Hurdle Technology Using Ultrasound for Food Preservation

Guerrero, Sandra; Ferrario, Mariana Inés; Schenk, Marcela; Carrillo, Mercedes García

doi:10.1016/b978-0-12-804581-7.00003-8

Cited by 28 publications

(23 citation statements)

References 135 publications

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“…The inception of nonthermal technologies is credited for the various benefits it offers in the food industry from food‐safety enhancement and shelf‐life prolongment while reducing the nutritional ill‐effects of processing and food quality attributes (Cullen et al., 2012). Nonthermal technologies include preservation processes achieved at room temperature or sublethal temperatures (Ahmed et al., 2016; Cullen et al., 2012; Guerrero et al., 2017; Misra et al., 2016; Pereira & Vicente, 2010; Sahu, 2014). The fourth state of matter known as plasma is a nonthermal processing technique in food that has been investigated extensively by many scholars in recent years (Lis et al., 2018; Segura‐Ponce et al., 2018; Thirumdas et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products

Nasiru

Frimpong

Umair

et al. 2021

Comp Rev Food Sci Food Safe

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Decontamination of meat is commonly practiced to get rid of or decrease the microbial presence on the meat surface. Dielectric barrier discharge cold atmospheric plasma (DBD‐CAP) as innovative technology is a food microbial inactivation technique considered in high regard by food scientists and engineers in present times. However, cold atmospheric plasma application is at the experimental stage, due to lack of sufficient information on its mode of action in inactivating microbes, food shelf‐life extensibility, whereas, the nutritional value of food is preserved. In this review, we have appraised recent work on DBD‐CAP concerning the decontamination treatment of meat products, highlighting the processing value results on the efficacy of the DBD‐CAP microbial inactivation technique. Also, the paper will review the configurations, proposed mechanisms, and chemistry of DBD‐CAP. Satisfactory microbial inactivation was observed. In terms of DBD‐CAP application on sensory evaluation, inferences from reviewed literature showed that DBD has no significant effect on meat color and tenderness, whereas in contrast, TBARS values of fresh and processed meat are affected. DBD seems economically efficient and environmentally sustainable.

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Section: Introductionmentioning

confidence: 99%

Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products

Nasiru

Frimpong

Umair

et al. 2021

Comp Rev Food Sci Food Safe

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“…Nevertheless, thermal pasteurization deals with quality issues, mainly attributed to the use of high temperatures during processing. Therefore, the development of non‐thermal inactivation approaches to partial or totally replace traditional thermal treatments has received increasing attention (Guerrero, Ferrario, Schenk, & Carrillo, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Regarding safety, it is important to know the mechanism by which any emerging technology inactivates microorganisms, which ones and to which level are being inactivated or developing resistance, the effect of physical and/or chemical stress factors on its effectiveness, and even, to which point these effects can be predicted. Thus, this approach provides a new field of application for predictive microbiology, from a global food safety engineering perspective (Guerrero, Alzamora, & Ferrario, 2016; Guerrero et al, 2017; López‐Gómez et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Characterization of microbial inactivation in clear and turbid juices processed by short-wave ultraviolet light

Fenoglio

Ferrario

Carrillo

et al. 2020

J Food Process Preserv

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The aim of this study was to analyze the inactivation of a wide spectrum of microorganisms in clear as well as turbid juices processed by ultraviolet light (UV‐C: 0–1720 mJ/cm2). A biodosimetry assay was used to determine the equivalent UV‐reduction dose (3.1 mJ/cm2). UV‐C effectiveness increased in melon (3.2 and 4.4 log‐reductions of Saccharomyces cerevisiae and Escherichia coli) and orange‐tangerine juices (4.7 log‐reductions of E. coli) compared to carrot (2.7, 2.9, and 4.2 log‐reductions of S. cerevisiae, Candida parapsilosis and Pseudomonas fluorescens), orange (1.7, 2.0, 2.9 and 4.0 log‐reductions of S. cerevisiae, Zygosaccharomyces bailii, Listeria innocua, and E. coli), and orange‐carrot juices (2.5, 2.5 and 2.9 log‐reductions of S. cerevisiae, P. fluorescens, and E. coli). The Coroller model allowed a better fit compared to the Weibull and modified Gompertz models. UV‐C effectiveness in clear juices was related to low absorbance at 254 nm, color, and turbidity; whereas, in the turbid juices, it was also linked to the presence of particle aggregates. Practical applications Short‐wave ultraviolet light (UV‐C) is a promising preservation technology to partially or totally replace traditional thermal treatments, which severely alter product quality. The present study allowed to interpret how physicochemical properties of clear and turbid juices affected the inactivation of a wide spectrum of microorganisms processed by short‐wave ultraviolet light (UV‐C, up to 1,720 mJ/cm2). UV‐C effectiveness was related to high UV‐C transmittance, low absorbance, and turbidity in clear juices. Whereas, in the turbid ones, other parameters such as the presence of particle aggregates stemmed the disinfection process. Moreover, the optical properties of the juices were used in the estimation of UV dose distribution. Mathematical modeling revealed differences in microbial sensitivities and the existence of subpopulations with different resistance to UV‐C treatment. These results suggest that UV‐C light represents a promissory alternative for the processing of a variety of juices and blends with significant differences in their physicochemical characteristics.

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“…Therefore, for processing and preserving purposes, ultrasound technology is held in high regards due to its superior properties. High hydrostatic pressure, pulsed electric fields, ultrasound, ozone, pulsed light, and ultraviolet light, are variety of researched potential/novel alternative techniques in the past decade, yet, high-intensity ultrasound has captivated substantial enthusiasm for food storage utilization [4]. Quality control, extraction, meat processing, crystallisation, performance alteration, separation and deactivation of microbes are the applicable fields in food and bioprocessing that have utilized ultrasound in recent years likewise, the accomplishment of ultrasonic approach in the guidance of food emulsion [5,6].…”

Section: Introductionmentioning

confidence: 99%

Applications of Ultrasound in Meat Processing Technology: A Review

Boateng¹,

Nasiru²

2019

fst

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In the replacement of traditional techniques (cutting, degassing, meat tenderization among others) and assisting of traditional techniques (brining, freezing and thawing, filtration among others), ultrasound has been effectively utilized in various areas of food technology and yet further research demand is recommended in terms of optimization of process conditions (scaling up of ultrasound equipment) and the enhancement of existing processes potential for efficient use in analyzing and modifying food and food products as well as industrial use. Few other technologies combined with ultrasound have shown potentials of effectively controlling food microorganisms. Hence, contribution to the advancements in food safety, processing and preservation owing to these potential advantages of ultrasound, summaries of ultrasound idea and utilization in food industry meat technology longstanding application significant effect are reviewed.

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Hurdle Technology Using Ultrasound for Food Preservation

Cited by 28 publications

References 135 publications

Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products

Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products

Characterization of microbial inactivation in clear and turbid juices processed by short-wave ultraviolet light

Applications of Ultrasound in Meat Processing Technology: A Review

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