Combination of thermal and dual‐frequency sonication processes for optimum microbiological and antioxidant properties in cherry tomato

Abstract

Cherry tomato fruits were treated with three dual‐frequency ultrasound (US) at different temperature and time. The three treatment variables, that is, dual‐frequency US, temperature, and time were optimized with the aid of response surface methodology (RSM). About 20/40 kHz, 52°C, and 6 min were the optimum condition obtained for total bacteria count (TBC, 1.08 log cfu/g), firmness (15.90 N), and total phenolic content (TPC, 34.34 mg GAE/100 g). All the linear relations of the treatment variables showed a significantly negative and positive effect on the TBC and TPC, respectively, while positive significant effects were obtained for some of the relations of the firmness. Hence dual‐frequency sonication is effective for microbial safety and maintaining the quality of cherry tomato. Also, RSM was found to be a useful tool in setting and optimizing the variables responsible for sonication treatment. Practical applications Thermosonication (ultrasonication and heat) has been applied toward improving the microbial safety and nutritional quality of vegetables and fruit. However, factors such as power, frequency, time, temperature, etc. determine the efficiency of its operation. Controlling these factors is difficult and therefore requires a robust and efficient optimization tool in determining their effects (individual and interactions) on food during treatment. In this study, response surface methodology provides the solution in settling and optimizing the variables for the sonication treatment. Besides, the remarkable result obtained in this work offers an alternative to the combined use of ultrasound and chemical in food industries.

Optimization of thermosonication on Bacillus cereus from pork: Effects on inactivation and physicochemical properties

“…Similarly, the rapid change in pressure by virtue of shear forces imposed by collapses of bubbles on the samples due to ultrasonic waves may also be attributed to the abovementioned results. Similar observation has been reported previously (Evelyn & Silva, ; Izquier & Gómez‐López, ; Mustapha, Zhou, Wahia, Sarpong, Nasiru, Adegbemiga, & Ma, ; Zhang, Kang, Zhou, Jiang, & Xing, ).…”

Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice

“…Sonication is a non-thermal method for food processing having an advantage of preserving fruit juices without unfavourable effects on the nutritional content, sensory properties, and quality of the final product, compared with conventional heat treatments 1 – 4 . The advantages of ultrasonic treatment are the possibility of reducing microorganisms at a lower temperature than during traditional heat treatment (pasteurization).…”

Effects of protein–polysaccharide interactions on the physical and textural characteristics of low‐fat whipped cream

“…Optimal percentages of protein and polysaccharides were determined and the qualitative properties of the sample thus prepared were evaluated. In order to validate the models, experimental and predicted values of the qualitative properties were compared and error percentages were calculated (Mustapha et al., 2020). Statistical analysis of sensory evaluation was performed using a completely randomized design followed by the least significant differences (LSD’s) test in order to compare the means ( p < .05) through SAS software, Version 9 (IBM, New York, USA).…”