In vitro and in silico approaches to investigate antimicrobial and biofilm removal efficacies of combined ultrasonic and mild thermal treatment against Pseudomonas fluorescens

Su, Ying; Jiang, Lin; Chen, Danying; Yu, Hang; Yang, Fangwei; Guo, Yahui; Xie, Yunfei; Yao, Weirong

doi:10.1016/j.ultsonch.2022.105930

Cited by 16 publications

(4 citation statements)

References 44 publications

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“…The process of TS involves applying ultrasound waves to a liquid while it is being heated [ 40 ]. The ultrasound waves create cavitation bubbles within the food, which cause mechanical stress and lead to the formation of micro-streams and high shear forces [ 41 ]. These mechanical impacts interfere with the cell membranes of microorganisms, ultimately causing them to lose their ability to function [ 42 ].…”

Section: Thermosonication (Ts)mentioning

confidence: 99%

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Abdulstar

Altemimi

Al‐Hilphy

2023

Foods

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Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. Unlike conventional heat treatment, thermosonication utilizes short holding times, allowing for the preservation of food products’ phytochemical compounds and sensory characteristics. The benefits and challenges of this emerging technology, such as equipment cost, limited availability of data, inconsistent results, high energy consumption, and scale-up challenges, have been assessed, and the design process for using ultrasound in combination with mild thermal treatment has been discussed. TS has proven to be a promising technique for eliminating microorganisms and enzymes without compromising the nutritional or sensory quality of food products. Utilizing natural antimicrobial agents such as ascorbic acid, Nisin, and ε-polylysine (ε-PL) in combination with thermosonication is a promising approach to enhancing the safety and shelf life of food products. Further research is required to enhance the utilization of natural antimicrobial agents and to acquire a more comprehensive comprehension of their impact on the safety and quality of food products.

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Section: Thermosonication (Ts)mentioning

confidence: 99%

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Abdulstar

Altemimi

Al‐Hilphy

2023

Foods

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“…The application of ultrasound is not very efficient; in fact, it causes the insufficient reduction of bacteria as reported by Zhao et al [ 131 ] ( Table 8 ). On the other hand, its application combined with other technologies, such as temperature, is most efficient; in fact, the colony forming units decreased from 3 to 5 log CFU/gr ([ 132 , 133 , 134 ]) ( Table 8 ). Greater exposure (expressed as time value) enhances the treatment efficiency, as reported by Kordowska-Wiater and Stasiak [ 82 ] ( Table 8 ).…”

Section: Pseudomonas Sppmentioning

confidence: 99%

Ultrasound Technology as Inactivation Method for Foodborne Pathogens: A Review

Lauteri

Ferri

Piccinini

et al. 2023

Foods

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An efficient microbiological decontamination protocol is required to guarantee safe food products for the final consumer to avoid foodborne illnesses. Ultrasound and non-thermal technology combinations represent innovative methods adopted by the food industry for food preservation and safety. Ultrasound power is commonly used with a frequency between 20 and 100 kHz to obtain an “exploit cavitation effect”. Microbial inactivation via ultrasound derives from cell wall damage, the oxidation of intracellular amino acids and DNA changing material. As an inactivation method, it is evaluated alone and combined with other non-thermal technologies. The evidence shows that ultrasound is an important green technology that has a good decontamination effect and can improve the shelf-life of products. This review aims to describe the applicability of ultrasound in the food industry focusing on microbiological decontamination, reducing bacterial alterations caused by food spoilage strains and relative foodborne intoxication/infection.

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“…Moreover, combined ultrasonic and thermal treatments have been used to clean the exterior of reactors, storage tanks, lanes, and inactivate tunnels of Pseudomonas fluorescens in the food industry, with a potential upgrade to the conventional fill–boil–dump cleaning‐in‐place system (Su et al., 2022). Additionally, the physical, chemical, and mechanical effects on proteins created by HIU treatment (high shear forces, turbulent forces, and oxidizing compounds from cavitation effects) modify the secondary and tertiary structures and the integrity of the primary chain structure (peptide chain), thus affecting the functional properties of the proteins, such as solubility, emulsification, and foaming (Geng et al., 2021; Sharma et al., 2023; Sheng et al., 2018; Xie et al., 2020; Xiong et al., 2016; Yang et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk

Yoshimasa,

Akihiro,

et al. 2024

Food Frontiers

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High‐intensity ultrasonic (HIU) treatment has been used to improve and modify the functional properties of food. HIU potentially inactivates microorganisms in food and modifies the physicochemical properties via the cavitation effect. This study evaluated the combination of different HIU power intensities, temperatures, and times for their effects on diluted liquid egg yolks’ physicochemical properties and rheological and flow behavior. The results showed that Salmonella enteritidis and Escherichia coli in the diluted liquid egg yolks were significantly destroyed as HIU power was increased, and complete destroyed conditions were achieved at 210 W, 60°C for 6 or 9 min. Moreover, the emulsifying activity index of the diluted liquid egg yolks increased significantly at 45 and 60°C under the 75 W HIU treatment, whereas the maximum emulsifying stability index was obtained at 30°C, 210 W for 9 min. Yolk viscosity was positively correlated with HIU power intensity and temperature; the same trend was observed for flow behavior and shear stress. The fluid dynamics of the storage modulus (G′) for the 150 and 210 W HIU treatments increased significantly following the increase in temperature to 45 and 60°C, and G′ > loss modulus (G″). However, free hydrogen sulfide group content also increased significantly after the HIU treatment. Thus, this study revealed that the HIU treatment effectively destroyed the bacteria population in the diluted liquid egg yolk while maintaining or improving the emulsification properties. Moreover, the diluted liquid egg yolk flow parameters apply to egg yolk product manufacturing processes.

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In vitro and in silico approaches to investigate antimicrobial and biofilm removal efficacies of combined ultrasonic and mild thermal treatment against Pseudomonas fluorescens

Abstract: Graphical abstract

Cited by 16 publications

References 44 publications

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Ultrasound Technology as Inactivation Method for Foodborne Pathogens: A Review

The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk

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