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Guo L, Zhang X, Hong C, Liu N, Ouyang N, Chen J, Ashokkumar M, Ma H. Application of ultrasound treatment in pork marination: Effects on moisture migration and microstructure. Food Chem 2024; 447:138950. [PMID: 38492292 DOI: 10.1016/j.foodchem.2024.138950] [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: 10/14/2023] [Revised: 02/28/2024] [Accepted: 03/03/2024] [Indexed: 03/18/2024]
Abstract
To better understanding the effects of ultrasonic marination on the porcine tissue, the moisture migration and microstructure were investigated in this study. Additionally, the acoustic field distribution was analysis using COMSOL Multiphysics. The low-filed NMR results demonstrated that ultrasonic curing induced a leftward shift in T21 and a rightward shift in T22, accompanied by a significant reduction in A22, thereby enhancing the water-holding capacity of pork. The SEM and TEM observation showed that the presence of larger interstitial gaps between muscle fibers facilitated the diffusion of NaCl. The simulation analysis revealed that the acoustic field at 26.8 kHz showed minimal standing wave effects and more pronounced cavitation, which was the main reason for the best curing effect at this frequency. The scale-up test showed the NaCl content in pork reached 1% after ultrasound curing, indicating the potential application of ultrasonic marination technology in domestic refrigerators.
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Affiliation(s)
- Lina Guo
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Xinyan Zhang
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Chen Hong
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Ning Liu
- Zhongba Hope Primary School, Yingbin North Road, Youyu 037200, Shanxi, China
| | - Ningning Ouyang
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Junlin Chen
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Muthupandian Ashokkumar
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China.
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2
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Liu Y, Wu Y, Jia Y, Ren F, Zhou S. Effect of GABA combined with ultrasound stress germination treatment on phenolic content and antioxidant activity of highland barley. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38979987 DOI: 10.1002/jsfa.13729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 06/05/2024] [Accepted: 06/11/2024] [Indexed: 07/10/2024]
Abstract
BACKGROUND This study investigated the effects of γ-aminobutyric acid (GABA) combined with ultrasonic stress germination (AUG) treatment on the phenolic content and antioxidant activity of highland barley (HB). Key variables, including germination times (ranging from 0 to 96 h), ultrasonic power (200-500 W), and GABA concentration (5-20 mmol/L), were optimized using response surface methodology (RSM) to enhance the enrichment of phenolic compounds. Furthermore, the study assessed the content, composition, and antioxidant activities of phenolic compounds in HB under various treatment conditions such as germination alone (G), ultrasonic stress germination (UG), and AUG treatment. RESULTS The study identified optimal conditions for the phenolic enrichment of HB, which included a germination time of 60 h, an ultrasound power of 300 W, and a GABA concentration of 15 mmol L-1. Under these conditions, the total phenolic content (TPC) in HB was measured at 7.73 milligrams of gallic acid equivalents per gram dry weight (mg GAE/g DW), representing a 34.96% enhancement compared to untreated HB. Notably, all treatment modalities - G, UG, and AUG - significantly increased the phenolic content and antioxidant activity in HB, with the AUG treatment proving to be the most effective. CONCLUSION These obtained results suggest that AUG treatment is a promising processing method for enriching phenolic compounds and improving antioxidant activity in HB. Subsequently, the AUG-treated HB can be used to develop phenolic-rich germinated functional foods to further broaden the application of HB. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yanan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Yingying Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Yuanqiang Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Feiyue Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
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3
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Xie Y, Zhao K, Yang F, Shu W, Ma J, Huang Y, Cao X, Liu Q, Yuan Y. Modification of myofibrillar protein structural characteristics: Effect of ultrasound-assisted first-stage thermal treatment on unwashed Silver Carp surimi gel. ULTRASONICS SONOCHEMISTRY 2024; 107:106911. [PMID: 38761771 PMCID: PMC11127271 DOI: 10.1016/j.ultsonch.2024.106911] [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: 03/26/2024] [Revised: 05/05/2024] [Accepted: 05/14/2024] [Indexed: 05/20/2024]
Abstract
The hardness properties of unwashed surimi gel are considered as the qualities of gelation defect. This research investigated the effect of ultrasound-assisted first-stage thermal treatment (UATT) on the physicochemical properties of unwashed Silver Carp surimi gel, and the enhancement mechanism. UATT could reduce protein particle size, which significantly reduced from 142.22 μm to 106.70 μm after 30 min of UATT compared with the nature protein. This phenomenon can promote the protein crosslinking, resulting in the hardness of surimi gel increased by 15.08 %. Partially unfolded structure of myofibrillar protein and exposures of tryptophan to water, lead to the increase in the zeta potential absolute value, driven by UATT. The reduced SH group level and the conformational conversion of proteins from random coiling to α-helix and β-sheet, which was in support of intermolecular interaction and gel network construction. The results are valuable for processing protein gels and other food products.
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Affiliation(s)
- Yisha Xie
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China.
| | - Kangyu Zhao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
| | - Feng Yang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
| | - Wenjing Shu
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
| | - Junkun Ma
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
| | - Yizhen Huang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xi Cao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
| | - Qingqing Liu
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China
| | - Yongjun Yuan
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, Sichuan, China.
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Jadhav HB, Choudhary P, Annapure U, Ramniwas S, Mugabi R, Ahmad Nayik G. The role of sonication in developing synbiotic Beverages: A review. ULTRASONICS SONOCHEMISTRY 2024; 107:106941. [PMID: 38861817 PMCID: PMC11209632 DOI: 10.1016/j.ultsonch.2024.106941] [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: 04/23/2024] [Revised: 05/25/2024] [Accepted: 06/03/2024] [Indexed: 06/13/2024]
Abstract
Synbiotics are a combination of probiotic cells and prebiotic components and this harmonious association has numerous health benefits. Conventional processing technologies use high temperatures for processing which reduces the viability and the final quality of synbiotic beverages. Sonication is a rapidly growing technology in the food processing sector and can be employed for the formulation of synbiotic beverages with improved functionalities. The cavitation events generated during the sonication result in beneficial effects like increased viability of probiotic cells, enhanced bifidogenic characteristics of prebiotic components, less processing time, and high-quality products. The sonication process does not affect the sensory attributes of synbiotic beverages however, it alters the structure of prebiotics thus increasing the access by the probiotics. These positive effects are solely dependent on the type of ultrasound process and the ultrasound operating parameters. The review aims to provide information on the technological aspects of ultrasound, a brief about synbiotics, details on the ultrasound process used for the formulation of synbiotics, the influence of ultrasound operating parameters, and a focus on the research gap.
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Affiliation(s)
- Harsh B Jadhav
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai 400019, India; PIHM, Unit UMET, INRAE, 369 Rue Jules Guesde 59650, Villeneuve d'Ascq -59650, France.
| | - Pintu Choudhary
- Department of Food Technology, CBL Government Polytechnic, Bhiwani, Haryana, India.
| | - Uday Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai 400019, India
| | - Seema Ramniwas
- University Centre for Research and Development, Chandigarh University, Gharuan, Mohali 140413, Punjab, India
| | - Robert Mugabi
- Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda.
| | - Gulzar Ahmad Nayik
- Department of Food Science & Technology, Govt. Degree College, Shopian 192303, J&K, India.
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Jieying S, Tingting L, Caie W, Dandan Z, Gongjian F, Xiaojing L. Paper-based material with hydrophobic and antimicrobial properties: Advanced packaging materials for food applications. Compr Rev Food Sci Food Saf 2024; 23:e13373. [PMID: 38778547 DOI: 10.1111/1541-4337.13373] [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: 03/06/2024] [Revised: 04/26/2024] [Accepted: 05/08/2024] [Indexed: 05/25/2024]
Abstract
The environmental challenges posed by plastic pollution have prompted the exploration of eco-friendly alternatives to disposable plastic packaging and utensils. Paper-based materials, derived from renewable resources such as wood pulp, non-wood pulp (bamboo pulp, straw pulp, reed pulp, etc.), and recycled paper fibers, are distinguished by their recyclability and biodegradability, making them promising substitutes in the field of plastic food packaging. Despite their merits, challenges like porosity, hydrophilicity, limited barrier properties, and a lack of functionality have restricted their packaging potential. To address these constraints, researchers have introduced antimicrobial agents, hydrophobic substances, and other functional components to improve both physical and functional properties. This enhancement has resulted in notable improvements in food preservation outcomes in real-world scenarios. This paper offers a comprehensive review of recent progress in hydrophobic antimicrobial paper-based materials. In addition to outlining the characteristics and functions of commonly used antimicrobial substances in food packaging, it consolidates the current research landscape and preparation techniques for hydrophobic paper. Furthermore, the paper explores the practical applications of hydrophobic antimicrobial paper-based materials in agricultural produce, meat, and seafood, as well as ready-to-eat food packaging. Finally, challenges in production, application, and recycling processes are outlined to ensure safety and efficacy, and prospects for the future development of antimicrobial hydrophobic paper-based materials are discussed. Overall, the emergence of hydrophobic antimicrobial paper-based materials stands out as a robust alternative to plastic food packaging, offering a compelling solution with superior food preservation capabilities. In the future, paper-based materials with antimicrobial and hydrophobic functionalities are expected to further enhance food safety as promising packaging materials.
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Affiliation(s)
- Shi Jieying
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
| | - Li Tingting
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Wu Caie
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Zhou Dandan
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Fan Gongjian
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Li Xiaojing
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
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Bai Y, Zhou Y, Chang R, Hu X, Zhou Y, Chen J, Zhang Z, Yao J. Transcription profiles and phenotype reveal global response of Staphylococcus aureus exposed to ultrasound and ultraviolet stressors. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 912:169146. [PMID: 38061661 DOI: 10.1016/j.scitotenv.2023.169146] [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: 08/24/2023] [Revised: 11/05/2023] [Accepted: 12/04/2023] [Indexed: 12/19/2023]
Abstract
Ultrasound and ultraviolet light have good inactivation performance against pathogens in sewage. In this study, the inactivation mechanisms of 60 kHz ultrasound and ultraviolet radiation against Staphylococcus aureus (S. aureus) were studied from the perspectives of cell phenotype and transcriptome for the first time. The results showed that both ultrasound and ultraviolet treatments had adverse impacts on the cellular morphology of S. aureus to varying degrees at cellular level. The transcriptomic analysis revealed that there were 225 and 1077 differentially expressed genes (DEGs) in the ultrasound and ultraviolet treatments, respectively. The result revealed that both ultrasound and ultraviolet could interfere with the expression of the genes involved in ABC transporters, amino acid and fatty acid metabolism to influence the membrane permeability. Besides the membrane permeability, ultraviolet also could disturb the ATP synthesis, DNA replication and cell division through restraining the expression of several genes related to carbohydrate metabolism, peptidoglycan synthesis, DNA-binding/repair protein synthesis. Compared with the single inactivation pathway of ultrasound, ultraviolet inactivation of S. aureus is multi-target and multi-pathway. We believe that the bactericidal mechanisms of ultrasound and ultraviolet radiation presented by this study could provide theoretical guidance for the synergistic inactivation of pathogens in sewage by ultrasound and ultraviolet radiation in the future.
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Affiliation(s)
- Yun Bai
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing 400045, China; College of Environment and Ecology, Chongqing University, Chongqing 400045, China
| | - Yuanhang Zhou
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing 400045, China; College of Environment and Ecology, Chongqing University, Chongqing 400045, China
| | - Ruiting Chang
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing 400045, China; College of Environment and Ecology, Chongqing University, Chongqing 400045, China
| | - Xueli Hu
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing 400045, China; College of Environment and Ecology, Chongqing University, Chongqing 400045, China
| | - Yingying Zhou
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing 400045, China; College of Environment and Ecology, Chongqing University, Chongqing 400045, China
| | - Jiabo Chen
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing 400045, China; College of Environment and Ecology, Chongqing University, Chongqing 400045, China
| | - Zhi Zhang
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing 400045, China; College of Environment and Ecology, Chongqing University, Chongqing 400045, China.
| | - Juanjuan Yao
- Key Laboratory of Three Gorges Reservoir Region's Eco-Environment, Ministry of Education, Chongqing University, Chongqing 400045, China; College of Environment and Ecology, Chongqing University, Chongqing 400045, China.
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Yu H, Lin J, Wang M, Ying S, Yuan S, Guo Y, Xie Y, Yao W. Molecular and proteomic response of Pseudomonas fluorescens biofilm cultured on lettuce (Lactuca sativa L.) after ultrasound treatment at different intensity levels. Food Microbiol 2024; 117:104387. [PMID: 37919011 DOI: 10.1016/j.fm.2023.104387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 09/17/2023] [Indexed: 11/04/2023]
Abstract
Ultrasonic treatment is widely used for surface cleaning of vegetables in the processing of agricultural products. In the present study, the molecular and proteomic response of Pseudomonas fluorescens biofilm cultured on lettuce was investigated after ultrasound treatment at different intensity levels. The results show that the biofilm was efficiently removed after ultrasound treatment with intensity higher than 21.06 W/cm2. However, at an intensity of less than 18.42 W/cm2, P. fluorescens was stimulated by ultrasound leading to promoted bacterial growth, extracellular protease activity, extracellular polysaccharide secretion (EPS), and synthesis of acyl-homoserine lactones (AHLs) as quorum-sensing signaling molecules. The expression of biofilm-related genes, stress response, and dual quorum sensing system was upregulated during post-treatment ultrasound. Proteomic analysis showed that ultrasound activated proteins in the flagellar system, which led to changes in bacterial tendency; meanwhile, a large number of proteins in the dual-component system began to be regulated. ABC transporters accelerated the membrane transport of substances inside and outside the cell membrane and equalized the permeability conditions of the cell membrane. In addition, the expression of proteins related to DNA repair was upregulated, suggesting that bacteria repair damaged DNA after ultrasound exposure.
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Affiliation(s)
- Hang Yu
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.
| | - Jiang Lin
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Mengru Wang
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Su Ying
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Shaofeng Yuan
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.
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8
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Chen K, Zhang M, Wang D, Mujumdar AS, Deng D. Development of quinoa (Chenopodium quinoa Willd) protein isolate-gum Arabic conjugates via ultrasound-assisted wet heating for spice essential oils emulsification: Effects on water solubility, bioactivity, and sensory stimulation. Food Chem 2024; 431:137001. [PMID: 37562335 DOI: 10.1016/j.foodchem.2023.137001] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 06/25/2023] [Accepted: 07/23/2023] [Indexed: 08/12/2023]
Abstract
Quinoa protein isolate-gum Arabic (QPI-GA) conjugates were developed by ultrasound-assisted wet heating to improve the water solubility and bioactivity of spice essential oils (EOs) in this study. The optimal conditions for QPI-GA conjugates preparation were found to be: heating temperature of 72 ℃, ultrasound power of 450 W, and reaction time of 46 min. QPI-GA conjugates displayed significantly higher emulsifying efficiency and stronger tolerance to pH variation, high salt concentration, and storage than raw materials. The emulsifying efficiency of emulsions was also influenced by the pH and viscosity of EOs, zeta potential of the emulsion as well as the relative density and lipid/water partition coefficient (P) of EOs were the possible factors impacting the stability of EO emulsions. The water solubility, antioxidant ability, and antibacterial ability of tested EOs were improved after emulsification. Meanwhile, encapsulation with QPI-GA conjugates played a good effect on reducing the sensory stimulation of EOs.
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Affiliation(s)
- Kai Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Dayuan Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Dewei Deng
- Zhengzhou Xuemailong Food Flavor Co., Zhengzhou, Henan, China
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Lee Y, Yoon Y. Principles and Applications of Non-Thermal Technologies for Meat Decontamination. Food Sci Anim Resour 2024; 44:19-38. [PMID: 38229860 PMCID: PMC10789560 DOI: 10.5851/kosfa.2023.e72] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/19/2023] [Accepted: 10/25/2023] [Indexed: 01/18/2024] Open
Abstract
Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contamination with pathogenic microorganisms above the infectious dose has caused foodborne illness outbreaks. To decrease the microbial population, traditional meat preservation methods such as thermal treatment and chemical disinfectants are used, but it may have limitations for the maintenance of meat quality or the consumers acceptance. Thus, non-thermal technologies (e.g., high-pressure processing, pulsed electric field, non-thermal plasma, pulsed light, supercritical carbon dioxide technology, ozone, irradiation, ultraviolet light, and ultrasound) have emerged to improve the shelf life and meat safety. Non-thermal technologies are becoming increasingly important because of their advantages in maintaining low temperature, meat nutrition, and short processing time. Especially, pulsed light and pulsed electric field treatment induce few sensory and physiological changes in high fat and protein meat products, making them suitable for the application. Many research results showed that these non-thermal technologies may keep meat fresh and maintain heat-sensitive elements in meat products.
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Affiliation(s)
- Yewon Lee
- Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea
| | - Yohan Yoon
- Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
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10
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Hou W, Ma Y, Zhang C, Zhao W, Zhao S, Wang P, Zhao X, Wang D. Investigation on the inactivation effect and mechanism of Listeria monocytogenes in fresh-cut cucumber during storage by ultrasound combined with sodium hypochlorite. ULTRASONICS SONOCHEMISTRY 2023; 101:106706. [PMID: 38007894 PMCID: PMC10767631 DOI: 10.1016/j.ultsonch.2023.106706] [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: 08/03/2023] [Revised: 11/17/2023] [Accepted: 11/21/2023] [Indexed: 11/28/2023]
Abstract
Fresh agricultural products are frequently contaminated with Listeria monocytogenes (L. monocytogenes), which threatens consumer health. The mechanism of the inhibitory effect of ultrasound and sodium hypochlorite (US-NaClO) on L. monocytogenes on fresh-cut cucumber remains poorly understood. Therefore, the bactericidal ability and mechanism of US-NaClO treatment on L. monocytogenes were studied on fresh-cut cucumber during storage using various approaches such as determination of intracellular material leakage, scanning electron microscopy, flow cytometry, and expression analysis of virulence genes. The results showed that the number of L. monocytogenes on fresh-cut cucumber was significantly reduced after ultrasound treatment for 5 min in combined with 75 ppm sodium hypochlorite treatment(P < 0.05). The US-NaClO treatment affected cell morphology, impaired cell membrane integrity, increased cell membrane permeability, and reduced the concentration of K+, inorganic phosphate, ATP, proteins, and DNA in bacterial cells, leading to the inactivation of microorganisms. In addition, the US-NaClO treatment downregulated expression of the virulence genes actA, hly, inlA, mpl, pclA, and plcB, thus decreasing the pathogenicity of bacteria. It can avoid contamination by pathogenic bacteria during the production of fresh-cut cucumber, while providing safety assurance for production.
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Affiliation(s)
- Wanfu Hou
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, PR China; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Yue Ma
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, PR China
| | - Chunhong Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Wenting Zhao
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, PR China
| | - Shuang Zhao
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, PR China
| | - Pan Wang
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, PR China
| | - Xiaoyan Zhao
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, PR China.
| | - Dan Wang
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, PR China.
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11
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Saebi MR, Moradinezhad F, Ansarifar E. Quality preservation and decay reduction of minimally processed seedless barberry fruit via postharvest ultrasonic treatment. Food Sci Nutr 2023; 11:7816-7825. [PMID: 38107101 PMCID: PMC10724632 DOI: 10.1002/fsn3.3698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 08/31/2023] [Accepted: 09/04/2023] [Indexed: 12/19/2023] Open
Abstract
Seedless barberry fruit is one of the important horticultural products of Iran, which has health benefits due to great amounts of phenolic compounds, flavonoids, and antioxidant activity. However, fresh barberry fruit has a short shelf life even at cold storage, mainly due to high water content and thin skin that leads to fungal decay and high postharvest loss. We examined the effectiveness of the postharvest ultrasonic technology on the quality preservation and nutritional value of fresh seedless barberry fruit and their decay reduction during cold storage. Experimental treatments were the time and temperature of ultrasound (US) and included: (1) control, fruit without US, (2) 5 min US at 20°C, (3) 5 min US at 30°C, (4) 5 min US at 40°C, (5) 10 min US at 20°C, (6) 10 min US at 30°C, (7) 10 min US at 40°C, (8) 15 min US at 20°C, (9) 15 min US at 30°C, and (10) 15 min US at 40°C. After applying the treatments, the fruits were sealed in polyethylene bags and stored at 4 ± 1°C for 20 days. The results showed that all US treatments had higher titratable acidity, antioxidant activity, phenol content, and vitamin C content than the control. However, the highest titratable acidity and antioxidant activity values were obtained in US treatments at 40°C and 30°C for 15 min. Also, US treatment significantly reduced the total soluble solids, decay percentage, and microbial load of fresh barberry fruit. As the US treatment temperature increased from 20°C to 40°C, the decay and microbial load of fruit significantly decreased. In conclusion, this study proved the potential application of the US for preserving the quality of fresh seedless barberry fruit, and the most optimal US temperature and its application time was 40°C for 15 min.
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Affiliation(s)
- Mohammad Reza Saebi
- Department of Horticultural Science, Faculty of AgricultureUniversity of BirjandBirjandIran
| | - Farid Moradinezhad
- Department of Horticultural Science, Faculty of AgricultureUniversity of BirjandBirjandIran
| | - Elham Ansarifar
- Department of Public Health, School of Health, Social Determinants of Health Research CenterBirjand University of Medical ScienceBirjandIran
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12
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Zhang J, Zhang M, Ju R, Chen K, Bhandari B, Wang H. Advances in efficient extraction of essential oils from spices and its application in food industry: A critical review. Crit Rev Food Sci Nutr 2023; 63:11482-11503. [PMID: 35766478 DOI: 10.1080/10408398.2022.2092834] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
With the increase of people's awareness of food safety, it is crucial to find natural and green antimicrobial agents to replace traditional antimicrobial agents. Essential oils of spices (SEOs) are low toxicity or nontoxic, which exhibited antioxidants and antimicrobial activity according to many in vitro and in situ experiments. Spices are widely available and low cost as a plant raw material for the extraction of SEOs. This review summarized highly efficient extraction techniques for SEOs, such as physical field assisted extraction technology, supercritical fluid extraction, and biological-based techniques. Furthermore, purification of SEOs and components were also recapitulated. Purification techniques of SEOs improve their utilization value due to the increased content of bioactive components. Finally, the review concentrated on the applications of SEOs in food industry, including food preservation, food active packaging by means of films or coatings, antioxidant properties. In addition, addressing the problem of unstability of SEOs and its role to inhibit the pathogenic bacteria, the encapsulation of SEOs for use in the food industrial sectors reduces the safety risk to human health.
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Affiliation(s)
- Jiong Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Kai Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
| | - Haixiang Wang
- Yechun Food Production and Distribution Co., Ltd., Yangzhou, Jiangsu, China
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13
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Shi R, Mu Z, Hu J, Jiang Z, Hou J. Non-thermal techniques as an approach to modify the structure of milk proteins and improve their functionalities: a review of novel preparation. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37811663 DOI: 10.1080/10408398.2023.2263571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2023]
Abstract
BACKGROUND Milk proteins (MPs) have been widely used in the food industry due to their excellent functionalities. However, MPs are thermal-unstable substances and their functional properties are easily affected by heat treatment. Emerging non-thermal approaches (i.e., high-pressure homogenization (HPH), ultrasound (US), pulsed electric field (PEF)) have been increasingly popular. A detailed understanding of these approaches' impacts on the structure and functionalities of MPs can provide theoretical guidance for further development to accelerate their industrialization. SCOPE AND APPROACH This review assesses the mechanisms of HPH, US and PEF technologies on the structure and functionalities of MPs from molecular, mesoscopic and macroscopic levels, elucidates the modifications of MPs by these theologies combined with other methods, and further discusses their existing issues and the development in the food filed. KEY FINDINGS AND CONCLUSIONS The structure of MPs changed after HPH, US and PEF treatment, affecting their functionalities. The changes in these properties of MPs are related to treated-parameters of used-technologies, the concentration of MPs, as well as molecular properties. Additionally, these technologies combined with other methods could obtain some outstanding functional properties for MPs. If properly managed, these theologies can be tailored for manufacturing superior functional MPs for various processing fields.
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Affiliation(s)
- Ruijie Shi
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
- Institute of BioPharmceutical Research, Liaocheng University, Liaocheng, PR China
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Huhhot, PR China
| | - Zhishen Mu
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Huhhot, PR China
| | - Jialun Hu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
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14
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Lee M, Lee KG. Effect of ultrasound and microwave treatment on the level of volatile compounds, total polyphenols, total flavonoids, and isoflavones in soymilk processed with black soybean (Glycine max (L.) Merr.). ULTRASONICS SONOCHEMISTRY 2023; 99:106579. [PMID: 37683416 PMCID: PMC10495658 DOI: 10.1016/j.ultsonch.2023.106579] [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: 06/21/2023] [Revised: 08/19/2023] [Accepted: 08/30/2023] [Indexed: 09/10/2023]
Abstract
This study analyzed the effect of ultrasound treatment (up to 9 min, 20 kHz, 130 W) on the volatile compounds, total polyphenols, total flavonoids, and isoflavones (daidzein, genistein, daidzin, genistin, and glycitin) in soymilk processed with microwave-roasted (700 W for 270 s) black soybean (Glycine max (L.) Merr.). 1-Hexanol and 1-octen-3-ol, unpleasant soybean flavors, were found to decrease by up to 96.13% and 93.04%, respectively, in ultrasound-treated soymilk compared to the control. 2,3-Diethyl-5-methylpyrazine, a baked flavor, which exhibited the highest odor impact ratio in soymilk processed with microwave-roasted soybean, increased significantly during ultrasound treatment (p < 0.05). The content of total isoflavones, polyphenols, and flavonoids increased (p < 0.05) with the increase in ultrasound treatment time. Spearman's correlation analysis showed that browning was positively correlated (p < 0.01) with total phenols, total furans, total pyrazines, total polyphenols, and total isoflavones. This study discusses the applicability of microwave-roasted soybeans for improving the volatile profile and bioactive compounds in soymilk and provides information on the effects of ultrasound treatment on the volatile compounds, total polyphenols, flavonoids, and isoflavones in soymilk.
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Affiliation(s)
- Minju 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.
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15
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Ramezan Y, Hematabadi H, Ramezan M, Khani MR, Kamkari A, Najafi Tabrizi A. Effect of cold atmospheric plasma torch distance on the microbial inactivation and sensorial properties of ready-to-eat olivier salad. FOOD SCI TECHNOL INT 2023; 29:710-717. [PMID: 35726184 DOI: 10.1177/10820132221108709] [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: 11/16/2022]
Abstract
This study aimed to investigate the effect of the cold atmospheric plasma torch (CAPT) nozzle distance from the surface of Olivier salad and the treatment time in the reduction of microbial load and sensory properties of the product simultaneously. In this study, the CAPT nozzle was placed at 3, 5, and 7 cm distances from the surface of the Olivier salad, and its efficiency in inactivating the microbial population, decimal reduction time (D-value), and sensory evaluation of the product were evaluated. The results showed that reducing the distance and increasing the plasma treatment time (30, 60, 90, and 120 s) both reduced the microbial load of the product. The maximum inactivation and the minimum D-value are related to the 3 cm distance for 120 s, which has been 3.77, 2.91, and 1.52 log CFU/g for Coliform, Total viable count (TVC), mold and yeast, respectively. The lowest D-value was related to Coliform (4.41 s). CAPT treatment had no significant sensible effect on the product's sensory characteristics compared to the control sample. The treated sample at a 3 cm distance for 90 s and the microbial reduction to an acceptable amount and high acceptancy from sensory evaluators were selected as the superior treatment in this study. Also, the results showed that CAPT could be used successfully in ready-to-eat (RTE) products.
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Affiliation(s)
- Yousef Ramezan
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
- Nutrition & Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Homayun Hematabadi
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Mina Ramezan
- Department of Biochemistry, Faculty of Science and New Technologies, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Mohammad Reza Khani
- Laser and Plasma Research Institute, Shahid Beheshti University, Tehran, Iran
| | - Amir Kamkari
- Department of Food Engineering, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Abbas Najafi Tabrizi
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
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16
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Zhang M, Chen X, Zhang Y, Zhang R, Liu J, Fan B, Wang F, Li L. Application progress of ultrasonication in flour product processing: A review. ULTRASONICS SONOCHEMISTRY 2023; 99:106538. [PMID: 37541126 PMCID: PMC10407950 DOI: 10.1016/j.ultsonch.2023.106538] [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: 06/07/2023] [Revised: 07/21/2023] [Accepted: 07/27/2023] [Indexed: 08/06/2023]
Abstract
Flour products played a vital role in the global diet structure. With the increasing demand for dietary health and food standardization, the staple food of flour products made from coarse grains due to its unique flavor and rich nutrition has become a trend and is favored by consumers. However, the lack of gluten protein in the raw materials prevented the formation of a stable gluten network structure, leading to the deterioration of the quality of flour products. Ultrasonic treatment, as an innovative food processing technology, generated energy during the action of ultrasonic waves that had a positive impact on the texture, organizational structure, or flavor characteristics of food. That was of great significance for improving food production efficiency, improving food processing quality, and extending food shelf life. This article applied ultrasonic technology to the processing of flour products from the perspective of promoting fermentation and improving production efficiency of flour products. The cavitation effect of ultrasound promoted the formation of gluten network structure, improved the rheology properties of dough and the quality of flour products by promoting protein cross-linking, improving the foaming and emulsifying stability of gluten protein, and promoting the growth and reproduction of yeast. All reviewed studies indicate that ultrasound would be a promising technology for producing high-quality surface products under appropriate conditions.
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Affiliation(s)
- Min Zhang
- Institute of Food Science and Technology CAAS, Beijing 100000, China; Weifang Institute of Food Science and Processing Technology, Weifang 261000, Shandong, China
| | - Xuanhong Chen
- Institute of Food Science and Technology CAAS, Beijing 100000, China; Weifang Institute of Food Science and Processing Technology, Weifang 261000, Shandong, China
| | - Yan Zhang
- Shandong Agricultural Technology Promotion Center, Jinan 250014, Shandong, China
| | - Ruoyu Zhang
- Zibo Institute for Food and Drug Control, Zibo 255000, Shandong, China
| | - Jun Liu
- Shandong Yuwang Biotechnology Co., Ltd, Dezhou 25300, Shandong, China
| | - Bei Fan
- Institute of Food Science and Technology CAAS, Beijing 100000, China
| | - Fengzhong Wang
- Institute of Food Science and Technology CAAS, Beijing 100000, China.
| | - Long Li
- Institute of Food Science and Technology CAAS, Beijing 100000, China; Weifang Institute of Food Science and Processing Technology, Weifang 261000, Shandong, China.
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17
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Feng T, Chen H, Zhang M. Applicability and Freshness Control of pH-Sensitive Intelligent Label in Cool Chain Transportation of Vegetables. Foods 2023; 12:3489. [PMID: 37761197 PMCID: PMC10529513 DOI: 10.3390/foods12183489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/16/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
Freshness is one of the main factors affecting consumers' purchase of food. The freshness indicator labels of packaged fresh green bell pepper (Capsicum annuum L.) and greengrocery (Brassica chinensis L.) were constructed, and pH-sensitive indicator labels based on the dye of anthocyanin and the mixing dye of methyl red and bromothymol blue were prepared in this study. At the same time, the color, chlorophyll content and vitamin C content of vegetables were measured in order to explore the applicability of indicator labels in the cool chain transportation of vegetables. Compared with the nature dye, the chemical dye-type indicator labels are more sensitive to pH changes. The results showed that the mixed indicator intelligent label had the best indication effect, and the MB 2 (mixing 1 g/L methyl red and bromothymol blue solutions at a ratio of 3:2 with a concentration of 70 mL/L in indicator film solution) indicator label could effectively indicate the freshness changes in vegetables during storage. Meanwhile, the color changes of the MB 2-type indicator label were correlated with the colors change of the sample, changes in nutrients, and changes in CO2 content inside the packaging. In addition, freshness detection models for green bell pepper and greengrocery by using color information of MB 2 intelligent labels were established. Hence, this pH-sensitive label can be applied as a promising intelligent packaging for non-destructively monitoring the freshness of respiratory and non-respiratory climacteric vegetables.
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Affiliation(s)
- Tianlin Feng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; (T.F.); (H.C.)
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi 214122, China
| | - Huizhi Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; (T.F.); (H.C.)
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi 214122, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; (T.F.); (H.C.)
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi 214122, China
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18
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Zadeike D, Degutyte R. Recent Advances in Acoustic Technology in Food Processing. Foods 2023; 12:3365. [PMID: 37761074 PMCID: PMC10530031 DOI: 10.3390/foods12183365] [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: 07/30/2023] [Revised: 08/31/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
The development of food industry technologies and increasing the sustainability and effectiveness of processing comprise some of the relevant objectives of EU policy. Furthermore, advances in the development of innovative non-thermal technologies can meet consumers' demand for high-quality, safe, nutritious, and minimally processed foods. Acoustic technology is characterized as environmentally friendly and is considered an alternative method due to its sustainability and economic efficiency. This technology provides advantages such as the intensification of processes, increasing the efficiency of processes and eliminating inefficient ones, improving product quality, maintaining the product's texture, organoleptic properties, and nutritional value, and ensuring the microbiological safety of the product. This review summarizes some important applications of acoustic technology in food processing, from monitoring the safety of raw materials and products, intensifying bioprocesses, increasing the effectiveness of the extraction of valuable food components, modifying food polymers' texture and technological properties, to developing biodegradable biopolymer-based composites and materials for food packaging, along with the advantages and challenges of this technology.
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Affiliation(s)
- Daiva Zadeike
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania;
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19
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Yao J, Zhang L, Fan K. Effect of chitosan coating, carbon dots and ultrasound treatment on microorganisms and physicochemical quality of fresh-cut lettuce. FOOD SCI TECHNOL INT 2023:10820132231199508. [PMID: 37661649 DOI: 10.1177/10820132231199508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/05/2023]
Abstract
The effect of chitosan (CH) coating, carbon dots (CDs) and ultrasound (US) treatment on microorganisms and the physicochemical quality of fresh-cut (FC) lettuce was investigated. FC lettuces were treated by US and dipped into CD/CH coating, then packed and stored for 15 d at 4°C. Results presented that CD/CH coating exhibited a superior effect on the depressing growth of aerobic plate count, mould and yeast, the decrease of respiratory rate, the inhibition of peroxidase and polyphenol oxidase activities, the maintenance of ascorbic acid and chlorophyll contents, the reduction of mass loss, the restriction of water distribution in US-treated FC lettuce. This exhibited that CD/CH coating effectively kept the microbial and physicochemical quality of FC lettuce.
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Affiliation(s)
- Jianhua Yao
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
| | - Liang Zhang
- Yichang Anji Agriculture Co., Ltd, Zhijiang, Hubei, China
| | - Kai Fan
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
- Institute of Food Science and Technology, Yangtze University, Jingzhou, Hubei, China
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20
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Moraes DPDE, Ferreira DF, Farias CAA, Nehring P, Barcia MT, Cichoski AJ, Barin JS. Solvent-free sonication of blackberries for the anthocyanin enrichment of juices obtained by pressing. AN ACAD BRAS CIENC 2023; 95:e20221106. [PMID: 37646713 DOI: 10.1590/0001-3765202320221106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 02/27/2023] [Indexed: 09/01/2023] Open
Abstract
An ultrasound pretreatment was used to increase anthocyanins content in blackberry juice. Whole fruits were inserted into a glass vessel without contact with any solvent, sonicated in an ultrasonic bath, and then pressed with a manual juicer. The experimental design showed that 7 min at 65% of ultrasound amplitude increased the anthocyanin content in juices from 31 to 56% for BRS Xingu, Guarani, and Xavante cultivars. Two major anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside were found in higher concentrations for sonicated fruits. Therefore, ultrasonic pretreatment of whole fruits increased the anthocyanins in blackberry juices using a simple, fast, and green approach.
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Affiliation(s)
- Débora P DE Moraes
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Daniele F Ferreira
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Carla Andressa A Farias
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Priscila Nehring
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Milene T Barcia
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Alexandre José Cichoski
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Juliano S Barin
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
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21
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Martínez-Olivo AO, Zamora-Gasga VM, Medina-Torres L, Pérez-Larios A, Sáyago-Ayerdi SG, Sánchez-Burgos JA. Biofunctionalization of natural extracts, trends in biological activity and kinetic release. Adv Colloid Interface Sci 2023; 318:102938. [PMID: 37329675 DOI: 10.1016/j.cis.2023.102938] [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: 03/20/2023] [Revised: 05/23/2023] [Accepted: 06/05/2023] [Indexed: 06/19/2023]
Abstract
The health benefits provided by plant matrices is due to the presence of certain compounds that, in studies carried out in vitro and in vivo, have shown to have biological activity in certain conditions, not only as a natural treatment against various conditions, but also for the quality of preventing chronic diseases, these compounds, already identified and studied, they can increase their biological function by undergoing structural chemical modifications or by being incorporated into polymer matrices that allow, in the first instance, to protect said compound and increase its bioaccessibility, as well as to preserve or increase the biological effects. Although the stabilization of compounds is an important aspect, it is also the study of the kinetic parameters of the system that contains them, since, due to these studies, the potential application to these systems can be designated. In this review we will address some of the work focused on obtaining compounds with biological activity from plant sources, the functionalization of extracts through double emulsions and nanoemulsions, as well as their toxicity and finally the pharmacokinetic aspects of entrapment systems.
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Affiliation(s)
- Abraham Osiris Martínez-Olivo
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit, Mexico
| | - Víctor Manuel Zamora-Gasga
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit, Mexico
| | - Luis Medina-Torres
- Facultad de Química, Universidad Nacional Autónoma de México, C.P. 04510 Ciudad de México, Mexico
| | - Alejandro Pérez-Larios
- Universidad de Guadalajara, Centro Universitario de los Altos, División de Ciencias Agropecuarias e Ingenierías, Laboratorio de Materiales, Agua y Energía, Av. Rafael Casillas Aceves 1200, C.P. 47600, Tepatitlán de Morelos, Mexico
| | - Sonia Guadalupe Sáyago-Ayerdi
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit, Mexico
| | - Jorge Alberto Sánchez-Burgos
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit, Mexico.
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22
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Zhou X, Salazar JK, Fay ML, Zhang W. Efficacy of Power Ultrasound-Based Hurdle Technology on the Reduction of Bacterial Pathogens on Fresh Produce. Foods 2023; 12:2653. [PMID: 37509745 PMCID: PMC10378333 DOI: 10.3390/foods12142653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 07/03/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Minimally processed produce is frequently contaminated with foodborne bacterial pathogens. Power ultrasound is a non-thermal and cost-effective technology that can be combined with other chemical sanitization methods. This study investigated the reduction of Listeria monocytogenes and Salmonella Newport on grape tomato, romaine lettuce, and spinach washed with water, chlorine, or peroxyacetic acid alone or in combination with 25 or 40 kHz power ultrasound for 1, 2, or 5 min. Produce items were inoculated with either pathogen at 10 log CFU/g, dried for 2 h, and treated. Combined treatment of ultrasound and sanitizers resulted in 1.44-3.99 log CFU/g reduction of L. monocytogenes and 1.35-3.62 log CFU/g reduction of S. Newport, with significantly higher reductions observed on grape tomato. Synergistic effects were achieved with the hurdle treatment of power ultrasound coupled with the chemical sanitizers when compared to the single treatments; an additional 0.48-1.40 log CFU/g reduction of S. Newport was obtained with the addition of power ultrasound on grape tomato. In general, no significant differences were observed in pathogen reductions between the ultrasound frequencies, the sanitizers, or the treatment lengths. Results from this study suggest that incorporation of power ultrasound into the current washing procedure may be beneficial for the reduction, but not elimination, of bacterial pathogens on certain produce items, including tomatoes.
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Affiliation(s)
- Xinyi Zhou
- Department of Food Science and Nutrition, Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501, USA
| | - Joelle K Salazar
- Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, IL 60501, USA
| | - Megan L Fay
- Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, IL 60501, USA
| | - Wei Zhang
- Department of Food Science and Nutrition, Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501, USA
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23
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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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24
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Tahmasebi A, Asgari A, Bakhshi S, Ghaffar Shahriari A, Won Lee C. Ultrasound application for the decontamination of roselle (Hibiscus sabdariffa L.) seeds: Influence on fungal inhibition and seed quality. ULTRASONICS SONOCHEMISTRY 2023; 95:106404. [PMID: 37060710 PMCID: PMC10130695 DOI: 10.1016/j.ultsonch.2023.106404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 02/20/2023] [Accepted: 04/08/2023] [Indexed: 06/19/2023]
Abstract
Seed decay is a major problem caused by pathogens that adversely affect seed yield and quality in agricultural production. Herein, the effect of 28 KHz ultrasound treatment for 20, 40 and 60 min and 1.5% sodium hypochlorite solution for 20 min was assessed for the decontamination of roselle (Hibiscus sabdariffa L.) seeds. In addition, seed germination indices, seedling growth traits, total phenolic content and the activity of defense-related enzymes, viz. peroxidase, superoxide dismutase, catalase and malondialdehyde were measured in the treated seeds. An isolate of Fusarium solani was obtained from roselle seeds and identified as the causal agent of roselle seed rot based on morphological and molecular characteristics. After six days of seed storage, the microbial infection caused the highest seed rot in the control seeds on the average of 56.67%, whereas ultrasound treatment for 60 min could remarkably reduce the seed decay by 3.33%. At the end of seed storage, the fungal load showed the highest (7.72 Log CFU ml-1) and lowest (6.99 Log CFU ml-1) rates in the control and ultrasound treatment for 60 min, respectively. Total phenolic content was significantly increased in ultrasound treatment for 60 min compared to control and sodium hypochlorite treatments. Moreover, the activity of peroxidase, superoxide dismutase and catalase was noticeably improved in ultrasound treatment for 60 min. Furthermore, ultrasound treatment did not show any adverse effects on seed germination indices and seedling growth traits of the roselle plants. Overall, ultrasound treatment for 60 min could effectively decrease roselle seed decay and the fungal load without changing seed and seedling quality.
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Affiliation(s)
- Aminallah Tahmasebi
- Department of Agriculture, Minab Higher Education Center, University of Hormozgan, Bandar Abbas, Iran; Plant Protection Research Group, University of Hormozgan, Bandar Abbas, Iran.
| | - Ashkan Asgari
- Department of Agriculture, Minab Higher Education Center, University of Hormozgan, Bandar Abbas, Iran; Research Group of Agroecology in Dryland Areas, University of Hormozgan, Bandar Abbas, Iran
| | - Somayeh Bakhshi
- Department of Plant Protection, College of Agriculture, Shiraz University, Shiraz, Iran
| | - Amir Ghaffar Shahriari
- Department of Agriculture and Natural Resources, Higher Education Center of Eghlid, Eghlid, Iran
| | - Chul Won Lee
- Department of Chemistry, Chonnam National University, Gwangju, Republic of Korea.
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25
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Huo J, Zhang M, Wang D, S Mujumdar A, Bhandari B, Zhang L. New preservation and detection technologies for edible mushrooms: A review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3230-3248. [PMID: 36700618 DOI: 10.1002/jsfa.12472] [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: 05/19/2022] [Revised: 09/11/2022] [Accepted: 01/26/2023] [Indexed: 06/17/2023]
Abstract
Edible mushrooms are nutritious, tasty, and have medicinal value, which makes them very popular. Fresh mushrooms have a high water content and a crisp texture. They demonstrate strong metabolic activity after harvesting. However, they are prone to textural changes, microbial infestation, and nutritional and flavor loss, and they therefore require appropriate post-harvest processing and preservation. Important factors affecting safety and quality during their processing and storage include their quality, source, microbial contamination, physical damage, and chemical residues. Thus, these aspects should be tested carefully to ensure safety. In recent years, many new techniques have been used to preserve mushrooms, including electrofluidic drying and cold plasma treatment, as well as new packaging and coating technologies. In terms of detection, many new detection techniques, such as nuclear magnetic resonance (NMR), imaging technology, and spectroscopy can be used as rapid and effective means of detection. This paper reviews the new technological methods for processing and detecting the quality of mainstream edible mushrooms. It mainly introduces their working principles and application, and highlights the future direction of preservation, processing, and quality detection technologies for edible mushrooms. Adopting appropriate post-harvest processing and preservation techniques can maintain the organoleptic properties, nutrition, and flavor of mushrooms effectively. The use of rapid, accurate, and non-destructive testing methods can provide a strong assurance of food safety. At present, these new processing, preservation and testing methods have achieved good results but at the same time there are certain shortcomings. So it is recommended that they also be continuously researched and improved, for example through the use of new technologies and combinations of different technologies. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jingyi Huo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Dayuan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Quebec, Canada
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia
| | - Lujun Zhang
- R&D Center, Shandong Qihe Biotechnology Co., Ltd, Zibo, China
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26
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Xi L, Sun Y, Jiang S, Wen C, Ding W. Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon. ULTRASONICS SONOCHEMISTRY 2023; 96:106424. [PMID: 37156160 DOI: 10.1016/j.ultsonch.2023.106424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 04/19/2023] [Accepted: 04/28/2023] [Indexed: 05/10/2023]
Abstract
The curing stage is of great importance in flavor formation during Chinese bacon processing. Ultrasound-assisted curing plays an essential role in the Lipid oxidation of meat products. In this study, GC-MS and electronic nose were used to analyze the influence of different power ultrasonic-assisted curing on the flavor formation of Chinese bacon. Through the analysis of phospholipid and lipase, the fundamental precursors of ultrasonic on the flavor of Chinese bacon were determined. It was found that there were differences in the flavor contour description of Chinese bacon between the ultrasonic treatment group, mainly due to the change in the W1W sensor. A total of 28 volatile compounds were detected by GC-MS, and the aldehyde content increased with ultrasonic power. PC and PE are the main flavor precursors in the curing process. This study provides a theoretical basis for improving the curing technology of Chinese bacon.
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Affiliation(s)
- Linjie Xi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yanan Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Shengqi Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Chunlu Wen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wu Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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27
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Santi F, Zulli R, Lincetti E, Zambon A, Spilimbergo S. Investigating the Effect of Rosemary Essential Oil, Supercritical CO 2 Processing and Their Synergism on the Quality and Microbial Inactivation of Chicken Breast Meat. Foods 2023; 12:foods12091786. [PMID: 37174324 PMCID: PMC10178295 DOI: 10.3390/foods12091786] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 04/07/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
Fresh chicken meat is a very perishable good, even at refrigerated storage conditions, due to psychrophilic microbial growth and physicochemical changes. The present study focuses on the use of rosemary (Rosmarinus officinalis L.) essential oil (REO), supercritical CO2 processing and their synergism to increase the microbial inactivation in chicken breast meat. E. coli and L. innocua were inoculated on the chicken breast surface, and the inactivation effects of two different processes, namely SC-CO2 and SC-MAPCO2, were compared with or without the addition of REO. Moreover, the impact of the treatments on the superficial color of the meat was considered. The study demonstrated a synergic effect with 1% REO and supercritical CO2 for the inactivation of E. coli on chicken meat, while for L. innocua, there was no synergism. Regarding SC-CO2 treatment, the E. coli reduction was 1.29 and 3.31 log CFU/g, while for L. innocua, it was 1.42 and 1.11 log CFU/g, respectively, without and with the addition of 1.0% of REO. The same amount of REO allowed us to obtain a reduction of 1.3 log CFU/g of E. coli when coupled with SC-MAPCO2. For L. innocua, no reduction was obtained, either with SC-MAPCO2 or together with REO. The synergism of SC-MAPCO2 with 1% REO was confirmed for the total psychrophilic bacteria, demonstrating a strong dependence on the microorganism. The color modification induced by the SC-MAPCO2 process was lower than the SC-CO2 treatment. Overall, this study demonstrated a possible synergism of the technologies which can support the development of innovative methods to improve the safety and shelf-life of chicken breast meat.
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Affiliation(s)
- Fabio Santi
- Industrial Engineering Department, University of Padova, Via Marzolo 9, 35131 Padova, Italy
| | - Riccardo Zulli
- Industrial Engineering Department, University of Padova, Via Marzolo 9, 35131 Padova, Italy
| | - Elisa Lincetti
- Industrial Engineering Department, University of Padova, Via Marzolo 9, 35131 Padova, Italy
| | - Alessandro Zambon
- Department of Civil, Chemical, Environmental, and Materials Engineering (DICAM), University of Bologna, Via Terracini 28, 40131 Bologna, Italy
| | - Sara Spilimbergo
- Industrial Engineering Department, University of Padova, Via Marzolo 9, 35131 Padova, Italy
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28
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Rathnakumar K, Kalaivendan RGT, Eazhumalai G, Raja Charles AP, Verma P, Rustagi S, Bharti S, Kothakota A, Siddiqui SA, Manuel Lorenzo J, Pandiselvam R. Applications of ultrasonication on food enzyme inactivation- recent review report (2017-2022). ULTRASONICS SONOCHEMISTRY 2023; 96:106407. [PMID: 37121169 PMCID: PMC10173006 DOI: 10.1016/j.ultsonch.2023.106407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 03/31/2023] [Accepted: 04/13/2023] [Indexed: 05/14/2023]
Abstract
Ultrasound processing has been widely applied in food sector for various applications such as decontamination and structural and functional components modifications in food. Enzymes are proteinaceous in nature and are widely used due to its catalytic activity. To mitigate the undesirable effects caused by the enzymes various technologies have been utilized to inactive the enzymes and improve the enzyme efficiency. Ultrasound is an emerging technology that produces acoustic waves which causes rapid formation and collapse of bubbles. It has the capacity to break the hydrogen bonds and interact with the polypeptide chains due to Vander Waals forces leading to the alteration of the secondary and tertiary structure of the enzymes thereby leading to loss in their biological activity. US effectively inactivates various dairy-related enzymes, including alkaline phosphatase (ALP), lactoperoxidase (LPO), and γ-glutamyl transpeptidase (GGTP) with increased US intensity and time without affecting the natural dairy flavors. The review also demonstrates that inactivation of enzymes presents in fruit and vegetables such as polyphenol oxidase (PPO), polygalacturonase (PG), Pectin methyl esterase (PME), and peroxidase. The presence of the enzymes causes detrimental effects causes off-flavors, off-colors, cloudiness, reduction in viscosity of juices, therefore the formation of high-energy free molecules during sonication affects the catalytic function of enzymes and thereby causing inactivation. Therefore this manuscript elucidates the recent advances made in the inactivation of common, enzymes infruits, vegetables and dairy products by the application of ultrasound and also explains the enzyme inactivation kinetics associated. Further this manuscript also discusses the ultrasound with other combined technologies, mechanisms, and its effects on the enzyme inactivation.
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Affiliation(s)
- Kaavya Rathnakumar
- Department of Food Science, University of Wisconsin, Madison 53707, WI, the United States of America
| | - Ranjitha Gracy T Kalaivendan
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019, India
| | - Gunaseelan Eazhumalai
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019, India
| | - Anto Pradeep Raja Charles
- Food Ingredients and Biopolymer Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, the United States of America
| | - Pratishtha Verma
- Department of Dairy and Food Science, South Dakota State University, Brookings - 57007, SD, the United States of America
| | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Sweety Bharti
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695 019, Kerala, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Straβe 7, 49610 Quakenbrück, Germany
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain.
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India.
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29
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Abstract
Microbubbles are largely unused in the food industry yet have promising capabilities as environmentally friendly cleaning and supporting agents within products and production lines due to their unique physical behaviors. Their small diameters increase their dispersion throughout liquid materials, promote reactivity because of their high specific surface area, enhance dissolution of gases into the surrounding liquid phase, and promote the generation of reactive chemical species. This article reviews techniques to generate microbubbles, their modes of action to enhance cleaning and disinfection, their contributions to functional and mechanical properties of food materials, and their use in supporting the growth of living organisms in hydroponics or bioreactors. The utility and diverse applications of microbubbles, combined with their low intrinsic ingredient cost, strongly encourage their increased adoption within the food industry in coming years.
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Affiliation(s)
- Jiakai Lu
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Owen G Jones
- Department of Food Science, Purdue University, West Lafayette, Indiana, USA;
| | - Weixin Yan
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Carlos M Corvalan
- Department of Food Science, Purdue University, West Lafayette, Indiana, USA;
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30
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Latoch A, Stasiak DM, Junkuszew A. Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing. Foods 2023; 12:foods12071379. [PMID: 37048200 PMCID: PMC10093166 DOI: 10.3390/foods12071379] [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: 02/28/2023] [Revised: 03/20/2023] [Accepted: 03/22/2023] [Indexed: 04/14/2023] Open
Abstract
The microbiological and chemical stability of stuffing is crucial in meat processing. Small ruminant (lamb) meat has many nutritional advantages (fatty acid composition and ratio, high biological value of protein, source of zinc, and selenium) but is poorly utilized in processing. In this experiment, we determined the effects of physical (sonication), chemical (salt, curing salt, and air access), and microbiological (acid whey) factors on the microbiological and chemical stability of lamb meat stuffing. Proximate composition and fatty acids profile, pH, water activity, lipid oxidation, color parameters, and microbiology examinations were performed in fresh meat stuffing and on the fifth day of refrigerated storage. Ultrasound treatment of the meat with whey reduced its acidity and increased the oxidative stability of fats but did not modify the water activity and color of the stuffing. Stuffing sonication did not affect the growth of LAB but reduced the number of Entereobacteriace, especially in the presence of whey and salt. The treatment of lamb meat stuffing with low-frequency and medium-intensity ultrasound assisted by the addition of acid whey and salt is a technique conducive to reducing the use of nitrates in meat technology and their consumption by consumers.
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Affiliation(s)
- Agnieszka Latoch
- Department of Animal Food Technology, University of Life Sciences in Lublin, 20-400 Lublin, Poland
| | - Dariusz M Stasiak
- Department of Animal Food Technology, University of Life Sciences in Lublin, 20-400 Lublin, Poland
| | - Andrzej Junkuszew
- Department of Animal Breeding and Agricultural Consulting, University of Life Sciences in Lublin, 20-400 Lublin, Poland
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31
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Mohd Azmi SI, Kumar P, Sharma N, Sazili AQ, Lee SJ, Ismail-Fitry MR. Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects. Foods 2023; 12:1336. [PMID: 36981262 PMCID: PMC10047955 DOI: 10.3390/foods12061336] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/16/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
Papain, bromelain, and ficin are commonly used plant proteases used for meat tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain, and cucumin. The application of plant crude extracts or powders containing higher levels of compounds exerting tenderizing effects is also gaining popularity due to lower cost, improved sensory attributes of meat, and the presence of bioactive compounds exerting additional benefits in addition to tenderization, such as antioxidants and antimicrobial effects. The uncontrolled plant protease action could cause excessive tenderization (mushy texture) and poor quality due to an indiscriminate breakdown of proteins. The higher cost of separation and the purification of enzymes, unstable structure, and poor stability of these enzymes due to autolysis are some major challenges faced by the food industry. The meat industry is targeting the recycling of enzymes and improving their stability and shelf-life by immobilization, encapsulation, protein engineering, medium engineering, and stabilization during tenderization. The present review critically analyzed recent trends and the prospects of the application of plant proteases in meat tenderization.
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Affiliation(s)
- Syahira Izyana Mohd Azmi
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Pavan Kumar
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, Punjab, India;
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Neelesh Sharma
- Division of Veterinary Medicine, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Ranbir Singh Pura 181012, Union Territory of Jammu and Kashmir, India;
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
- Halal Products Research Institute, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Sung-Jin Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
- Halal Products Research Institute, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
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32
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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.
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García-Mosqueda C, Cerón-García A, León-Galván MF, Ozuna C, López-Malo A, Sosa-Morales ME. Changes in phenolics and flavonoids in amaranth and soybean sprouts after UV-C treatment. J Food Sci 2023; 88:1280-1291. [PMID: 36880573 DOI: 10.1111/1750-3841.16527] [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: 07/29/2022] [Revised: 11/28/2022] [Accepted: 02/20/2023] [Indexed: 03/08/2023]
Abstract
Sprouts, mainly from cereals, legumes, and some pseudo-cereals, are rich in nutrients and contain biocompounds, making them attractive for consumption. This research study aimed to develop treatments with UV-C light in soybean and amaranth sprouts and evaluate their effect on biocompounds content, compared with chlorine treatments. UV-C treatments were applied at distances of 3 and 5 cm and times of 2.5, 5, 10, 15, 20, and 30 min, whereas chlorine treatments were applied as immersion in solutions at 100 and 200 ppm for 15 min. Phenolics and flavonoid content were higher in UV-C-treated sprouts than in those treated with chlorine solutions. Ten biocompounds were identified in soybean sprouts, with increasing in apigenin C-glucoside-rhamnoside (105%), apigenin 7-O-glucosylglucoside (237%), and apigenin C-glucoside malonylated (70%) due to UV-C application (3 cm, 15 min); for amaranth sprouts, five biocompounds were identified, with higher contents of p-coumaroylquinic acid (17.7%) after UV-C treatment (3 cm, 15 min). The best treatment to achieve the highest bioactive compounds concentration was UV-C at a distance of 3 cm for 15 min, without significant modification on the color parameters, Hue and chroma. PRACTICAL APPLICATION: UV-C can be used to increase the biocompound content in amaranth and soybean sprouts. Nowadays, there is UV-C equipment available for industrial applications. In this way, sprouts may be maintained as fresh through this physical technology, and they will retain or increase the concentration of health-related compounds.
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Affiliation(s)
- Cristina García-Mosqueda
- Posgrado en Biociencias, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, Mexico
| | - Abel Cerón-García
- Posgrado en Biociencias, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, Mexico
| | - Ma Fabiola León-Galván
- Posgrado en Biociencias, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, Mexico
| | - César Ozuna
- Posgrado en Biociencias, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, Mexico
| | - Aurelio López-Malo
- Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, San Andrés Cholula, Puebla, Mexico
| | - María Elena Sosa-Morales
- Posgrado en Biociencias, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, Mexico
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Hong C, Zhao YM, Zhou C, Guo Y, Ma H. Ultrasonic washing as an abiotic elicitor to increase the phenolic content in fruits and vegetables: A review. Compr Rev Food Sci Food Saf 2023; 22:785-808. [PMID: 36541199 DOI: 10.1111/1541-4337.13091] [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: 07/07/2022] [Revised: 10/25/2022] [Accepted: 11/21/2022] [Indexed: 12/24/2022]
Abstract
Ultrasonic washing has been widely applied to the postharvest storage of fruits and vegetables as a residue-free physical washing technology, which plays an important role in improving shelf-life, safety, and nutritional value. Phenolics are a large group of phytochemicals widespread in fruits and vegetables, and they have been considered potential protective factors against some diseases because of potent antioxidative properties. Previous studies have shown that ultrasonic washing can increase the phenolic content of fruits and vegetables immediately or during storage through the induction of plant stress responses, which is of great significance for improving the functional and nutritional value of fruits and vegetables. However, the mechanisms of ultrasound as an elicitor to improve the phenolic content remain controversial. Therefore, this review summarizes the applications of ultrasonic washing to increase the phenolic content in fruits and vegetables. Meanwhile, the corresponding physiological stress response mechanisms of the phenolic accumulation in terms of immediate stress responses (i.e., higher extractability of phenolics) and late stress responses (i.e., metabolism of phenolics) are expounded. Moreover, a hypothetical model is proposed to explain phenolic biosynthesis triggered by signaling molecules produced under ultrasound stress, including primary signal (i.e., extracellular adenosine triphosphate) and secondary signals (e.g., reactive oxygen species, Ca2+ , NO, jasmonates, and ethylene). Additionally, the techno-economic feasibility of ultrasonic washing technology is also discussed. Further, challenges and trends for further development of ultrasonic washing as an abiotic elicitor applied to the postharvest storage of fruits and vegetables are presented.
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Affiliation(s)
- Chen Hong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yi-Ming Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yiting Guo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, China
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35
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Zhang C, Hou W, Zhao W, Zhao S, Wang P, Zhao X, Wang D. Effect of Ultrasound Combinated with Sodium Hypochlorite Treatment on Microbial Inhibition and Quality of Fresh-Cut Cucumber. Foods 2023; 12:foods12040754. [PMID: 36832829 PMCID: PMC9955655 DOI: 10.3390/foods12040754] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 02/01/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023] Open
Abstract
The influence of ultrasound combined with sodium hypochlorite (US-NaClO) treatment on microorganisms and quality of fresh-cut cucumber during storage were investigated. Ultrasound (400 W, 40 kHz, US: 5, 10 and 15 min) and sodium hypochlorite (NaClO: 50, 75, 100 ppm) were used to treat fresh-cut cucumber in a single or combined treatment and stored at 4 °C for 8 days and analyzed for texture, color and flavor. The results showed that US-NaClO treatment had a synergistic effect on the inhibition of microorganisms during storage. It could significantly reduce (p < 0.05) the number of microorganisms by 1.73 to 2.17 log CFU/g. In addition, US-NaClO treatment reduced the accumulation of malondialdehyde (MDA) during storage (4.42 nmol/g) and water mobility, and maintained the integrity of the cell membrane, delayed the increase of weight loss (3.21%), reduced water loss, thus slowing down the decline of firmness (9.20%) of fresh-cut cucumber during storage. The degradation of chlorophyll (6.41%) was reduced to maintain the color of freshly cut cucumbers. At the same time, US-NaClO could maintain the content of aldehydes, the main aromatic substance of cucumber, and reduced the content of alcohols and ketones during storage. Combined with the electronic nose results, it could maintain the cucumber flavor at the end of the storage period and reduce the odor produced by microorganisms. Overall, US-NaClO was helpful to inhibit the growth of microorganisms during storage, improve the quality of fresh-cut cucumber.
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Affiliation(s)
- Chunhong Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Wanfu Hou
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Wenting Zhao
- Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Shuang Zhao
- Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Pan Wang
- Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Xiaoyan Zhao
- Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Dan Wang
- Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
- Correspondence: ; Tel.: +86-10-51503657; Fax: +86-10-51503657
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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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Ahmad F, Mohammad ZH, Zaidi S, Ibrahim SA. A comprehensive review on the application of ultrasound for the preservation of fruits and vegetables. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Faizan Ahmad
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences Aligarh Muslim University Aligarh UP India
| | - Zahra H. Mohammad
- Conrad N. Hilton College of Hotel and Restaurant Management University of Houston Houston Texas USA
| | - Sadaf Zaidi
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences Aligarh Muslim University Aligarh UP India
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory North Carolina A & T State University Greensboro North Carolina USA
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38
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Jadhav HB, Raina I, Gogate PR, Annapure US, Casanova F. Sonication as a Promising Technology for the Extraction of Triacylglycerols from Fruit Seeds—A Review. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02987-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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39
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Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals. J Funct Foods 2023. [DOI: 10.1016/j.jff.2022.105364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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40
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DEMUNER A, DIAS A, BLANK D, CERCEAU C, SOUSA R, REIS C, SANTOS M, STRINGHETA P. Ultrasound-assisted extraction of active compounds from Beta vulgaris using deep eutectic solvents. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.107022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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41
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Li H, Bai X, Li Y, Du X, Wang B, Li F, Shi S, Pan N, Zhang Q, Xia X, Kong B. The positive contribution of ultrasound technology in muscle food key processing and its mechanism-a review. Crit Rev Food Sci Nutr 2022; 64:5220-5241. [PMID: 36469643 DOI: 10.1080/10408398.2022.2153239] [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: 12/12/2022]
Abstract
Traditional processing methods can no longer meet the demands of consumers for high-quality muscle food. As a green and non-thermal processing technology, ultrasound has the advantage of improving processing efficiency and reducing processing costs. Of these, the positive effect of power ultrasound in the processing of muscle foods is noticeable. Based on the action mechanism of ultrasound, the factors affecting the action of ultrasound are analyzed. On this basis, the effect of ultrasound technology on muscle food quality and its action mechanism and application status in processing operations (freezing-thawing, tenderization, marination, sterilization, drying, and extraction) is discussed. The transient and steady-state effects, mechanical effects, thermal effects, and chemical effects can have an impact on processing operations through complex correlations, such as improving the efficiency of mass and heat transfer. Ultrasound technology has been proven to be valuable in muscle food processing, but inappropriate ultrasound treatment can also have adverse effects on muscle foods. In the future, kinetic models are expected to be an effective tool for investigating the application effects of ultrasound in food processing. Additionally, the combination with other processing technologies can facilitate their intensive application on an industrial level to overcome the disadvantages of using ultrasound technology alone.
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Affiliation(s)
- Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Fangfei Li
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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42
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Salehi F. Recent advances in the ultrasound-assisted osmotic dehydration of agricultural products: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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43
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Non-thermal techniques and the “hurdle” approach: How is food technology evolving? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Tănase (Butnariu) LA, Nistor OV, Mocanu GD, Andronoiu DG, Cîrciumaru A, Botez E. Effects of Heat Treatments on Various Characteristics of Ready-to-Eat Zucchini Purees Enriched with Anise or Fennel. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227964. [PMID: 36432071 PMCID: PMC9694702 DOI: 10.3390/molecules27227964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 11/09/2022] [Accepted: 11/12/2022] [Indexed: 11/19/2022]
Abstract
Galactagogue herbs, also known as natural lactation adjuvants, are frequently used to stimulate breast milk production. Due to their antioxidant activity and phenolic content, anise (Pimpinella anisum L.) and fennel (Foeniculum vulgare L.) were chosen to increase the added value of zucchini (Cucurbita pepo L.) purees. At the same time, this work aimed to determine the influence of heat treatment on various characteristics of the final product. The phytochemical content, color parameters, and rheological and textural parameters of zucchini purees enriched with herbal aqueous extracts were determined after processing and after one week of storage (4 °C). In the case of antioxidant activity, samples registered a variation between 6.62 ± 1.71 and 38.32 ± 3.85 µM Trolox/g DW for the samples processed by steam convection. The total difference color parameter (ΔE) increased seven times after one week of storage compared to samples at T0. Fennel and anise aqueous extracts helped improve the rheological behavior of zucchini samples both by steam and hot air convection. This study may serve as a springboard for future investigations and clinical trials into the scientific validity and safety of ready-to-eat foods with special destinations.
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Affiliation(s)
- Luiza-Andreea Tănase (Butnariu)
- Faculty of Food Science and Engineering, “Dunărea de Jos“ University of Galați, 111 Domnească Street, 800201 Galați, Romania
| | - Oana-Viorela Nistor
- Faculty of Food Science and Engineering, “Dunărea de Jos“ University of Galați, 111 Domnească Street, 800201 Galați, Romania
- Correspondence: ; Tel.: +40-336-130177; Fax: +40-236-460165
| | - Gabriel-Dănuț Mocanu
- Faculty of Food Science and Engineering, “Dunărea de Jos“ University of Galați, 111 Domnească Street, 800201 Galați, Romania
| | - Doina-Georgeta Andronoiu
- Faculty of Food Science and Engineering, “Dunărea de Jos“ University of Galați, 111 Domnească Street, 800201 Galați, Romania
| | - Adrian Cîrciumaru
- Cross-Border Faculty, “Dunărea de Jos” University of Galați, 111 Domnească Street, 800201 Galați, Romania
| | - Elisabeta Botez
- Faculty of Food Science and Engineering, “Dunărea de Jos“ University of Galați, 111 Domnească Street, 800201 Galați, Romania
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Hong C, Zhou HC, Zhao YM, Ma H. Ultrasonic washing as an abiotic elicitor to induce the accumulation of phenolics of fresh-cut red cabbages: Effects on storage quality and microbial safety. Front Nutr 2022; 9:1006440. [PMID: 36407509 PMCID: PMC9670152 DOI: 10.3389/fnut.2022.1006440] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Accepted: 10/17/2022] [Indexed: 03/30/2024] Open
Abstract
Ultrasonic washing has been proved to be an abiotic elicitor to induce the accumulation of phenolics in some fruit and vegetables. However, the feasibility of ultrasonic washing on the accumulation of phenolics in fresh-cut red cabbages has not yet been reported. Therefore, the effects of ultrasonic washing on the phenolics and related phenolic metabolism enzymes of fresh-cut red cabbages, as well as quality and microbial safety during cold storage, were investigated. Firstly, the single-factor tests were used to optimize the ultrasonic processing parameters, including frequency mode, frequency amplitude, power density, frequency cycle time, and ultrasonic washing. Then the activities of the enzymes related to phenolic metabolisms after optimal ultrasound treatment were investigated, including phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD). Additionally, the quality and microbial safety of fresh-cut red cabbages stored at 4°C under the optimal ultrasound treatment were evaluated. The results showed that the content of soluble phenolics (SPs) in fresh-cut red cabbages increased significantly during storage under the optimal conditions (28 ± 2 kHz, 60 W/L, 400 ms, and 20 min) compared with the control (P < 0.05). The PAL activity was activated and the PPO and POD activities were inhibited after ultrasonic washing, which contributed to the increase in the content of SPs. Meanwhile, the storage quality and microbial safety of fresh-cut red cabbages were improved. Ultrasonic washing reduced the weight loss and respiration rate and improved the color and texture characteristics. Additionally, the fresh-cut red cabbages after ultrasonic washing showed more retention of ascorbic acid (AA), total soluble proteins (TSPs), total soluble sugars (TSSs), and total soluble solids (SSs) compared with the control. Finally, ultrasonic washing effectively inhibited the growth of bacteria, molds and yeasts, which is beneficial to the extension of the shelf-life of fresh-cut red cabbages. Therefore, ultrasonic washing can be used as a tool to increase the content of SPs in fresh-cut red cabbages while retaining quality attributes and microbial safety.
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Affiliation(s)
- Chen Hong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Hong-Chang Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yi-Ming Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
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Optimization of Ultrasonic-Assisted Enzymatic Hydrolysis to Extract Soluble Substances from Edible Fungi By-products. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02930-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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47
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Cheng D, Ma Q, Zhang J, Jiang K, Cai S, Wang W, Wang J, Sun J. Cactus polysaccharides enhance preservative effects of ultrasound treatment on fresh-cut potatoes. ULTRASONICS SONOCHEMISTRY 2022; 90:106205. [PMID: 36274416 PMCID: PMC9593739 DOI: 10.1016/j.ultsonch.2022.106205] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 10/06/2022] [Accepted: 10/16/2022] [Indexed: 06/16/2023]
Abstract
The shelf life of fresh-cut fruits and vegetables is affected by microbial growth, enzymatic browning, and loss of flavor. Although ultrasound (US) treatment is often used in the preservation of fresh-cut fruits and vegetables, it has limited antibacterial and preservative effects. Here, we used cactus polysaccharides (CP) to enhance the preservative effect of ultrasound treatment and extended the shelf life of fresh-cut potatoes. The results showed that combined treatment (CP + US) exerted better antimicrobial and anti-browning effects than individual treatments (either US or CP alone). In addition, CP + US has no adverse effect on texture and quality properties, as well as reduced the mobility of internal water. Combination treatment not only significantly decreased the activities of polyphenol oxidase and peroxidase (P < 0.05), but also maintained a high level of phenylalanine ammonia lyase activity and total phenol content during storage. It also maintained the integrity of cell membrane and reduced its permeability by inhibiting the peroxidation of membrane lipids. In addition, CP + US treatment significantly inhibited the activity of antioxidant enzymes and maintained a high DPPH scavenging ability. GC-IMS technology was used to evaluate the flavor of fresh-cut potatoes. The results showed that CP + US treatment reduced the production of a peculiar smell during storage and maintained a good flavor by inhibiting the production of aldehydes. Taken together, these results indicate that the effective preservation method of CP + US treatment can be utilized to increase the shelf life of fresh-cut potatoes.
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Affiliation(s)
- Dewei Cheng
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Qianyun Ma
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China.
| | - Jianhui Zhang
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Kaili Jiang
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Shijia Cai
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China; Hebei Potato Processing Technology Innovation Center, Hebei 076576, China; Sino-US and Sino-Japan Joint Center of Food Science and Technology, Baoding, Hebei, China.
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48
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Gavahian M, Manyatsi TS, Morata A, Tiwari BK. Ultrasound-assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging. Compr Rev Food Sci Food Saf 2022; 21:5243-5271. [PMID: 36214172 DOI: 10.1111/1541-4337.13043] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 08/07/2022] [Accepted: 08/26/2022] [Indexed: 01/28/2023]
Abstract
Ultrasound is sound waves above 20 kHz that can be used as a nonthermal ''green'' technology for agri-food processing. It has a cavitation effect, causing bubbles to form and collapse rapidly as they travel through the medium during ultrasonication. Therefore, it inactivates microorganisms and enzymes through cell membrane disruption with physicochemical and sterilization effects on foods or beverages. This emerging technology has been explored in wineries to improve wine color, taste, aroma, and phenolic profile. This paper aims to comprehensively review the research on ultrasound applications in the winery and alcoholic beverages industry, discuss the impacts of this process on the physicochemical properties of liquors, the benefits involved, and the research needed in this area. Studies have shown that ultrasonic technology enhances wine maturation, improves wine fermentation, accelerates wine aging, and deactivates microbes while enhancing quality, as observed with better critical aging markers such as phenolic compounds and color intensity. Besides, ultrasound enhances phytochemical, physicochemical, biological, and organoleptic properties of alcoholic beverages. For example, this technology increased anthocyanin in red wine by 50%. It also enhanced the production rate by decreasing the aging time by more than 90%. Ultrasound can be considered an economically viable technology that may contribute to wineries' waste valorization, resource efficiency improvement, and industry profit enhancement. Despite numerous publications and successful industrial applications discussed in this paper, ultrasound up-scaling and applications for other types of liquors need further efforts.
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Affiliation(s)
- Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Pingtung, 91201, Republic of China, Taiwan
| | - Thabani Sydney Manyatsi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung, Republic of China, Taiwan
| | - Antonio Morata
- Departamento de Química y Tecnología de Alimentos, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Madrid, Spain
| | - Brijesh K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
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Li H, Kong B, Liu Q, Chen Q, Sun F, Liu H, Xia X. Ultrasound pretreatment for improving the quality and protein digestibility of stir-frying chicken gizzards. Food Res Int 2022; 161:111782. [DOI: 10.1016/j.foodres.2022.111782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 07/24/2022] [Accepted: 08/17/2022] [Indexed: 11/04/2022]
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50
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Extraction of Bioactive Compounds from Different Vegetable Sprouts and Their Potential Role in the Formulation of Functional Foods against Various Disorders: A Literature-Based Review. Molecules 2022; 27:molecules27217320. [PMID: 36364145 DOI: 10.3390/molecules27217320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/19/2022] [Accepted: 10/25/2022] [Indexed: 11/17/2022] Open
Abstract
In this review, we discuss the advantages of vegetable sprouts in the development of food products as well as their beneficial effects on a variety of disorders. Sprouts are obtained from different types of plants and seeds and various types of leafy, root, and shoot vegetables. Vegetable sprouts are enriched in bioactive compounds, including polyphenols, antioxidants, and vitamins. Currently, different conventional methods and advanced technologies are used to extract bioactive compounds from vegetable sprouts. Due to some issues in traditional methods, increasingly, the trend is to use recent technologies because the results are better. Applications of phytonutrients extracted from sprouts are finding increased utility for food processing and shelf-life enhancement. Vegetable sprouts are being used in the preparation of different functional food products such as juices, bread, and biscuits. Previous research has shown that vegetable sprouts can help to fight a variety of chronic diseases such as cancer and diabetes. Furthermore, in the future, more research is needed that explores the extraordinary ways in which vegetable sprouts can be incorporated into green-food processing and preservation for the purpose of enhancing shelf-life and the formation of functional meat products and substitutes.
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