Study the impact of ultra-sonication and pulsed electric field on the quality of wheat plantlet juice through FTIR and SERS

Ahmed, Zahoor; Manzoor, Muhammad Faisal; Hussain, Abid; Hanif, Muddasir; Ziauddin, .; Zeng, Xin‐An

doi:10.1016/j.ultsonch.2021.105648

Cited by 28 publications

(18 citation statements)

References 72 publications

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“…Thermosonication (TS) treatment, also known as ultrasonic-assisted heat treatment, is considered a good alternative to heat treatments for enzyme and microbial inactivation accompanied by minimal loss of quality parameters in juices. Other advantages associated with using sonoprocessing include high consistency level, lower consumption of energy, and enhanced throughput as compared to conventional methods [1] , [4] , [7] , [8] , [9] . Moreover, it is also known to improve the bioactive constituents while keeping the fruit juices safe from a microbial load, for instance, mango juice [10] , [11] , carrot juice [4] , hog plum [12] , star-fruits [13] , apple juice [14] , orange juice [15] , and pitaya juice [16] .…”

Section: Introductionmentioning

confidence: 99%

Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities

Manzoor

Khan

et al. 2021

Ultrasonics Sonochemistry

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Highlights Temperature-controlled high-intensity thermosonication (TS) treatment is a useful sterilized method. TS processing improves the bioactive compounds and antioxidant activates, also caused color variations. TS treatments were reduced the particle size, and improve the suspension stability and rheological properties. High ultrasonic intensity TS treatment significantly reduced the microbial loads and enzymatic activities.

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Section: Introductionmentioning

confidence: 99%

Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities

Manzoor

Khan

et al. 2021

Ultrasonics Sonochemistry

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“…It has been discovered to have little or no negative impact on the quality of food materials [64,66,67]. This method primarily processes liquid and semiliquid food products [64,68,69]. PEF-assisted drying helps preserve the dried products' physicochemical properties, color, and bioactive compounds [70,71] (Figure 2).…”

Section: Pulsed Electric Field (Pef)mentioning

confidence: 99%

Food Dehydration Recent Advances and Approaches

Riaz¹,

Kabir²,

Haroon³

et al. 2023

A Comprehensive Review of the Versatile Dehydration Processes

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Dehydration of organic material is undoubtedly a controlled attempt to conserve or construct a novel construct that will satisfy functional devotions. Food dehydration is reviewed in light of the latest progress in food materials research. Understanding the mechanics behind the drying process is crucial in food and agricultural product dehydration. Among the most crucial steps in preserving food is dehydration. Food drying innovations include photovoltaic, thermal imaging, microwave-assisted, and comparable hybrid technologies. According to a recent study, unique food dehydration technologies might increase drying efficiency by decreasing energy usage while improving product quality. Unique drying methods reduce food component degradation and create novel items for customers. Each method’s use of specific foods will be reviewed in this chapter.

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“…The use of non-destructive spectroscopic techniques, including vibrational methods, possesses a wide range of benefits such as chemical-free assessments, minimal and non-interruptive sample processing, and very rapid and relatively accurate determination of multiple physicochemical properties. Moreover, the advancement in computation, instrumentation, and chemometric methods have further increased the reliance on these rapid assessment techniques in various research domains ( 26 , 27 ). Some of the spectroscopic techniques include nuclear magnetic resonance spectroscopy (NMR), Fourier transforms infrared spectroscopy (FT-IR), fluorescence spectroscopy (FS), near-infrared spectroscopy (NIRS), hyperspectral imaging (HSI), ultraviolet-visible spectroscopy (UV-Vis), and Raman spectroscopy (RS).…”

Section: Non-destructive Techniques and Food Quality Evaluationmentioning

confidence: 99%

A Narrative Review of Recent Advances in Rapid Assessment of Anthocyanins in Agricultural and Food Products

et al. 2022

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Anthocyanins (ACNs) are plant polyphenols that have received increased attention recently mainly due to their potential health benefits and applications as functional food ingredients. This has also created an interest in the development and validation of several non-destructive techniques of ACN assessments in several food samples. Non-destructive and conventional techniques play an important role in the assessment of ACNs in agricultural and food products. Although conventional methods appear to be more accurate and specific in their analysis, they are also associated with higher costs, the destruction of samples, time-consuming, and require specialized laboratory equipment. In this review article, we present the latest findings relating to the use of several spectroscopic techniques (fluorescence, Raman, Nuclear magnetic resonance spectroscopy, Fourier-transform infrared spectroscopy, and near-infrared spectroscopy), hyperspectral imaging, chemometric-based machine learning, and artificial intelligence applications for assessing the ACN content in agricultural and food products. Furthermore, we also propose technical and future advancements of the established techniques with the need for further developments and technique amalgamations.

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Study the impact of ultra-sonication and pulsed electric field on the quality of wheat plantlet juice through FTIR and SERS

Cited by 28 publications

References 72 publications

Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities

Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities

Food Dehydration Recent Advances and Approaches

A Narrative Review of Recent Advances in Rapid Assessment of Anthocyanins in Agricultural and Food Products

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