Effect of multi-frequency multi-mode ultrasound washing treatments on physicochemical, antioxidant potential and microbial quality of tomato

Alenyorege, Evans Adingba; Ma, Haile; Ayim, Ishmael; Aheto, Joshua Harrington; Hong, Chen; Zhou, Cunshan

doi:10.1007/s11694-018-9980-4

Cited by 25 publications

(27 citation statements)

References 37 publications

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“…The increase of these compound during TS can be attributed to the breakage of cell wall due to cavitation which leads to sudden pressure change and thereby resulted in discharging of bound form of these compound and resulted to their accessibility during extraction (Adiamo et al, ). Similar to our result, a significant reduction of LC during sonication compared to unsonicated treatment was reported (Alenyorege, Ma, Ayim, Aheto, et al, ; Johnson et al, ) and attributed to the cavitation effect. Therefore, at the optimal condition process, TS enhanced the bioactive compound and antioxidant when compared with the TT.…”

Section: Resultssupporting

confidence: 92%

“…The values for the pH are 4.29 ± 0.02 and 4.31 ± 0.02, while the MI is 8.59 ± 0.12 and 8.82 ± 0.25% for the TS and TT samples, respectively. A similar trend for these parameters was reported in thermosonicated kiwi fruit (Vivek et al, 2016), tomato (Alenyorege, Ma, Ayim, Aheto, et al, 2018), and Docynia indica fruit (Vivek et al, 2017).…”

Section: Ta B L Esupporting

confidence: 84%

“…The absorbance obtained within the wavebands of 250–550 nm and 400–550 had been attributed to the existence of flavonoids and carotenoids, respectively. The effect of US treatment on flavonoid and carotenoid of apple juice and tomato has been reported (Abid et al, ; Alenyorege, Ma, Ayim, Aheto, et al, ). Sonication causes a significant increase in both flavonoids and carotenoids of treated apple juice but no significant increase in the anthocyanin (flavonoid) of treated tomato.…”

Section: Resultsmentioning

confidence: 99%

“…The microstructure appearance of the samples after treatment was observed using a scanning electron microscopy ( SEM ) (S‐3400N, Hitachi High Tech.‐Tokyo, Japan) at 20 kV, 83.0 μA, and 500 magnification. A thin layer of skin of the fruit (already freeze‐dried for 48 hr) was loaded on a sample‐holder (copper) using double‐sided carbon tape and covered with a 10‐nm‐thick gold (Alenyorege, Ma, Ayim, Aheto, et al, ).…”

Section: Methodsmentioning

confidence: 99%

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Combination of thermal and dual‐frequency sonication processes for optimum microbiological and antioxidant properties in cherry tomato

Mustapha

Zhou

Wahia

et al. 2019

J Food Process Preserv

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Cherry tomato fruits were treated with three dual‐frequency ultrasound (US) at different temperature and time. The three treatment variables, that is, dual‐frequency US, temperature, and time were optimized with the aid of response surface methodology (RSM). About 20/40 kHz, 52°C, and 6 min were the optimum condition obtained for total bacteria count (TBC, 1.08 log cfu/g), firmness (15.90 N), and total phenolic content (TPC, 34.34 mg GAE/100 g). All the linear relations of the treatment variables showed a significantly negative and positive effect on the TBC and TPC, respectively, while positive significant effects were obtained for some of the relations of the firmness. Hence dual‐frequency sonication is effective for microbial safety and maintaining the quality of cherry tomato. Also, RSM was found to be a useful tool in setting and optimizing the variables responsible for sonication treatment. Practical applications Thermosonication (ultrasonication and heat) has been applied toward improving the microbial safety and nutritional quality of vegetables and fruit. However, factors such as power, frequency, time, temperature, etc. determine the efficiency of its operation. Controlling these factors is difficult and therefore requires a robust and efficient optimization tool in determining their effects (individual and interactions) on food during treatment. In this study, response surface methodology provides the solution in settling and optimizing the variables for the sonication treatment. Besides, the remarkable result obtained in this work offers an alternative to the combined use of ultrasound and chemical in food industries.

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Section: Resultssupporting

confidence: 92%

Section: Ta B L Esupporting

confidence: 84%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Combination of thermal and dual‐frequency sonication processes for optimum microbiological and antioxidant properties in cherry tomato

Mustapha

Zhou

Wahia

et al. 2019

J Food Process Preserv

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“…Cavitation effect has been identified to be enhanced in multifrequency ultrasound and could possibly provide strong bactericidal effects against microorganisms compared with single‐frequency ultrasound (Alenyorege et al, ; Gabriel, ). Recently, our research group designed and developed a multifrequency ultrasound equipment, which can operate in a sweeping frequency (SF) mode (Figure ).…”

Section: Introductionmentioning

confidence: 99%

Inactivation kinetics of inoculated Escherichia coli and Listeria innocua in fresh‐cut Chinese cabbage using sweeping frequency ultrasound

Alenyorege

Ayim

2019

Journal of Food Safety

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Sweeping frequency ultrasound washing is a recent technology of applying varying ultrasound frequencies in the decontamination of fresh produce. Ultrasound inactivation of Escherichia coli and Listeria innocua inoculated on fresh‐cut Chinese cabbage was investigated at sweeping frequencies of 28 ± 2 to 68 ± 2 kHz for washing time of 5–40 min. The survival ratio of E. coli and L. innocua decreased with the time of exposure to ultrasound washing and varying frequencies. E. coli were more sensitive to ultrasound washing than L. innocua, achieving >3.0 log reductions after 10 min of washing with 40 ± 2 kHz. A nonlinear Weibull model was used to describe the experimental data, and the fitness of the model was evaluated by the coefficient of determination (R2) and the root mean square error (RMSE). The model used provided a good fit with R2 ≥ .98 for both bacteria and RMSE values in the range of 0.03–0.21 and 0.02–0.32 for E. coli and L. innocua, respectively. Practical Application Ultrasound decontamination is an alternative nonthermal technology that has been applied in recent years to improve the microbial safety of fresh produce. The bacterial inactivation is predominantly attributed to cavitation, an occurrence that interrupts cellular arrangement and function. With the known significance of sanitization in the processing of vegetables, it is imperative to develop and appraise novel approaches that contribute to the microbial safety of these fresh produce. Largely, the results of our study could guide the design of new ultrasonic fresh produce wash systems in addition to current industrial practice related to frequency selection and use of ultrasound during fresh produce sanitation.

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Effects of tri‐frequency ultrasound‐ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk

Zhou

Wang

et al. 2020

J Sci Food Agric

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BACKGROUND Having short drying time and attractive product quality are important in fruit and vegetable dehydration processing. In this work, tri‐frequency (20, 40 and 60 kHz) ultrasound‐ethanol pretreatment, ultrasound‐water pretreatment and ethanol pretreatment were employed before infrared convection drying (ICD) of scallion stalks, which was aimed at improving the drying process and quality of the end products. The mass transfer, drying characteristics (moisture ratio and drying rate and quality properties of scallion (rehydration, color, flavor, optical microscope image, moisture distribution and microbiological quality) were analyzed. RESULTS All pretreatments have decreased the drying time by 33.34–83.34% compared to the control, while ultrasound‐ethanol pretreatment provided the highest time reduction (83.34%). The reason is that the volatility of ethanol have replaced air in the tissue, which produced a better osmotic dehydration effect and the cavitation effect of ultrasound changed the cell function of the material, so that the food tissue was rapidly compressed and expanded, resulting in damage to the cell structure. Ultrasonic‐ethanol pretreatment has greatly reduced the water loss and dry matter of fresh scallion, improved the rehydration effect of dried scallion, better retained the color and flavor of scallion and effectively reduced the microbiological quality of the scallion. CONCLUSION The tri‐frequency ultrasound‐ethanol pretreatment has effectively improved the drying process and quality characteristics of the dried scallion. Therefore, this research has a great contribution to the drying technology, as evident in the remarkable reduction in drying time and the improvement in the quality of the end product. © 2020 Society of Chemical Industry

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Effect of multi-frequency multi-mode ultrasound washing treatments on physicochemical, antioxidant potential and microbial quality of tomato

Cited by 25 publications

References 37 publications

Combination of thermal and dual‐frequency sonication processes for optimum microbiological and antioxidant properties in cherry tomato

Combination of thermal and dual‐frequency sonication processes for optimum microbiological and antioxidant properties in cherry tomato

Inactivation kinetics of inoculated Escherichia coli and Listeria innocua in fresh‐cut Chinese cabbage using sweeping frequency ultrasound

Effects of tri‐frequency ultrasound‐ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk

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