Microbial Inactivation in Foods by Ultrasound

Zhao, Chen

doi:10.4172/2476-2059.1000e102

Cited by 14 publications

(9 citation statements)

References 17 publications

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“…Due to acoustic cavitation, described as the formation, growth and collapse of gas bubbles in liquid media that can generate a localised mechanical energy, ultrasound can be effective against various pathogens in food (Cruz-Cansino et al, 2016). Application of ultrasound leads to the inactivation of food spoilage micro-organisms such as yeast, mould and total aerobic bacteria, as well as LAB (Chen, 2017). However, the micro-organism killing effect depends highly on ultrasound treatment conditions (frequency, exposure time and temperature), type of micro-organism and food matrix (Huang et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

Technology and characterisation of whole hemp seed beverages prepared from ultrasonicated and fermented whole seed paste

Bartkienė

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Lėlė

et al. 2019

Int J of Food Sci Tech

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The aim of this study was to apply fermentation with Pediococcus acidilactici LUHS29, P. pentosaceus LUHS183, Lactobacillus casei LUHS210 and L. uvarum LUHS245 strains, as well as ultrasonication (US) for whole hemp (Cannabis sativa L.) seed paste (HSP) treatment and preparation of emulsions (HSE). Additionally, the biogenic amine (BA) content and antimicrobial properties of the prepared products were evaluated. It was found that US and fermentation reduced total bacteria count in HSP. The highest BA content was found in US-treated HSP (639.87 mg kg À1). HSE US , HSE LUHS29 , HSE LUHS183 , HSE LUHS210 and HSE LUHS245 samples showed lower f-potential. The highest overall acceptability (OA) was established for HSE LUHS245 , and correlations were established between the emotions induced by the different HSE products and OA. Pure LAB showed a broad variety of pathogen inhibition; however, the antimicrobial activity of HSP was very low, and HSE did not show any antimicrobial properties. Finally, treatment with selected LAB can be recommended for preparation of stable emulsions, and the most acceptable beverages can be obtained by using LUHS245 strain.

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Section: Resultsmentioning

confidence: 99%

Technology and characterisation of whole hemp seed beverages prepared from ultrasonicated and fermented whole seed paste

Bartkienė

Zokaitytė

Lėlė

et al. 2019

Int J of Food Sci Tech

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“…Although conventional heat treatment is typically effective in reducing microbial growth on food products, there are concerns regarding the deterioration of nutritional qualities. Therefore, minimal processing such as ultrasound technology may be employed as an alternative to minimize the quality deterioration but at the same time, is still able to reduce microbial content in food products (Chen, 2017;Piyasena et al, 2003;Yikmiş, 2019). Sonication is considered to be safe, non-toxic and environmentally friendly (Kentish & Ashokkumar, 2011).…”

Section: Effect Of Heat and Sonication The Growth Of Microorganismsmentioning

confidence: 99%

The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants

et al. 2020

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Red sugarcane (RS) is a lesser bred of sugarcane variant in Malaysia compared to yellow sugarcane (YS), thus less data is available regarding this species. On this study, the physicochemical and microbiological properties of RS was determined and compared with YS under different conditions. Both sugarcane variants were subjected to heat and sonication treatments for 5 and 15 minutes as a method for preservation. RS contains a higher °Brix (15) compared to YS (14), and was unchanged while YS demonstrated a significant reduction. Furthermore, RS displayed a superior fructose (+802%), glucose (+119%) and sucrose (+17.91%) levels in all samples and they were largely preserved during both treatments. However, RS was sensitive to colour changes, as darker juice (decrease in lightness and increase in redness) was produced after treatments. RS possessed lower phenolic content (-31.15%) and antioxidant activity (-11.51%) than YS, and was significantly affected by both treatments. Sonication was more effective in reducing the microbial content than heat in both treatments. These findings indicated that RS is better at retaining its physicochemical properties under preservation treatment, but less resistant in preserving its appearance and nutritional values.

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“…Ultrasound, in combination with other novel interventions such as antimicrobial agents, temperature and pressure, is reported to enhance inactivation rates for pathogenic and spoilage micro‐organisms (Table ). Application of ultrasound in electrolysed water, calcium hydroxide, ozone, nisin has shown effective inactivation of pathogenic bacteria on a range of fruit and vegetables (Chen ). Dislodgement of microbial cells and surface injury caused by high‐intensity mechanical waves, can expose cells to disinfecting agents leading to enhanced microbial inactivation.…”

Section: Nonthermal Processingmentioning

confidence: 99%

State of the art of nonthermal and thermal processing for inactivation of micro-organisms

et al. 2018

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Despite the constant development of novel thermal and nonthermal technologies, knowledge on the mechanisms of microbial inactivation is still very limited. Technologies such as high pressure, ultraviolet light, pulsed light, ozone, power ultrasound and cold plasma (advanced oxidation processes) have shown promising results for inactivation of micro-organisms. The efficacy of inactivation is greatly enhanced by combination of conventional (thermal) with nonthermal, or nonthermal with another nonthermal technique. The key advantages offered by nonthermal processes in combination with sublethal mild temperature (<60°C) can inactivate micro-organisms synergistically. Microbial cells, when subjected to environmental stress, can be either injured or killed. In some cases, cells are believed to be inactivated, but may only be sublethally injured leading to their recovery or, if the injury is lethal, to cell death. It is of major concern when micro-organisms adapt to stress during processing. If the cells adapt to a certain stress, it is associated with enhanced protection against other subsequent stresses. One of the most striking problems during inactivation of micro-organisms is spores. They are the most resistant form of microbial cells and relatively difficult to inactivate by common inactivation techniques, including heat sterilization, radiation, oxidizing agents and various chemicals. Various novel nonthermal processing technologies, alone or in combination, have shown potential for vegetative cells and spores inactivation. Predictive microbiology can be used to focus on the quantitative description of the microbial behaviour in food products, for a given set of environmental conditions.

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Microbial Inactivation in Foods by Ultrasound

Cited by 14 publications

References 17 publications

Technology and characterisation of whole hemp seed beverages prepared from ultrasonicated and fermented whole seed paste

Technology and characterisation of whole hemp seed beverages prepared from ultrasonicated and fermented whole seed paste

The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants

State of the art of nonthermal and thermal processing for inactivation of micro-organisms

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