Interaction and multi‐objective effects of multiple non‐thermal treatments of sour cherry juice: pesticide removal, microbial inactivation, and quality preservation

Abstract

BACKGROUND: The consumption of pesticide-contaminated sour cherries as fruit or juice has become a major health concern, and so the search for alternative processing technologies, such as pulsed electric fields (PEF), ozone (O), and ultrasonication (US) has intensified. The objectives of this experimental study of sour cherry juice were fourfold: (1) to quantify the removal efficiency of new processing technologies (PEF, O, US), and their combinations, for the pesticides chlorpyrifos ethyl, -fluvalinate, cyprodinil, pyraclostrobin, and malathion; (2) to detect their impact on physical, bioactive, and sensory properties; (3) to determine their microbial inactivation levels for Escherichia coli O157:H7, Bacillus cereus, Pseudomonas syringae subs. Syringae, and Penicillum expansum; and (4) to jointly optimize multiple responses of physical, quality, and sensory properties, pesticides, and microbial inactivation. RESULTS: Except for all the O treatments, the physical, bioactive and sensory properties of sour cherry juice were not adversely affected by the treatments. The joint optimization suggested PEF1 (24.7 kV cm −1 for 327 s), PEF2 (24.7 kV cm −1 for 655 s), PEF2 + O + US, US, and PEF2 + O as the five best treatments. PEF2 + O + US best achieved both pesticide removal and microbial inactivation. CONCLUSION: PEF2 + O + US provided promising reductions in pesticide and microbial loads. UltrasonicationThe ultrasonication (US) treatments were conducted using a sonicator (Bandelin Sonorex, Berlin, Germany) with 160/640 W power, 2.5 A, and 35 kHz frequency. Ultrasonication at 35 kHz frequency was applied for 3 min at room temperature.

Uso da tecnologia de ultrassom na remoção de resíduos de agrotóxicos em alimentos: uma revisão integrativa

“…Nas referências dos oito artigos selecionados foi identificado e incluído um artigo (Hassan et al, 2019). Assim, no final do processo de seleção restaram nove artigos (Evrendilek;Keskin;Golge, 2020;Hassan et al, 2019;Liang et al, 2012;Lozowicka et al, 2016;Tiryaki, 2020;Słowik-Borowiec;Szpyrka, 2020;Yuan et al, 2020;Zhang et al, 2012;Zhu et al, 2019).…”

“…Diante do potencial do ultrassom no ramo alimentício, estudos investigaram a contribuição desta tecnologia para a remoção de resíduos de agrotóxicos presentes em alimentos, a fim de torná-los mais seguros para o consumo humano (Evrendilek;Keskin;Golge, 2020;Hassan et al, 2019;Heshmati;Nazemi, 2018;Liang et al, 2012;Lozowicka et al, 2016;Tiryaki, 2020;Słowik-Borowiec;Szpyrka, 2020;Yuan et al, 2020;Zhang et al, 2010a,b;Zhu et al, 2019).…”

Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals

“… Akdemir Evrendilek, Keskin, and Golge (2020) combined PEF (24.7 kV/cm for 655 ms), ozone treatment (concentration 20.2 g/m 3 for 3 min), and US (35 kHz of ultrasound for 3 min) to optimise the best treatment conditions to obtain significant pesticides and microbial reduction. This study proves that when combinations of non-thermal technologies are used, the commodity's chemical and microbial safety is assured due to their synergistic working mechanism with lesser treatment time.…”

Processing and preservation of apple juice by pulsed electric fields combined with cinnamon essential oils: Exploring the effect of synergism

“…Pulsed electric field (PEF) treatment with application of high voltage electric pulses in the range of 20–80 kV cm −1 have proven to be one of the emerging nonthermal food processing technologies that is especially appropriate for low viscosity high acidity food products such as juices (Akdemir Evrendilek et al, 2020; Dziadek et al, 2019; Eshtiaghi & Nakthong, 2021; Timmermans et al, 2019; Wu et al, 2020, 2022; Evelyn et al, 2021). However, PEF being a nonthermal pasteurization method may fail to meet the expectations for microbial inactivation depending on the physical properties of the food sample being processed, microorganisms to be inactivated, and processing parameters to be applied.…”