Synergistic combination of heat and ultrasonic waves under pressure for Cronobacter sakazakii inactivation in apple juice

Arroyo, Cristina; Cebrián, Guillermo; Pagán, Rafael; Condón, S.

doi:10.1016/j.foodcont.2011.10.056

Cited by 55 publications

(19 citation statements)

References 44 publications

(50 reference statements)

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“…Some physicochemical properties of juices play critical role in the inactivation of many microorganisms (Salleh‐Mack and Roberts ; Arroyo et al . ). Hence, some of these physicochemical properties of the treated and untreated black mulberry juice were analyzed.…”

Section: Resultsmentioning

confidence: 97%

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Inactivation ofEscherichia coliand Quality Changes in Black Mulberry Juice Under Pulsed Sonication and Continuous Thermosonication Treatments

Dinçer

Topuz

2014

Journal of Food Processing and Preservation

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Effects of pulsed sonication and continuous thermosonication treatments on Escherichia coli ATCC 25922 inactivation in black mulberry juice were investigated at different acoustic power densities and different temperatures. The inactivation data were evaluated with five selected kinetic models with regard to adjusted correlation coefficient and root mean square error. The inactivation data of all treatments were well fitted with Weibull model followed by biphasic linear and first-order models. Treatment time for 5 log reduction of the E. coli was estimated in 14.10 min for pulsed sonication at 25C and 1.63 W/mL and 10.45 min for continuous thermosonication at 50C. Additionally, some physicochemical properties of black mulberry juices were tested for the treatments. Color and turbidity values increased, whereas monomeric anthocyanin contents decreased by the treatments. However, remarkable changes were not observed in titratable acidity, pH, percent polymeric color and antioxidant activity of black mulberry juice.

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Section: Resultsmentioning

confidence: 97%

“…Ultrasonic inactivation can be enhanced by heat (thermosonication), pressure (manosonication) or both (manothermosonication) in combination (Arroyo et al . ; Piyasena et al . ).…”

Section: Introductionmentioning

confidence: 99%

Inactivation ofEscherichia coliand Quality Changes in Black Mulberry Juice Under Pulsed Sonication and Continuous Thermosonication Treatments

Dinçer

Topuz

2014

Journal of Food Processing and Preservation

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“…The same treatment resulted in a 3.3‐log reduction in Neosartorya fischeri ascospore numbers in apple juice (Kim & Silva, ). In the case of MS and MTS treatments, >5‐log reductions have been reported for Cronobacter sakazakii counts in apple juice (Arroyo, Cebrián, Pagán, & Condón, ) and a 5‐log reduction (MTS of 300 MPa at 40 °C) in E. coli cell numbers in an apple‐carrot juice blend (Kahraman, Lee, Zhang, & Feng, ).…”

Section: Ultrasonicationmentioning

confidence: 99%

The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review

Roobab

Aadil

Madni

et al. 2018

Comp Rev Food Sci Food Safe

165

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Fruit and vegetable juices are rich sources of nutrients that support microbiological growth and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality of juices due to intensive thermal processing is a major problem encountered during the treatment of commercially preserved liquid foods. Conventional thermal processing technologies inactivate microorganisms and enzymes and extend the shelf life of foods but exert negative effects on nutritional and organoleptic properties of juices, for example, a loss of vitamins, of a desirable flavor, and of bioactive compounds and development of different sensory profiles as a result of heating. Nonthermal technologies including ultrasonication, a pulsed electric field, high-pressure processing, irradiation, and their combinations are suitable alternatives for achieving the same preservation effect without the adverse effects of heat on the quality of juices and meet consumer demand for clean-label, safe, and wholesome products without compromising their nutritional properties.

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“…Among these technologies ultrasound treatment is considered to be inexpensive, simple, reliable, environmentally friendly and highly effective in achieving microbial decontamination (Arroyo et al 2012;Gabriel 2012), inactivation of enzymes (Jang and Moon 2011;O'Donnell et al 2010;De Gennaro et al 1999), stability of juice cloud and improvement of viscosity (Vercet et al 2002;Seshadri et al 2003), improvement of bioactive compounds (Bhat et al 2011). But there are no reports on the effects of ultrasound on anti-browning of fresh apple juice.…”

Section: Introductionmentioning

confidence: 99%

Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice

et al. 2015

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Enzyme browning is the main challenge in the preparation of fresh apple juice. The influence of sonication on browning, as well as polyphenols and antioxidant activity of fresh apple juice was investigated. It was found that ultrasound can inhibit the browning of fresh apple (Malus pumila Mill, cv. Red Fuji) juice, but decreased the contents of total phenolic content (TPC), total flavonoid content (TFC) and chlorogenic acid and reduced the antioxidant activity. On the whole, ultrasound technology cannot be used to the antibrowning of fresh apple (Malus pumila Mill, cv. Red Fuji) juice.

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Synergistic combination of heat and ultrasonic waves under pressure for Cronobacter sakazakii inactivation in apple juice

Cited by 55 publications

References 44 publications

Inactivation ofEscherichia coliand Quality Changes in Black Mulberry Juice Under Pulsed Sonication and Continuous Thermosonication Treatments

Inactivation ofEscherichia coliand Quality Changes in Black Mulberry Juice Under Pulsed Sonication and Continuous Thermosonication Treatments

The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review

Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice

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