A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound

Moosavi, Motahareh Hashemi; Khaneghah, Amin Mousavi; Javanmardi, Fardin; Hadidi, Milad; Hadian, Zahra; Jafarzadeh, Shima; Huseyn, Elcin; Sant’Ana, Anderson S.

doi:10.1016/j.ultsonch.2021.105755

Cited by 30 publications

(12 citation statements)

References 51 publications

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“…Also, ultrasound application suppressed powdery mildew in strawberry [45] . Ultrasound treatment reduced the microbial load during green asparagus storage [72] and caused fungal inactivation and mycotoxin decontamination in food products [27] . Moreover, ultrasound application showed a significant effect on the pathogenic bacteria count in lettuce [73] .…”

Section: Resultsmentioning

confidence: 99%

“…Ultrasound is a shape of vibrational energy produced by sound waves [21] and is vastly applied as a promising technology to control food pathogens and preserve fresh fruit and vegetable products [22] , [23] , [24] , [25] , [26] . This technology is considered an eco-friendly and safe technique and widely used for inactivating pathogens and decreasing the microbial content in food products [27] . Ultrasound has also extensively been applied as an effective priming method for breaking the dormancy of seeds and improving seed germination indices and seedling growth [28] , [29] , [30] .…”

Section: Introductionmentioning

confidence: 99%

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Ultrasound application for the decontamination of roselle (Hibiscus sabdariffa L.) seeds: Influence on fungal inhibition and seed quality

Tahmasebi

Asgari

Bakhshi

et al. 2023

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Ultrasound application for the decontamination of roselle (Hibiscus sabdariffa L.) seeds: Influence on fungal inhibition and seed quality

Tahmasebi

Asgari

Bakhshi

et al. 2023

Ultrasonics Sonochemistry

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“…Some causes, such as high temperature, moisture, and oxygen, affect the proliferation and activities of bacteria, which can lead to chemical and enzymatic activities and the deterioration of the food. Many forms of deterioration may be in progress at any time, depending on the food and environmental conditions (Moosavi et al., 2021). In recent years, different methods have been applied to extend food products’ shelf life and decrease microbial load, including physical, chemical, and biological techniques (Özer et al., 2018).…”

Section: Emerging Packaging Technologies For Food Safetymentioning

confidence: 99%

Improving the functionality of biodegradable food packaging materials via porous nanomaterials

Jafarzadeh

Forough

Kouzegaran

et al. 2023

Comp Rev Food Sci Food Safe

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Non‐biodegradability and disposal problems are the major challenges associated with synthetic plastic packaging. This review article discusses a new generation of biodegradable active and smart packaging based on porous nanomaterials (PNMs), which maintains the quality and freshness of food products while meeting biodegradability requirements. PNMs have recently gained significant attention in the field of food packaging due to their large surface area, peculiar structures, functional flexibility, and thermal stability. We present for the first time the recently published literature on the incorporation of various PNMs into renewable materials to develop advanced, environmentally friendly, and high‐quality packaging technology. Various emerging packaging technologies are discussed in this review, along with their advantages and disadvantages. Moreover, it provides general information about PNMs, their characterization, and fabrication methods. It also briefly describes the effects of different PNMs on the functionality of biopolymeric films. Furthermore, we examined how smart packaging loaded with PNMs can improve food shelf life and reduce food waste. The results indicate that PNMs play a critical role in improving the antimicrobial, thermal, physicochemical, and mechanical properties of natural packaging materials. These tailor‐made materials can simultaneously extend the shelf life of food while reducing plastic usage and food waste.

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“…Depending on their use, US can be classified into high-power US (low frequency) and low-power US (high frequency) (Estivi et al, 2022). Low-power US are an excellent alternative to heat-based treatments because they avoid the negative effects of traditional processing (sensory and organoleptic 10.3389/fmicb.2023.1094671 decay), assuring at the same time the inactivation of spoiling and pathogenic microorganisms (Moosavi et al, 2021). In food, US have been used for a wide range of products and with very interesting purposes, including inactivation of microorganisms and enzymes, production of emulsions and nano-emulsions, extraction of bioactive compounds and oils from plant cells, and removal of microorganisms from surfaces (Bevilacqua et al, 2019a;Soltani-Firouz et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Ultrasound can increase biofilm formation by Lactiplantibacillus plantarum and Bifidobacterium spp.

Racioppo

Speranza²,

Altieri³

et al. 2023

Front. Microbiol.

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The main goal of this research was to study the effect of an Ultrasound (US) treatment on biofilm formation of Lactiplantibacillus plantarum (strains c19 and DSM 1055), Bifidobacterium animalis subsp. lactis DSM 10140, Bifidobacterium longum subsp. longum DSM 20219, and Bifidobacterium longum subsp. infantis DSM 20088. From a methodological point of view, each microorganism was treated through six US treatments, different for the power (10, 30, or 50% of the net power, 130 W), the duration (2, 6, or 10 min) and the application of pulses (0 or 10 s). After the treatment, a biofilm of the strains was let to form on glass slides and the concentration of sessile cells was analyzed for 16 days. Biofilms formed by untreated microorganisms were used as controls. As a first result, it was found that US significantly increased the concentration of sessile cells of B. longum subsp. infantis, while for some other strains US treatment could not affect the formation of biofilm while improving its stability, as found for L. plantarum DSM1055 after 16 days. The variable mainly involved in this positive effect of US was the duration of the treatment, as biofilm formation and stability were improved only for 2 min-treatments; on the other hand, the effect of power and pulses were strain-dependent. In conclusion, the results suggest practical implication of a US pre-treatment for various fields (improvement of adhesion of microorganisms useful in food or in the gut, biomedical and environmental industries), although further investigations are required to elucidate the mode of action.

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A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound

Abstract: Highlights Ultrasound (US) is an emerging technology for fungal decontamination in foods. Frequency, intensity, duration, temperature, and pressure impact US effectiveness. Combination of ultrasound with other techniques improves decontamination.

Cited by 30 publications

References 51 publications

Ultrasound application for the decontamination of roselle (Hibiscus sabdariffa L.) seeds: Influence on fungal inhibition and seed quality

Ultrasound application for the decontamination of roselle (Hibiscus sabdariffa L.) seeds: Influence on fungal inhibition and seed quality

Improving the functionality of biodegradable food packaging materials via porous nanomaterials

Ultrasound can increase biofilm formation by Lactiplantibacillus plantarum and Bifidobacterium spp.

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