1
|
Lee H, Yim J, Lee Y, Lee KG. Effect of organic acid-soaking and sonication on the formation of volatile compounds and α-dicarbonyl compounds in Robusta coffee. ULTRASONICS SONOCHEMISTRY 2023; 99:106580. [PMID: 37673014 PMCID: PMC10483508 DOI: 10.1016/j.ultsonch.2023.106580] [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: 07/18/2023] [Revised: 08/20/2023] [Accepted: 08/30/2023] [Indexed: 09/08/2023]
Abstract
In this study, the effects of organic acid-soaking (malic, citric, tartaric, and succinic acid) and sonication on the formation of flavor and α-dicarbonyl compounds in Robusta (C. canephora syn. Coffea robusta) green beans were investigated. A total of 20 volatile compounds were identified in Robusta coffee. Furfural and 5-methyl furfural, two dominant volatile compounds in Arabica coffee, increased after organic acid pretreatment. In Robusta coffee processed from 3% malic acid-soaked coffee beans, furfural and 5-methyl furfural increased by 90.99% and 24.92%, respectively, compared to the control. In Robusta coffee processed from 3% malic acid-sonicated (280 W, 1 h) coffee beans, furfural and 5-methyl furfural increased by 236.03% and 114.77%, respectively. α-Dicarbonyls (glyoxal, methylglyoxal, and diacetyl) were significantly (p < 0.05) decreased in all Robusta coffees after organic acid pretreatment. In Robusta coffee processed from coffee beans soaked and sonicated in tartaric acid solution, the α-dicarbonyls decreased by up to 44% and 58%, respectively, compared to the control. This study suggested the pretreatment methods to enhance the flavor substances and reduce the α-DCs in Robusta coffee.
Collapse
Affiliation(s)
- Haeun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea
| | - Jonggab Yim
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea
| | - Youngji Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea.
| |
Collapse
|
2
|
Abouelenein D, Acquaticci L, Alessandroni L, Borsetta G, Caprioli G, Mannozzi C, Marconi R, Piatti D, Santanatoglia A, Sagratini G, Vittori S, Mustafa AM. Volatile Profile of Strawberry Fruits and Influence of Different Drying Methods on Their Aroma and Flavor: A Review. Molecules 2023; 28:5810. [PMID: 37570780 PMCID: PMC10420878 DOI: 10.3390/molecules28155810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 07/20/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
Strawberries are the most popular berry fruit in the world, due to their distinctive aroma, flavor, and known health properties. Because volatile substances play a large role in strawberry flavor, even little alterations can have a big impact on how the fruit tastes. Strawberries are thought to have a complex aroma. Fresh strawberry fruits contain more than 360 volatile compounds, including esters, furans, terpenes, alcohols, aldehydes, ketones, and sulfur compounds. Despite having far lower concentrations than esters, terpenoids, furanones, and sulfur compounds, all have a considerable impact on how people perceive the aroma of strawberries. With a focus on the active aroma components and the many analytical methods used to identify them, including gas chromatography, electronic nose sensing, and proton-transfer- reaction mass spectrometry, the present review's aim was to provide a summary of the relevant literature. Additionally, strawberry fruits are frequently dried to create a powder in order to increase their shelf life. Consequently, the impact of various drying techniques on strawberries' volatile profile was investigated in the current review. This review can be considered a good reference for research concerning the aroma profile of strawberries. It helps to better understand the complex aroma and flavor of strawberries and provides a guide for the effects of drying processing.
Collapse
Affiliation(s)
- Doaa Abouelenein
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Laura Acquaticci
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Laura Alessandroni
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Germana Borsetta
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Giovanni Caprioli
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Cinzia Mannozzi
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Riccardo Marconi
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Diletta Piatti
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Agnese Santanatoglia
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Gianni Sagratini
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Sauro Vittori
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Ahmed M. Mustafa
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| |
Collapse
|
3
|
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
|
4
|
Lauteri C, Ferri G, Piccinini A, Pennisi L, Vergara A. Ultrasound Technology as Inactivation Method for Foodborne Pathogens: A Review. Foods 2023; 12:foods12061212. [PMID: 36981137 PMCID: PMC10048265 DOI: 10.3390/foods12061212] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/02/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023] Open
Abstract
An efficient microbiological decontamination protocol is required to guarantee safe food products for the final consumer to avoid foodborne illnesses. Ultrasound and non-thermal technology combinations represent innovative methods adopted by the food industry for food preservation and safety. Ultrasound power is commonly used with a frequency between 20 and 100 kHz to obtain an “exploit cavitation effect”. Microbial inactivation via ultrasound derives from cell wall damage, the oxidation of intracellular amino acids and DNA changing material. As an inactivation method, it is evaluated alone and combined with other non-thermal technologies. The evidence shows that ultrasound is an important green technology that has a good decontamination effect and can improve the shelf-life of products. This review aims to describe the applicability of ultrasound in the food industry focusing on microbiological decontamination, reducing bacterial alterations caused by food spoilage strains and relative foodborne intoxication/infection.
Collapse
|
5
|
Lepaus BM, Santos AKPDO, Spaviero AF, Daud PS, de São José JFB. Thermosonication of Orange-Carrot Juice Blend: Overall Quality during Refrigerated Storage, and Sensory Acceptance. Molecules 2023; 28:molecules28052196. [PMID: 36903442 PMCID: PMC10005015 DOI: 10.3390/molecules28052196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 01/13/2023] [Accepted: 01/26/2023] [Indexed: 03/02/2023] Open
Abstract
Ultrasound combined with high temperatures (thermosonication) is an alternative to thermal treatments applied for juice preservation purposes. Blend juices, such as orange-carrot juice, are an interesting option for consumers due to their diversity of unique flavors. The main aim of the present study is to investigate thermosonication's impact on the overall quality of an orange-carrot juice blend over 22-day storage at 7 °C, in comparison to thermal treatment. Sensory acceptance was assessed on the first storage day. The juice blend was prepared based on using 700 mL of orange juice and 300 g of carrot. The effect of ultrasound treatment at 40, 50, and 60 °C for 5 and 10 min, as well as of thermal treatment at 90 °C for 30 s, on the physicochemical, nutritional, and microbiological quality of the investigated orange-carrot juice blend was tested. Both the ultrasound and the thermal treatment could maintain pH, °Brix, total titratable acidity, total carotenoid content, total phenolic compounds, and the antioxidant capacity of untreated juice samples. All ultrasound treatments improved samples' brightness and hue value, and made the juice brighter and redder. Only ultrasound treatments at 50 °C/10 min and at 60 °C/10 min have significantly reduced total coliform counts at 35 °C. Thus, they were selected along with untreated juice for sensory analysis, whereas thermal treatment was used for comparison purposes. Thermosonication at 60 °C for 10 min recorded the lowest scores for juice flavor, taste, overall acceptance, and purchase intention. Thermal treatment and ultrasound at 60 °C for 5 min recorded similar scores. Minimal variations in quality parameters were observed over 22-day storage in all treatments. Thermosonication at 60 °C for 5 min has improved samples' microbiological safety and resulted in good sensorial acceptance. Although thermosonication has the potential to be used in orange-carrot juice processing, further investigations are necessary to enhance its microbial effect on this product.
Collapse
Affiliation(s)
- Bárbara Morandi Lepaus
- Postgraduate Program in Nutrition and Health, Federal University of Espírito Santo, Marechal Campos Avenue, Vitória 29040-090, ES, Brazil
| | | | - Arthur Favoretti Spaviero
- Graduation in Nutrition, Federal University of Espírito Santo, Marechal Campos Avenue, Vitória 29040-090, ES, Brazil
| | - Polliany Strassmann Daud
- Graduation in Nutrition, Federal University of Espírito Santo, Marechal Campos Avenue, Vitória 29040-090, ES, Brazil
| | - Jackline Freitas Brilhante de São José
- Integrated Health Education Department, Federal University of Espírito Santo, Marechal Campos Avenue, Vitória 29040-090, ES, Brazil
- Correspondence: ; Tel.: +55-27-3335-7223
| |
Collapse
|
6
|
Zniber M, Vahdatiyekta P, Huynh TP. Analysis of urine using electronic tongue towards non-invasive cancer diagnosis. Biosens Bioelectron 2023; 219:114810. [PMID: 36272349 DOI: 10.1016/j.bios.2022.114810] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 04/27/2022] [Accepted: 10/11/2022] [Indexed: 11/06/2022]
Abstract
Electronic tongues (e-tongues) have been broadly employed in monitoring the quality of food, beverage, cosmetics, and pharmaceutical products, and in diagnosis of diseases, as the e-tongues can discriminate samples of high complexity, reduce interference of the matrix, offer rapid response. Compared to other analytical approaches using expensive and complex instrumentation as well as required sample preparation, the e-tongue is non-destructive, miniaturizable and on-site method with little or no preparation of samples. Even though e-tongues are successfully commercialized, their application in cancer diagnosis from urine samples is underestimated. In this review, we would like to highlight the various analytical techniques such as Raman spectroscopy, infrared spectroscopy, fluorescence spectroscopy, and electrochemical methods (potentiometry and voltammetry) used as e-tongues for urine analysis towards non-invasive cancer diagnosis. Besides, different machine learning approaches, for instance, supervised and unsupervised learning algorithms are introduced to analyze extracted chemical data. Finally, capabilities of e-tongues in distinguishing between patients diagnosed with cancer and healthy controls are highlighted.
Collapse
Affiliation(s)
- Mohammed Zniber
- Laboratory of Molecular Science and Engineering, Åbo Akademi University, 20500, Turku, Finland
| | - Parastoo Vahdatiyekta
- Laboratory of Molecular Science and Engineering, Åbo Akademi University, 20500, Turku, Finland
| | - Tan-Phat Huynh
- Laboratory of Molecular Science and Engineering, Åbo Akademi University, 20500, Turku, Finland.
| |
Collapse
|
7
|
Liu X, Zhang C, Wang H, Wang Y, Zhu D, Liu H. Ultrasonic treatment maintains the flavor of the melon juice. ULTRASONICS SONOCHEMISTRY 2023; 92:106284. [PMID: 36603464 PMCID: PMC9826901 DOI: 10.1016/j.ultsonch.2022.106284] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/02/2022] [Accepted: 12/27/2022] [Indexed: 06/07/2023]
Abstract
Thermal treatment usually leads to the flavor deterioration of melon juice. This study was initiated to evaluate the retention effect of ultrasonic (US) and ultra-high pressure (UHP) on volatile components of melon juice by gas chromatography-mass spectrometer (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). The electronic nose, electronic tongue, and GC-IMS analysis showed that US was much better way to contain the flavor of melon juice than UHP was does. The correlation coefficient between the US and the control was as high as 0.99. The concentration of characteristic aroma components in melon juice after ultrasonic treatment was 2.77 times and 3.02 times higher than that in the control and UHP, respectively. Moreover, the US treatment gave no significant difference in the total soluble solids, pH, and color of the juice. And it dramatically enhanced the flavor profile of melon juice.
Collapse
Affiliation(s)
- Xiao Liu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Chao Zhang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Beijing 100097, China
| | - Hui Wang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Beijing 100097, China
| | - Yubin Wang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Beijing 100097, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
| |
Collapse
|
8
|
Yang F, Shi C, Yan L, Xu Y, Dai Y, Bi S, Liu Y. Low-frequency ultrasonic treatment: A potential strategy to improve the flavor of fresh watermelon juice. ULTRASONICS SONOCHEMISTRY 2022; 91:106238. [PMID: 36436485 PMCID: PMC9703038 DOI: 10.1016/j.ultsonch.2022.106238] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 11/16/2022] [Accepted: 11/22/2022] [Indexed: 06/12/2023]
Abstract
A molecular sensory science approach was used to explore the effects of ultrasonic treatment on aroma compounds of watermelon juice. Watermelon juice was submitted to ultrasonic power at 325 W for 20 min. Ultrasonic treatment reduced odor related to cucumber and green descriptors, whilst significantly improved odors related to sweet, floral, and fruity descriptors, thus contributing to the overall flavor of watermelon juice. Compared with untreated watermelon juice, the amount and concentration of volatile compounds in ultrasonicated watermelon juice increased by 82.50% and 111.84%, respectively. Notably, 22 alkene compounds were newly formed in ultrasonicated watermelon juice, which contributed to sweet and fruity aroma of watermelon juice. The findings of the present study suggest that ultrasonic treatment may be a potential method to improve the overall flavor of watermelon juice.
Collapse
Affiliation(s)
- Fan Yang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Chunhe Shi
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Lichang Yan
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Ying Xu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yixin Dai
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Shuang Bi
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Ye Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| |
Collapse
|
9
|
Das MJ, Chakraborty S, Deka SC. Sensory evaluation of microwave-ultrasound treated bottle gourd juice using hybrid features of fuzzy logic and proportional odd modelling approach. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4624-4633. [PMID: 36276530 PMCID: PMC9579244 DOI: 10.1007/s13197-022-05541-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/12/2021] [Accepted: 01/17/2022] [Indexed: 06/16/2023]
Abstract
In the present investigation, sensory evaluation of bottle gourd juice (BGJ) samples, obtained from microwave-ultrasound based combined treatment was performed. The raw (sample-1) and conventionally treated (sample-2) alongside microwave-ultrasound treated (sample-3) were considered for the assessment of sensory evaluation. An innovative approach of hybrid fuzzy logic and proportional odd modelling (FL-POM) was implemented for the analysis of the sensory scores. The similarity values for the juice samples and their quality attributes were resolved from the results obtained by fuzzy logic. These values were considered as input for hybridization with the POM approach. The assessed coefficients obtained from the results of POM were considered for the ranking of the samples and quality traits. The ranking of the BGJ samples was observed in the order of sample-1 > sample-3 > sample-2, and their related quality attributes ranked in the order color > taste > aroma > mouth feel. The microwave-ultrasound treated BGJ evinced as the best sample in comparison to the raw one.
Collapse
Affiliation(s)
- Manas Jyoti Das
- Department of Food Engineering and Technology, Tezpur University, Napaam, Sonitpur, Assam India
| | - Sourav Chakraborty
- Department of Food Engineering and Technology, Tezpur University, Napaam, Sonitpur, Assam India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, Tezpur University, Napaam, Sonitpur, Assam India
| |
Collapse
|
10
|
Wahia H, Fakayode OA, Mustapha AT, Zhou C, Dabbour M. Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spores. Crit Rev Food Sci Nutr 2022; 64:4561-4586. [PMID: 36412233 DOI: 10.1080/10408398.2022.2143475] [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: 11/23/2022]
Abstract
The majority of acidic fruits are perishable owing to their high-water activity, which promotes microbial activity, thus exhibiting metabolic functions that cause spoilage. Along with sanitary practices, several treatments are used during processing and/or storage to inhibit the development of undesirable bacteria. To overcome the challenges caused by mild heat treatment, juice manufacturers have recently increased their involvement in developing novel non-thermal processing procedures. Ultrasonication alone or in combination with other hurdle technologies may be used to pasteurize processed fruit juices. Multifrequency ultrasound has gained popularity due to the fact that mono-frequency ultrasound has less impact on bacterial inactivation and bioactive compound enhancement of fruit juice. Here, we present and discuss the fundamental information and technological knowledge of how spoilage bacteria, specifically Alicyclobacillus acidoterrestris, assemble resistant spores and inactivate and germinate dormant spores in response to nutrient germinants and physical treatments such as heat and ultrasound. To the authors' knowledge, no prior review of ultrasonic inactivation and germination of A. acidoterrestris in fruit juice exists. Therefore, this article aims to provide a review of previously published research on the inactivation and germination of A. acidoterrestris in fruit juice by ultrasound and heat.
Collapse
Affiliation(s)
- Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | | | | | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- School of Biological and Food Engineering, Chuzhou University, Chuzhou, PR China
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia, Egypt
| |
Collapse
|
11
|
Aslam R, Alam MS, Kaur J, Panayampadan AS, Dar OI, Kothakota A, Pandiselvam R. Understanding the effects of ultrasound processng on texture and rheological properties of food. J Texture Stud 2022; 53:775-799. [PMID: 34747028 DOI: 10.1111/jtxs.12644] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 10/29/2021] [Accepted: 11/01/2021] [Indexed: 12/30/2022]
Abstract
The demand for the production of high quality and safe food products has been ever increasing. Consequently, the industry is looking for novel technologies in food processing operations that are cost-effective, rapid and have a better efficiency over traditional methods. Ultrasound is well-known technology to enhance the rate of heat and mass transfer providing a high end-product quality, at just a fraction of time and energy normally required for conventional methods. The irradiation of foods with ultrasound creates acoustic cavitation that has been used to cause desirable changes in the treated products. The technology is being successfully used in various unit operations such as sterilization, pasteurization, extraction, drying, emulsification, degassing, enhancing oxidation, thawing, freezing and crystallization, brining, pickling, foaming and rehydration, and so forth. However, the high pressure and temperature associated with the cavitation process is expected to induce some changes in the textural and rheological properties of foods which form an important aspect of product quality in terms of consumer acceptability. The present review is aimed to focus on the effects of ultrasound processing on the textural and rheological properties of food products and how these properties are influenced by the process variables.
Collapse
Affiliation(s)
- Raouf Aslam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Mohammed Shafiq Alam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Jaspreet Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Afthab Saeed Panayampadan
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Owias Iqbal Dar
- Aquatic Toxicology Lab, Department of Zoology, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Anjineyulu Kothakota
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| |
Collapse
|
12
|
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.
Collapse
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
| | | | | |
Collapse
|
13
|
Effects of ultrasound and ultra-high pressure pretreatments on volatile and taste compounds of vacuum-freeze dried strawberry slice. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113232] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
14
|
Oroian M, Codină GG, Dabija A. Quality Characteristics of Yogurt with Different Levels of Cranberries Powder Addition of Different Particle Sizes. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2027306] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Mircea Oroian
- Faculty of Food Engineering, Stefan Cel Mare University of Suceava, Suceava, Romania
| | | | - Adriana Dabija
- Faculty of Food Engineering, Stefan Cel Mare University of Suceava, Suceava, Romania
| |
Collapse
|
15
|
da Silva RG, Fischer TE, Zardo DM, Los PR, Demiate IM, Nogueira A, Alberti A. Technological potential of the use of ultrasound and freeze concentration in Fuyu persimmon juice. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15989] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Rafaela Gomes da Silva
- Graduate Programme in Food Science and Technology State University of Ponta Grossa Ponta Grossa Brazil
| | - Thaís Estéfane Fischer
- Graduate Programme in Food Science and Technology State University of Ponta Grossa Ponta Grossa Brazil
| | - Danianni Marinho Zardo
- Graduate Programme in Food Science and Technology State University of Ponta Grossa Ponta Grossa Brazil
| | - Paulo Ricardo Los
- Graduate Programme in Food Science and Technology State University of Ponta Grossa Ponta Grossa Brazil
| | - Ivo Mottin Demiate
- Graduate Programme in Food Science and Technology State University of Ponta Grossa Ponta Grossa Brazil
| | - Alessandro Nogueira
- Graduate Programme in Food Science and Technology State University of Ponta Grossa Ponta Grossa Brazil
| | - Aline Alberti
- Graduate Programme in Food Science and Technology State University of Ponta Grossa Ponta Grossa Brazil
| |
Collapse
|
16
|
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
| |
Collapse
|
17
|
Li W, Ma H, He R, Ren X, Zhou C. Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi. ULTRASONICS SONOCHEMISTRY 2021; 76:105613. [PMID: 34119905 PMCID: PMC8207300 DOI: 10.1016/j.ultsonch.2021.105613] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Revised: 04/30/2021] [Accepted: 05/27/2021] [Indexed: 05/14/2023]
Abstract
Ultrasound has the potential to be broadly applied in the field of agricultural food processing due to advantages such as environmental friendliness, low energy costs, no need for exogenous additives and ease of operation. High-frequency ultrasound is mainly used in medical diagnosis and in the food industry for the identification of ingredients and production line quality testing, while low-frequency ultrasounds is mainly used for extraction and separation, accelerating chemical reactions, auxiliary microbial fermentation and quality enhancement in food industry. Magnetic fields have many advantages of convenient use, such as non-toxic, nonpolluting and safe. High-intensity pulsed magnetic fields are widely used as a physical non-thermal sterilization technology in food processing, while weak magnetic fields are better at activating microorganisms and promoting their growth. Ultrasound and magnetic fields, due to their positive biological effects, have a wide range of applications in the food processing industry. This paper provides an overview of the research progress and applications of ultrasound and magnetic fields in food processing from the perspectives of their biological effects and mechanisms of action. Additionally, with the development and application of physical field technology, physical fields can now be used to provide significant technical advantages for assisting fermentation. Suitable physical fields can promote the growth of microbial cells, improve mycelial production and increase metabolic activity. Furthermore, the current status of research into the use of ultrasound and magnetic field technologies for assisting the fermentation of rare edible fungi, is discussed.
Collapse
Affiliation(s)
- Wen Li
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai 201403, China
| | - Haile Ma
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Ronghai He
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Xiaofeng Ren
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| |
Collapse
|
18
|
Ultrasound Processing of Vinegar: Modelling the Impact on Bioactives and Other Quality Factors. Foods 2021; 10:foods10081703. [PMID: 34441481 PMCID: PMC8393824 DOI: 10.3390/foods10081703] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 07/17/2021] [Accepted: 07/19/2021] [Indexed: 11/17/2022] Open
Abstract
In recent years, non-thermal technology has been used for the enrichment of ultrasound bioactive components. For this purpose, it was applied to tomato vinegar and modeled with response surface methodology (RSM) and artificial neural network (ANN). At the end of the RSM, cupric reducing antioxidant capacity (68.64%), 1,1-diphenyl-2-picrylhydrazyl (62.47%), total flavonoid content (2.44 mg CE/mL), total phenolic content (12.22 mg GAE/mL), total ascorbic acid content (2.53 mg/100 mL) and total lycopene (5.44 μg/mL) were determined. The ANN model has higher prediction accuracy than RSM. The microstructure, microbiological properties, sensory analysis, ACE (angiotensin-converting-enzyme) inhibitor and antidiabetic effects of the ultrasound-treated tomato vinegar (UTV) (8.9 min and 74.5 amplitude), traditional tomato vinegar (TTV) and pasteurized tomato vinegar (PTV) samples were then evaluated. UTV was generally appreciated by the panelists. It was determined that the microbiological properties were affected by the ultrasound treatment. UTV was found to have more effective ACE inhibitor and antidiabetic properties than other vinegar samples. As a result, the bioactive components of tomato vinegar were enriched with ultrasound treatment and positive effects on health were determined.
Collapse
|
19
|
Zhang L, Qiao Y, Liao L, Shi D, An K, Jun W, Liu S. WITHDRAWN: Effects of ultrasound and ultra-high pressure pretreatments on volatile and taste compounds of vacuum-freeze dried strawberry slice. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
20
|
Menelli GS, Fracalossi KL, Lepaus BM, De São José JFB. Effects of high-intensity ultrasonic bath on the quality of strawberry juice. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1918768] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
| | - Kallyne Lopes Fracalossi
- Department of Integrated Health Education, Federal University of Espírito Santo, Vitória, Brazil
| | - Bárbara Morandi Lepaus
- Department of Integrated Health Education, Federal University of Espírito Santo, Vitória, Brazil
- Postgraduate Program in Nutrition and Health, Federal University of Espírito Santo, Vitória, Espírito Santo, Brazil
| | - Jackline Freitas Brilhante De São José
- Department of Integrated Health Education, Federal University of Espírito Santo, Vitória, Brazil
- Postgraduate Program in Nutrition and Health, Federal University of Espírito Santo, Vitória, Espírito Santo, Brazil
| |
Collapse
|
21
|
Juraga E, Vukušić Pavičić T, Gajdoš Kljusurić J, Brnčić M, Juraga T, Herceg Z. Properties of Milk Treated with High-Power Ultrasound and Bactofugation. Food Technol Biotechnol 2021; 59:92-102. [PMID: 34084084 PMCID: PMC8157091 DOI: 10.17113/ftb.59.01.21.6721] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Accepted: 02/22/2021] [Indexed: 11/12/2022] Open
Abstract
RESEARCH BACKGROUND Two methods of milk treatment were used, ultrasound (innovative method) and bactofugation, after which the physicochemical and sensory properties of the milk were examined, with the primary aim of achieving the quality and consistency of the pasteurized milk. EXPERIMENTAL APPROACH Ultrasound power of 200 and 400 W and frequency of 24 kHz with constant wave cycle were used. Milk was treated for 2.5, 5, 7.5 and 10 min with sonification at 20 °C (room temperature) and thermosonification (ultrasound at temperature higher than room temperature) at 55 °C. The purpose of this study is to investigate the effect of high-power ultrasound combined with a slightly increased temperature on whole, skimmed and skimmed cow's milk pretreated with bactofugation. RESULTS AND CONCLUSIONS The best sensory quality was achieved when milk was treated with ultrasound power of 200 W at 20 °C for max. 7.5 min. This research shows the potential of the applications of high-power ultrasound in dairy industry combined with bactofugation as a pre-treatment of milk at a slightly increased temperature (up to 55 °C). NOVELTY AND SCIENTIFIC CONTRIBUTION The application of these two treatments requires milder processing conditions than pasteurization, it is economical and more environmentally friendly technological process that preserves better nutritional values of milk, which is preferred by consumers.
Collapse
Affiliation(s)
- Edita Juraga
- ATERA d.o.o.,
Cehovska ulica 106, 42000 Varaždin, Croatia
| | - Tomislava Vukušić Pavičić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Tomislav Juraga
- ATERA-ICT d.o.o., Ulica Đure Sudete 14, 42000 Varaždin, Croatia
| | - Zoran Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| |
Collapse
|
22
|
Oliver Simancas R, Díaz-Maroto MC, Alañón Pardo ME, Pérez Porras P, Bautista-Ortín AB, Gómez-Plaza E, Pérez-Coello MS. Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines. Molecules 2021; 26:1193. [PMID: 33672299 PMCID: PMC7926635 DOI: 10.3390/molecules26041193] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 02/18/2021] [Accepted: 02/18/2021] [Indexed: 01/13/2023] Open
Abstract
This study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines. Two different frequencies (20 kHz and 28 kHz) were tested and the combination of grape sonication and different maceration times on wine aroma was also evaluated. The volatile compounds were isolated by solid phase extraction and analyzed by gas chromatography-mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Sonication produced an increase in the concentration of free varietal compounds such as C6 alcohols, terpenes and norisoprenoids in musts and also in wines made by 48 h of skin maceration, being less efficient in the extraction of the bound fraction. Fermentation compounds were also positively affected by ultrasound treatment, although this effect was variable depending on the frequency used, the maceration time and the type of compound. All the wines made from sonicated grapes had better scores in the evaluated olfactory attributes with respect to the control wines. Our results indicate that sonication could produce an increase in the content of some volatile compounds of sensory relevance, obtaining wines with an aroma quality similar or higher than those elaborated with longer maceration times.
Collapse
Affiliation(s)
- Rodrigo Oliver Simancas
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (R.O.S.); (M.C.D.-M.); (M.S.P.-C.)
| | - María Consuelo Díaz-Maroto
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (R.O.S.); (M.C.D.-M.); (M.S.P.-C.)
| | - María Elena Alañón Pardo
- Area of Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain;
| | - Paula Pérez Porras
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain; (P.P.P.); (A.B.B.-O.)
| | - Ana Belén Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain; (P.P.P.); (A.B.B.-O.)
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain; (P.P.P.); (A.B.B.-O.)
| | - María Soledad Pérez-Coello
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (R.O.S.); (M.C.D.-M.); (M.S.P.-C.)
| |
Collapse
|
23
|
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.
Collapse
|
24
|
de Souza Carvalho LM, Lemos MCM, Sanches EA, da Silva LS, de Araújo Bezerra J, Aguiar JPL, das Chagas do Amaral Souza F, Alves Filho EG, Campelo PH. Improvement of the bioaccessibility of bioactive compounds from Amazon fruits treated using high energy ultrasound. ULTRASONICS SONOCHEMISTRY 2020; 67:105148. [PMID: 32388313 DOI: 10.1016/j.ultsonch.2020.105148] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 04/13/2020] [Accepted: 04/27/2020] [Indexed: 06/11/2023]
Abstract
The aim of this paper was to evaluate the effect of high energy ultrasound on the bioaccessibility of bioactive compounds from açaí (Euterpe precatoria) and buriti (Mauritia flexuosa) juices. Five levels of energy density (0, 0.9, 1.8, 2.7 and 3.6 J.cm-3), as well as their effects on the bioactive compounds were evaluated. Ultrasound did not significantly influence pH, titratable acidity and soluble solids. However, it affected the color attributes of juices by increasing brightness and color variation. The concentration of bioactive compounds (anthocyanins and carotenoids) and antioxidants increased with increasing ultrasound energy density, which was confirmed by Principal Component Analysis (PCA). Fatty acids increased up to 2.7 J.cm-3 and were reduced when higher energy was employed on the ultrasound process. Ultrasound allowed the release of new aromatic substances. For this reason, the ultrasound technology can be considered an alternative pre-treatment for fruit juices, improving the bioaccessibility and concentration of bioactive compounds.
Collapse
Affiliation(s)
- Luciedry Matheus de Souza Carvalho
- Group in Innovation and Biotechnology of Amazon Food (gIBA), Federal University of Amazonas, Manaus, Amazonas, Brazil; School of Agrarian Science, Federal University of Amazonas, Brazil
| | - Maria Claria Machado Lemos
- Group in Innovation and Biotechnology of Amazon Food (gIBA), Federal University of Amazonas, Manaus, Amazonas, Brazil; School of Agrarian Science, Federal University of Amazonas, Brazil
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL - @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas, Brazil
| | - Laiane Souza da Silva
- Laboratory of Nanostructured Polymers (NANOPOL - @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas, Brazil
| | | | | | | | - Elenilson G Alves Filho
- Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza, CE, Brazil
| | - Pedro Henrique Campelo
- Group in Innovation and Biotechnology of Amazon Food (gIBA), Federal University of Amazonas, Manaus, Amazonas, Brazil; School of Agrarian Science, Federal University of Amazonas, Brazil.
| |
Collapse
|
25
|
Yıkmış S, Bozgeyik E, Şimşek MA. Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3445-3456. [PMID: 32728291 PMCID: PMC7374649 DOI: 10.1007/s13197-020-04379-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/04/2020] [Accepted: 03/27/2020] [Indexed: 11/29/2022]
Abstract
Verjuice is one of the alternative fruit juices recently obtained from unripe grapes. In this study, the aim was primarily to optimize the process conditions for the enrichment of bioactive components in verjuice vinegar with ultrasound treatment. For this purpose, ultrasound treatment was applied to vinegar samples at different times (2, 4, 6, 8 and 10 min), different amplitudes (60%, 65%, 70%, 75% and 80%) and 26 kHz frequency. Total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (1,1-diphenyl-2-picrylhydrazyl (DPPH) and cupric reducing antioxidant capacity (CUPRAC) were evaluated for optimization (response surface methodology (RSM) and genetic algorithm (GA)) of process conditions. The sensory properties, microbiological quality and anticarcinogenic activity were then evaluated for the ultrasound-treated verjuice vinegar (UVV) (9.4 min and 68.7 amplitude result of RSM), traditional verjuice vinegar and pasteurized verjuice vinegar samples obtained from the optimization. At the end of the RSM optimization, CUPRAC (464.44 mg TEAC/mL), DPPH (0.694 mg TEAC/mL), TFC (70.85 mg CE/mL) and TPC (12.22 mg GAE/mL) were determined. RSM and GA results were found to be approximately the same. Analysis results showed that ultrasound-treated verjuice vinegar was enriched bioactive components compared to other samples. Verjuice vinegar showed anticarcinogenic effects. The UVV sample was generally appreciated in sensory evaluation. As a result, ultrasound treatment of verjuice vinegar was found to be successful.
Collapse
Affiliation(s)
- Seydi Yıkmış
- Department of Nutrition and Dietetics, School of Health Sciences, Tekirdağ Namık Kemal University, Tekirdağ, Turkey
| | - Esra Bozgeyik
- Department of Medical Biology, Faculty of Medicine, Tekirdag Namik Kemal University, Tekirdağ, Turkey
| | - Mehmet Ali Şimşek
- Department of Computer Technologies, Vocational School of Technical Sciences, Tekirdag Namik Kemal University, Tekirdağ, Turkey
| |
Collapse
|
26
|
Tamkutė L, Pukalskas A, Syrpas M, Urbonavičienė D, Viškelis P, Venskutonis PR. Fractionation of cranberry pomace lipids by supercritical carbon dioxide extraction and on-line separation of extracts at low temperatures. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104884] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
27
|
Tian H, Lu C, Zhan P, Wang P, Zhao Y, Tian P. Effects of sterilization methods on pomegranate juice evaluated by descriptive sensory analysis and gas chromatography‐mass spectrometry through partial least‐squares regression. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3606] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Honglei Tian
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Cong Lu
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Ping Zhan
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Peng Wang
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Yu Zhao
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Peng Tian
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| |
Collapse
|
28
|
Effects of Blueberry and Black Carrot Extracts Addition on Antioxidant Properties and Protein-Precipitating Capacity of Ultrasound-Treated Cider. Processes (Basel) 2020. [DOI: 10.3390/pr8070812] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
The results presented in this study highlight the level of total phenolic content (TPC), total flavonoid content (TFC) and protein-precipitating capacity (PPC) correlated with the antioxidant capacity of new cider varieties enriched with valuable bio compounds by the addition of blueberry and black carrot extracts. The cider variants were treated with ultrasound (constant frequency of 20 kHz) at 20%, 30% and 40% amplitude (A) for two, five or seven minutes. TPC determination was performed by Folin–Ciocâlteu method and TFC was determined by an aluminum chloride colorimetric method. The antioxidant capacity was determined by ferric-reducing antioxidant power assay (FRAP), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) assay and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity. The results showed that the antioxidant performance indicators (FRAP, ABTS and DPPH) were positively correlated with the TPC and TFC of the ultrasound-treated cider variants, suggesting that the content of these bio compounds may be improved by the treatments applied. The highest mean values for TPC and TFC were found in the cider variant enriched with black carrot extract (0.3%, v/v), subsequently ultrasound-treated (A20%, five minutes) Conclusively, the extracts used in this study could improve the antioxidant capacity of the cider, especially in case of variants ultrasound-treated.
Collapse
|
29
|
Baboli ZM, Williams L, Chen G. Rapid Pasteurization of Apple Juice Using a New Ultrasonic Reactor. Foods 2020; 9:E801. [PMID: 32570771 PMCID: PMC7353514 DOI: 10.3390/foods9060801] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 06/14/2020] [Accepted: 06/15/2020] [Indexed: 11/17/2022] Open
Abstract
A new ultrasonic reactor was used to rapidly inactivate Escherichia coli and Staphylococcus aureus in apple juice. It was found that high pulp content made ultrasound less lethal to S. aureus, while it had no significant effect on E. coli. When the pulp free apple juice was ultrasonically processed, the 5-log reduction time was 35 s for E. coli at 60 °C and 30 s for S. aureus at 62 °C. Ultrasound treatment had no significant effect on antioxidant activity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, but it significantly increased the total phenolic content. The treatment also resulted in more stable juice with higher uniformity. During 28 d of storage at 4 °C, the total plate count in apple juice ultrasonically treated at 60 °C for 35 s remained around 1.00 log CFU/mL, whereas it was nearly zero for a stronger ultrasound treatment at 62 °C for 30 s. These values were much lower than those in the untreated one, which increased from 3.65 log CFU/mL to 8.36 log CFU/mL during the storage. At the end of the storage, the control and thermally treated apple juice lost almost 70% of antioxidant activity, whereas the ultrasonically treated juice only lost 20-40%.
Collapse
Affiliation(s)
- Zahra Moaddabdoost Baboli
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, The North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA; (Z.M.B.); (L.W.)
- College of Science & Technology, North Carolina A&T State University, 1601 E Market Street, Greensboro, NC 27411, USA
| | - Leonard Williams
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, The North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA; (Z.M.B.); (L.W.)
| | - Guibing Chen
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, The North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA; (Z.M.B.); (L.W.)
| |
Collapse
|
30
|
Gao X, Liu E, Zhang J, Yang L, Huang Q, Chen S, Ma H, Ho CT, Liao L. Accelerating aroma formation of raw soy sauce using low intensity sonication. Food Chem 2020; 329:127118. [PMID: 32512391 DOI: 10.1016/j.foodchem.2020.127118] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 05/19/2020] [Accepted: 05/20/2020] [Indexed: 01/06/2023]
Abstract
Sonication was applied to accelerate aroma formation and shorten fermentation time of soy sauce. Effects of sonication at 68 kHz on the aroma and aroma-producing Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromis were investigated using sensory evaluation, SPME-GC-olfactometry/MS, viable cell counting and scanning electron microscopy. The sensory scores of caramel-like, fruity, alcoholic, floral, malty, smoky, sour and overall aroma in sonicated moromis were enhanced by 23.4%, 23.2%, 13.6%, 12.8%, 7.6%, 6.3%, 5.6% and 14.4%, respectively. Sensory scores of samples fermented for 90-180 days were higher than those of controls fermented for 180 days, suggesting that sonication could reduce fermentation time by 90 days. Thirty-four aroma-active compounds were detected from 85 volatile compounds in soy sauces. Sonication accelerated and elevated the formation of aroma compounds by chemical reactions. It also markedly increased the reproduction and cell permeability of both microorganisms in moromis, which favored the formation of aroma compounds by both strains.
Collapse
Affiliation(s)
- Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Ermeng Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Junke Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Lixin Yang
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China; Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
| | - Qingrong Huang
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
| | - Sui Chen
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
| | - Lan Liao
- Department of Food Science, College of Food Science and Technology, Foshan University, 33 Guangyun Road, Foshan 528000, China.
| |
Collapse
|
31
|
An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice. Molecules 2020; 25:molecules25071669. [PMID: 32260375 PMCID: PMC7180934 DOI: 10.3390/molecules25071669] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 03/31/2020] [Accepted: 04/02/2020] [Indexed: 12/22/2022] Open
Abstract
In juice processing, ultrasound treatment has been tested as a potential alternative to conventional thermal methods to inactivate microorganisms and to enhance the nutritional status of juice. In this study, the impact of pasteurization and high-power ultrasound treatment on the quality of red grape juice was investigated in terms of the content of bioactive compounds such as phenolic compounds and l-ascorbic acid as well as regarding the microbiological and physicochemical properties. The grape juice was subjected to pasteurization (80 °C, 2 min) as well as to ultrasound treatment with an amplitude of 50 and 70% for 5 and 10 min. The results indicated the same level of total phenolic content for pasteurized and sonicated samples for 10 min with an amplitude of 70%, while the highest level of l-ascorbic acid was recorded for sonicated samples with an amplitude of 70% for 10 min. pH of sonicated samples decreased with amplitude and treatment time while total soluble solids and titratable acidity increased with amplitude and time. Moreover, the results indicated the usefulness of juice sonication to enhance the inactivation of microorganisms. Thus, the high-power ultrasound treatment might represent a viable technique to replace the conventional thermal treatment in grape juice processing.
Collapse
|
32
|
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]
|
33
|
Yıkmış S. Sensory, physicochemical, microbiological and bioactive properties of red watermelon juice and yellow watermelon juice after ultrasound treatment. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00391-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
34
|
Zhang J, Kilmartin PA, Peng Y, Chen X, Quek SY. Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:279-291. [PMID: 31802659 DOI: 10.1021/acs.jafc.9b07165] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This study aimed to identify the key aroma-active volatiles in cranberry wines through three vinification methods (White, Red and Thermo) using GC-MS/O to identify the important aroma compounds. A total of 70 compounds were detected, with 67 in wines and 61 in juices. The esters was the most diversified class, while alcohols and acids were the most abundant, especially 3-methylbutanol, methylbutyric acid, and benzoic acid. The volatile profiles of cranberry wines are distinctive from their source juices. Most alcohols, esters, and acids are fermentation-derived, while terpenes, phenols, aldehydes and ketones are varietal. The Red vinification retained the most varietal volatiles from the must, while the White and Thermo vinifications produced more volatiles during fermentation. Thermovinification reduced the yield of benzoic acid and its derivatives after fermentation. Olfactory analysis identified 47 aroma-active compounds, among which 41 were considered as the major aroma contributors (ethyl benzoate had the highest modified detection frequency).
Collapse
Affiliation(s)
- Jingying Zhang
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
| | - Paul A Kilmartin
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
| | - Yaoyao Peng
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
| | - Xiao Chen
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
| | - Siew-Young Quek
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
- Riddet Institute , New Zealand Centre of Research Excellence in Food Research , Palmerston North 4474 , New Zealand
| |
Collapse
|
35
|
Liu Y, Chen S, Pu Y, Muhammad AI, Hang M, Liu D, Ye T. Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties. Food Chem 2019; 286:576-583. [PMID: 30827649 DOI: 10.1016/j.foodchem.2019.02.059] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2018] [Revised: 02/10/2019] [Accepted: 02/12/2019] [Indexed: 12/21/2022]
Abstract
Sensory and nutritional properties of mango pulp thawed by different ultrasound intensities and temperatures were studied. Compared to water immersion thawing, a thawing time reduction of 16-64% (p < 0.05) and more phenolic acids contents (gallic, hydroxybenzoic, and caffeic acid) were observed after ultrasonic thawing. The sensory evaluation revealed texture and aroma deterioration at higher ultrasonic intensities (4 °C:0.074 W/mL; 25 °C:0.123 W/mL) due to increase in viscosity and some volatile compounds in the mango pulp. Ultrasonic thawing treatment at 25 °C reduced thawing time by 51-73% compared to that at 4 °C. Mango pulp processed at 25 °C exhibited better sensory quality and retained 26.5-58.5% more total phenol and 8.7-11.0% more total carotenoid contents. In short, higher ultrasonic intensities (0.074-0.123 W/mL) at a temperature of 25 °C contributed to better thawing efficiency and nutritional quality. The results demonstrated that ultrasound processing at optimized conditions could serve as a potential alternative to conventional thawing processing of mango pulp.
Collapse
Affiliation(s)
- Yi Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
| | - Shuhang Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yunfeng Pu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China; College of Life Sciences, Tarim University, Alar, Xinjiang, China.
| | - Aliyu Idris Muhammad
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China; Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University, Kano, Nigeria.
| | - Miaojia Hang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, China.
| | - Tian Ye
- Hong Sheng Beverage Group Co., Ltd, Hangzhou, China.
| |
Collapse
|
36
|
Režek Jambrak A, Šimunek M, Grbeš F, Mandura A, Djekic I. Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2258-2266. [PMID: 28981162 DOI: 10.1002/jsfa.8714] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2017] [Revised: 09/21/2017] [Accepted: 09/26/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The objective of this paper was to demonstrate application of quality function deployment in analysing effects of high power ultrasound on quality properties of apple juices and nectars. In order to develop a quality function deployment model, joint with instrumental analysis of treated samples, a field survey was performed to identify consumer preferences towards quality characteristics of juices/nectar. RESULTS Based on field research, the three most important characteristics were 'taste' and 'aroma' with 28.5% of relative absolute weight importance, followed by 'odour' (16.9%). The quality function deployment model showed that the top three 'quality scores' for apple juice were treatments with amplitude 90 µm, 9 min treatment time and sample temperature 40 °C; 60 µm, 9 min, 60 °C; and 90 µm, 6 min, 40 °C. For nectars, the top three were treatments 120 µm, 9 min, 20 °C; 60 µm, 9 min, 60 °C; and A2.16 60 µm, 9 min, 20 °C. CONCLUSION This type of quality model enables a more complex measure of large scale of different quality parameters. Its simplicity should be understood as its practical advantage and, as such, this tool can be a part of design quality when using novel preservation technologies. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
| | - Marina Šimunek
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
| | - Franjo Grbeš
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
| | - Ana Mandura
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
| | - Ilija Djekic
- Department of Food Safety and Quality Management, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia
| |
Collapse
|
37
|
Režek Jambrak A, Šimunek M, Djekic I. Total quality index of ultrasound-treated blueberry and cranberry juices and nectars. FOOD SCI TECHNOL INT 2018; 24:434-446. [PMID: 29562759 DOI: 10.1177/1082013218764962] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The influence of ultrasound in combination with elevated temperature (thermosonication) is important in inactivation effects on microorganisms. However, overall quality of these products can be deteriorated. The aim of this study was to examine the use of a single quality index in evaluating effects of ultrasound technology on quality characteristics of blueberry and cranberry juices and nectars. For the purpose of this study based on 10 quality parameters, two mathematical models for calculating a single total quality index have been introduced. Samples were treated according to the experimental design, with high power ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9 min, sample temperature: 20 ℃, for thermosonication: 40 and 60 ℃ and amplitude: 60, 90 and 120 µm). Mathematical index of total quality index in order to evaluate total quality of ultrasound-treated juices and nectars was established. For cranberry juices, treatments '11' (amplitude 120 µm) and '16' (amplitude 60 µm) both for 9 min and the temperature of 20 ℃ were best scored for both models. Treatment '6' (amplitude 120 µm, 3 min treatment time and the sample temperature of 20 ℃) for cranberry nectars was among the best for both models. Ultrasound treatments '6' of amplitude 120 µm, 3 min and the temperature of 20 ℃ and '11' same amplitude 120 µm and temperature, but 9 min were best scored blueberry juices for both models. Blueberry nectar had best total quality index for treatments '5' (amplitude 120 µm, 6 min treatment time and the sample temperature of 40 ℃) and '6' (amplitude 120 µm, 3 min treatment time and the sample temperature of 20 ℃).
Collapse
Affiliation(s)
- Anet Režek Jambrak
- 1 Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | | | - Ilija Djekic
- 3 Department of Food Safety and Quality Management, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia
| |
Collapse
|
38
|
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.
Collapse
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
| |
Collapse
|
39
|
Podrażka M, Bączyńska E, Kundys M, Jeleń PS, Witkowska Nery E. Electronic Tongue-A Tool for All Tastes? BIOSENSORS-BASEL 2017; 8:bios8010003. [PMID: 29301230 PMCID: PMC5872051 DOI: 10.3390/bios8010003] [Citation(s) in RCA: 86] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 12/27/2017] [Accepted: 12/30/2017] [Indexed: 11/16/2022]
Abstract
Electronic tongue systems are traditionally used to analyse: food products, water samples and taste masking technologies for pharmaceuticals. In principle, their applications are almost limitless, as they are able to almost completely reduce the impact of interferents and can be applied to distinguish samples of extreme complexity as for example broths from different stages of fermentation. Nevertheless, their applications outside the three principal sample types are, in comparison, rather scarce. In this review, we would like to take a closer look on what are real capabilities of electronic tongue systems, what can be achieved using mixed sensor arrays and by introduction of biosensors or molecularly imprinted polymers in the matrix. We will discuss future directions both in the sense of applications as well as system development in the ever-growing trend of low cost analysis.
Collapse
Affiliation(s)
- Marta Podrażka
- Institute of Physical Chemistry, Polish Academy of Sciences, Kasprzaka 44/52, 01-224 Warsaw, Poland.
| | - Ewa Bączyńska
- Institute of Physical Chemistry, Polish Academy of Sciences, Kasprzaka 44/52, 01-224 Warsaw, Poland.
- Laboratory of Cell Biophysics, The Nencki Institute PAS, Pasteur Street 3, 02-093 Warsaw, Poland.
| | - Magdalena Kundys
- Institute of Physical Chemistry, Polish Academy of Sciences, Kasprzaka 44/52, 01-224 Warsaw, Poland.
| | - Paulina S Jeleń
- Institute of Physical Chemistry, Polish Academy of Sciences, Kasprzaka 44/52, 01-224 Warsaw, Poland.
| | - Emilia Witkowska Nery
- Institute of Physical Chemistry, Polish Academy of Sciences, Kasprzaka 44/52, 01-224 Warsaw, Poland.
| |
Collapse
|
40
|
RESEARCH OF CRANBERRY MAIN INDICATORS OF CHEMICAL COMPOSITION AND ITS PROCESSING PRODUCTS. EUREKA: LIFE SCIENCES 2017. [DOI: 10.21303/2504-5695.2017.00509] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
It is well–known that cranberry is an especially rich and heterogenic source of phytochemical substances. Modern technologies allow to produce food products of wild fruits and berries, but they use their diverse and useful chemical composition insufficiently. The aim of the work was in studying features of the chemical composition and content of biologically active substances in cranberries, harvested at the territory of Ukraine, and the influence of processing technologies of cranberry on main indicators of its chemical composition at producing juices.
It was established, that the maximal extraction of biologically active substances is possible at juices production using biocatalysis method, because the essential part of functional elements in the raw material is in the bound condition and is a base of cellular walls that is why it is expedient to disturb nativity and integrity of these natural biopolymers.
There was experimentally grounded the influence of a processing technology on the quality of cranberry juice. There was studied the phenol composition of cranberry composition and influence of different ways of fermentolysis on PS extraction.
It was confirmed by results of the study of the fraction composition of phenol substances, that their maximal extraction is achieved after the enzymatic processing of pulp and momentary heating to inactivate the effect of enzymatic preparations.
It was proved, that enzymatic biocatalysis of cranberry pulp also favors the essential increase of the output of organic acids (lemon, apple, amber), sugars (fructose, glucose), sorbite polyalcohol and also phenol substances of cranberries. The mechanism of the enzymatic complex influence on cranberry pulp at fermentolysis was demonstrated.
The use of products of cranberries processing at food products manufacturing will allow: to enrich the chemical composition, to compensate deviations of functional–technical properties of the raw material and to introduce resource–saving technologies.
Based on the researches there were substantiated perspectives of using juices and marc of cranberry in different branches of the food industry: non–alcoholic, meat processing and at manufacturing products of the restaurant industry.
Collapse
|