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Hashemi SMB, Roohi R, Abedi E. Thermodynamics, kinetics, and computational fluid dynamics modeling of Escherichia coli and Salmonella Typhi inactivation during the thermosonication process of celery juice. Ultrason Sonochem 2024; 104:106820. [PMID: 38401356 PMCID: PMC10906503 DOI: 10.1016/j.ultsonch.2024.106820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 02/19/2024] [Accepted: 02/19/2024] [Indexed: 02/26/2024]
Abstract
In this study, thermosonication (37 KHz, 300 W; 50, 60, and 70 °C) of celery juice was performed to inactivate Escherichia coli and Salmonella Typhi in 6 min. The inactivation of pathogens and the process were modeled using mathematical, thermodynamic, and computational fluid dynamics models. The findings indicated that the distribution of power dissipation density was not uniform across the entire domain, including the beaker area, with a maximum value of 27.8 × 103 W/m3. At lower temperatures, E. coli showed a 9.4 % higher resistance to sonication, while at higher temperatures, S. Typhi had a 5.4 % higher durability than E. coli. Increasing the temperature decreased the maximum inactivation rate of both S. Typhi and E. coli by 15.5 % and 20.5 % respectively, while increasing the thermal level by 20 °C reduced the log time to achieve the maximum inactivation rate by 20.3 % and 34.9 % for S. Typhi and E. coli respectively, highlighting the stronger effect of sonication at higher temperatures. According to the results, the positive magnitudes of ΔG were observed in both E. coli and S. Typhi, indicating a similar range of variations. Additionally, the magnitude of ΔG increased by approximately 5.2 to 5.5 % for both microorganisms which suggested the inactivation process was not spontaneous.
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Affiliation(s)
| | - Reza Roohi
- Department of Mechanical Engineering, Faculty of Engineering, Fasa University, Fasa, Iran.
| | - Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
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Li R, True AD, Sha L, Xiong YL. Structural modification of oat protein by thermosonication combined with high pressure for O/W emulsion and model salad dressing production. Int J Biol Macromol 2024; 255:128109. [PMID: 37979742 DOI: 10.1016/j.ijbiomac.2023.128109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 11/11/2023] [Accepted: 11/13/2023] [Indexed: 11/20/2023]
Abstract
Oat protein is becoming an important ingredient in beverages and formulated foods owing to its high nutritive value and bland flavor; yet, its functionality remains largely unexplored. This study sought to enhance the surface activity of oat protein isolate (OPI) through high-intensity ultrasound (HIU; at 20 or 60 °C) combined with high pressure homogenization (HP; 30 MPa) treatments. Sonication disturbed the protein conformation and significantly improved surface hydrophobicity (19.7%) and ζ-potential (15.7%), which were further augmented by subsequent HP (P < 0.05). Confocal microscopy revealed a uniform oil droplet distribution in emulsions prepared with HIU+HP combination treated OPI, and the oil droplet size decreased up to 35.6% when compared to that of non-treated OPI emulsion (d = 1718 nm). Emulsifying activity was greater for HIU+HP than for HIU, and the viscosity followed a similar trend. Moreover, while emulsions prepared with HIU or HP treated OPI were more stable than control, the 60 °C HIU+HP combination treatment yielded the maximum stability. In corroboration, a model salad dressing prepared from HIU+HP treated OPI displayed a homogenous oil droplet distribution and an improved viscosity. Therefore, thermosonication combined with high pressure homogenization may be suitable for salad dressings and other oil-imbedded food products.
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Affiliation(s)
- Runnan Li
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
| | - Alma D True
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
| | - Lei Sha
- Department of Plant and Soil Sciences, University of Kentucky, Lexington, KY 40546, USA
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
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Kalsi BS, Singh S, Alam MS, Bhatia S. Application of thermosonication for guava juice processing: Impacts on bioactive, microbial, enzymatic and quality attributes. Ultrason Sonochem 2023; 99:106595. [PMID: 37699293 PMCID: PMC10506052 DOI: 10.1016/j.ultsonch.2023.106595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 08/29/2023] [Accepted: 09/06/2023] [Indexed: 09/14/2023]
Abstract
The present work explores different conditions of thermosonication (TS) processing that would ensure microbiological and enzymatic safety for guava juice while simultaneously maximizing the preservation of its quality attributes. The guava juice was subjected to TS treatment (frequency: 40 kHz; power: 200 W; Temperature: 40, 60, and 80 °C; Time: 2, 6 and 10 min) and was compared with fresh and pasteurized (90 °C/60 s) juice samples. The objectives of the research work were to determine the effect of thermosonication on the quality attributes such as total soluble solids (TSS), pH, titratable acidity, cloud value, color attributes, total phenolic contents, total flavonoid contents, antioxidant activity, ascorbic acid levels, enzymatic, microbiological, and sensory properties. The thermosonicated and pasteurized samples showed no significant (p > 0.05) changes in pH, total soluble solids, and titratable acidity. TS improved the cloud value and color attributes. Furthermore, TS enhanced total phenols (10 to17%), flavonoids (5 to 25%), antioxidant activity (10.45% to 14.55%) and retention of ascorbic acid (61.98-83.32%) relative to control. Thermosonicated sample at 80 °C/10 min gives the maximum inactivation of Pectin methyl esterase (PME), Peroxidase (POD) and Polyphenol oxidase (PPO) enzymes. While both thermosonication and pasteurization drastically decreased the microbial count to undetectable levels, only TS exhibited modest improvement in sensory qualities. The results demonstrated that TS can enhance the overall safety, quality, and commercial viability of guava juice as a practical substitute to pasteurization.
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Affiliation(s)
- Baldev Singh Kalsi
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India.
| | - Sandhya Singh
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India.
| | - Mohammed Shafiq Alam
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India.
| | - Surekha Bhatia
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India.
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Mukherjee A, Ahn YH. A downstream process control tool based on the redox dye resazurin for rapid and accurate measurement of microbial metabolic activity. Anal Bioanal Chem 2023; 415:5539-5550. [PMID: 37401963 DOI: 10.1007/s00216-023-04828-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/15/2023] [Accepted: 06/26/2023] [Indexed: 07/05/2023]
Abstract
Many sophisticated water treatment plants need a reliable, fast, and economical microbial load detection method. We refined a colorimetric assay using the redox dye resazurin to assess viable microorganisms. Here, we have used a mixed bacterial suspension of significant multi-drug-resistant coliform bacteria isolated from hospital wastewater and constructed a resazurin reduction calibration curve which could accurately predict the level of microbial contamination. The number of viable microorganisms was calculated from calibration curve in terms of log colony forming units (CFU) per milliliter. Ultrasonication disinfection of bacterial suspension for a duration of 50 min measured by resazurin assay depicted a reduction of 16.94%, 26.48%, and 37.69% at 410 W, 580 W, and 700 W, respectively. A synergistic effect of the combined methods of ultrasonication and heat disinfection treatments on raw wastewater and secondary wastewater effluent was observed and was also evaluated using both resazurin assay and standard plate count method. For raw wastewater, about 1.8 log reduction was observed for ultrasonication alone and 4 log CFU/mL reduction for thermosonication. In the secondary wastewater effluent, a reduction of 2.9 and 3.2 log CFU/mL was recorded for ultrasonication and thermosonication respectively. Resazurin microbial viability test results were highly comparable with conventional colony plate count for all treatment procedures, suggesting its appropriateness for quick and reliable wastewater sample microbial viability monitoring.
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Affiliation(s)
- Arkadeep Mukherjee
- Department of Civil Engineering, Yeungnam University, Gyeongsan, 38541, Republic of Korea
| | - Young-Ho Ahn
- Department of Civil Engineering, Yeungnam University, Gyeongsan, 38541, Republic of Korea.
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Yıkmış S, Tokatlı Demirok N, Levent O, Apaydın D. Impact of thermal pasteurization and thermosonication treatments on black grape juice ( Vitis vinifera L): ICP-OES, GC-MS/MS and HPLC analyses. Heliyon 2023; 9:e19314. [PMID: 37662818 PMCID: PMC10474434 DOI: 10.1016/j.heliyon.2023.e19314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 08/12/2023] [Accepted: 08/18/2023] [Indexed: 09/05/2023] Open
Abstract
Grape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice affects its bioactive components due to using response surface methodology (RSM) and artificial neural network (ANN) optimization. At the same time, mineral components, sugar components, organic acids, and volatile aroma profiles were compared in black grape juice treated with thermal and ultrasound pasteurization. ANN showed superior predictive values (>99%) to RSM. Optimal combinations were obtained at 40 °C, 12 min, and 65% amplitude for thermosonication. Under these conditions, phenolic, flavonoid, antioxidant activity, and anthocyanin values were 822.80 mg GAE/L, 97.50 mg CE/L, 24.51 mmol Trolox/L, and 368, 81 mg of mv-3-glu/L, respectively. Thermosonicated grape juice (TT-BGJ) was tested against black grape juice (P-BGJ) produced with conventional thermal methods. This study investigated the effects of thermal pasteurization and thermosonication on black grape juice bioactive compounds and minerals, aroma profile, and sensory evaluation. Thermosonication affected the aroma profile less, 329.98 μg/kg (P-BGJ) and 495.31 μg/kg (TT-BGJ). TT-BGJ was detected to contain seven different mineral elements (Mn, K, Fe, Mg, Cu, Zn, and Na). Thermosonication caused an increase in Fe, Zn, Mn, and K minerals. Panelists generally liked the TT-BGJ sample. These results suggest that the thermosonication process may potentially replace the traditional black grape juice processing thermal process.
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Affiliation(s)
- Seydi Yıkmış
- Department of Food Technology, Tekirdag Namik Kemal University, Tekirdag, 59830, Turkey
| | - Nazan Tokatlı Demirok
- Department of Nutrition and Dietetics, Tekirdağ Namik Kemal University, Tekirdağ, 59030, Turkey
| | - Okan Levent
- Department of Food Engineering, Faculty of Engineering, Inonu University, Malatya, 44280, Turkey
| | - Demet Apaydın
- Department of Restaurant and Catering Services, Hitit University, Corum, 19000, Turkey
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Yang S, Piao Y, Li X, Mu D, Ji S, Wu R, Wu J. A new decontamination method for Bacillus subtilisin pasteurized milk: Thermosonication treatment. Food Res Int 2023; 163:112291. [PMID: 36596196 DOI: 10.1016/j.foodres.2022.112291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 11/26/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
Thermosonication (TS) is a novel and viable technique employed to replace conventional thermal processing. TS treatment combined with pasteurization was used to kill the residual heat-resistant Bacillus in pasteurized milk and extend the shelf life of pasteurized milk and compared with High Temperture Shoort Time (HTST) pasteurization to study its decontamination effect on Bacillus subtilis and the quality of treated milk. The results showed that after 40 kHz, 240 W, 25 min ultrasonic treatment and 50 °C heating decontamination treatment, the number of B. subtilis in the medium and milk medium decreased by 4.17 log CFU/mL and 4.09 log CFU/mL respectively. The results of cell membrane permeability showed that the leakage of DNA and protein in the HTST-TS group increased by 52.3 % and 34 %, respectively, when compared to that in the HTST group. In addition, transmission electron microscopy (TEM) analysis showed that the bacterial cell membrane of the HTST-TS group swelled up, the cell wall was ruptured, and the cell content was accumulated in the cells. The results showed that HTST-TS treatment significantly inhibited the activities of ATPase (47 %), succinate dehydrogenase (SDH) (68.6 %), and malate dehydrogenase (MDH) (54.4 %). The physical and chemical sensory evaluation of milk treated with HTST-TS showed that HTST-TS treatment could improve the L* value (2.24 %), zeta potential (64.19 %), and colloidal particle size (14.49 %) of milk but had no significant effect on oral sensitivity. In conclusion, this study provides new insights, which may be helpful in implementing this new combined decontamination method in the dairy industry to improve the quality of pasteurized milk and extend the its shelf life.
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Affiliation(s)
- Shanshan Yang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, Liaoning Province; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Yuqiong Piao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, Liaoning Province; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Xinfei Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, Liaoning Province; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110866, Liaoning Province, PR China
| | - Delun Mu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, Liaoning Province; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Shuaiqi Ji
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, Liaoning Province; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, Liaoning Province; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110866, Liaoning Province, PR China.
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, Liaoning Province; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China.
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Manzoor MF, Xu B, Khan S, Shukat R, Ahmad N, Imran M, Rehman A, Karrar E, Aadil RM, Korma SA. Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities. Ultrason Sonochem 2021; 78:105740. [PMID: 34492523 PMCID: PMC8427224 DOI: 10.1016/j.ultsonch.2021.105740] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 08/21/2021] [Accepted: 08/24/2021] [Indexed: 05/04/2023]
Abstract
To study the impacts of thermosonication (TS), the spinach juice treated with TS (200 W, 400 W, and 600 W, 30 kHz, at 60 ± 1 °C for 20 mint) were investigated for bioactive compounds, antioxidant activities, color properties, particle size, rheological behavior, suspension stability, enzymatic and microbial loads. As a result, TS processing significantly improved the bioactive compounds (total flavonols, total flavonoids, total phenolic, carotenoids, chlorophyll, and anthocyanins), antioxidant activities (DPPH and FRAP assay) in spinach juice. Also, TS treatments had higher b*,L*, hue angle (h0), and chroma (C) values, while minimuma* value as compared to untreated and pasteurized samples. TS processing significantly reduced the particle size, improved the suspension stability and rheological properties (shear stress, apparent viscosity, and shear rate) of spinach juice as compared to the untreated and pasteurized sample. TS plays a synergistic part in microbial reduction and gained maximum microbial safety. Moreover, TS treatments inactivated the polyphenol oxidase and peroxidase from 0.97 and 0.034 Abs min-1 (untreated) to 0.31 and 0.018 Abs min-1, respectively. The spinach juice sample treated at a high intensity (600 W, 30 kHz, at 60 ± 1 °C for 20 mint, TS3) exhibited complete inactivation of microbial loads (<1 log CFU/ml), the highest reduction in enzymatic activities, better suspension stability, color properties, and highest bioactive compounds. Collectively, the verdicts proposed that TS processing could be a worthwhile option to pasteurize the spinach juice to enhance the overall quality.
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Affiliation(s)
- Muhammad Faisal Manzoor
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Riphah College of Rehabilitation and Allied Health Sciences, Riphah International University, Faisalabad, 38000 Pakistan
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
| | - Sipper Khan
- University of Hohenheim, Institute of Agricultural Engineering, Tropics and Subtropics Group, Garbenstrasse 9, 70593 Stuttgart, Germany
| | - Rizwan Shukat
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Nazir Ahmad
- Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore-Lahore, Pakistan
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazing University, Sharkia, Egypt
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Manzoor MF, Siddique R, Hussain A, Ahmad N, Rehman A, Siddeeg A, Alfarga A, Alshammari GM, Yahya MA. Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk. Ultrason Sonochem 2021; 78:105705. [PMID: 34411846 PMCID: PMC8379500 DOI: 10.1016/j.ultsonch.2021.105705] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 07/23/2021] [Accepted: 07/30/2021] [Indexed: 05/21/2023]
Abstract
The object of this research was to appraise the physicochemical characteristics of almond milk and consumer acceptability after the thermosonication (TS) processing. The almond milk was subjected to TS processing (frequency: 40 kHz; power: 600 W; Temperature: 30, 45, and 60 °C; Time: 10, 20, 30, and 40 min) and pasteurization (for 60 s at 90 °C). After treatments, all samples were analyzed for bioactive compounds, antioxidant activities, microbial, enzymatic, and sensory attributes. The results showed a non-significant difference in total soluble solids and pH while TS processing at 45 and 60 °C significantly increased the cloudiness, viscosity, browning index, and color properties. TS processing increased the bioavailability of total phenolic, flavonols, flavonoids, condensed tannin contents, and antioxidant activity as compared to untreated and pasteurized samples. TS processing also significantly reduced the particle size distribution through acoustic cavitation. Microbial inactivation with TS at 60 °C resulted in ≥ 5 log reduction oftotal plate count and ≥ 4 log reduction ofyeast & moldwas achieved. The highest inhibition of lipoxygenase (LOX) and peroxidase (POD) were observed at 60 °C for 30 min. Moreover, the best sensorial properties were observed after TS processing at 60 °C. Thus; TS processing can increase the almond milk quality and safety as a viable substitute for thermal processing.
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Affiliation(s)
- Muhammad Faisal Manzoor
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China; Riphah College of Rehabilitation and Allied Health Sciences, Riphah International University, Faisalabad 38000, Pakistan
| | - Rabia Siddique
- Departmnet of Chemistry, Government College University, Faisalabad, Pakistan
| | - Abid Hussain
- Department of Agriculture and Food Science, Karakorum International University, Gilgit, Pakistan
| | - Nazir Ahmad
- Institute of Food & Home Sciences, Government College University, Faisalabad, Pakistan
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Ammar Alfarga
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ghedeir M Alshammari
- Department of Food Science and Nutrition, College of Food and Agricultural Science, King Saud University, Riyadh, Saudi Arabia
| | - Mohammed A Yahya
- Department of Food Science and Nutrition, College of Food and Agricultural Science, King Saud University, Riyadh, Saudi Arabia.
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Tahi AA, Sousa S, Madani K, Silva CLM, Miller FA. Ultrasound and heat treatment effects on Staphylococcus aureus cell viability in orange juice. Ultrason Sonochem 2021; 78:105743. [PMID: 34525437 PMCID: PMC8445896 DOI: 10.1016/j.ultsonch.2021.105743] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/20/2021] [Accepted: 08/29/2021] [Indexed: 05/15/2023]
Abstract
Ultrasounds are being considered an excellent alternative technology in juice preservation. Yet, when combined with heat treatment, the process seems to be further intensified. This work aimed to evaluate and compare the impact of ultrasounds and heat treatments, when applied alone or in combination, on Staphylococcus aureus survival in orange juice. Inoculated commercial pasteurized orange juice was treated at different times at 20, 30, 40, 50 and 60 °C. SEM analyses were applied to identify morphological changes in S. aureus cells appearance. The microbial inactivation data were fitted using two mathematical models, depending on the behaviour observed. Sonication at 20, 30, and 40 °C induced 4.02 ± 0.52, 3.80 ± 0.49 and 4.30 ± 0.74 log cycles reduction of S. aureus after treatments of 90, 60 and 60 min, respectively. The heat treatments at the same temperatures had no impact on S. aureus survival. When 50 and 60 °C were applied, more than 5-log reductions were attained for both thermosonication and heat treatments alone. A synergistic effect was observed between sonication and high temperatures. At 50 °C, the thermosonication reduced the treatment time from 60 to 35 min and the microbial load from 5.14 ± 0.08 to 10.76 ± 0.28 log cycles reduction, compared to heat treatment alone. Results from SEM images showed that cells undergo membrane damage during sonication exposure. This was observed by collapsed cells, cell disruption, and holes in the cell's membrane. Thermosonication proved to be a viable alternative to thermal pasteurization of orange juice since milder treatments can be safely applied, improving the final product quality.
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Affiliation(s)
- Akila Amir Tahi
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria.
| | - Sérgio Sousa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
| | - Khodir Madani
- Centre National de Recherche en Technologie Agro-alimentaire, Université de Bejaia, 06000 Bejaia, Algeria.
| | - Cristina L M Silva
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
| | - Fátima A Miller
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
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Li P, Sun L, Wang J, Wang Y, Zou Y, Yan Z, Zhang M, Wang D, Xu W. Effects of combined ultrasound and low-temperature short-time heating pretreatment on proteases inactivation and textural quality of meat of yellow-feathered chickens. Food Chem 2021; 355:129645. [PMID: 33799244 DOI: 10.1016/j.foodchem.2021.129645] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 03/13/2021] [Accepted: 03/15/2021] [Indexed: 12/25/2022]
Abstract
This study aimed to investigate the effect of combined ultrasound and low-temperature short-time heating (ULTSTH) (40 kHz, 0.2 W/cm2 at 55 °C for 15 min) as pretreatment on proteases inactivation and textural quality of yellow-feathered chicken (YFC). Results showed ultrasound and low-temperature heating synergistically improved the inactivation of the most important meat proteases, calpain, cathepsin B and total proteases, with kinetics following the first order decay(s). Degradation of meat proteins was effectively reduced by ULTSTH compared to the pretreatment of chilling. Importantly, ULTSTH increased the firmness of breast meat and led to improved texture and microstructure. Lipid and protein oxidation of meat pretreated with ULTSTH were reduced during refrigerated storage period. Additionally, microorganisms in meat were inactivated by ULTSTH, which resulted in an obvious increase in the shelf life of meat. These findings suggested that ULTSTH is promising as an alternative pretreatment to obtain a favorable textural quality of YFC.
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Affiliation(s)
- Pengpeng Li
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Liangge Sun
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Jiankang Wang
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, PR China
| | - Yuanxin Wang
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Department of Microbiology, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Ye Zou
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Zheng Yan
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Muhan Zhang
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Daoying Wang
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China.
| | - Weimin Xu
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
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Alcántara-Zavala AE, Figueroa-Cárdenas JDD, Pérez-Robles JF, Arámbula-Villa G, Miranda-Castilleja DE. Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: A non-dairy Mexican fermented beverage. Ultrason Sonochem 2021; 70:105290. [PMID: 32769043 PMCID: PMC7786563 DOI: 10.1016/j.ultsonch.2020.105290] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 07/16/2020] [Accepted: 07/25/2020] [Indexed: 06/11/2023]
Abstract
The aim of this study was to evaluate thermosonication as an alternative method for the pasteurization of pulque in order to improve its shelf life and retain its quality parameters. Thermosonication was carried out at 50 °C using amplitudes of 75% (for 6 and for 9 min), 85% (for 4 and for 6 min), and 95% (for 3 and for 5 min). These were the optimal conditions found for processing pulque by thermosonication. Physicochemical (acidity, color, alcohol content, and sensory analysis) and microbiological (lactic acid bacteria and yeasts) parameters were determined during 30 days for storage at 4 ± 1 °C. Conventional pasteurization (63 °C, 30 min) and raw pulque were used as controls. According to the results, the shelf life of pulque was extended up to 24 days storage at 4 °C. After this time, the quality of beverage decreased, due that the microbial load increases. Thermosonication treatments at 75% and 85% showed a higher content of LAB (6.58-6.77 log CFU/mL) and yeasts (7.08-7.27 log CFU/mL) than conventional pasteurization (3.64 log CFU/mL of LAB and 3.97 log CFU/mL of yeasts) at 24 days of storage. Raw pulque demonstrated up to 7.77 log CFU/mL of yeasts and 7.51 log CFU/mL of LAB. Pulque processed by thermosonication exhibited greater lightness, sensory acceptance, a maximal acidity of 0.83 g/lactic acid, and an alcohol content of 4.48-4.95% v/v. The thermosonication process preserves sensory and physicochemical properties better than conventional pasteurization. Lactic acid bacteria such as Lactobacillus kefiri, Lactobacillus acidophilus, and Lactobacillus hilgardii and yeasts such as Saccharomyces cereviasiae were identified in thermosonicated pulque.
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Affiliation(s)
- Alejandra Elizabeth Alcántara-Zavala
- Centro de Investigación y de Estudios Avanzados (CINVESTAV-Unidad Querétaro), Libramiento Norponiente 2000, Real de Juriquilla, 76230 Querétaro, Qro, Mexico.
| | - Juan de Dios Figueroa-Cárdenas
- Centro de Investigación y de Estudios Avanzados (CINVESTAV-Unidad Querétaro), Libramiento Norponiente 2000, Real de Juriquilla, 76230 Querétaro, Qro, Mexico.
| | - Juan Francisco Pérez-Robles
- Centro de Investigación y de Estudios Avanzados (CINVESTAV-Unidad Querétaro), Libramiento Norponiente 2000, Real de Juriquilla, 76230 Querétaro, Qro, Mexico.
| | - Gerónimo Arámbula-Villa
- Centro de Investigación y de Estudios Avanzados (CINVESTAV-Unidad Querétaro), Libramiento Norponiente 2000, Real de Juriquilla, 76230 Querétaro, Qro, Mexico.
| | - Dalia E Miranda-Castilleja
- Universidad Autónoma de Querétaro, Departamento de Investigación y Posgrado de Alimentos. C.U., Cerro de las Campanas s/n, Col. Las Campanas, 76010 Querétaro, Qro, Mexico.
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12
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Oladunjoye AO, Adeboyejo FO, Okekunbi TA, Aderibigbe OR. Effect of thermosonication on quality attributes of hog plum (Spondias mombin L.) juice. Ultrason Sonochem 2021; 70:105316. [PMID: 32889410 PMCID: PMC7786573 DOI: 10.1016/j.ultsonch.2020.105316] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/15/2020] [Accepted: 08/22/2020] [Indexed: 05/08/2023]
Abstract
The use of thermosonication (TS) technique to preserve the qualities of fruit juice as an alternative to conventional pasteurization has attracted research interest in recent times. In the present study, freshly prepared hog plum juice (control), and the juice samples subjected to pasteurization (90 °C for 60 s) and thermosonication (40 kHz, 400 W at 40, 50 and 60 °C each for 5, 10, 20 and 30 min) were each analyzed for physicochemical, bioactive, microbial and sensory properties. After treatment, no significant changes in pH, total soluble solids and titratable acidity were observed. Notably, TS at 40 and 50 °C significantly (p < 0.05) improved color parameters, cloudiness and browning index. Furthermore, thermosonication increased ascorbic acid (11.40-18.55%), total phenolic content (17.98-18.35%), carotenoids (2.19-4.30%), flavonoids (10-16%) and antioxidant activity (32.52-48.5%) relative to the control. Both treatments significantly reduced the microbial count to non-detectable level after processing, while sensory attributes slightly improved. However, TS treatment at 60 °C decreased most of the quality parameters. Results showed that TS can improve quality, safety and economic potential of hog plum juice as a feasible alternative to pasteurization.
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13
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Guo Y, Wu B, Guo X, Liu D, Wu P, Ma H, Pan Z. Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluation. Food Chem 2020; 343:128524. [PMID: 33199114 DOI: 10.1016/j.foodchem.2020.128524] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 10/29/2020] [Accepted: 10/29/2020] [Indexed: 12/14/2022]
Abstract
The effects of ultrasonication (US) and thermosonication (TS) blanching at varying frequencies on the carrot peroxidase (POD) inactivation and potential mechanisms were studied. The physicochemical properties were evaluated. Hot water (HW) blanching was used as control. Thermosonication decreased the POD activity to a greater extent, with a dual-frequency of 22/40 kHz showing the most significant effect. The POD-related gene expression was down-regulated by TS, which was contrary to the thermally treated samples. Electron paramagnetic resonance (EPR) spectra revealed that ultrasound-induced radicals from water sonolysis might involve in the POD inactivation. Thermosonication substantially increased the total carotenoid content (TCC). The color analysis showed that thermosonicated samples with a dual-frequency (22/40 kHz) exhibited the maximum values of C* and ΔE, and the minimum value of the whiteness index (WI). The micrographs verified the alterations in TCC and relative electrolyte leakage (REL) of carrot treated by HW, US, and TS.
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Affiliation(s)
- Yiting Guo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiuyu Guo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Dandan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Ping Wu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California Davis, One Shields Avenue, Davis, CA 95616, USA
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14
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Bruno Romanini E, Misturini Rodrigues L, Finger A, Perez Cantuaria Chierrito T, Regina da Silva Scapim M, Scaramal Madrona G. Ultrasound assisted extraction of bioactive compounds from BRS Violet grape pomace followed by alginate-Ca 2+ encapsulation. Food Chem 2020; 338:128101. [PMID: 33091979 DOI: 10.1016/j.foodchem.2020.128101] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 08/31/2020] [Accepted: 09/12/2020] [Indexed: 10/23/2022]
Abstract
Objective of this study was to recover bioactive compounds from grape pomace, and to investigate the effect of thermosonication in the rate of aqueous extraction. The best extraction for phenolics and total anthocyanins, was at 55 °C, amplitude of 40% and 6 min of treatment. The ultrasound assisted extraction showed superior results when compared to conventional extraction, extraction averages were: 11% total phenolic compounds, 25% total anthocyanins. The extract obtained by ultrasound showed higher antioxidant capacity when compared to the one obtained by conventional extraction. The alginate-Ca2+ capsules were stable when stored in the presence or absence of light, with a reduced t1/2 (absence of light), indicating longer half-life in the absence of light. The use of thermosonication favored greater amounts of bioactive compounds in the grape pomace aqueous extract, and this encapsulated extract in alginate-Ca2+ shows good stability and less degradation in the light absence.
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Affiliation(s)
- Edilson Bruno Romanini
- State University of Maringa, Avenue Colombo, 5790 - Zona 7, 87020-900 Maringa, PR, Brazil; Instituto Federal do Parana, Campus Paranavai, Avenue Jose Felipe Tequinha, 1400 - Jardim das Nacoes, 87703-536 Paranavai, PR, Brazil.
| | | | - Aline Finger
- Instituto Federal do Parana, Campus Paranavai, Avenue Jose Felipe Tequinha, 1400 - Jardim das Nacoes, 87703-536 Paranavai, PR, Brazil
| | - Talita Perez Cantuaria Chierrito
- School of Pharmaceutical Sciences of Ribeirao Preto, University of Sao Paulo, Avenida do Cafe, 14040-903 Ribeirao Preto, SP, Brazil
| | - Monica Regina da Silva Scapim
- Department of Food Engineering, State University of Maringa, Avenida Colombo, 5790 - Zona 7, 87020-900 Maringa, PR, Brazil
| | - Grasiele Scaramal Madrona
- Department of Food Engineering, State University of Maringa, Avenida Colombo, 5790 - Zona 7, 87020-900 Maringa, PR, Brazil
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15
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Sasikumar R, Das D, Saravanan C, Deka SC. GC-HRMS screening of bioactive compounds responsible for antimicrobial and antioxidant activities of blood fruit (Haematocarpus validus Bakh. F. Ex Forman) of North-East India. Arch Microbiol 2020; 202:2643-2654. [PMID: 32712826 DOI: 10.1007/s00203-020-01985-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 06/30/2020] [Accepted: 07/14/2020] [Indexed: 11/28/2022]
Abstract
The aims of this study are to evaluate phytochemical composition, antimicrobial and antioxidant activities of different solvent-assisted blood fruit pulp extracts. The extracts of blood fruit were prepared with various solvents namely, water, ethyl acetate, methanol and acetone. These extracts were divided into two groups, first group of extract were thermosonicated (treated) and the second group were not exposed to thermosonication (untreated). The sample extracts were then evaluated for their antimicrobial properties against various microorganisms. The results revealed that the antimicrobial activity of thermosonicated ethyl acetate extracts at 12 mg/mL concentration exhibited the highest inhibition zone of 19.4 mm against Staphylococcus aureus. The phenolic content of ethyl acetate extract was found to be the highest as compared to that of other solvent extracts and the values were 1508.08 and 1478.34 mg GAE/100 g for treated and untreated samples, respectively. The treated ethyl acetate extract antioxidative activity by DPPH, ORAC, ABTS, and FRAP assay were 1627.68, 2119.82, 938.11, and 2360.18 µmol TE/g, respectively. The minimum bactericidal concentration (MBC - 1.5 mg/mL) against the selected foodborne pathogens was obtained with thermosonicated ethyl acetate blood fruit extract. In the present study, it was observed that the thermosonicated ethyl acetate extract exhibits maximum antioxidant and antimicrobial activities than any other examined solvent extracts. The major bioactive volatile compounds found in treated ethyl acetate extracts were 2-bromotetradecane, tetracosane, heptadecane, eicosane and palmitic acid. These bioactive compounds can be utilizable for the development of functional, nutraceutical and pharmacological products.
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Affiliation(s)
- Raju Sasikumar
- Department of Agribusiness Management and Food Technology, North-Eastern Hill University (NEHU), Tura Campus, Chasingre, Tura, Meghalaya, 794002, India.
| | - Dipak Das
- Department of Agribusiness Management and Food Technology, North-Eastern Hill University (NEHU), Tura Campus, Chasingre, Tura, Meghalaya, 794002, India
| | - Chakkaravarthi Saravanan
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, 131028, India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam, 784028, India
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16
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Fan L, Hou F, Idris Muhammad A, Bilyaminu Ismail B, Lv R, Ding T, Liu D. Proteomic responses of spores of Bacillus subtilis to thermosonication involve large-scale alterations in metabolic pathways. Ultrason Sonochem 2020; 64:104992. [PMID: 32018137 DOI: 10.1016/j.ultsonch.2020.104992] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 01/21/2020] [Accepted: 01/27/2020] [Indexed: 05/20/2023]
Abstract
Thermosonication (TS) impacts numerous characteristics of spores, such as morphology, cell metabolism, and stress resistance. However, relevant mechanisms need to be clarified. In the present study, the effect of TS treatment on Bacillus subtilis spores was investigated at phenotypic and proteomic levels. The results showed that TS treatment induced significant changes to spores in growth kinetics and morphology. A total of 167 differentially expressed proteins (DEPs) were obtained after TS treatment at 6.67 W/mL and 80 °C. Among these proteins, 80 were up-regulated, whereas 87 were down-regulated. These DEPs were classed into 20 functional categories. Enrichment analysis of the proteome revealed that the major categories were associated with metabolic functions, including energy metabolic processes, amino acids biosynthesis and metabolism, translation and ribosomal protein. In summary, B. subtilis spores showed alteration primarily in the proteins that were associated with metabolism under TS treatment. These findings could be applied to the development and optimization of TS-based sporicidal treatment.
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Affiliation(s)
- Lihua Fan
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Furong Hou
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Aliyu Idris Muhammad
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Balarabe Bilyaminu Ismail
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Ruiling Lv
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Tian Ding
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China
| | - Donghong Liu
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.
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17
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Wahia H, Zhou C, Mustapha AT, Amanor-Atiemoh R, Mo L, Fakayode OA, Ma H. Storage effects on the quality quartet of orange juice submitted to moderate thermosonication: Predictive modeling and odor fingerprinting approach. Ultrason Sonochem 2020; 64:104982. [PMID: 32004753 DOI: 10.1016/j.ultsonch.2020.104982] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 01/14/2020] [Accepted: 01/18/2020] [Indexed: 05/18/2023]
Abstract
The effects of moderate thermosonication (MTS) on the quality quartet: physico-chemical, microbial, nutritional and sensory qualities of orange juice (OJ) inoculated with Alicyclobacillus acidoterrestris (AAT) were studied during 24 days of storage at ambient and refrigerated temperatures. The bioactive compounds and antioxidant activity of OJ decreased with storage, while the pectin methyl esterase (PME) increased. Nonetheless, noticeable changes were observed from the 12th day of storage. There was no obvious (p > 0.05) variation in pH and total soluble solids. To determine the nutritional and microbial quality characteristics of OJ during storage, non-linear kinetic curves were successfully fitted with least square fitting polynomial and four-parameter log-logistic distribution models. The E-nose sensors succeeded in discriminating between the aroma of non-treated and treated OJ based on linear discriminant analysis (LDA). Furthermore, terpenes, alcohol and partially aromatic compounds were the main spoilage indicators of OJ during storage based on E-nose analysis and confirmed by HS-SPME-GC/MS analysis. Thus, MTS significantly extended the shelf life of the quality quartet of natural OJ at 4 °C. E-nose-GC/MS fusion offered odor fingerprints to AAT microorganisms that can be used as spoilage index without using traditional food analysis techniques. The proposed approach can be used as an alternative tool for rapid detection of spoilage microorganisms in OJ.
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Affiliation(s)
- Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China.
| | - Abdullateef Taiye Mustapha
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Robert Amanor-Atiemoh
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Li Mo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Olugbenga Abiola Fakayode
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
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18
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Hooshyar L, Hesari J, Azadmard-Damirchi S. Investigation of selected thermal and non-thermal preservative techniques to produce high quality and safe to drink sour cherry, red grape and pomegranate juices. J Food Sci Technol 2020; 57:1689-1697. [PMID: 32327780 PMCID: PMC7171010 DOI: 10.1007/s13197-019-04202-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/15/2019] [Accepted: 12/11/2019] [Indexed: 10/25/2022]
Abstract
Red-coloured fruit juices, due to their main bioactive components such as phenolic compounds and anthocyanins, have gained much attention. Present study was focused on the evaluation of pasteurization (at 90 °C for 30 s), mild heat treatment (at 60 °C for 8 min), sonication (at amplitude level of 42.7 μm and 25 °C for 8 min) and thermosonication (at amplitude level of 42.7 μm and 60 °C for 8 min) preservation techniques, on physico-chemical and safety attributes of red grape, pomegranate and sour cherry juices. The results indicated that all four treatment methods, had insignificant effects on brix, pH and titratable acidity of the treated fruit. Furthermore, while pasteurization had significant (p < 0.05) effects on the loss of vitamin C, total phenolic, total anthocyanin contents, and antioxidant activity of all juices, the sonication and mild heat treatment had minimum effects on the vitamin C and total anthocyanin contents of the juices. Among all four selected preservative methods, thermosonication significantly increased total phenolic content of three juices and reduced existed aerobic and coliform bacteria, moulds and yeasts population of the treated fruit juices as compared to that of the untreated, mild heat treated and sonicatioted samples.
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Affiliation(s)
- Leila Hooshyar
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, East Azarbaijan, Tabriz, Iran
| | - Javad Hesari
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, East Azarbaijan, Tabriz, Iran
| | - Sodeif Azadmard-Damirchi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, East Azarbaijan, Tabriz, Iran
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19
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Amador-Espejo GG, Chávez-Ocegueda J, Cruz-Cansino N, Suárez-Jacobo A, Gutiérrez-Martínez P, Valencia-Flores D, Velázquez Estrada R. Thermosonication parameter effects on physicochemical changes, microbial and enzymatic inactivation of fruit smoothie. J Food Sci Technol 2020; 57:1680-8. [PMID: 32327779 DOI: 10.1007/s13197-019-04201-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/25/2019] [Accepted: 12/09/2019] [Indexed: 10/25/2022]
Abstract
With the aim of developing a fruit-based beverage in products which are severely damaged by heat, a high-intensity ultrasound treatment combined with moderate heat treatment (called thermosonication) was applied. A fruit smoothie (mango, jackfruit and rice milk) was thermosonicated applying a Box-Benhken model with amplitude (70, 77.5 or 85%), time (15, 20 or 25 min) and temperature (40, 47.5 or 55 °C) as independent variables. From the obtained samples, microbiological (aerobic mesophilic and Enterobacteriaceae), physicochemical (pH, soluble solids and cloud index) and enzymatic analysis (polyphenol oxidase and pectin methylesterase) were carried out. Aerobic mesophiles and Enterobacteria inactivation in thermosonicated samples were 4.55 Log CFU/mL and 3.85 Log CFU/mL, respectively in most of the treatments applied, being influenced by linear terms of amplitude and temperature (p < 0.001). The cloud index was influenced by time term (p < 0.0001); meanwhile, interaction of amplitude * temperature (p < 0.01) and quadratic of time presented significant effect (p < 0.001) on polyphenol oxidase activity. Further, amplitude term had a significant effect (p < 0.001) on the decrease on pectin methylesterase enzymatic activity. The optimal process condition was 77.5% amplitude, 20 min and 47.5 °C. Thermosonication probed to be effective to control both enzymatic activities in treatments with high amplitudes combined with moderated temperature treatments. Based on this, the use of thermosonication is a viable alternative for fruit-based beverage preservation, that may employ perishable regional natural products offering them an added value.
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20
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Zhong Z, Xiong YL. Thermosonication-induced structural changes and solution properties of mung bean protein. Ultrason Sonochem 2020; 62:104908. [PMID: 31806548 DOI: 10.1016/j.ultsonch.2019.104908] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 11/21/2019] [Accepted: 11/25/2019] [Indexed: 05/18/2023]
Abstract
Mung bean protein is considered a highly nutritive food ingredient, but its solution properties are not well defined. In this study, suspensions of mung bean protein isolate (MPI, 10%, w/v) were subjected to high intensity ultrasound (20 kHz, 30% amplitude) at varied durations (5, 10, 20, and 30 min) with controlled temperatures (30, 50, and 70 °C) to determine the effects of thermosonication treatment on physical properties of the protein solution. Results showed that thermosonication treatment significantly reduced the particle size and free sulfhydryl content of MPI in a time-dependent manner. Ultrasound increased surface hydrophobicity, and the exposure of nonpolar groups led to the formation of soluble aggregates. Changes in secondary structure of MPI were minimal at 30 and 50 °C but were significant at 70 °C. The dissociation of native components followed by reaggregation into soluble particles following ultrasound treatment at 70 °C resulted in remarkable improvements of protein solubility (>2 fold), clarity, and stability of the MPI suspensions. The findings indicated that thermosonication could be a promising technology for the processing of mung bean protein beverage.
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Affiliation(s)
- Zhifeng Zhong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Youling L Xiong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States.
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21
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Ragab ES, Lu J, Pang XY, Nassar KS, Yang BY, Zhang SW, Lv JP. Effect of thermosonication process on physicochemical properties and microbial load of goat's milk. J Food Sci Technol 2019; 56:5309-5316. [PMID: 31749478 DOI: 10.1007/s13197-019-04001-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/05/2019] [Accepted: 07/31/2019] [Indexed: 10/26/2022]
Abstract
In this study, thermosonication was used as a combined treatment of raw goat milk (RGM) using pasteurization (72 °C for 15 s) and ultrasound treatments (20 kHz at the power variance of 150 W, 200 W, 300 W and 400 W for 10 min). Investigation on the impact of the microbial load, protein content, protein aggregation, the particle size of fat and casein micelles, pH, viscosity, turbidity, color, and soluble calcium and phosphorus contents were carried out, whiles RGM and PGM served as the control. Our results revealed that at 400 W, that thermosonication resulted in a significant reduction (α = 0.05) in the microbial load of the samples to less than 2.3 log cfu/mL in comparison to those of RGM and pasteurized goat milk (PGM) at 5.94 log cfu/mL and 4.76 log cfu/mL respectively. In RGM, the fat size (3.5 µm) decreased to 0.4 µm at 300 W; while those of casein micelles also decreased from 406 to 256.4 nm at 400 W. However, no significant effect was observed in the color and soluble calcium and phosphorus contents of all samples. The effect on the microbial load and fat homogenization would promote thermosonication process in the dairy industry.
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Affiliation(s)
- E S Ragab
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, Beijing, 100193 China.,2Faculty of Agriculture, Damanhour University, Damanhour, 22516 Egypt
| | - J Lu
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, Beijing, 100193 China
| | - X Y Pang
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, Beijing, 100193 China
| | - K S Nassar
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, Beijing, 100193 China.,2Faculty of Agriculture, Damanhour University, Damanhour, 22516 Egypt
| | - B Y Yang
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, Beijing, 100193 China
| | - S W Zhang
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, Beijing, 100193 China
| | - J P Lv
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, Beijing, 100193 China
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Alvarado-Morales G, Minjares-Fuentes R, Contreras-Esquivel JC, Montañez J, Meza-Velázquez JA, Femenia A. Application of thermosonication for Aloe vera (Aloe barbadensis Miller) juice processing: Impact on the functional properties and the main bioactive polysaccharides. Ultrason Sonochem 2019; 56:125-133. [PMID: 31101246 DOI: 10.1016/j.ultsonch.2019.03.030] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 03/26/2019] [Accepted: 03/29/2019] [Indexed: 05/06/2023]
Abstract
The impact of thermosonication on the functional properties and the main polysaccharides from Aloe vera was investigated. Thermal processing was used for comparison purposes. Acemannan was the predominant polysaccharide in Aloe vera juice followed by pectins. Interestingly, thermosonication promoted a minor degradation of the acetylated mannose from acemannan than thermal processing. On the other hand, the degree of methylesterification of pectins was slightly reduced as a consequence of thermosonication. Further, swelling and fat adsorption capacities were improved by thermosonication. Thus, the highest values for swelling (>150 mL/g AIR) and for fat adsorption capacity (∼120 g oil/g AIR) were observed when thermosonication was performed at 50 °C for 6 min. Moreover, high inactivation of L. plantarum (∼75%) was observed when thermosonication was carried out at 50 °C for 9 min. Interestingly, thermosonication promoted a similar color change (ΔE = 7.7) to the modification observed during pasteurization carried out at 75 °C for 15 min (ΔE = 8.2 ± 0.9). Overall, these results suggested that thermosonication could be a good alternative to thermal procedures of Aloe vera juice, since not only caused minor degradation of bioactive polysaccharides but was also able to improve functional properties.
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Affiliation(s)
- Guadalupe Alvarado-Morales
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n República Oriente, Saltillo, Coahuila, Mexico
| | - Rafael Minjares-Fuentes
- Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Av. Articulo 123 s/n Fracc. Filadelfia, 35010 Gómez Palacio, Durango, Mexico.
| | - Juan Carlos Contreras-Esquivel
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n República Oriente, Saltillo, Coahuila, Mexico
| | - Julio Montañez
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n República Oriente, Saltillo, Coahuila, Mexico
| | - Jorge Armando Meza-Velázquez
- Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Av. Articulo 123 s/n Fracc. Filadelfia, 35010 Gómez Palacio, Durango, Mexico
| | - Antoni Femenia
- Department of Chemistry, University of the Balearic Islands, Ctra Valldemossa Km 7.5, 07122 Palma de Mallorca, Spain
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Demir H, Kılınç A. Effect of batch and continuous thermosonication on the microbial and physicochemical quality of pumpkin juice. J Food Sci Technol 2019; 56:5036-45. [PMID: 31741528 DOI: 10.1007/s13197-019-03976-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/03/2019] [Accepted: 07/24/2019] [Indexed: 01/05/2023]
Abstract
The study investigated the use of batch and continuous thermosonication for pasteurization of pumpkin (Cucurbita moschata) juice emphasizing on its microbial, physicochemical and sensorial quality parameters. Batch thermosonication (40, 50, 60 °C, 37 kHz, 150 W) of pumpkin juice was compared with the ultrasonication (23 °C) and conventional heat treatments (40, 50, 60 °C). For batch thermosonication, maximum inactivation of Escherichia coli K-12 was 6.62 ± 0.00 log cfu/mL, meanwhile, it was 3.64 ± 0.19 log cfu/mL for heat treatment. In addition, only 0.37 ± 0.21 log cfu/mL inactivation in E. coli K-12 was obtained by ultrasonication. The designed continuous thermosonication system (0.029 L/min, 60 °C) reduced E. coli K-12 by 6.23 ± 0.34 cfu/mL log after cycle 3 (34.15 min of processing). Color properties (L*, a*, b*, ∆E), pH, total titratable acidity, total soluble solids content, turbidity and non-enzymatic browning index were determined for batch and continuously thermosonicated, ultrasonicated and heat-treated pumpkin juices. Total color change of continuously thermosonicated samples were higher than the batch thermosonicated (60 °C) ones but, lower than the conventional heat treated (60 °C) samples. Sensory panel showed general acceptance scores of fresh, batch (60 °C) and continuously thermosonicated pumpkin juice samples have no significant (P < 0.05) difference. Continuous treatment results supported by the batch ones revealed that thermosonication could be effectively used for pasteurization of pumpkin juice producing a safe product with minimum changes in physicochemical and sensorial properties.
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24
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Atalar I, Gul O, Saricaoglu FT, Besir A, Gul LB, Yazici F. Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products. J Food Sci Technol 2019; 56:1405-1415. [PMID: 30956320 DOI: 10.1007/s13197-019-03619-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/06/2019] [Accepted: 01/29/2019] [Indexed: 12/23/2022]
Abstract
Hazelnut, an important source of nutrition, is reasonably expensive for hazelnut milk production. Hazelnut cake, a by-product from hazelnut oil production by cold press extraction technique, does not contain any chemical residue and can be used for hazelnut beverage production. This study investigates the effects of thermosonication process on the quality parameters of hazelnut milks and also compares the observed results with the conventional thermal process. Different thermosonication conditions at different amplitude levels (40 and 60% amplitudes for 5, 10, 15, 20 and 25 min and 80% amplitude for 3, 5, 10 and 15 min) were studied for physicochemical and rheological properties, as well as microbial inactivation and bioactive compounds of hazelnut milk produced from the cold pressed hazelnut cake as byproduct of oil production. In general, sonication process significantly improved the total phenolic compounds, antioxidant activity, appearance and structural properties like syneresis, sedimentation, viscosity and consistency of samples. The application of thermosonication at 60% amplitude for 25 min and 80% amplitude for 15 min achieved complete inactivation of microorganisms (total aerobic mesophilic bacteria and yeast-mould). Complete inactivation of microorganisms was also achieved by conventional pasteurization at 85 °C, but this treatment caused some undesirable changes such as loses of bioactive compounds and deterioration of structural properties. The findings of the present study indicate that thermosonication can be successfully utilized for commercial processing of hazelnut milk with improved quality. This technique allows the production of hazelnut milks in safety and quality standards with highly nutritious then the conventional product.
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Affiliation(s)
- Ilyas Atalar
- 1Department of Food Engineering, Faculty of Engineering and Architecture, Bolu Abant Izzet Baysal University, 14030 Bolu, Turkey
| | - Osman Gul
- 2Program of Food Technology, Yeşilyurt Demir-Celik Vocational School, Ondokuz Mayis University, 55300 Samsun, Turkey
| | - Furkan Turker Saricaoglu
- 3Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Bursa, Turkey
| | - Aysegul Besir
- 4Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey
| | - Latife Betul Gul
- 4Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey
| | - Fehmi Yazici
- 4Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey
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25
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Dündar B, Ağçam E, Akyıldız A. Optimization of thermosonication conditions for cloudy strawberry nectar with using of critical quality parameters. Food Chem 2019; 276:494-502. [PMID: 30409624 DOI: 10.1016/j.foodchem.2018.10.028] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 10/01/2018] [Accepted: 10/05/2018] [Indexed: 11/20/2022]
Abstract
The optimum thermosonication parameters, temperature and ultrasound energy density (UED), determined by using response surface methodology to inactivate polyphenol oxidase (PPO) and protecting the quality parameters, especially color of strawberry nectar. The PPO inactivation was successfully achieved by thermosonication treatment. Increasing of temperature resulted with decreasing of browning index and increasing of hydroxymethyl furfural. High temperature-low UED combination can be applied to obtain minimum change in ΔE∗ and maximum protection of ascorbic acid. Thermosonication at mild temperature (∼50 °C) and UED (∼230 J/g) ensured the maximum levels of total monomeric anthocyanin and total phenolic content. The combination of 59 °C and 455 J/g was the conditions of optimum thermosonication to minimize quality parameters which cause undesirable changes like color degradation in nectar and maximize desirable ones which have beneficial effects on characteristics of nectar or on human health like phenolic content of nectar.
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26
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Lv R, Zou M, Chantapakul T, Chen W, Muhammad AI, Zhou J, Ding T, Ye X, Liu D. Effect of ultrasonication and thermal and pressure treatments, individually and combined, on inactivation of Bacillus cereus spores. Appl Microbiol Biotechnol 2019; 103:2329-2338. [PMID: 30627794 DOI: 10.1007/s00253-018-9559-3] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 11/30/2018] [Accepted: 12/05/2018] [Indexed: 01/03/2023]
Abstract
Bacillus cereus spores are a concern to the food industry due to their high resistance to processing and their ability to germinate to vegetative cells under suitable conditions. This research aimed to elucidate the mechanisms of Bacillus cereus spore inactivation under ultrasonication (US) combined with thermal (thermosonication, TS) treatments, with pressure (manosonication, MS) treatments, and with thermal and pressure (manothermosonication, MTS) treatments. Electronic microscopy, dipicolinic acid (DPA) release, and flow cytometric assessments were used to investigate the inactivation effect and understand the inactivation mechanisms. The sporicidal effects of the US and thermal treatment were slight, and the MS and TS also showed little inactivation effect. However, ultrasonication promoted the detachment of the exosporium, thereby reducing the spore's ability to adhere to a surface, while the thermal treatment induced a decrease in the electron density in the nucleoid of bacterium, which retained a relatively intact exosporium and coat. MS caused 92.54% DPA release, which might be due to triggering of the germinant receptors or releasing of ions and Ca2+-DPA. In addition, the morphological changes such as core hydration and cortex degradation were significant after treatment with MS. The release of DPA and the morphological changes were responsible for the reduction in thermal resistance. The MTS showed a remarkable inactivation effect of 3.12 log CFU/mL reductions after 30 min of treatment. It was the most effective treatment and exhibited a large fraction of damage. In addition, the MTS had a significant impact on the intracellular structure of the spores, with the coat destroyed and the cortex damaged. These results indicated that ultrasonication combined with thermal and pressure treatments had a significant sporicidal effect on Bacillus cereus spores and could be a promising green sterilization technology.
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Affiliation(s)
- Ruiling Lv
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Mingming Zou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Thunthacha Chantapakul
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Weijun Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Aliyu Idris Muhammad
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Jianwei Zhou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China.,Ningbo Institute of Technology, Zhejiang University, Ningbo, 315100, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China. .,Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China.
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27
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Liao H, Jiang L, Cheng Y, Liao X, Zhang R. Application of nisin-assisted thermosonication processing for preservation and quality retention of fresh apple juice. Ultrason Sonochem 2018; 42:244-249. [PMID: 29429666 DOI: 10.1016/j.ultsonch.2017.11.020] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Revised: 11/13/2017] [Accepted: 11/13/2017] [Indexed: 06/08/2023]
Abstract
The effects of thermosonication (TS) and 100 ppm nisin-assisted TS (TS + nisin) on the inactivation of naturally occurring microorganisms, retention of nutritional quality and extension of shelf life of fresh apple juice were evaluated, with nisin and mild heat (nisin + MH) treatments as control. Fresh apple juice was addressed by nisin + MH, TS and TS + nisin at 37, 42, 47, and 52 °C for 5-40 min. After processing, microbial growth was evaluated during storage at 8 °C at every 5 days. Temperature played a vital role in the inactivation of aerobic bacteria and yeasts and molds by TS and TS + nisin, higher temperature up to 52 °C could cause a considerable inactivation of microbial cells in apple juice. As apple juice was subjected to TS and TS + nisin at 52 °C for 30 min, retention of original quality including 89% ascorbic acid, non-visible color change, no significant alteration in BD, pH, TA and TSS values of fresh apple juice, and extension shelf life to 15 d at 8 °C were obtained. Nisin exhibit additional inactivation effect of aerobic bacteria in apple juice while not obviously effect on yeast and molds. These results indicated a potential application of TS and TS + nisin (100 ppm) to produce fresh-like quality apple juice and/or to extend its shelf life.
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Affiliation(s)
- Hongmei Liao
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Lifen Jiang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Yuliang Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruirui Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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28
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Deng Y, Bi H, Yin H, Yu J, Dong J, Yang M, Ma Y. Influence of ultrasound assisted thermal processing on the physicochemical and sensorial properties of beer. Ultrason Sonochem 2018; 40:166-173. [PMID: 28946410 DOI: 10.1016/j.ultsonch.2017.07.017] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Revised: 07/09/2017] [Accepted: 07/09/2017] [Indexed: 06/07/2023]
Abstract
The aim of this study was to investigate the effect of ultrasound assisted thermal processing also known as thermosonication (TS) on selected physicochemical and sensorial properties of beer. A typical Chinese lager beer was treated by TS (24kHz frequency and 2.7W/mL volumetric power) for 2min at 40, 50, and 60°C, respectively. The main quality attributes of the beer, such as ethanol content, original extract, pH, and bitterness, were scarcely affected by three TS treatments. However, a significant increase in color value was observed after TS treatment at 60°C during storage. The protein sensitivity and colloidal haze of three TS-treated beers increased slightly. The results also revealed that the development of both yeast and spoilage bacteria (including lactic acid bacteria and aerobic bacteria) was inhibited for 12months of storage for the TS-treated samples except for the TS-treated beer at 40°C. Additionally, the TS-treated beer at 60°C resulted in a higher thermal load relative to other two TS samples (at 40 and 50°C) based on the results of oxidative stability. TS treatment at 60°C also had a minor negative effect on the volatile profile by increasing staling compounds compared with other two TS treatments. These results obtained therefore may serve as a reference of the potential application of the ultrasound assisted thermal treatment for the beer processing.
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Affiliation(s)
- Yang Deng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, PR China.
| | - Hua Bi
- Qingdao Entry-Exit Inspection and Quarantine Bureau, Qingdao 266001, PR China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao 266061, PR China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao 266061, PR China
| | - Jianjun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao 266061, PR China
| | - Mei Yang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao 266061, PR China
| | - Yanlin Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China
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29
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Agcam E, Akyıldız A, Balasubramaniam VM. Optimization of anthocyanins extraction from black carrot pomace with thermosonication. Food Chem 2017; 237:461-470. [PMID: 28764021 DOI: 10.1016/j.foodchem.2017.05.098] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2016] [Revised: 05/16/2017] [Accepted: 05/17/2017] [Indexed: 12/13/2022]
Abstract
A study was conducted to identify optimal ultrasound processing conditions (ultrasound energy density and temperature) to maximize the extraction of anthocyanin colorants from black carrot pomace. The treatment maximized the yield of five different anthocyanin compounds from black carrot pomace with cyanidin-3-xyloside-galactoside-glucoside-ferrulic acid (C3XGGF, 60.85-74.22mg/L) as the most abundant anthocyanin compound, followed by cyanidin-3-xyloside-galactoside (C3XG, 49.56-70.12mg/L). The response surface models predicted that if extraction conditions were conducted at 183.1J/g energy density and 50°C, the yield of various anthocyanin compounds would be maximized from the black carrot pomace. Response surface models were developed correlating anthocyanin yield with ultrasonication treatment parameters. The study showed the synergy of combining ultrasonication and temperature for the extraction of anthocyanin pigments from black carrot pomace. Results of the study also further demonstrate the potential of ultrasonication technology as a tool for the extraction of valuable components waste products from fruits and vegetables juice industry.
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Affiliation(s)
- E Agcam
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey.
| | - A Akyıldız
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
| | - V M Balasubramaniam
- Department of Food Science and Technology, Department of Food, Agricultural and Biological Engineering, The Ohio State University, Columbus, OH, USA
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30
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Evelyn, Silva FVM. Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing. Int J Food Microbiol 2015; 214:129-36. [PMID: 26280285 DOI: 10.1016/j.ijfoodmicro.2015.07.031] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2015] [Revised: 07/08/2015] [Accepted: 07/30/2015] [Indexed: 11/20/2022]
Abstract
Byssochlamys nivea is a mold that can spoil processed fruit products and produce mycotoxins. In this work, high pressure processing (HPP, 600 MPa) and power ultrasound (24 kHz, 0.33 W/mL; TS) in combination with 75°C for the inactivation of four week old B. nivea ascospores in strawberry puree for up to 30 min was investigated and compared with 75°C thermal processing alone. TS and thermal processing can activate the mold ascospores, but HPP-75°C resulted in 2.0 log reductions after a 20 min process. For a 10 min process, HPP-75°C was better than 85°C alone in reducing B. nivea spores (1.4 vs. 0.2 log reduction), demonstrating that a lower temperature in combination with HPP is more effective for spore inactivation than heat alone at a higher temperature. The ascospore inactivation by HPP-thermal, TS and thermal processing was studied at different temperatures and modeled. Faster inactivation was achieved at higher temperatures for all the technologies tested, indicating the significant role of temperature in spore inactivation, alone or combined with other physical processes. The Weibull model described the spore inactivation by 600 MPa HPP-thermal (38, 50, 60, 75°C) and thermal (85, 90°C) processing, whereas the Lorentzian model was more appropriate for TS treatment (65, 70, 75°C). The models obtained provide a useful tool to design and predict pasteurization processes targeting B. nivea ascospores.
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31
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Erkaya T, Başlar M, Şengül M, Ertugay MF. Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage. Ultrason Sonochem 2015; 23:406-412. [PMID: 25190646 DOI: 10.1016/j.ultsonch.2014.08.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Revised: 07/15/2014] [Accepted: 08/13/2014] [Indexed: 06/03/2023]
Abstract
The aim of the study was to determine whether thermosonication extends the shelf life of ayran, an acidic milk drink. The effect of thermosonication at different temperatures (60, 70 and 80 °C) and times (1, 3 and 5 min) on the physicochemical and microbiological characteristics, and sensorial properties of ayran during storage were investigated. According to the results, thermosonication applied at 60 °C decreased lower the bacteria counts, although the Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus counts decreased as the temperature and time increased. The yeast and mold levels in samples treated with thermosonication were <1 log CFU mL(-1) during storage period. The ayran samples had non-Newtonian behavior, and the consistency coefficients of the thermosonicated samples were significantly higher than that of the heat-treated samples. Regarding serum separation, the most effective thermosonication treatment was applied at 70 °C for 3 min. The sensory properties of the thermosonicated samples were better than the thermal-treated samples after storage.
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Affiliation(s)
- Tuba Erkaya
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey
| | - Mehmet Başlar
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, 34210 Istanbul, Turkey.
| | - Mustafa Şengül
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey
| | - Mustafa Fatih Ertugay
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey
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32
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Abid M, Jabbar S, Hu B, Hashim MM, Wu T, Lei S, Khan MA, Zeng X. Thermosonication as a potential quality enhancement technique of apple juice. Ultrason Sonochem 2014; 21:984-990. [PMID: 24373787 DOI: 10.1016/j.ultsonch.2013.12.003] [Citation(s) in RCA: 127] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2013] [Revised: 12/03/2013] [Accepted: 12/06/2013] [Indexed: 06/03/2023]
Abstract
Enzymatic browning and microbial growth lead to quality losses in apple products. In the present study, fresh apple juice was thermosonicated using ultrasound in-bath (25 kHz, 30 min, 0.06 W cm(-3)) and ultrasound with-probe sonicator (20 kHz, 5 and 10 min, 0.30 W cm(-3)) at 20, 40 and 60°C for inactivation of enzymes (polyphenolase, peroxidase and pectinmethylesterase) and microflora (total plate count, yeast and mold). Additionally, ascorbic acid, total phenolics, flavonoids, flavonols, pH, titratable acidity, (°)Brix and color values influenced by thermosonication were investigated. The highest inactivation of enzymes was obtained in ultrasound with-probe at 60°C for 10 min, and the microbial population was completely inactivated at 60°C. The retention of ascorbic acid, total phenolics, flavonoids and flavonols were significantly higher in ultrasound with-probe than ultrasound in-bath at 60°C. These results indicated the usefulness of thermosonication for apple juice processing at low temperature, for enhanced inactivation of enzymes and microorganisms.
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Affiliation(s)
- Muhammad Abid
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan
| | - Saqib Jabbar
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Malik Muhammad Hashim
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan
| | - Tao Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shicheng Lei
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Muhammad Ammar Khan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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