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Shaik L, Chakraborty S. Ultrasound processing of sweet lime juice: Effect of matrix pH on microbial inactivation, enzyme stability, and bioactive retention. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Lubna Shaik
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| | - Snehasis Chakraborty
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
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Cruz‐Cansino NDS, Ariza‐Ortega JA, Alanís‐García E, Ramírez‐Moreno E, Velázquez‐Estrada RM, Zafra‐Rojas QY, Cervantes‐Elizarrarás A, Suárez‐Jacobo Á, Delgado‐Olivares L. Optimal thermoultrasound processing of jackfruit (
Artocarpus heterophyllus
lam.) nectar: Physicochemical characteristics, antioxidant properties, microbial quality, and fatty acid profile comparison with pasteurized nectar. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Nelly del Socorro Cruz‐Cansino
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición Instituto de Ciencias de la SaludUniversidad Autónoma del Estado de Hidalgo San Agustín Tlaxiaca México
| | - José Alberto Ariza‐Ortega
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición Instituto de Ciencias de la SaludUniversidad Autónoma del Estado de Hidalgo San Agustín Tlaxiaca México
| | - Ernesto Alanís‐García
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición Instituto de Ciencias de la SaludUniversidad Autónoma del Estado de Hidalgo San Agustín Tlaxiaca México
| | - Esther Ramírez‐Moreno
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición Instituto de Ciencias de la SaludUniversidad Autónoma del Estado de Hidalgo San Agustín Tlaxiaca México
| | - Rita María Velázquez‐Estrada
- Laboratorio de Integral de Investigación de Alimentos Tecnológico Nacional de México/Instituto Tecnológico de Tepic Tepic México
| | - Quinatzin Yadira Zafra‐Rojas
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición Instituto de Ciencias de la SaludUniversidad Autónoma del Estado de Hidalgo San Agustín Tlaxiaca México
| | - Alicia Cervantes‐Elizarrarás
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición Instituto de Ciencias de la SaludUniversidad Autónoma del Estado de Hidalgo San Agustín Tlaxiaca México
| | - Ángela Suárez‐Jacobo
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco Apodaca México
| | - Luis Delgado‐Olivares
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición Instituto de Ciencias de la SaludUniversidad Autónoma del Estado de Hidalgo San Agustín Tlaxiaca México
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JASMI N, MANSOR N, LIM EJ, YUSOF NL, HAJAR-AZHARI S, RAHIM MHA. The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.12619] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Iorio MC, Bevilacqua A, Corbo MR, Campaniello D, Sinigaglia M, Altieri C. A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk. ULTRASONICS SONOCHEMISTRY 2019; 52:477-483. [PMID: 30642804 DOI: 10.1016/j.ultsonch.2018.12.026] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 12/06/2018] [Accepted: 12/14/2018] [Indexed: 05/13/2023]
Abstract
The interest towards not-dairy beverages is increasing and almond milk is widespread diffused. The main topic of this paper was a focus on Ultrasound (US) to inhibit Escherichia coli O157:H7 and Listeria monocytogenes. The variables of the treatment (power, duration, and pulse) were combined through a randomized design; the use of DoE theory (Design of Experiments) and its outputs (Pareto chart, 3D plots, desirability profiles) pointed out that the effect of the treatment relies upon the total energy distributed into the system on E. coli O157:H7, as suggested by the significance of interactions of power, pulse and time, while power was the most important factor for L. monocytogenes. A final challenge test was done by using two combinations (H-80% of power, 8 min and pulse at 6 s- for E. coli and F-80%; 2 min; 6 s- for L. monocytogenes) and storing the samples at 4 °C for 2 weeks. This experiment suggests that the treatment could exert a sub-lethal injury on the pathogens, which, combined with the storage under refrigeration, could contribute to increase the shelf life.
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Affiliation(s)
- Maria Clara Iorio
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Daniela Campaniello
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Clelia Altieri
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
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Pokhrel PR, Bermúdez-Aguirre D, Martínez-Flores HE, Garnica-Romo MG, Sablani S, Tang J, Barbosa-Cánovas GV. Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coli in Fresh Carrot Juice and Changes on its Physicochemical Characteristics. J Food Sci 2017; 82:2343-2350. [PMID: 28898409 DOI: 10.1111/1750-3841.13787] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 05/06/2017] [Accepted: 05/15/2017] [Indexed: 01/21/2023]
Abstract
The combination of ultrasound and mild temperatures to process fruits and vegetables juices is a novel approach that is showing promising results for microbial inactivation and preservation of bioactive compounds and sensory attributes. This study centers on investigating the inactivation of Escherichia coli (ATCC 11755) in carrot juice as a result of the combined effect of ultrasound (24 kHz frequency, 120 μm, and 400 W) with temperature (50, 54, and 58 °C) and processing time (0 to 10 min). In addition, the possible changes in physicochemical properties and the retention of bioactive compounds after processing were analyzed. Microbial inactivation with ultrasound treatment at 50 °C resulted in 3.5 log reduction after 10 min, whereas at 54 °C almost 5 log reduction was attained in the same period of time; meanwhile, for treatment at 58 °C, no viable cells were detected (>5 log reduction) after 2 min. There was no significant difference (P > 0.05) on pH (6.80 to 6.82), °Brix (8.0 to 8.5), titratable acidity (0.29% to 0.30%), total carotenoid (1774 to 1835 μg/100 mL), phenolic compounds (20.19 to 20.63 μg/mL), ascorbic acid (4.8 mg/100 mL), and color parameters between fresh and ultrasound treated samples at the studied temperatures. To predict the inactivation patterns, observed values were tested using 3 different general models: first-order, Weibull distribution, and biphasic. The Weibull and biphasic models show good correlation for inactivation under all processing conditions. Results show ultrasound in combination with mild temperature could be effectively used to process fresh carrot juice providing a safe product without affecting physicochemical characteristics. PRACTICAL APPLICATIONS The combination of ultrasound and mild temperatures is effective in reducing microbial load in carrot juice to safe levels. This combination would be beneficial in the industrial processing of carrot juice without altering the quality attributes or bioactive compounds.
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Affiliation(s)
- Prashant Raj Pokhrel
- Center for Nonthermal Processing of Food, Washington State Univ., Pullman, Wash., 99164-6120, U.S.A.,Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A
| | - Daniela Bermúdez-Aguirre
- Center for Nonthermal Processing of Food, Washington State Univ., Pullman, Wash., 99164-6120, U.S.A.,Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A
| | - Héctor E Martínez-Flores
- Center for Nonthermal Processing of Food, Washington State Univ., Pullman, Wash., 99164-6120, U.S.A.,Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A.,Faculty of Chemical Pharmacobiology, Michoacana Univ., St. Nicholas, Mexico
| | - M Guadalupe Garnica-Romo
- Center for Nonthermal Processing of Food, Washington State Univ., Pullman, Wash., 99164-6120, U.S.A.,Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A.,Faculty of Civil Engineering, Michoacana Univ., St. Nicholas, Mexico
| | - Shyam Sablani
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A
| | - Juming Tang
- Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A
| | - Gustavo V Barbosa-Cánovas
- Center for Nonthermal Processing of Food, Washington State Univ., Pullman, Wash., 99164-6120, U.S.A.,Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, 99164-6120, U.S.A
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Cruz-Cansino NDS, Reyes-Hernández I, Delgado-Olivares L, Jaramillo-Bustos DP, Ariza-Ortega JA, Ramírez-Moreno E. Effect of ultrasound on survival and growth of Escherichia coli in cactus pear juice during storage. Braz J Microbiol 2016; 47:431-7. [PMID: 26991288 PMCID: PMC4874580 DOI: 10.1016/j.bjm.2016.01.014] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2014] [Accepted: 11/12/2015] [Indexed: 11/03/2022] Open
Abstract
The aim of this study was to investigate the effectiveness of ultrasound as a conservation method for the inactivation of Escherichia coli inoculated into cactus pear juices (green and purple). Total soluble solids, pH, titratable acidity, and the kinetics of E. coli in cactus pear juices treated by ultrasound (60%, 70%, 80% and 90% amplitude levels for 1, 3 and 5min) were evaluated over 5 days. Total inactivation was observed in both fruit juices after 5min of ultrasound treatment at most amplitude levels (with the exception of 60% and 80%). After one and two days of storage, the recovery of bacteria counts was observed in all cactus pear juices. Ultrasound treatment at 90% amplitude for 5min resulted in non-detectable levels of E. coli in cactus pear juice for 2 days. The parameters of pH, titratable acidity and soluble solids were unaffected.
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Affiliation(s)
- Nelly Del Socorro Cruz-Cansino
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, México, Mexico
| | - Isidro Reyes-Hernández
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, México, Mexico
| | - Luis Delgado-Olivares
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, México, Mexico
| | | | - José Alberto Ariza-Ortega
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, México, Mexico
| | - Esther Ramírez-Moreno
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, México, Mexico.
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Yeo SK, Liong MT. Effect of ultrasound on bioconversion of isoflavones and probiotic properties of parent organisms and subsequent passages of Lactobacillus. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.09.026] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Yeo SK, Liong MT. Effects and applications of sub-lethal ultrasound, electroporation and UV radiations in bioprocessing. ANN MICROBIOL 2012. [DOI: 10.1007/s13213-012-0559-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Yeo SK, Liong MT. Effect of ultrasound on the growth of probiotics and bioconversion of isoflavones in prebiotic-supplemented soymilk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:885-897. [PMID: 21235273 DOI: 10.1021/jf103974d] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The objective of the present study was to evaluate the effects of ultrasound on the growth of probiotics and bioconversion of isoflavones in prebiotic-soymilk. Previous studies have shown that ultrasound elevated microbial enzymatic activity and growth by altering cellular membranes. The growth of probiotics was significantly decreased (P < 0.05) immediately after ultrasound treatment, attributed to membrane permeabilization, cell lysis, and membrane lipid peroxidation upon ultrasound treatment. The ultrasound treatment also caused alteration at the acyl chain, polar head, and interface region of the probiotic membrane phospholipid bilayers. The cells treated with ultrasound showed recovery from injury with subsequent increase in growth upon fermentation in soymilk (P < 0.05). Ultrasound treatment at 100 W for 2 and 3 min also enhanced (P < 0.05) the intracellular and extracellular β-glucosidase activity of probiotics, leading to increased (P < 0.05) bioconversion of glucosides to aglycones in the prebiotic-soymilk. Our present study illustrated that ultrasound treatment could produce bioactive synbiotic-soymilk with increased concentrations of bioactive aglycones.
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Affiliation(s)
- Siok-Koon Yeo
- School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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