Effects of ultrasound treatments on wine microorganisms

Muñoz, Raquel; Viveros, Noelia; Bevilacqua, Antonio; Pérez, María Soledad Valcárcel; Arévalo‐Villena, María

doi:10.1016/j.ultsonch.2021.105775

Cited by 14 publications

(9 citation statements)

References 35 publications

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“…It was observed that the number of bubbles undergoing cavitation per unit of time increases at higher amplitudes, which resulted in a higher inactivation rate of the microorganisms. The majority of the research has been conducted to determine the effect of ultrasound on the microbial inactivation of fruits and vegetables [ 32 , 33 , 34 , 35 ]. The inactivation of microorganisms using heat treatments and ultrasound and their D values (time for 90% reduction of microorganisms) are summarized in Table 1 .…”

Section: Applications Of Ultrasonic Waves In Food Processingmentioning

confidence: 99%

Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

Chavan

Sharma

et al. 2022

Foods

101

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The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology’s benefits and downsides. The breadth of ultrasound’s application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.

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Section: Applications Of Ultrasonic Waves In Food Processingmentioning

confidence: 99%

Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

Chavan

Sharma

et al. 2022

Foods

101

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“…(Barukčić et al., 2015), Streptococcus thermophilus (Khadem et al., 2020), Hanseniaspora sp. (Al Daccache et al., 2020), Saccharomyces cerevisiae (Munoz et al., 2021), Kluyveromyces marxianus , and Bifidobacterium spp. (Huang et al., 2017).…”

Section: Applications Of Us In Wineries and Wine Processingmentioning

confidence: 99%

“…The ultrasonic system conditions are also crucial factors that influence the effectiveness of this nonthermal emerging technology to be employed in food processes. For instance, Munoz et al (2021) evaluated the effects of the ultrasonic treatment (fluctuating US power, sonication time, and pulses) on vital wine microbiota (Saccharomyces and non-Saccharomyces yeasts and Lactiplantibacillus plantarum bacteria) probed with a piezoelectric transducer at 20 kHz. In the presence of pulses or without pulses, the duration was set at 4, 6, and 8 min at 20%, 50%, and 80% amplitudes, respectively.…”

Section: Microbial Inactivation and Shelf Life Enhancement Of Alcohol...mentioning

confidence: 99%

“…Most studies have stressed the importance of US power and high intensity in impacting diverse microbes, with annotations from proliferation to complete death of these microorganisms. This emerging technology has been effectively applied in fermentation for the proliferation of microbes and growth to enhance the process with delayed microbial growth in some cases (Onyeaka et al., 2021; Munoz et al., 2021). The production of free radicals, thinning of cell membranes, augmented penetrability, and localized heating are the primary factors that cause microbial damage and death owing to the US nonthermal treatment.…”

Section: Applications Of Us In Wineries and Wine Processingmentioning

confidence: 99%

“…During US treatment, the creation of free radicals assists in relocating the lipid bilayer of microbes’ inner‐surface structures and disrupts the membrane by causing lipid peroxidation, thereby increasing the membrane fluidity and permeability (H. Yu, Liu, et al., 2021). Hence, ultrasonication with relatively low intensity and power can cause repairable damage rather than permanent damage to microorganisms, wherein the high‐intensity US constant cavitation can induce irreversible damages (Breniaux et al., 2019; Munoz et al., 2021). In some studies, ultrasonic treatment with a low frequency (≈20 kHz) has been stated to be suitable in conditions where the system's output power is too high with pulse mode (an on‐time followed by an off‐time of a few seconds) to disrupt most microbes.…”

Section: Applications Of Us In Wineries and Wine Processingmentioning

confidence: 99%

See 2 more Smart Citations

Ultrasound‐assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging

Gavahian

Manyatsi

Morata

et al. 2022

Comp Rev Food Sci Food Safe

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Ultrasound is sound waves above 20 kHz that can be used as a nonthermal ''green'' technology for agri-food processing. It has a cavitation effect, causing bubbles to form and collapse rapidly as they travel through the medium during ultrasonication. Therefore, it inactivates microorganisms and enzymes through cell membrane disruption with physicochemical and sterilization effects on foods or beverages. This emerging technology has been explored in wineries to improve wine color, taste, aroma, and phenolic profile. This paper aims to comprehensively review the research on ultrasound applications in the winery and alcoholic beverages industry, discuss the impacts of this process on the physicochemical properties of liquors, the benefits involved, and the research needed in this area. Studies have shown that ultrasonic technology enhances wine maturation, improves wine fermentation, accelerates wine aging, and deactivates microbes while enhancing quality, as observed with better critical aging markers such as phenolic compounds and color intensity. Besides, ultrasound enhances phytochemical, physicochemical, biological, and organoleptic properties of alcoholic beverages. For example, this technology increased anthocyanin in red wine by 50%. It also enhanced the production rate by decreasing the aging time by more than 90%. Ultrasound can be considered an economically viable technology that may contribute to wineries' waste valorization, resource efficiency improvement, and industry profit enhancement. Despite numerous publications and successful industrial applications discussed in this paper, ultrasound up-scaling and applications for other types of liquors need further efforts.

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