Politècnica de València, Valencia, Spain
- Facultad de Bioanálisis, Universidad Veracruzana, Veracruz, México
| | - A Mulet
- Food Technology Department, Universitat Politècnica de València, Valencia, Spain
| | - MA García-Alvarado
- Chemical and Biochemical Engineering Department, Instituto Tecnológico de Veracruz, Veracruz, Mexico
| | - J Benedito
- Food Technology Department, Universitat Politècnica de València, Valencia, Spain
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42
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Van Impe J, Smet C, Tiwari B, Greiner R, Ojha S, Stulić V, Vukušić T, Režek Jambrak A. State of the art of nonthermal and thermal processing for inactivation of micro-organisms. J Appl Microbiol 2018; 125:16-35. [DOI: 10.1111/jam.13751] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 02/16/2018] [Accepted: 02/27/2018] [Indexed: 02/03/2023]
Affiliation(s)
- J. Van Impe
- Department of Chemical Engineering; KU Leuven; Leuven Belgium
| | - C. Smet
- Department of Chemical Engineering; KU Leuven; Leuven Belgium
| | - B. Tiwari
- Department of Food Biosciences; Teagasc - Irish Agriculture and Food Development Authority; Carlow Ireland
| | - R. Greiner
- Department of Food Technology and Bioprocess Engineering; Max Rubner-Institut; Karlsruhe Germany
| | - S. Ojha
- Department of Food Biosciences; Teagasc - Irish Agriculture and Food Development Authority; Carlow Ireland
| | - V. Stulić
- Faculty of Food Technology and Biotechnology; University of Zagreb; Zagreb Croatia
| | - T. Vukušić
- Faculty of Food Technology and Biotechnology; University of Zagreb; Zagreb Croatia
| | - A. Režek Jambrak
- Faculty of Food Technology and Biotechnology; University of Zagreb; Zagreb Croatia
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Adiamo OQ, Ghafoor K, Al-Juhaimi F, Babiker EE, Mohamed Ahmed IA. Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts. Food Chem 2018; 245:79-88. [DOI: 10.1016/j.foodchem.2017.10.090] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2017] [Revised: 10/15/2017] [Accepted: 10/16/2017] [Indexed: 12/23/2022]
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Ojha KS, Tiwari BK, O'Donnell CP. Effect of Ultrasound Technology on Food and Nutritional Quality. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 84:207-240. [PMID: 29555070 DOI: 10.1016/bs.afnr.2018.01.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
Ultrasound technology has been successfully demonstrated for several food processing and preservation applications. The majority of food processing applications reported refer to liquid foods. Ultrasound has been applied to solid foods in some niche applications, e.g., tenderization of meat, mass transfer applications, and drying. Similar to any other technology, ultrasound also has some positive and negative effects on food quality depending on the application and processing conditions employed. This chapter outlines various applications of ultrasound to food and its effect on food and nutritional quality.
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Affiliation(s)
- Kumari S Ojha
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
| | - Brijesh K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland; School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland.
| | - Colm P O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
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45
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Hashemi SMB, Mousavi Khaneghah A, Fidelis M, Granato D. Effects of pulsed thermosonication treatment on fungal growth and bioactive compounds of Berberis vulgaris
juice. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13740] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
| | - Amin Mousavi Khaneghah
- Department of Food Science; Faculty of Food Engineering; University of Campinas (UNICAMP); Rua Monteiro Lobato, 80, Caixa Postal: 6121, Campinas São Paulo CEP 13083-862 Brazil
| | - Marina Fidelis
- Department of Food Engineering; State University of Ponta Grossa; Av. Carlos Cavalcanti, 4748, Uvaranas Campus 84030-900 Ponta Grossa PR Brazil
| | - Daniel Granato
- Department of Food Engineering; State University of Ponta Grossa; Av. Carlos Cavalcanti, 4748, Uvaranas Campus 84030-900 Ponta Grossa PR Brazil
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46
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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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47
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Režek Jambrak A, Šimunek M, Evačić S, Markov K, Smoljanić G, Frece J. Influence of high power ultrasound on selected moulds, yeasts and Alicyclobacillus acidoterrestris in apple, cranberry and blueberry juice and nectar. ULTRASONICS 2018; 83:3-17. [PMID: 28242037 DOI: 10.1016/j.ultras.2017.02.011] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2016] [Revised: 02/05/2017] [Accepted: 02/14/2017] [Indexed: 05/18/2023]
Abstract
The purpose of this study was to investigate the effect of non-thermal technology, high power ultrasound (HPU) on inactivation of Aspergillus ochraceus 318, Penicillium expansum 565, Rhodotorula sp. 74, Saccharomyces cerevisiae 5 and Alicyclobacillus acidoterrestris DSM 3922 in clear juices and nectars from apple, blueberry and cranberry juice concentrate. Inoculated juice and nectars were treated by high power ultrasound (20kHz) according to procedure set by central composite design (CCD). Three operational parameters, amplitude (60, 90 and 120μm), temperature (20, 40 and 60°C), and treatment time (3, 6 or 9min) were varied in order to observe the influence of ultrasound and combination of ultrasound and slight heating (thermosonication) on growth and inactivation of selected microorganisms. Number of vegetative cells of A. acidoterrestris DSM 3922 were not significantly reduced by high power ultrasound (p>0.05), except in apple juice, where statistical significant (p<0.05) influence of quadratic interaction of amplitude on bacteria reduction were observed. In all samples of fruit juices and nectars in terms of ultrasonic treatment at 60°C and times of 3, 6 and 9min, regardless of the value of the amplitude, complete inactivation of the growth of yeasts and moulds were achieved, while at 20 and 40°C it is not observed. The value of reduction of cells of selected yeasts and moulds for ultrasound treatments at 60°C and the duration of the 3, 6 and 9min ranged from 3.556 to 5.934 log units, depending on the initial number of selected yeasts and moulds before treatment.
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Affiliation(s)
- Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | | | - Silva Evačić
- Vindija d.d, Međimurska 6, 42000 Varaždin, Croatia
| | - Ksenija Markov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Goran Smoljanić
- Faculty of Mechanical Engineering and Naval Architecture, University of Zagreb, Ivana Lučića 5, 10000 Zagreb, Croatia
| | - Jadranka Frece
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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48
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Roobab U, Aadil RM, Madni GM, Bekhit AED. The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review. Compr Rev Food Sci Food Saf 2018; 17:437-457. [DOI: 10.1111/1541-4337.12336] [Citation(s) in RCA: 103] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 12/07/2017] [Accepted: 12/18/2017] [Indexed: 02/07/2023]
Affiliation(s)
- Ume Roobab
- Natl. Inst. of Food Science and Technology; Univ. of Agriculture; Faisalabad Pakistan
| | - Rana Muhammad Aadil
- Natl. Inst. of Food Science and Technology; Univ. of Agriculture; Faisalabad Pakistan
| | - Ghulam Muhammad Madni
- Natl. Inst. of Food Science and Technology; Univ. of Agriculture; Faisalabad Pakistan
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Alzamora SM, López-Malo A, Guerrero SN, Tapia MS. The Hurdle Concept in Fruit Processing. FOOD ENGINEERING SERIES 2018. [DOI: 10.1007/978-1-4939-3311-2_5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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50
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Antioxidant, quality and electronic tongue sensory parameters of thermosonicated blueberry nectar. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.04.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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