Ultrasonic stimulation of milk fermentation: effects on degradation of pesticides and physiochemical, antioxidant, and flavor properties of yogurt

Abstract

BACKGROUND Ultrasound has the potential to increase microbial metabolic activity, so this study explored the stimulatory effect of ultrasound pre‐treatment on the degradation of four common pesticides (fenitrothion, chlorpyrifos, profenofos, and dimethoate) during milk fermentation by Lactobacillus plantarum and its effect on yogurt quality. RESULTS Appropriate ultrasound pretreatment significantly enhanced the growth of L. plantarum. The degradation percentages of pesticides increased by 19–38% under ultrasound treatment. Ultrasonic intensity, pulse duty cycle, and duration time were key factors affecting microbial growth and pesticide degradation. Under optimal ultrasonic pre‐treatment conditions, the degradation rate constants of four pesticides were at least 3.4 times higher than those without sonication. In addition, such ultrasound pretreatment significantly shortened yogurt fermentation time, increased the water holding capacity, hardness and antioxidant activity of the yogurt, and improved the flavor quality of the yogurt. CONCLUSION Ultrasonic pretreatment significantly accelerated the degradation of the four pesticides during yogurt fermentation. In addition, such ultrasound pretreatment increased the efficiency of yogurt making and improved the quality of yogurt in terms of water holding capacity, firmness, antioxidant activity, and flavor. These findings provide a basis for the application of ultrasound to the removal of pesticide residues and quality improvement of yogurt. © 2022 Society of Chemical Industry.

The effect of ultrasound process on lactic acid bacteria, physicochemical and sensory properties of yoghurt, before and after inoculation of starter cultures into milk

“…(2020) reported that the lactic acid value in yoghurts produced after ultrasound application to milk was similar to the control group, while Yuan et al. (2022) reported that acetic acid was higher in control group samples. Nguyen et al.…”

“…In addition to being a dairy product consumed all over the world with its unique nutritional elements, yoghurt is a functional food in terms of human health with the biochemical compounds it contains (Yuan et al. 2022). In many studies conducted in recent years, it has been reported that regular intake of yoghurt and yoghurt bacteria (LAB) and their metabolites reduces obesity, diabetes, inflammation and blood cholesterol, and that yoghurt has anti‐carcinogenic, anti‐oxidative and immunomodulatory effects (Mousavi et al.…”

Research on the Mechanism of Ultrasound To Enhance the Biodegradation of Profenofos by Lactiplantibacillus plantarum

“…The residual profenofos and degradation products were extracted using the Quick Easy Cheap Effective Rugged and Safe (QuEChERS) method, as described in our previous study . After extraction, the supernatant was filtered through a 0.22 μm nylon filter (Whatman, Germany) before gas chromatography–mass spectrometry (GC–MS) analysis.…”

“…The residual profenofos and degradation products were extracted using the Quick Easy Cheap Effective Rugged and Safe (QuEChERS) method, as described in our previous study. 13 After extraction, the supernatant was filtered through a 0.22 μm nylon filter (Whatman, Germany) before gas chromatography−mass spectrometry (GC−MS) analysis. A Shimadzu 2010 GC−MS system (Shimadzu, Japan) equipped with a DB-1701 column (30 m × 0.32 mm i.d., 1.0 μm, Agilent, USA) was used to detect profenofos and degradation products.…”

“…Ultrasound is one of the emerging nonthermal technologies, and the current food industry tried to enhance product yield by implementing ultrasound during the fermentation process. , Our previous study showed that ultrasonic stimulation could enhance the metabolism of OPPs by microorganisms, but the underlying mechanism is unclear. Therefore, this study aimed to analyze the enhancement mechanism of ultrasound on microbial degradation of pesticides.…”