Effect of sonication on microwave inactivation of <i>Escherichia coli</i> in an orange juice beverage

Kernou, Ourdia-Nouara; Belbahi, Amine; Amir, Akila; Bedjaoui, Kenza; Kerdouche, Kamelia; Dairi, Sofiane; Aoun, Omar; Madani, Khodir

doi:10.1111/jfpe.13664

Cited by 18 publications

(4 citation statements)

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“…Ultrasonic and microwave sequences also have a positive impact on liquid sterilization. Kernou et al (2021) pretreated orange juice by ultrasonic waves at different times between 5 and 60 min before the microwave sterilization, with a microwave power (300, 600, and 900 W) for different times for 5 and 35 s. The authors observed that this strategy significantly improved the inactivation efficiency of E. coli ATCC 25922, compared with microwave sterilization. Ultrasonic treatment was performed following the microwave blanching of blackberry juice by Pérez-Grijalva et al (2018).…”

Section: Ultrasonic-microwave-assisted Sterilization (Usms) Techniquementioning

confidence: 99%

“…Therefore, a synergetic effect has been reported to facilitate processing, such as reducing processing time, improving product quality, promoting moisture flow, and improving the uniformity of microwave heating (Lv, Lv, et al., 2019). In the last decade, many studies reported the synergistic effect of microwave and ultrasonic techniques on the thawing, drying, frying, extraction of food materials, and liquid food processing (Cai, Zhang, Cao, & Cao, 2020; Kernou et al., 2021; Munoz‐Almagro et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

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Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology

Zhou

Wang

et al. 2023

Comp Rev Food Sci Food Safe

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Microwaves are electromagnetic waves of specific frequencies (300 MHz–3000 GHz), whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic technology as a new processing method has been widely used in food processing fields. Combined ultrasonic and microwave technology is exploited by researchers as an improvement technique and has been successfully applied in food processing such as thawing, drying, frying, extraction, and sterilization. This paper overviews the principle and characteristics of ultrasonic‐ and microwave‐assisted food processing techniques, particularly their combinations, design of equipment, and their applications in the processing of agricultural products such as thawing, drying, frying, extraction, and sterilization. The combination of ultrasonic and microwave is applied in food processing, where microwave enhances the heating rate, and ultrasonic improves the efficiency of heat and mass transfer. The synergy of the heating effect of microwave and the cavitation effect of ultrasonic improves processing efficiency and damages the cell structure of the material. The degradation of nutrient composition and energy consumption due to the short processing time of combined ultrasonic and microwave technology is decreased. Ultrasonic technology, as an auxiliary means of efficient microwave heating, is pollution‐free, highly efficient, and has a wide range of applications in food processing.

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Section: Ultrasonic-microwave-assisted Sterilization (Usms) Techniquementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology

Zhou

Wang

et al. 2023

Comp Rev Food Sci Food Safe

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“…Also, 3 min for pressure fluid to come up to the desired pressure was estimated. As far as the SC-CO 2 and HIUS treatments are concerned, the literature is scarce and the data available for microbial inactivation are very low in comparison to the other technologies: for example, only 1.3 log reduction of E. coli was reached in orange juice treated with HIUS (42 kHz, 60 min) (Kernou et al, 2021). Therefore, since the established target of 5-log reduction of E. coli in apple-derived products is not achieved, these two treatments cannot be considered in this evaluation.…”

Section: Working Energy Cost Comparisonmentioning

confidence: 99%

Non-conventional Stabilization for Fruit and Vegetable Juices: Overview, Technological Constraints, and Energy Cost Comparison

Vignali

Gozzi²,

Pelacci

et al. 2022

Food Bioprocess Technol

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This study will provide an overview and a description of the most promising alternatives to conventional thermal treatments for juice stabilization, as well as a review of the literature data on fruit and vegetable juice processing in terms of three key parameters in juice production, which are microbial reduction, enzyme inactivation, and nutrient-compound retention. The alternatives taken into consideration in this work can be divided, according to the action mechanism upon which these are based, in non-conventional thermal treatments, among which microwave heating (MWH) and ohmic heating (OH), and non-thermal treatments, among which electrical treatments, i.e., pulsed electric fields (PEF), high-pressure processing (HPP), radiation treatments such as ultraviolet light (UVL) and high-intensity pulsed light (PL), and sonication (HIUS) treatment, and inert-gas treatments, i.e., the pressure change technology (PCT) and supercritical carbon dioxide (SC-CO2) treatments. For each technology, a list of the main critical process parameters (CPP), advantages (PROS), and disadvantages (CONS) will be provided. In addition, for the non-thermal technologies, a summary of the most relevant published result of their application on fruit and vegetable juices will be presented. On top of that, a comparison of typical specific working energy costs for the main effective and considered technologies will be reported in terms of KJ per kilograms of processed product.

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“…Several techniques have been developed to destroy pathogenic bacteria present in food products [1][2][3] or industrial waste [4][5][6] . Several writers have brought attention to the use of microwave technology, which is an application of green chemistry that possesses a high sterilizing capacity and can efficiently deactivate bacteria and enzymes 7,8 .…”

Section: Introductionmentioning

confidence: 99%

Inactivation of E. faecalis under microwave heat treatment and ultrasound probe

Kernou

Belbahi

Bedjaoui

et al. 2023

Nor. Afr. J. Food Nutr. Res.

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Background and aims: The Weibull model was fitted to survival curves in order to describe inactivation kinetics, and the effect of combined microwave (MW) and ultrasound (US) treatments was evaluated. Methods: Enterococcus faecalis ATCC 29212 present in 40 mL of sterile physiological water was treated with microwaves at 300W, 600W, and 900W and/or ultrasonic probes (amplitude 60 %, 80 % and 100 %, pulse (3s continuous, 3s discontinuous). Results: The use of an ultrasonic probe at 20 kHz displayed no significant impact on the patients' ability to survive. At 600 W and 300 W of MW treatment, a decrease of 3.96 log and 0.90 log, respectively, was obtained. Total destruction was accomplished in 70 seconds when 900 W of microwave therapy was used. Additionally, it was shown that the effectiveness of WM and US increased with increasing power and exposure duration. This was the case even when microwave or ultrasonic technology was utilized independently. In addition, the treatment that included both microwaves and ultrasound showed a significantly better effect than the treatment that only involved microwaves, but there were no significant differences between the coupled treatment and the microwave treatment given for 30 seconds. Conclusions: The results of the current study show that the inactivation of Enterococcus faecalis by ultrasound followed by microwave treatment was significantly higher than that obtained by microwave treatment followed by ultrasound. Keywords: Enterococcus faecalis, ultrasound, microwave, inactivation.

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Effect of sonication on microwave inactivation of Escherichia coli in an orange juice beverage

Cited by 18 publications

References 50 publications

Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology

Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology

Non-conventional Stabilization for Fruit and Vegetable Juices: Overview, Technological Constraints, and Energy Cost Comparison

Inactivation of E. faecalis under microwave heat treatment and ultrasound probe

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