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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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Feng Y, Suo K, Zhang Y, Yang Z, Zhou C, Shi L, Chen W, Wang J, Wang C, Zheng Y. Ultrasound synergistic slightly acidic electrolyzed water treatment of grapes: Impacts on microbial loads, wettability, and postharvest storage quality. ULTRASONICS SONOCHEMISTRY 2024; 103:106751. [PMID: 38241946 PMCID: PMC10825514 DOI: 10.1016/j.ultsonch.2023.106751] [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: 12/04/2023] [Revised: 12/26/2023] [Accepted: 12/30/2023] [Indexed: 01/21/2024]
Abstract
Microbial contamination is the principal factor in the deterioration of postharvest storage quality in grapes. To mitigate this issue, we explored a synergistic treatment which combines ultrasound (US) and slightly acidic electrolyzed water (SAEW), and rigorously compared with conventional water cleaning (CW), exclusive US treatment, and standalone SAEW treatment. The US + SAEW treatment proved to be markedly superior in reducing total bacterial, mold & yeast counts on grapes. Specifically, it achieved reductions of 2.23 log CFU/g and 2.76 log CFU/g, respectively, exceeding the efficiencies of SAEW (0.78, 0.75), US (0.58, 0.65), and CW (0.24, 0.46). The efficacy of this synergistic treatment is attributed to the ultrasound removal of the wax layer on grape skins, which transitions the skin from hydrophobic to hydrophilic. This alteration increases the contact area between the grape surface and SAEW, thereby enhancing the antimicrobial efficacy of SAEW. From a physicochemical quality standpoint, the US + SAEW treatment exhibited multiple advantages. It not only minimized weight loss, color deviations, polyphenol oxidase activity and malondialdehyde synthesis in comparison to CW-treated samples but also preserved firmness, sugar-acid ratio and the activities of key enzymes including phenylalanine ammonia-lyase, superoxide dismutase and catalase, and thus maintaining high levels of total phenolics, total ascorbic acid, total anthocyanins, and antioxidants. Consequently, US + SAEW treatment put off the times of decay onset in grapes by 12 days, outperforming both SAEW (8) and US (4) in comparison to CW. These results highlight the potential of US + SAEW as an effective strategy for maintaining grape quality during their postharvest storage period.
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Affiliation(s)
- Yabin Feng
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China; Haitong Food (Ninghai) Co., Ltd, Ningbo 315602, China.
| | - Kui Suo
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | - Yang Zhang
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | - Zhenfeng Yang
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China.
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Liyu Shi
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | - Wei Chen
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | | | - Caiying Wang
- Haitong Food (Ninghai) Co., Ltd, Ningbo 315602, China
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Liang J, Li H, Ren M, Zhou M, Han J, Zhou W, Kong F, Fakayode OA, Ur Rehman A, Fapohunda FO, Zhou C. Lignin-ultrasound method: Enhancement of antimicrobial capacity of MoS 2-containing films. Int J Biol Macromol 2023; 252:126509. [PMID: 37633551 DOI: 10.1016/j.ijbiomac.2023.126509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 07/27/2023] [Accepted: 08/23/2023] [Indexed: 08/28/2023]
Abstract
To improve the antimicrobial ability of MoS2-containing films, we used lignin and triple-frequency ultrasound for liquid-phase exfoliation (LPE) to obtain MoS2 nanosheets. Photoresponsive antimicrobial films with MoS2 nanosheets, lignin, polyvinyl alcohol and deep eutectic solvents were subsequently prepared. Lignin functionalized the MoS2 nanosheets by chemically linking with S in MoS2 and significantly improved the exfoliation efficiency. Tri-frequency ultrasound produces beneficial effects on the LPE process by creating a more homogeneous sound field and a stronger degree of cavitation. The concentration of MoS2 nanosheets in the exfoliating solution could reach 1.713 mg/mL under the effect of lignin-ultrasound. The antimicrobial ability of the films was analyzed, and the colony-forming units of E. coli and S. aureus could be reduced from 7 × 106 to 1 × 106 cfu/mL under the irradiation of infrared. The lignin in the film undergoes depolymerization and demethoxylation under the irradiation of infrared to have a more phenolic hydroxyl structure, which confers the growth inhibition ability of the films for bacteria that cannot be in close contact with the film. The method we used has some significance for the preparation of MoS2 nanosheets, and composite films prepared from MoS2, and lignin can be used in food packaging, wound antimicrobials, and other fields.
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Affiliation(s)
- Jiakang Liang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haoxin Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Manni Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Man Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jingyi Han
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wenhao Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Fangong Kong
- State Key Laboratory of Biobased Material and Green Papermaking, Key Laboratory of Pulp and Paper Science & Technology of Ministry of Education/Shandong Province, Faculty of Light Industry, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Olugbenga Abiola Fakayode
- Department of Mechanical Engineering, 10-263 Donadeo Innovation Centre for Engineering, University of Alberta, Edmonton, Alberta T6G 1H9, Canada
| | - Abd Ur Rehman
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | | | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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Qu Y, Guo L, Hong C, Wan Y, Tuly J, Ma H. Effects of multi-frequency ultrasonic assisted sodium hypochlorite on the cleaning effect and quality of fresh-cut scallion stems. ULTRASONICS SONOCHEMISTRY 2023; 100:106613. [PMID: 37774468 PMCID: PMC10561118 DOI: 10.1016/j.ultsonch.2023.106613] [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: 05/19/2023] [Revised: 09/03/2023] [Accepted: 09/20/2023] [Indexed: 10/01/2023]
Abstract
This study aimed to evaluate the feasibility of multi-frequency ultrasound-assisted sodium hypochlorite (NaClO) on fresh-cut scallion stem (FCS) cleaning. Ultrasonic cleaning parameters (frequency mode, frequency amplitude, and the sample to water ratios) were optimized against cleanliness and microbial biomass as evaluation indexes. Under the optimum conditions, the free chlorine residues and quality attributes of FCS were also investigated. The results showed that the cleanliness of FCS improved significantly (p < 0.05) and the total number of microorganisms, especially Escherichia coli, decreased dramatically under the optimized cleaning condition with the simultaneous ultrasound (US) at the sweep frequency (SF) combination of 20 + 28 kHz, the ultrasonic density of 60 W/L, pulse time of 10 s, which indicated that the shelf life of FCS would be extended. Compared to FCS after the 250 ppm NaClO cleaning, the retention of ascorbic acid (AA), color, and texture structure of FCS had no significant difference after ultrasound-assisted NaClO treatment. Meanwhile, the content of allicin increased by 52.5% under ultrasound-assisted cleaning. The integration of US into the cleaning process resulted in a notably reduction of 68% in NaClO concentration, as well as the weight loss and respiration rate (RR) of the scallion stems. Therefore, ultrasound-assisted NaClO cleaning was regarded as a promising and effective approach for cleaning fresh-cut vegetables.
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Affiliation(s)
- Yulan Qu
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, China
| | - 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, China
| | - Chen Hong
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, China
| | - Yuming Wan
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, China
| | - Jamila Tuly
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, China
| | - 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, 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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