Mano-Thermo-Sonication in Food Preservation

Puri, Rishi Kumar; Gandhi, Garima; Kaur, Shashank C.G. Taruneet

doi:10.20546/ijcmas.2018.707.321

Cited by 4 publications

(2 citation statements)

References 39 publications

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“…Seasonal fruits need to be preserved for obtaining the nutritional benefits of the fruit all the year‐round. Food preservation involves steps which require to slow down or even stop the spoilage of food by proper processing and handling food materials which subsequently allows longer storage of the food (Puri, Gandhi, Shashank, & Kaur, ). The best way of preserving fruit with all its nutritional benefits is by processing it into a beverage which can be stored for a long duration for an extended period without quality deterioration.…”

Section: Introductionmentioning

confidence: 99%

Effects of thermosonication process on inactivation ofEscherichia coliandSaccharomyces cerevisiaeand its survival kinetics modeling in khoonphal (Haematocarpus validus) juice to extend its shelf life

Raju

Pradhan

Deka

2019

J Food Process Preserv

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The aim of the present study was to evaluate the effectiveness of thermosonication (TS) as a conventional method on the physicochemical and microbiological quality of khoonphal juice to extend shelf life with retention of phytonutrients. The inactivation study of Escherichia coli (E. coli) and Saccharomyces cerevisiae (S. cerevisiae) was carried out through inoculation into the juice sample. pH and titratable acidity (TA) did not change significantly as a result of both the treatments. A slight decrease in total soluble solids was seen after pasteurization (PS). Thermosonicated juice showed a lesser total color difference and higher retention of bioactive compounds than PS juice. Both the treatments led up to 5 log cycles reduction of E. coli and S. cerevisiae and its survival curves were showed to be best fitted using the Weibull model with R2 value greater than 0.97 in all experiments. Thermosonicated juice had extended shelf life up to 10 days at 4°C with desirable physiochemical quality than conventional treatment. Practical applications Khoonphal juice is known to provide numerous health benefits but has a very less shelf life. Conventional methods which involve high heat treatment degrade the nutritional quality of the juice. Thermosonication is a process which not only improves the shelf life by reducing the microbial load but also protects the heat‐sensitive nutritional and bioactive compounds from degradation as it involves low temperatures. Thermal kinetics modeling of E. coli and S. cerevisiae in khoonphal juice can serve as a valuable tool in large scale production of khoonphal juice for planning the hazard analysis critical control points and make decisions as we can predict the expected changes that will occur in the microbial population during the process.

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Section: Introductionmentioning

confidence: 99%

Effects of thermosonication process on inactivation ofEscherichia coliandSaccharomyces cerevisiaeand its survival kinetics modeling in khoonphal (Haematocarpus validus) juice to extend its shelf life

Raju

Pradhan

Deka

2019

J Food Process Preserv

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“…MTS is an optimal combination of food decontamination strategies, such as pressure, thermal treatment, and ultrasonic waves, to obtain stable and safe food without compromising its physicochemical and organoleptic qualities (Puri et al, 2018). MTS can inhibit enzymes at low temperatures in a short time and destroy thermoresistant Puri et al, 2018;Režek Jambrak et al, 2018;Roh et al, 2020;Shu et al, 2021 bacteria and their cell components (Ercan & Soysal, 2013). Kahraman et al (2017) reduced the E. coli load in applecarrot juice to an acceptable level by MTS treatment at 60 • C for 30 s and high hydrostatic pressure.…”

Section: Nonconventional Technologiesmentioning

confidence: 99%

Promising strategies to control persistent enemies: Some new technologies to combat biofilm in the food industry—A review

Mevo

Ashrafudoulla

Mizan

et al. 2021

Comp Rev Food Sci Food Safe

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Biofilm is an advanced form of protection that allows bacterial cells to withstand adverse environmental conditions. The complex structure of biofilm results from genetic-related mechanisms besides other factors such as bacterial morphology or substratum properties. Inhibition of biofilm formation of harmful bacteria (spoilage and pathogenic bacteria) is a critical task in the food industry because of the enhanced resistance of biofilm bacteria to stress, such as cleaning and disinfection methods traditionally used in food processing plants, and the increased food safety risks threatening consumer health caused by recurrent contamination and rapid deterioration of food by biofilm cells. Therefore, it is urgent to find methods and strategies for effectively combating bacterial biofilm formation and eradicating mature biofilms. Innovative and promising approaches to control bacteria and their biofilms are emerging. These new approaches range from methods based on natural ingredients to the use of nanoparticles. This literature review aims to describe the efficacy of these strategies and provide an overview of recent promising biofilm control technologies in the food processing sector.

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Ultrasound: beneficial biotechnological aspects on microorganisms-mediated processes

Pagnossa

Rocchetti

Ribeiro

et al. 2020

Current Opinion in Food Science

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Mano-Thermo-Sonication in Food Preservation

Cited by 4 publications

References 39 publications

Effects of thermosonication process on inactivation ofEscherichia coliandSaccharomyces cerevisiaeand its survival kinetics modeling in khoonphal (Haematocarpus validus) juice to extend its shelf life

Effects of thermosonication process on inactivation ofEscherichia coliandSaccharomyces cerevisiaeand its survival kinetics modeling in khoonphal (Haematocarpus validus) juice to extend its shelf life

Promising strategies to control persistent enemies: Some new technologies to combat biofilm in the food industry—A review

Ultrasound: beneficial biotechnological aspects on microorganisms-mediated processes

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