Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in natural orange and pomegranate juices

Sánchez-Rubio, M; Taboada-Rodríguez, Amaury; Cava-Roda, Rita; López−Gómez, Antonio; Marín-Iniesta, Fulgencio

doi:10.1016/j.lwt.2016.06.005

Cited by 41 publications

(23 citation statements)

References 43 publications

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“…Despite numerous studies, knowledge on the application of active ultrasound (US) to preserve fresh juice is insufficient. From a practical standpoint, the method of thermosonication is rather expensive, and researchers have attempted to increase, reduce, or stabilize juice temperature by introducing an additional cooling-heating system [22,27]. In our study, we propose using the heat generated by ultrasound to heat tested juice samples, which in industrial practice would considerably reduce the costs associated with the energy consumption of the thermosonication process.…”

Section: Introductionmentioning

confidence: 99%

Effect of Extraction Method and Thermosonication on Apple Juice Quality

et al. 2019

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This paper presents the results of a study on the influence of juice extraction and thermosonication methods on the content of microorganisms in juices stored under refrigeration and in ambient temperature. It was determined that the type of extraction device used influenced the content of microorganisms in juice. The lowest total content of mesophilic microorganisms was obtained in juice extracted on a piston press, and the highest was obtained using a centrifuge. The additional purpose was to evaluate the influence of ultrasonic treatment on selected parameters of apple juice quality: cloud value, antioxidant activity, total phenolic content, flavonoid content, and anthocyanin content. The ultrasound treatment of juice from the piston press was conducted at two levels of radiated sonic power so as to obtain sublethal and lethal temperatures of the juice. It was demonstrated that only ultrasound treatment within the range of lethal temperatures was sufficient to deactivate microorganisms. It was determined that thermosonication did not influence the deterioration of chemical properties of juices, with the exception of decreased anthocyanin content. The described method enables prolongation of the shelf life of fresh apple juice under refrigeration to 168 hours (7 days).

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Section: Introductionmentioning

confidence: 99%

Effect of Extraction Method and Thermosonication on Apple Juice Quality

et al. 2019

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“…The inactivation of Saccharomyces cerevisiae in natural orange and pomegranate juices untreated and treated with mild temperature (50°C), cinnamon leaf essential oil, thermo-US, alone or in combination, and its survival under refrigerated conditions (5°C, 28 days) were studied . [42] During refrigerated storage, the S. cerevisiae population in orange and pomegranate juices, treated with US and cinnamon leaf essential oil at 50°C for 30 min, decreased by 1.55 and 0.68 log, respectively, while the controls kept the yeast population without significant changes.…”

Section: Citrus Juicementioning

confidence: 98%

Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review

Salehi

2020

International Journal of Food Properties

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In recent years, the consumers' demands for fruit and vegetable juices (FVJ), such as higher nutritive values, minimal processing and high quality have been growing rapidly. Sonication is considered as non-thermal food processing technology and it has gained considerable attention because of its capacity to keep original freshness and nutritional contents in foods, with minor energy utilization and high sensory acceptability, compared to the conventional heat treatment. This review summarized the effect of ultrasound (US) on the physical and chemical parameters, color change, rheological behavior (RB), bioactive compounds (BC) and sensorial properties of apple, citrus, grape, kiwifruit, melon, peach, pineapple, and tomato juices. US processing can be applied in FVJ industry to improve physicochemical properties (i.e., physical stability, changes particle size, and modifying color attributes and turbidity), RB (i.e., texture, viscosity, and consistency), antioxidant properties, emulsifying capacity, microbial and enzymatic stability, and inactivation (i.e., pectinmethylesterase (PME), polyphenol oxidase , and polygalacturonase) of juices. US has positive impact on nutritional status and sensory acceptance of juices as it enhanced the functional properties of FVJ. The rheological properties (RP) of juices including shear stress, apparent viscosity (AV), storage and loss modulus increases with the rise of US time. Therefore, US treatment can be an alternative to thermal treatment to obtain FVJ with high nutritional quality and good sensorial attributes.

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“…A altura da espuma relativa à amostra controle, de S. cerevisiae, na escala milímetros (mm) foi determinada após 25 min de exposição, ao meio de cultura contendo separadamente, os materiais TA, TAU250, TAU300, TAU350, TAU400, TAU450 e TAU500. (KETHIREDDY et al, 2016;SÁNCHEZ-RUBIO et al, 2016). A altura da espuma é um parâmetro relevante para identificar a toxicidade dos materiais aos organismos de S. cerevisiae, sendo que, quanto maior a altura da espuma menos tóxico é o material.…”

Section: Materiais E Métodosunclassified

Análise do tratamento térmico de tegumentos de Araucaria na presença de ureia em culturas de Saccharomyces cerevisiae e Eruca sativa, visando o seu uso potencial como insumo agrícola

et al. 2021

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Este trabalho realizou ensaios biológicos para os carvões produzidos pelo tratamento térmico de tegumentos de Araucaria com o objetivo de estudar o potencial uso agrícola dos carvões. Os carvões foram monitorados através dos parâmetros: rendimento gravimétrico, remoção de íons cobre (II), produção de espuma em culturas de Saccharomyces cerevisiae, taxa de germinação de Eruca sativa, altura de Eruca sativa e energia de band gap. Os tegumentos foram moídos em um triturador mecânico e tratados termicamente na presença de ureia nas temperaturas de 250, 300, 350, 400, 450 e 500 oC. Os resultados experimentais evidenciam que as respostas biológicas de Saccharomyces cerevisiae e de Eruca sativa estão associadas ao comportamento espectroscópico dos materiais produzidos nas diferentes temperaturas. Em estudos de modelagem biológica verificou-se que o processo de tratamento térmico dos tegumentos na presença de ureia, apresenta potencialidade para ser usado na produção de insumos agrícolas. Em temperatura próxima a 500 oC, os carvões produzidos, promovem o desenvolvimento de Eruca sativa e apresentam maior toxicidade para Saccharomyces cerevisiae. Palavras-chave: Biomassa residual; tratamento térmico; atividade biológica.

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Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in natural orange and pomegranate juices

Cited by 41 publications

References 43 publications

Effect of Extraction Method and Thermosonication on Apple Juice Quality

Effect of Extraction Method and Thermosonication on Apple Juice Quality

Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review

Análise do tratamento térmico de tegumentos de Araucaria na presença de ureia em culturas de Saccharomyces cerevisiae e Eruca sativa, visando o seu uso potencial como insumo agrícola

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