Investigation of the use of ultrasonication followed by heat for spore inactivation

Ansari, Jawaad Ahmed; Ismail, Marliya; Farid, Mohammed

doi:10.1016/j.fbp.2017.04.005

Cited by 34 publications

(14 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Ultrasound pretreatment followed by thermal inactivation was shown to be effective in decreasing D values for spores of Bacillus sp. Ultrasound pretreatment of water, whole milk and rice porridge at 20 kHz, an amplitude level of 114 lm, an acoustic energy density of 1Á1 W ml À1 for 5 min followed by thermal treatment (100°C) showed significant reduction in D values-D reduction was to 35% higher than thermal treatment alone (Ansari et al 2017).…”

Section: Nonthermal Processingmentioning

confidence: 92%

“…Ultrasound pretreatment of water, whole milk and rice porridge at 20 kHz, an amplitude level of 114 μ m, an acoustic energy density of 1·1 W ml −1 for 5 min followed by thermal treatment (100°C) showed significant reduction in D values— D reduction was to 35% higher than thermal treatment alone (Ansari et al . ).…”

Section: Nonthermal Processingmentioning

confidence: 97%

“…However, ultrasound in combination with heat is able to induce spores inactivation probably by weakening the spore coat via acoustic cavitation and thus making the spore coat sensitive to temperature (Ansari et al . ).…”

Section: Mechanism Of Inactivation For Each Technology—state Of the Artmentioning

confidence: 97%

“…The effect of ultrasound on spores is poorly understood. However, ultrasound in combination with heat is able to induce spores inactivation probably by weakening the spore coat via acoustic cavitation and thus making the spore coat sensitive to temperature (Ansari et al 2017). Microbial inactivation by employing light-based technologies and cold plasma is reported extensively (Gay an et al 2013;Bourke et al 2017).…”

Section: Summarize Inactivation Mechanisms Of Various Technologies Fomentioning

confidence: 99%

See 3 more Smart Citations

State of the art of nonthermal and thermal processing for inactivation of micro-organisms

et al. 2018

View full text Add to dashboard Cite

Despite the constant development of novel thermal and nonthermal technologies, knowledge on the mechanisms of microbial inactivation is still very limited. Technologies such as high pressure, ultraviolet light, pulsed light, ozone, power ultrasound and cold plasma (advanced oxidation processes) have shown promising results for inactivation of micro-organisms. The efficacy of inactivation is greatly enhanced by combination of conventional (thermal) with nonthermal, or nonthermal with another nonthermal technique. The key advantages offered by nonthermal processes in combination with sublethal mild temperature (<60°C) can inactivate micro-organisms synergistically. Microbial cells, when subjected to environmental stress, can be either injured or killed. In some cases, cells are believed to be inactivated, but may only be sublethally injured leading to their recovery or, if the injury is lethal, to cell death. It is of major concern when micro-organisms adapt to stress during processing. If the cells adapt to a certain stress, it is associated with enhanced protection against other subsequent stresses. One of the most striking problems during inactivation of micro-organisms is spores. They are the most resistant form of microbial cells and relatively difficult to inactivate by common inactivation techniques, including heat sterilization, radiation, oxidizing agents and various chemicals. Various novel nonthermal processing technologies, alone or in combination, have shown potential for vegetative cells and spores inactivation. Predictive microbiology can be used to focus on the quantitative description of the microbial behaviour in food products, for a given set of environmental conditions.

show abstract

Section: Nonthermal Processingmentioning

confidence: 92%

Section: Nonthermal Processingmentioning

confidence: 97%

Section: Mechanism Of Inactivation For Each Technology—state Of the Artmentioning

confidence: 97%

Section: Summarize Inactivation Mechanisms Of Various Technologies Fomentioning

confidence: 99%

See 2 more Smart Citations

State of the art of nonthermal and thermal processing for inactivation of micro-organisms

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Amongst these techniques, great attention was paid to the Ultrasonication-Assisted Extraction (UAE) [19][20][21][22], the Microwave-Assisted Extraction (MAE) [13,23,24] and the Enzyme-Assisted Extraction (EAE) [25,26] methods. Since ultrasonic energy allows greater penetration of solvent into the samples, increases the contact surface area [27][28][29], as well as generates expansions-compressions, which will significantly enhance the extraction efficiency of bioactive molecules [30,31]. The microwave treatment provides a rapid, safe and cost-effective method for heating, which can cause an athermal effect by breaking the hydrogen bonds between extracted molecules and matrix of samples, and can significantly retain the biological activity of the target compounds [13,16].…”

Section: Introductionmentioning

confidence: 99%

Combination of Microwave, Ultrasonic, Enzyme Assisted Method for Curcumin Species Extraction from Turmeric (Curcuma Longa L.) and Evaluation of their Antioxidant Activity

Wang

Yang

2021

eFood

View full text Add to dashboard Cite

The combination of microwave irradiation, ultrasonication treatment, and enzyme-assisted extraction approach was applied to study the extraction efficiency and antioxidative activity of curcumin from turmeric (Curcuma longa L.) using Response Surface Optimization (RSM). The effects of the power and treatment time of microwave irradiation and ultrasonication treatment, the types of enzymes, the amounts, and interaction time of pectinase on the extraction efficiency were studied. RSM was used to select the optimum extraction conditions by implementing Box-Behnken design. The extraction ratio and antioxidant activity of extracted species are 2.89% and 83.95% under the optimal conditions, respectively, which are close to the predicted values, and are much higher than the single extraction approach. Our results show that a versatile approach for biological compounds extraction from agricultural and natural products was successfully developed, and the bioactivity of extracted species could be kept well by using our proposed combination extraction methods.

show abstract

Selected Novel Food Processing Technologies Used as Hurdles

Barbosa‐Cánovas

Yıldız

Öner

et al. 2020

Food Engineering Series

View full text Add to dashboard Cite

Investigation of the use of ultrasonication followed by heat for spore inactivation

Cited by 34 publications

References 28 publications

State of the art of nonthermal and thermal processing for inactivation of micro-organisms

State of the art of nonthermal and thermal processing for inactivation of micro-organisms

Combination of Microwave, Ultrasonic, Enzyme Assisted Method for Curcumin Species Extraction from Turmeric (Curcuma Longa L.) and Evaluation of their Antioxidant Activity

Selected Novel Food Processing Technologies Used as Hurdles

Contact Info

Product

Resources

About