Ultrasound Application for the Decontamination of Roselle (Hibiscus Sabdariffa L.) Seeds: Influence on Fungal Inhibition and Seed Quality

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

“…Several recent studies have shown that the principle of HIU to enhance food safety depends on the cavitation effect of creating shock waves, releasing colossal energy, which is manifested by transient locally high temperature (5500°C) and high shear pressures (50–100 MPa), thereby achieving a sterilization effect, or detachment of microorganisms from the food surface (Abrahamsen & Narvhus, 2022; Alzamora et al., 2011; Baboli et al., 2020; Bai, Shi, et al., 2023; Bermudez‐Aguirre & Niemira, 2022; Bhargava et al., 2021; Dumuta et al., 2022; Esua et al., 2022; Liu et al., 2022; McHugh, 2016; Paula Rossi et al., 2021; Rathnakumar et al., 2023; Tahmasebi et al., 2023; Yang et al., 2023). Another possible mechanism involves a chemical principle, which has been attributed to acoustic chemical reactions that form free radicals (hydrogen, hydroxyl, and alkyl radicals), thereby leading to destroyed microorganisms and enzymes (McHugh, 2016; O'Donnell et al., 2010; Rathnakumar et al., 2023; Tahmasebi et al., 2023). Therefore, the specific HIU sterilization principle works by thinning cell walls and perforating cell membranes of the microbes by shear force followed by flow stress acting from inside‐out to disturb the interior structure and inject free radicals into the microbes to destroy the nuclear region (Bai, Shi, et al., 2023; Ma et al., 2023; Yusof et al., 2016).…”

“…HIU is evolving as an emerging nonthermal food processing technology, with the combination of HIU and thermal treatments having tremendous potential (Abrahamsen & Narvhus, 2022). In addition, HIU is a low‐cost, safe, nontoxic, eco‐friendly, and highly efficient technique that minimizes thermal processing, as decontamination and modification of the structure and functional components facilitate the inactivation of microbes (such as Escherichia coli , Staphylococcus aureus , Salmonella enteritidis, Aeromonas , Listeria monocytogenes , Lactobacillus monocytogenes , Shigella , and Bacillus subtilis ) and enzymes to ensure food safety (Abrahamsen & Narvhus, 2022; Baboli et al., 2020; Bai, Shi, et al., 2023; Liu et al., 2022; Nehring et al., 2022; Rathnakumar et al., 2023; Tahmasebi et al., 2023). It is worth noting that ultrasonics have been shown to roughly reduce the populations of bacterial species in biofilm by 3–4 orders on fruits and vegetables, but the use of low‐intensity ultrasonics has been shown to inhibit E. coli O157:H7 and reduce biofilm production on leafy greens (Bai, Dai, et al., 2023).…”

Comparative Morpho-Agronomic and Biochemical Profiling of Different Roselle Morphotypes Based on their Growth and Yield Associated Attributes

“…sabdariffa, sometimes known as Roselle or Sorrel, is an annual flowering plant in the Malvaceae family that is cultivated primarily for its leaves, stem, seed, and calyces [1][2][3][4][5]. It is a source of natural antioxidants and micronutrients with culinary, nutritional, and therapeutic benefits [6][7][8][9][10]. For its antibacterial, antifungal, antiparasitic, anti-inflammatory, and antinociceptive qualities, Roselle is popular in the worldwide [11][12][13][14][15][16][17].…”