An innovative technique for extending shelf life of strawberry: Ultrasound

Aday, Mehmet Seçkin; Temizkan, Riza; Büyükcan, Mehmet Burak; Caner, Cengiz

doi:10.1016/j.lwt.2012.09.013

Cited by 104 publications

(51 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This led to a reduction in the maximum penetrating force (Wang et al., ). Aday, Temizkan, Büyükcan, and Caner () reported that the effect of US pretreatment led to a reduction in penetrating force of strawberry firmness.…”

Section: Resultsmentioning

confidence: 99%

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

Osae

Zhou

Alolga

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

This study explored the effect of different nonthermal pretreatments, osmosonication (OS), osmotic dehydration, and ultrasound methods on the physical and chemical properties of China‐ and Ghana‐sourced ginger samples under relative humidity convective drying. The chemical properties of pretreated dried ginger slices were assessed for antioxidant properties (ABTS and DPPH); total phenolic content; total flavonoids content; and 4‐, 6‐, 8‐, and 10‐gingerol and 6‐shogaol levels. The physical properties compared were weight loss, rehydration ratio (RR), texture, and drying kinetics. Results revealed that OS pretreatment led to a higher preservation of the chemical properties with the Ghana‐sourced ginger exhibiting the highest values. The OS‐treated samples obtained the highest weight losses and RRs, but the RR was higher in the Chinese ginger. OS pretreatment also gave the lowest textural value with the China‐sourced samples exhibiting the lowest firmness. Weibull model best fitted the experimental results (R2 > 0.99). Practical Application Ginger remains among the most notable medicinal spices worldwide. It is used as a raw material for the pharmaceutical, beverage, cosmetics, and the food industries. Long‐term storage of ginger is one of paramount importance, hence any pretreatment that reduces its moisture content and lessens its drying time but preserves its quality is ideal. In this study, we report the effect of different nonthermal pretreatments, osmosonication, osmotic dehydration, and ultrasound on the physical and chemical properties of China‐ and Ghana‐sourced ginger samples under relative humidity convective drying. The present findings will offer more information in the selection of the best pretreatment technique for drying ginger.

show abstract

Section: Resultsmentioning

confidence: 99%

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

Osae

Zhou

Alolga

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Aday et al . () also found that ultrasound, together with atmospheric control, reduced the respiration rate of postharvest strawberries. The decrease in the metabolic rate slows the consumption of chitin, glucan and other cell wall components.…”

Section: Discussionmentioning

confidence: 97%

The effect and mechanism of ultrasonic treatment on the postharvest texture of shiitake mushrooms (Lentinula edodes)

Ying

2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Fresh shiitake mushrooms (Lentinula edodes) are prone to texture softening and quality decline during storage. We investigated the effects of prestorage ultrasonic treatment on the textural changes of the mushrooms during storage. We monitored physiological parameters, such as respiration intensity, weight loss, cell wall composition and resistance‐related enzymes activity. The hardness of the ultrasonic‐treated (40 kHz, 80 W L−1, 20 min) mushrooms after 12 days of storage (0.461 N) was significantly higher than the untreated control group (0.286 N). The weight loss and respiration intensity of the ultrasonic‐treated group were significantly lower, whereas the cell wall contents, including glucan and chitin, were significantly higher. The ultrasonic‐treated mushrooms also had higher phenylalanine ammonia lyase, superoxide dismutase and catalase activities. Thus, ultrasound preserves the texture of mushrooms by reducing metabolic rate, maintaining cell wall compositions, activating the activity of SOD and maintaining the activity of PAL and CAT.

show abstract

“…The force of bubbles causes detachment and inactivation of pathogens from the produce (Atchley et al., ; Dehghani, ; Mahvi, Dehghani, & Vaezi, ; São José & Vanetti, ). The effectiveness of ultrasound treatment also depends on other factors such as frequency, power, amplitude of the waves, exposure time, the composition of the food being processed, volume of the food, initial contaminant load, and the treatment temperature (Aday, Temizkan, Büyükcan, & Caner, ; Negi & Rastogi, ; Piyasena et al., ). The microbial inactivation by ultrasound is attributed to the action of ROS causing the oxidation of the cell wall components and DNA damage (Birmpa, Sfika, & Vantarakis, ; Hulsmans et al., ; Seymour, Burfoot, Smith, Cox, & Lockwood, ).…”

Section: Modern Techniquesmentioning

confidence: 99%

Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques

Bhilwadikar

Pounraj

Manivannan

et al. 2019

Comp Rev Food Sci Food Safe

106

View full text Add to dashboard Cite

Fresh fruits and vegetables are a rich source of micronutrients. However, many foodborne illnesses have been linked to the consumption of fresh fruits and vegetables as they are reported to harbor contaminants such as microorganisms and pesticides. Recently reported foodborne outbreaks have been linked to a diverse group of fruits and vegetables due to the presence of various pathogens including Salmonella, Escherichia coli, and Listeria monocytogenes. Also, the increased use of pesticides has resulted in the deposition of chemical residues on the surface of fruits and vegetables, which has led to the adverse health conditions such as cancer, birth defects, and neurodevelopmental disorders. Fresh commodities are subjected to various treatments to prevent or minimize these outbreaks, and the main targets of such treatments have been the elimination of pathogens and degradation of toxic chemical residues. Here, we have discussed various decontamination methods including simple household washing, chemical treatments, and modern technologies with their mode of action for microbial and pesticide removal. The simple household processes are not very effective in the removal of pathogenic organisms and pesticides. The use of modern techniques like cold plasma, ozone, high hydrostatic pressure, and so on, showed better efficacy in the removal of microorganisms and pesticides. However, their industrial use is limited considering high installation and maintenance cost. In this review, we suggest combined methods based on their mode of decontamination and suitability for a selected fruit or vegetable for effective decontamination of microbes and pesticide together to reduce the treatment cost and enhance food safety.

show abstract

An innovative technique for extending shelf life of strawberry: Ultrasound

Cited by 104 publications

References 34 publications

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

The effect and mechanism of ultrasonic treatment on the postharvest texture of shiitake mushrooms (Lentinula edodes)

Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques

Contact Info

Product

Resources

About