Effects of microwave combined with ultrasound treatment on the pasteurization and nutritional properties of bottle gourd (<i>Lagenaria siceraria</i>) juice

Das, Manas; Das, Amlan; Chakraborty, Sourav; Baishya, Pitambar; Ramteke, Anand; Deka, Sankar Chandra

doi:10.1111/jfpp.14904

Cited by 16 publications

(6 citation statements)

References 77 publications

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“…In our study, ultrasound treatment was generally successful, and more effective results were observed in comparison to thermal pasteurization. A study reported that MW-US (microwave-ultrasound) processed bottle gourd ( Lagenaria siceraria ) juice retained more amino acid content compared to conventionally processed juice [ 50 ]. Based on the overall results, ultrasound therapy is considered a beneficial practice for increasing the nutritional value of gilaburu vinegar by increasing amino acids.…”

Section: Resultsmentioning

confidence: 99%

Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

Erdal

Yıkmış

Demirok

et al. 2022

Biology

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Gilaburu (Viburnum opulus L.) is an important fruit that has been studied in recent years due to its phytochemicals and health benefits. In this study, traditionally produced vinegar made from gilaburu fruit (C-GV) was evaluated. Vinegar with higher levels of bioactive components optimized by response surface methodology (RSM) was also produced using ultrasound (UT-GV). The maximum optimization result for the bioactive components was achieved at 14 min and 61.2 amplitude. The effectiveness of thermal pasteurization (P-GV) on gilaburu vinegar was evaluated. An increase was detected for every organic acid with ultrasound treatment. In the UT-GV and C-GV samples, arabinose was present, which is useful for stimulating the immune system. Gilaburu vinegar samples contained 29–31 volatile compounds. The smallest amount of volatile compounds was found in P-GV (1280.9 µg/kg), and the largest amounts of volatile compounds were found in C-GV (1566.9 µg/kg) and UT-GV (1244.10 µg/kg). In the UT-GV sample, Fe was increased, but Ca, K, Mg, and Mn were decreased. A total of 15 polyphenols were detected in C-GV, P-GV, and UT-GV samples, and gallic acid was the most common. A total of 17 free amino acids were detected in gilaburu vinegar samples. Ultrasound provided enrichment in total phenolic compounds and total free amino acids. All three vinegar samples had good antimicrobial activity against pathogens. The efficacy of C-GV, P-GV, and UT-GV samples against colon and stomach cancer was determined, but there were no significant differences between them. As a result, ultrasound treatment is notable due to its antimicrobial and anticancer activity, especially for the enrichment of phenolic compounds and amino acids in gilaburu vinegar.

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Section: Resultsmentioning

confidence: 99%

Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

Erdal

Yıkmış

Demirok

et al. 2022

Biology

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“…At the same time, the application of HTST and TS contributed to the appearance of terpenes compounds, such as β-phellandrene and α-cubene, regardless of the TS power used. Sonication and increased temperatures may have caused the rupture of Jamum fruit cells, resulting in extraction of terpenes [53] . However, it is important to mention that TS samples, mainly TS200 and TS400, presented more terpene compounds (n = 5–6) than the other formulations (n = 2–4).…”

Section: Resultsmentioning

confidence: 99%

Positive effects of thermosonication in Jamun fruit dairy dessert processing

Lino

Guimarães

Ramos

et al. 2022

Ultrasonics Sonochemistry

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“…The result suggested that the USMS sterilized juice had the lowest Escherichia coli and Saccharomyces cerevisiae counts and the highest content of vitamins, total phenols, and anthocyanins compounds. Das et al (2020) also reported the USMS technique significantly improved the inactivation of Listeria monocytogenes in the bottled gourd juice, compared with conventional sterilization methods. The authors also found that both ultrasonic time and microwave temperature were positively correlated with the inactivation efficiency.…”

Section: Ultrasonic-microwave-assisted Sterilization (Usms) Techniquementioning

confidence: 93%

“…Das et al. (2020) also reported the USMS technique significantly improved the inactivation of Listeria monocytogenes in the bottled gourd juice, compared with conventional sterilization methods. The authors also found that both ultrasonic time and microwave temperature were positively correlated with the inactivation efficiency.…”

Section: Liquid Food Processingmentioning

confidence: 98%

Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology

Zhou

Wang

et al. 2023

Comp Rev Food Sci Food Safe

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Microwaves are electromagnetic waves of specific frequencies (300 MHz–3000 GHz), whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic technology as a new processing method has been widely used in food processing fields. Combined ultrasonic and microwave technology is exploited by researchers as an improvement technique and has been successfully applied in food processing such as thawing, drying, frying, extraction, and sterilization. This paper overviews the principle and characteristics of ultrasonic‐ and microwave‐assisted food processing techniques, particularly their combinations, design of equipment, and their applications in the processing of agricultural products such as thawing, drying, frying, extraction, and sterilization. The combination of ultrasonic and microwave is applied in food processing, where microwave enhances the heating rate, and ultrasonic improves the efficiency of heat and mass transfer. The synergy of the heating effect of microwave and the cavitation effect of ultrasonic improves processing efficiency and damages the cell structure of the material. The degradation of nutrient composition and energy consumption due to the short processing time of combined ultrasonic and microwave technology is decreased. Ultrasonic technology, as an auxiliary means of efficient microwave heating, is pollution‐free, highly efficient, and has a wide range of applications in food processing.

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Effects of microwave combined with ultrasound treatment on the pasteurization and nutritional properties of bottle gourd (Lagenaria siceraria) juice

Abstract: Bottle gourd (Lagenaria siceraria) is a commonly grown vegetable in India which is popular due to its high nutritional value and low

Cited by 16 publications

References 77 publications

Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

Positive effects of thermosonication in Jamun fruit dairy dessert processing

Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology

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