Effect of ultrasound on mass transfer during vacuum impregnation and selected quality parameters of products: A case study of carrots

Radziejewska-Kubzdela, Elżbieta; Szadzińska, Justyna; Biegańska-Marecik, Róża; Spiżewski, Tomasz; Mierzwa, Dominik

doi:10.1016/j.ultsonch.2023.106592

Ultrasonics Sonochemistry

2023

DOI: 10.1016/j.ultsonch.2023.106592

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Effect of ultrasound on mass transfer during vacuum impregnation and selected quality parameters of products: A case study of carrots

Elżbieta Radziejewska-Kubzdela,

Justyna Szadzińska,

Róża Biegańska-Marecik

et al.

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2024

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Cited by 4 publications

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Effect of Ocimum basiicum L. essential oil microemulsion on the quality of snakehead (Channa argus) under different dipping conditions during cold storage

Li,

Xie,

Mei

et al. 2024

JSFA Reports

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BackgroundOcimum basiicum L. essential oil (OBEO) is an herbal essential oil that inhibits microbial activity during food preservation. However, preservation of aquatic products is susceptible to environmental factors. The efficacy of different impregnation techniques was evaluated. In this study, we investigated the application of OBEO in the cold storage process of snakehead fish fillets.ResultsIn terms of microbiological and ammonia content, the best freshness of snakehead fillets was observed under normal impregnation. On the 18th day, the essential oil impregnated group without ultrasonic and vacuum treatment showed a reduction in trimethylamine content by 5.14 mg/100 g, total volatile base nitrogen by 16.32 mg N/100 g, K value by 50.82%, and H2S content by 134.73 mmol/g, as compared to the control group. Similarly, the indexes such as the pH value, free amino acid (FAA) value and ammonia content reflected the bacteriostatic properties of OBEO and the degree of spoilage of snakeheads. In a word, the results showed that although the homogeneity of the emulsion was improved after ultrasonic treatment, it tends to destabilize the snakehead fillets.ConclusionTherefore, this study demonstrated that snakehead fillets exhibited better preservation under normal or vacuum conditions in combination with OBEO impregnation.

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Effect of Ocimum basiicum L. essential oil microemulsion on the quality of snakehead (Channa argus) under different dipping conditions during cold storage

Li,

Xie,

Mei

et al. 2024

JSFA Reports

View full text Add to dashboard Cite

show abstract

Optimization of vacuum impregnation technique for the improvement of bioactive compounds and quality of fresh-cut strawberries

Benenaula,

Piagentini,

Pirovani

2024

J Food Sci Technol

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Ultrasonic-assisted membrane processes for the systematic purification of glycyrrhiza wastewater

Li,

Ma,

Tang

et al. 2024

Ultrasonics Sonochemistry

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Effect of ultrasound on mass transfer during vacuum impregnation and selected quality parameters of products: A case study of carrots

Cited by 4 publications

References 52 publications

Effect of Ocimum basiicum L. essential oil microemulsion on the quality of snakehead (Channa argus) under different dipping conditions during cold storage

Effect of Ocimum basiicum L. essential oil microemulsion on the quality of snakehead (Channa argus) under different dipping conditions during cold storage

Optimization of vacuum impregnation technique for the improvement of bioactive compounds and quality of fresh-cut strawberries

Ultrasonic-assisted membrane processes for the systematic purification of glycyrrhiza wastewater

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