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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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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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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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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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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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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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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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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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Nasri E, Khademi O, Saba MK, Ebrahimi R. Extension of button mushroom storability by ultrasound treatment in combination with calcium lactate. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01560-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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