Evaluating the effect of heat transfer on cell disruption in ultrasound processes

Yusaf, Talal

doi:10.1007/s13213-014-0983-z

Cited by 15 publications

(6 citation statements)

References 23 publications

(45 reference statements)

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“…Walkling-Ribeiro et al (2009), in orange juice (30 kHz, 30 min and 55°C), attained a reduction of 5.5 logs in S. aureus. Yusaf (2014) mentioned that some microorganisms might be more susceptible than others to TS treatment. Also, shape or size of the microorganisms may affect the treatment efficiency, probably due to an increase of surface area.…”

Section: Resultsmentioning

confidence: 99%

Effect of thermosonication on pathogenic bacteria, quality attributes and stability of soursop nectar during cold storage

Anaya-Esparza

Méndez-Robles

Sáyago‐Ayerdi

et al. 2017

CyTA - Journal of Food

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2017) Effect of thermosonication on pathogenic bacteria, quality attributes and stability of soursop nectar during cold storage, CyTA -Journal of Food, 15:4, 592-600, ABSTRACTIn this work, the effect of the thermosonication (TS) on the inactivation of Escherichia coli and Staphylococcus aureus in soursop nectar was evaluated, as well as the quality and stability of the nectar during its storage at 4°C. A reduction of 4.5-5 log CFU/mL was achieved with the TS treatment (24 kHz, average temperature of 50-51°C, acoustic energy density of 1.3-1.4 W/mL for 10 min) in both pathogens. Likewise, thermosonicated nectar retained 85% of ascorbic acid, polyphenol oxidase inactivation and microbiological and physicochemical stability during 30 days at 4°C. Sensorially, the thermosonicated nectar was predominantly preferred over a commercial one. TS is a viable alternative to extend the shelf life of minimally processed soursop nectar.Efecto de la termosonicación sobre bacterias patógenas, atributos de calidad y estabilidad de néctar de guanábana durante su almacenamiento en refrigeración RESUMEN En este trabajo se evaluó el efecto de la termosonicación sobre la inactivación de Escherichia coli y Staphyloccocus aureus en néctar de guanábana; así como la calidad y estabilidad del néctar durante su almacenamiento a 4°C. Se logró una reducción de 4,5-5,0 log CFU/mL con el tratamiento de termosonicación (24 kHz, temperatura promedio de 50-51°C, densidad de energía acústica de 1,3-1,4 W/mL, durante 10 min) en ambos patógenos. Del mismo modo, el néctar termosonicado conservó el 85% de ácido ascórbico, la inactivación de polifenol oxidasa y la estabilidad microbiológica y fisicoquímica durante 30 días a 4°C. Sensorialmente, el néctar termosonicado fue predominantemente preferido sobre un néctar comercial. La termosonicación es una alternativa viable para extender la vida útil del néctar de guanábana mínimamente procesado. ARTICLE HISTORY

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Section: Resultsmentioning

confidence: 99%

Effect of thermosonication on pathogenic bacteria, quality attributes and stability of soursop nectar during cold storage

Anaya-Esparza

Méndez-Robles

Sáyago‐Ayerdi

et al. 2017

CyTA - Journal of Food

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“…Former studies suggest that the content of 2AP is correlated to the content of proline (Sansenya et al 2018). Thus, the possible mechanism lying behind enhanced aromatic compounds may be that ultrasound seed treatments induce physiological adjustments in rice crop causing alterations in microstructures, activities of cellular enzymes, and plant metabolism (Yusaf 2015, Chemat et al 2017, Rao et al 2018.…”

Section: Discussionmentioning

confidence: 99%

Ultrasonic seed treatment and Cu application modulate photosynthesis, grain quality, and Cu concentrations in aromatic rice

Mo¹,

Liu²,

Xie³

et al. 2020

Photosynt.

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The present study investigated the effects of ultrasonic seed treatment and Cu application on grain yield, photosynthesis, grain quality, and Cu contents of aromatic rice. The ultrasonic treated and nontreated seeds of two aromatic rice cultivars, i.e., Nongxiang 18 and Meixiangzhan 2, were sown in Cu-contaminated soil with 1.5 and 3.0 g(Cu) m −2 whereas the soil without Cu application was taken as control (CK). Ultrasonic seed treatment and Cu application increased grain yield by 2.7-33.5% in Nongxiang 18 and by 12.9-20.2% in Meixiangzhan 2 owing to substantial improvements in morphophysiological and yield-related traits. Both ultrasonic seed treatment and Cu application also improved the 2-acetyl-1-pyrroline contents as a result of increased proline contents and proline dehydrogenase activity. The Cu contents in plant parts were higher in Cu-containing soil than that of CK. Overall, ultrasonic seed treatment and optimum Cu application improved aromatic rice grain yield, dry biomass, aroma, and grain quality of aromatic rice.

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“…Hence, microbial viability of the microbial cells was decreased (L opez-Malo et al, 2005). The shape and size of microorganisms greatly affect process efficiency, or some microorganisms may be more sensitive towards TS than others (Yusaf, 2014). It was also stated that the effect of TS on microbial populations showed no dependence on the morphological differences among the various microbes (Scherba et al, 1991); but, in comparison to vegetative cells, spores are found to be more difficult to inactivate.…”

Section: Microbial Changesmentioning

confidence: 99%

Hurdle effect of thermosonication and non‐thermal processing on the quality characteristics of fruit juices: An overview

Kesavan

Begum

Das

et al. 2023

J Food Process Engineering

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Traditional thermal processing technologies are widely used to extend the shelf life of fruit juices. However, its detrimental effect on the nutritional and sensory properties of fruit juices paved the way for alternative food processing technologies. Non‐thermal processing methods can be a substitute for thermal methods because they have no/minimal effect on the nutritive and sensory qualities of fruit juices and improve their storage quality by deactivating enzymes and eliminating microorganisms. In this review article, combined use of thermosonication (TS) with other non‐thermal processing technologies in fruit juice processing has been detailed. Additionally, the impact of TS on the various qualities of fruit juices as well as the TS mechanism have been covered. TS, one of the emerging non‐thermal technologies have been preferred in fruit juice and beverage processing industries over the past few years, due to consumer's preference towards high quality and nutritious food products. When TS is employed in combination with other non‐thermal processing methods, it reduces processing time, improves process efficiency, and reduces power consumption. The content of this review paper might be beneficial for upcoming research and the commercialization of this hurdle‐based approach. Practical Applications Generally, fruit juices were treated using thermal methods (e.g., pasteurization) for extending the shelf life by inactivating microbial and enzymatic activities. But it shows negative impact on the nutritional and sensorial attributes of fruit juices. Non‐thermal technologies like, TS has been preferred as an alternative method for the processing of juices due to their less/no effect on the quality parameters of juices. The benefits of TS as compared with thermal treatments include less flavor loss, significant energy savings, and increased homogeneity. TS reduces the processing temperature and time required for pasteurization of juices and it can be used to make high‐quality fruit juices that are additive‐ and preservative‐free. In the review, the effect of TS on fruit juice quality as well as its combined effect with high pressure processing and pulse electric field processing has been summarized. The finding of this review paper might be helpful for the further exploration of these technologies in the large‐scale food industries.

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Evaluating the effect of heat transfer on cell disruption in ultrasound processes

Cited by 15 publications

References 23 publications

Effect of thermosonication on pathogenic bacteria, quality attributes and stability of soursop nectar during cold storage

Effect of thermosonication on pathogenic bacteria, quality attributes and stability of soursop nectar during cold storage

Ultrasonic seed treatment and Cu application modulate photosynthesis, grain quality, and Cu concentrations in aromatic rice

Hurdle effect of thermosonication and non‐thermal processing on the quality characteristics of fruit juices: An overview

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