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Yu Y, Wang Y, Okonkwo CE, Chen L, Zhou C. Multimode ultrasonic-assisted decontamination of fruits and vegetables: A review. Food Chem 2024; 450:139356. [PMID: 38643647 DOI: 10.1016/j.foodchem.2024.139356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 03/30/2024] [Accepted: 04/11/2024] [Indexed: 04/23/2024]
Abstract
Fruits and vegetables (F&V) are a significant part of our diet consumption. Microbial and pesticide residues are the predominant safety hazards of F&V consumption. Ordinary water washing has a very limited effect on removing microorganisms and pesticide residues and requires high water usage. Ultrasound, as an environmentally friendly technology, shows excellent potential for reducing microbial contamination and pesticide residue. This paper summarizes the research on ultrasound application in F&V washing, including the removal of microbial and pesticide residues and the comprehensive effect on their physicochemical characteristics. Furthermore, multimode ultrasonic-assisted techniques like multi-frequency and sequential ultrasound, combined with novel and conventional methods, can enhance the ultrasound-based effect and be more effective and sustainable in preventing F&V from microbial contamination. Overall, this work explicitly establishes the background on the potential for ultrasound cleaning and disinfection in the food industry as a green, effective, and ultimate method of preventing foodborne illnesses.
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Affiliation(s)
- Yanhua Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Clinton Emeka Okonkwo
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates; Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria
| | - Li Chen
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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2
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Wang J, Ma S, Zhou N, Yang X, Xing J, Hong J. Using ultrasonic washing combined with UV-LEDs as a novel chemical-free method to disinfect fresh ready-to-eat produce. ULTRASONICS SONOCHEMISTRY 2024; 107:106926. [PMID: 38823083 PMCID: PMC11176818 DOI: 10.1016/j.ultsonch.2024.106926] [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: 03/24/2024] [Revised: 05/08/2024] [Accepted: 05/23/2024] [Indexed: 06/03/2024]
Abstract
The consumption of ready-to-eat fresh produce raises the issue of food-borne pathogen infections; thus, disinfecting ready-to-eat produce for commercial use, such as in homes and restaurants, is important to ensure food safety. Chemical sanitizers are typically used for disinfection. Ultraviolet-light emitting diodes (UV-LEDs) are a novel non-thermal disinfection technology that consumes less energy and generates less heat than traditional UV lamps, making them more appealing to consumers. In this study, we combined ultrasonic (US) washing method with UV-LEDs (US-UV-LEDs) to develop a technique for disinfecting fresh produce without using chemical sanitizers and compared its efficacy with three common household sanitizers ("84" (sodium hypochlorite) disinfectant, kettle descaler (citric acid), and vinegar (acetic acid)). In addition, we investigated the efficacy of this method in controlling pathogen numbers in the water used to wash (washing water) the produce to prevent cross-contamination between water and produce. Cherry tomatoes and lettuce were selected as produce models and Salmonella Typhimurium and Escherichia coli O157:H7 were used as the bacterial models. The results showed that US-UV-LEDs reduced the numbers of S. Typhimurium and E. coli O157:H7 on produce by 2.1-2.2 log CFU/g, consistent with the results achieved by the three household sanitizers; however, kettle descaler and vinegar had a limited effect (2.6-3.5 log CFU/mL) on residual pathogens in the washing water. Furthermore, we created washing water with low (754 mg/L) and high (1425 mg/L) chemical oxygen demand (COD) levels and determined the disinfection efficacy of "84" disinfectant and US-UV-LEDs. The results showed that US-UV-LEDs reduced the number of S. Typhimurium and E. coli O157:H7 by 2.0-2.1 and 1.8-2.1 log CFU/g under low and high COD levels, respectively, which was similar a result to that of "84" disinfectant. However, the residual pathogen numbers in the washing water were reduced to 1.4-1.9 log CFU/mL after treatment with US-UV-LED under high COD, whereas the pathogens were undetected in the washing water disinfected with "84" disinfectant. These results suggest that US-UV-LEDs have better application potential than acidic household sanitizers, but chlorine sanitizer remains the most effective disinfecting method.
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Affiliation(s)
- Jiayi Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China.
| | - Sen Ma
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Ning Zhou
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Xiaofei Yang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Jun Xing
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Jingyang Hong
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
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3
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Ma S, Zhou N, Fu Y, Wang J. Combined Ascorbic Acid and Mild Heat Treatment to Improve the Quality of Fresh-Cut Carrots. Foods 2024; 13:1904. [PMID: 38928845 PMCID: PMC11203131 DOI: 10.3390/foods13121904] [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: 05/20/2024] [Revised: 06/06/2024] [Accepted: 06/15/2024] [Indexed: 06/28/2024] Open
Abstract
Mild heat (MH) treatment and ascorbic acid (AsA) addition can improve the quality of fresh-cut produce when used individually; however, their combined effect remains unclear. Herein, fresh-cut carrots were used as models to explore the effects of MH (50 °C)-AsA (0.5%) on quality properties including reactive oxygen species (ROS) metabolism, antioxidants, lignin metabolism, naturally present microbes, and inoculated pathogens (Escherichia coli O157: H7 and Salmonella Typhimurium) during storage (0-5 d, 4 °C). The results indicate that the antioxidant properties in the MH-AsA group were consistent with those of single treatments, resulting in a consistent ROS-scavenging effect. From day 3-5, lignin synthesis was significantly inhibited by MH-AsA as compared with single treatments, probably because the two enzymes (phenylalanine ammonia-lyase and peroxidase) responsible for lignin synthesis exhibited lower expressions. Microbial analysis revealed that MH-AsA treatment led to the lowest counts of both pathogens and aerobic mesophilic bacteria at 0-5 d. Conversely, the inhibitory effect of MH-AsA treatment on mold and yeast was consistent with the single treatments. These results suggest that MH-AsA is a low-cost and safe approach to improve the physiological characteristics of fresh-cut produce while reducing microbial risk.
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Affiliation(s)
| | | | | | - Jiayi Wang
- National Demonstration Center for Experimental Biology Education, Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
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4
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Maimaitiyiming R, Yang Y, Mulati A, Aihaiti A, Wang J. The Use of Ultraviolet Irradiation to Improve the Efficacy of Acids That Are Generally Recognized as Safe for Disinfecting Fresh Produce in the Ready-to-Eat Stage. Foods 2024; 13:1723. [PMID: 38890951 PMCID: PMC11171915 DOI: 10.3390/foods13111723] [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: 05/02/2024] [Revised: 05/25/2024] [Accepted: 05/28/2024] [Indexed: 06/20/2024] Open
Abstract
Fresh-cut produce is usually produced under standardized disinfection processes, which are unavailable at the ready-to-eat stage. Currently, chemical sanitizers are used for washing, but their disinfection efficacy is limited. In this study, UV-C (1.03 kJ/m2) was combined with organic acids that are generally recognized as safe (GRAS), including citric, malic, acetic, and lactic acids (LAs), to wash lettuce and cherry tomatoes that are contaminated with Escherichia coli O157:H7 and Salmonella Typhimurium. The results showed that LA was the most effective treatment among the single treatments, with a pathogen reduction and cross-contamination incidence of 2.0-2.3 log CFU/g and 28-35%, respectively. After combining with UV-C, the disinfection efficacy and cross-contamination prevention capacity of the four GRAS acids significantly improved. Among the combination treatments, the highest pathogen reduction (2.5-2.7 log CFU/g) and the lowest cross-contamination incidence (11-15%) were achieved by LA-UV. The analyses of ascorbic acid, chlorophyll, lycopene, antioxidant capacity, and ΔE indicated that neither the single nor combination treatments negatively affected the quality properties. These results provide a potential hurdle technology for fresh produce safety improvement at the ready-to-eat stage.
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Affiliation(s)
| | | | | | | | - Jiayi Wang
- National Demonstration Center for Experimental Biology Education, Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
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5
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Kaavya R, Rajasekaran B, Shah K, Nickhil C, Palanisamy S, Palamae S, Chandra Khanashyam A, Pandiselvam R, Benjakul S, Thorakattu P, Ramesh B, Aurum FS, Babu KS, Rustagi S, Ramniwas S. Radical species generating technologies for decontamination of Listeria species in food: a recent review report. Crit Rev Food Sci Nutr 2024:1-25. [PMID: 38380625 DOI: 10.1080/10408398.2024.2316295] [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: 02/22/2024]
Abstract
Foodborne illnesses occur due to the contamination of fresh, frozen, or processed food products by some pathogens. Among several pathogens responsible for the illnesses, Listeria monocytogenes is one of the lethal bacteria that endangers public health. Several preexisting and novel technologies, especially non-thermal technologies are being studied for their antimicrobial effects, particularly toward L. monocytogenes. Some noteworthy emerging technologies include ultraviolet (UV) or light-emitting diode (LED), pulsed light, cold plasma, and ozonation. These technologies are gaining popularity since no heat is employed and undesirable deterioration of food quality, especially texture, and taste is devoided. This review aims to summarize the most recent advances in non-thermal processing technologies and their effect on inactivating L. monocytogenes in food products and on sanitizing packaging materials. These technologies use varying mechanisms, such as photoinactivation, photosensitization, disruption of bacterial membrane and cytoplasm, etc. This review can help food processing industries select the appropriate processing techniques for optimal benefits, in which the structural integrity of food can be preserved while simultaneously destroying L. monocytogenes present in foods. To eliminate Listeria spp., different technologies possess varying mechanisms such as rupturing the cell wall, formation of pyrimidine dimers in the DNA through photochemical effect, excitation of endogenous porphyrins by photosensitizers, generating reactive species, causing leakage of cellular contents and oxidizing proteins and lipids. These technologies provide an alternative to heat-based sterilization technologies and further development is still required to minimize the drawbacks associated with some technologies.
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Affiliation(s)
| | - Bharathipriya Rajasekaran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | | | - C Nickhil
- Department of Food Engineering and Technology, Tezpur University, Assam, India
| | - Suguna Palanisamy
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Suriya Palamae
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | | | - R Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Priyamavada Thorakattu
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan, KS, USA
| | - Bharathi Ramesh
- Department of Behavioral Health and Nutrition, University of Delaware, Newark, DE, USA
| | - Fawzan Sigma Aurum
- Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, Indonesia
| | | | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Mohali, Punjab, India
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6
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Wang J, Cui Y, Zhang M, Wang L, Aihaiti A, Maimaitiyiming R. Pulsed-control plasma-activated water: An emerging technology to assist ultrasound for fresh-cut produce washing. ULTRASONICS SONOCHEMISTRY 2024; 102:106739. [PMID: 38154207 PMCID: PMC10792264 DOI: 10.1016/j.ultsonch.2023.106739] [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: 09/19/2023] [Revised: 12/14/2023] [Accepted: 12/18/2023] [Indexed: 12/30/2023]
Abstract
In this study, we explored the use of plasma-activated water (PAW) in combination with ultrasound (US) for food disinfection. Our research introduces a novel approach that utilizes a pulsed-control (PC) method to modify the PAW. The resulting PCPAW exhibits significantly higher concentrations of key reactive oxygen and nitrogen species (RONS) compared to conventional PAW. The disinfection efficacy of US-PCPAW against fresh-cut lettuce was compared to that of US-PAW, US, and PCPAW. The combination of US and PCPAW was highly effective in reducing food-borne pathogens, surpassing single treatments in count reduction and minimizing cross-contamination. Furthermore, our study demonstrates that US-PCPAW effectively controls browning appearance without compromising sensory attributes. These findings suggest that PCPAW, as a novel disinfectant, can be a valuable addition to US to enhance the quality and safety of fresh-cut produce.
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Affiliation(s)
- Jiayi Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China; College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Yincang Cui
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China; Physics and Chemistry Analysis Center, Xinjiang University, Urumqi 830046, China
| | - Minwei Zhang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Liang Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Aihemaitijiang Aihaiti
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Ruxianguli Maimaitiyiming
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
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7
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Yesil M, Kasler DR, Huang E, Yousef AE. Lytic Escherichia phage OSYSP acts additively and synergistically with gaseous ozone against Escherichia coli O157:H7 on spinach leaves. Sci Rep 2023; 13:10706. [PMID: 37400589 DOI: 10.1038/s41598-023-36815-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Accepted: 06/10/2023] [Indexed: 07/05/2023] Open
Abstract
Bacteriophage and gaseous ozone are evolving as meritorious alternatives to conventional sanitizers in food postharvest applications. Here, we investigated the efficacy of sequential treatments of a lytic bacteriophage and gaseous ozone, during vacuum cooling of fresh produce, against Escherichia coli O157:H7. Spinach leaves were spot-inoculated with 105-107 CFU g-1 E. coli O157:H7 B6-914 and treated with Escherichia phage OSYSP spray (109 PFU g-1), gaseous ozone, or their combination. Vacuum cooling, which preceded or followed phage application but ran concomitantly with ozone treatment, was performed in a custom-made vessel at the following process sequence: vacuum to 28.5 in. Hg, vessel pressurization to 10 psig with gas containing 1.5 g ozone/kg gas-mix, holding for 30 min, and vessel depressurization to ambient pressure. Bacteriophage or gaseous ozone inactivated E. coli O157:H7, applied at different initial populations on spinach leaves, by 1.7-2.0 or 1.8-3.5 log CFU g-1, respectively. At the high inoculum levels tested (7.1 log CFU g-1), sequential treatments of phage and ozone reduced E. coli O157:H7 population by 4.0 log CFU g-1, but when treatment order was reversed (i.e., ozone followed by bacteriophage), the combination synergistically decreased pathogen's population on spinach leaves by 5.2 log CFU g-1. Regardless the antibacterial application order, E. coli O157:H7 populations, applied initially at ~ 105 CFU g-1, were reduced below the enumeration method's detection level (i.e., < 101 CFU g-1). The study proved that bacteriophage-ozone combination, applied in conjunction with vacuum cooling, is a potent pathogen intervention strategy in fresh produce post-harvest applications.
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Affiliation(s)
- Mustafa Yesil
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210, USA
| | - David R Kasler
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210, USA
| | - En Huang
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210, USA
- Department of Environmental Health Sciences, University of Arkansas for Medical Sciences, Little Rock, AR, 72205, USA
| | - Ahmed E Yousef
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210, USA.
- Department of Microbiology, The Ohio State University, 105 Biological Sciences Building, 484 W. 12th Ave, Columbus, OH, 43210, USA.
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8
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Aihaiti A, Maimaitiyiming R, Wang L, Wang J. Processing of Fresh-Cut Potato Using Plasma-Activated Water Prepared by Decreasing Discharge Frequency. Foods 2023; 12:2285. [PMID: 37372496 DOI: 10.3390/foods12122285] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 06/02/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
As a novel non-thermal processing method, the concentration of active compounds in plasma-activated water (PAW) is usually adjusted by changing the voltage and preparation time. We recently adjusted the discharge frequency and found that the PAW properties were improved. In this study, fresh-cut potato was selected as a model, and PAW was prepared using a frequency of 200 Hz (200 Hz-PAW). Its efficacy was compared with that of PAW prepared using 10 kHz. The results showed that the ozone, hydrogen peroxide, nitrate, and nitrite concentrations in 200 Hz-PAW were 5.00-, 3.62-, 8.05-, and 1.48-fold higher than those of 10 kHz-PAW. PAW inactivated the browning-related enzymes polyphenol oxidase and peroxidase, lowering the browning index and inhibiting browning; 200 Hz-PAW exhibited the lowest of these parameters during storage. In addition, PAW induced PAL to promote phenolic synthesis and increase antioxidant activity to delay malondialdehyde accumulation; 200 Hz-PAW exhibited the highest of these parameters. Moreover, 200 Hz-PAW had the lowest weight loss and electrolyte leakage rates. Furthermore, microbial analysis showed that the lowest aerobic mesophilic, mold, and yeast counts during storage were observed in the 200 Hz-PAW group. These results suggest that frequency-controlled PAW has the potential to treat fresh-cut produce.
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Affiliation(s)
- Aihemaitijiang Aihaiti
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Ruxianguli Maimaitiyiming
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Liang Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Jiayi Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
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9
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Kwon H, Wang Z, Gu H, Hwang S, Hwang Y, An J, Lee DU, Jeong MI, Choi C. Simulation of contamination and elimination of Escherichia coli, Listeria monocytogenes, and Murine norovirus 1 (MNV-1) from the washing process when handling of potatoes. Int J Food Microbiol 2023; 397:110221. [PMID: 37126887 DOI: 10.1016/j.ijfoodmicro.2023.110221] [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: 01/23/2023] [Revised: 04/12/2023] [Accepted: 04/15/2023] [Indexed: 05/03/2023]
Abstract
Root vegetables, which are in close contact with soil, are particularly vulnerable to soil contamination or decay as they can be contaminated from multiple sources, including primary production and processing. This study investigated effective washing conditions to reduce the microbial contamination of potatoes by using soaking and shaking in the washing process. The reduction of Escherichia coli, Listeria monocytogenes, and Murine norovirus 1 (MNV-1) in four washing processes (soaking only, shaking only, combined soaking-shaking I, and combined soaking-shaking I-shaking II) were compared. The numbers of E. coli and L. monocytogenes decreased by 0.55 and 0.49 log CFU/g after shaking only, 1.96 and 1.80 log CFU/g after soaking, 2.07 and 1.67 log CFU/g after soaking-shaking I, and 2.42 and 1.90 log CFU/g after soaking-shaking I-shaking II, respectively. The combined process reduced the microbial contamination more efficiently than shaking only. The reduction of E. coli in the washing process was higher than that of L. monocytogenes by approximately 0.5 logs. MNV-1 showed a reduction in the soaking and shaking steps by 1.34 and 1.98 log GC/100 g, with no significant reduction observed after the combination process. A combined process of soaking-shaking I-shaking II was effective to eliminate E. coli, L. monocytogenes, and MNV-1 from potatoes during the handling and washing process.
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Affiliation(s)
- Hyojin Kwon
- Department of Food Science and Technology, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Zhaoqi Wang
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Hyelim Gu
- Department of Food Science and Technology, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Sumin Hwang
- Department of Food Science and Technology, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Youngmin Hwang
- Department of Food Science and Technology, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Jihoon An
- Department of Food Science and Technology, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Dong-Un Lee
- Department of Food Science and Technology, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea
| | - Myeong-In Jeong
- National Institute of Agricultural Sciences, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Changsun Choi
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea.
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10
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Xue W, Macleod J, Blaxland J. The Use of Ozone Technology to Control Microorganism Growth, Enhance Food Safety and Extend Shelf Life: A Promising Food Decontamination Technology. Foods 2023; 12:foods12040814. [PMID: 36832889 PMCID: PMC9957223 DOI: 10.3390/foods12040814] [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: 01/16/2023] [Revised: 02/03/2023] [Accepted: 02/09/2023] [Indexed: 02/16/2023] Open
Abstract
The need for microorganism control in the food industry has promoted research in food processing technologies. Ozone is considered to be a promising food preserving technique and has gained great interest due to its strong oxidative properties and significant antimicrobial efficiency, and because its decomposition leaves no residues in foods. In this ozone technology review, the properties and the oxidation potential of ozone, and the intrinsic and extrinsic factors that affect the microorganism inactivation efficiency of both gaseous and aqueous ozone, are explained, as well as the mechanisms of ozone inactivation of foodborne pathogenic bacteria, fungi, mould, and biofilms. This review focuses on the latest scientific studies on the effects of ozone in controlling microorganism growth, maintaining food appearance and sensorial organoleptic qualities, assuring nutrient contents, enhancing the quality of food, and extending food shelf life, e.g., vegetables, fruits, meat, and grain products. The multifunctionality effects of ozone in food processing, in both gaseous and aqueous form, have promoted its use in the food industries to meet the increased consumer preference for a healthy diet and ready-to-eat products, although ozone may present undesirable effects on physicochemical characteristics on certain food products at high concentrations. The combined uses of ozone and other techniques (hurdle technology) have shown a promotive future in food processing. It can be concluded from this review that the application of ozone technology upon food requires increased research; specifically, the use of treatment conditions such as concentration and humidity for food and surface decontamination.
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Affiliation(s)
- Wenya Xue
- ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Cardiff CF5 2YB, UK
- Cardiff School of Sports and Health Science, Cardiff Metropolitan University, Cardiff CF5 2YB, UK
| | - Joshua Macleod
- ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Cardiff CF5 2YB, UK
- Cardiff School of Sports and Health Science, Cardiff Metropolitan University, Cardiff CF5 2YB, UK
| | - James Blaxland
- ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Cardiff CF5 2YB, UK
- Cardiff School of Sports and Health Science, Cardiff Metropolitan University, Cardiff CF5 2YB, UK
- Correspondence:
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11
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Zhang H, Wang B, Tang P, Lu Y, Gao C. Degradation of dibutyl phthalate by ozonation in the ultrasonic cavitation-rotational flow interaction coupled-field: performance and mechanism. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:23225-23236. [PMID: 36319926 DOI: 10.1007/s11356-022-23225-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Accepted: 09/20/2022] [Indexed: 06/16/2023]
Abstract
Dibutyl phthalate (DBP) is present in hydraulic fracturing flowback and produced water. Degradation of DBP in aqueous by means of ozonation in ultrasonic cavitation-rotational flow interaction coupled-field (UC-RF coupled-field) was studied. The effect of ozone dosage, ozone intake flow, operating temperature, initial pH, DBP initial concentration, liquid flow rate, and ultrasonic power on the DBP removal was investigated. Results indicated that the DBP degradation rate was strongly influenced by the liquid flow rate and the ultrasonic power over the range investigated. HCO3- and Cl- revealed an inhibitory effect on the DBP removal. SO42- seemed to have no effect on DBP removal. The ozone utilization efficiencies in the UC-RF coupled-field were 2.77 and 1.13 times higher than those in the conventional microporous aeration (CMA) and rotating-flow microbubble aeration (RFMA), respectively. The DBP degradation rate was diminished in the presence of tert-butyl alcohol. Cavitation bubbles are considered as innumerable microreactors. Degradation of DBP by direct ozonation, hydroxyl radical (·OH) oxidation, high pressure, and high-temperature pyrolysis was demonstrated. Finally, a possible degradation pathway of DBP is obtained on the basis of the main reaction intermediates.
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Affiliation(s)
- Huan Zhang
- School of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu, 610500, People's Republic of China
| | - Bing Wang
- School of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu, 610500, People's Republic of China.
| | - Pan Tang
- Sichuan Changning Natural Gas Development Company, Limited, Chengdu, 610501, People's Republic of China
| | - Yuting Lu
- Sichuan Chuangang Gas Company, Limited, Chengdu, 610501, People's Republic of China
| | - Chunyang Gao
- School of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu, 610500, People's Republic of China
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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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Wang J, Wu Z, Wang H. Combination of ultrasound-peracetic acid washing and ultrasound-assisted aerosolized ascorbic acid: A novel rinsing-free disinfection method that improves the antibacterial and antioxidant activities in cherry tomato. ULTRASONICS SONOCHEMISTRY 2022; 86:106001. [PMID: 35405541 PMCID: PMC9011114 DOI: 10.1016/j.ultsonch.2022.106001] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 03/19/2022] [Accepted: 04/03/2022] [Indexed: 05/15/2023]
Abstract
Traditional ultrasound (US)-assisted disinfection is only effective during washing. Coating is an effective method to control microbial growth after washing; however, cross-contamination can occur during immersion in the coating aqueous solution. Tap water (TW) rinsing is generally used to remove sanitizer residues after US-assisted washing; however, the Food and Drug Administration stated that rinsing is unnecessary when the peracetic acid (PAA) concentration does not exceed 80 ppm. In this study, we proposed a novel US-assisted hurdle technology of 80 ppm PAA combined with low-frequency US (25 kHz) during washing, followed by US-assisted aerosolization processing (nonimmersion coating). Ascorbic acid (AA), a safe and low-cost agent, was selected as the aerosolization solution. Cherry tomatoes were selected as the model, and the proposed method was compared with traditional US-assisted disinfection methods (US-10 ppm free chlorine washing + TW rinsing and US-5 ppm chlorine dioxide washing + TW rinsing) to analyze the disinfection efficacy and quality changes. During storage, US-PAA + 1%AA facilitated additional 0.7-0.9, 0.6-0.8, 0.7-1.0, and 0.5-1.0 log CFU/g reductions in the counts of Escherichia coli O157:H7, Salmonella Typhimurium, aerobic mesophilic counts, and molds and yeasts, respectively, as compared with traditional US-assisted methods. Sensory properties, color index, total soluble solids, titratable acidity, and weight loss were not negatively affected by any of the treatments. Firmness was slightly reduced after all treatments; however, the firmness of the samples was maintained during storage, in contrast with the decreased firmness observed in the control. Phenolic content and antioxidant activity significantly increased after all treatments. Further analysis of two key enzymes (phenylalanine ammonia-lyase and 4-coumarate-CoA ligase) involved in phenolic synthesis showed that their levels significantly increased following all treatments, leading to an increase in phenolic content and antioxidant activity. This result also indicated that US-assisted washing could act as an abiotic elicitor to increase nutritional content. Overall, US-PAA + 1%AA treatment served as an effective method for disinfecting produce during washing and for controlling microbial growth after washing without prolonging the processing time, which is an advantage over traditional US-assisted washing.
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Affiliation(s)
- Jiayi Wang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Zhaoxia Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China
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