Microbiological Inactivation by Ultrasound in Liquid Products

Nunes, Bruna Vieira; Silva, Cristiane Nunes da; Bastos, Sabrina Carvalho; Souza, Vanessa Rios de

doi:10.1007/s11947-022-02818-z

Cited by 23 publications

(4 citation statements)

References 162 publications

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“…Research has demonstrated that TS can successfully decrease the number of various types of microorganisms, such as bacteria, viruses, and fungi [ 43 ]. For example, In their research on kiwi peel, Boghossian et al [ 44 ] investigated the impact of TS on Listeria and discovered that the combination of heat and ultrasound had a cooperative impact on eliminating the bacteria, as evidenced by a notable decrease in the D-values.…”

Section: Thermosonication (Ts)mentioning

confidence: 99%

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Abdulstar

Altemimi

Al‐Hilphy

2023

Foods

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Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. Unlike conventional heat treatment, thermosonication utilizes short holding times, allowing for the preservation of food products’ phytochemical compounds and sensory characteristics. The benefits and challenges of this emerging technology, such as equipment cost, limited availability of data, inconsistent results, high energy consumption, and scale-up challenges, have been assessed, and the design process for using ultrasound in combination with mild thermal treatment has been discussed. TS has proven to be a promising technique for eliminating microorganisms and enzymes without compromising the nutritional or sensory quality of food products. Utilizing natural antimicrobial agents such as ascorbic acid, Nisin, and ε-polylysine (ε-PL) in combination with thermosonication is a promising approach to enhancing the safety and shelf life of food products. Further research is required to enhance the utilization of natural antimicrobial agents and to acquire a more comprehensive comprehension of their impact on the safety and quality of food products.

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Section: Thermosonication (Ts)mentioning

confidence: 99%

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Abdulstar

Altemimi

Al‐Hilphy

2023

Foods

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“…A utilização dessa tecnologia emergente vem sendo investigada para conservação e preservação tanto de matrizes alimentícias sólidas como líquidas (Balthazar et al, 2019;Nunes et al, 2022;Santos et al, 2022;Scudino et al, 2020), demonstrando seu caráter promissor para a indústria de alimentos.…”

Section: Tecnologia Emergenteunclassified

Utilização de ultrassom de alta intensidade em alimentos de origem animal: revisão de literatura

Cipriano

Pereira²,

Toledo³

et al. 2022

J. Eng. Exact Sci.

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O ultrassom de alta intensidade é uma tecnologia emergente que pode ser utilizada no processamento de alguns alimentos, com o intuito de inativar microrganismos, realizar a homogeneização do produto e ajudar na dispersão de componentes. Em vista disso, o objetivo deste trabalho foi realizar uma revisão de literatura a respeito da utilização do ultrassom no processamento de alimentos de origem animal. Observou-se que o ultrassom é considerado uma tecnologia eco friendly que vem sendo amplamente utilizada no processamento tanto de produtos líquidos de origem vegetal, como sucos de morango, maçã e até em cervejas, como na indústria de produtos de origem animal, onde vem sendo empregado em maior frequência em leites e derivados lácteos. No entanto, ainda são escassos os estudos sobre a sua aplicabilidade em alimentos sólidos, especialmente de origem animal. Assim, acredita-se que levantamentos bibliográficos como este possam fomentar novos estudos nesse grupo de alimentos, fornecendo dados tanto para estabelecimentos processadores como para a academia.

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“…Ultrasound (U/S) is one of the non-thermal processing technologies involving the application of sound waves with a frequency (20–100 kHz) not at the human hearing level [2] . Exposing the food commodity to strong mechanical sound waves produces different physicochemical effects in the product which aids in ensuring the safety of the product via microbial decontamination [3] , pesticide metabolization [4] , and allergen diminishing [5] as well as in enhancing the process efficiency via increasing the rate of mass transfer in extraction [6] , drying [7] , and filtration [8] . In addition, the ultrasonic inactivation of enzymes is a significant application as it not only ensures microbial safety but also provides qualitative stability to the ultrasonicated products [9] , [10] .…”

Section: Introductionmentioning

confidence: 99%

Applications of ultrasonication on food enzyme inactivation- recent review report (2017–2022)

Rathnakumar

Kalaivendan

Eazhumalai

et al. 2023

Ultrasonics Sonochemistry

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Microbiological Inactivation by Ultrasound in Liquid Products

Cited by 23 publications

References 162 publications

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Utilização de ultrassom de alta intensidade em alimentos de origem animal: revisão de literatura

Applications of ultrasonication on food enzyme inactivation- recent review report (2017–2022)

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