Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)

Mukhtar, Kinza; Nabi, Brera Ghulam; Arshad, Rai Naveed; Roobab, Ume; Yaseen, Bilal; Ranjha, Muhammad Modassar Ali Nawaz; Aadil, Rana Muhammad; Ibrahim, Salam A.

doi:10.1016/j.ultsonch.2022.106194

Cited by 40 publications

(9 citation statements)

References 108 publications

(97 reference statements)

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“…The UCa1 group exhibited more secondary and tertiary structural alterations as a result of the increased cavitation impact. These structural modifications facilitated the penetration of water molecules, resulting in considerable microstructural modifications [37] . Therefore, UD and low concentrations of calcium lactate (0.1%) showed the greatest favorable influence on the structure, rheology, and physicochemical characteristics of collagen.…”

Section: Resultsmentioning

confidence: 99%

Improvement of Structural, Rheological, and physicochemical properties of type I collagen by calcium lactate combined with ultrasound

Zhang

Gao

Han

et al. 2023

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Improvement of Structural, Rheological, and physicochemical properties of type I collagen by calcium lactate combined with ultrasound

Zhang

Gao

Han

et al. 2023

Ultrasonics Sonochemistry

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“…However, comparison of the effects of different processes on microbial safety, quality, and shelf‐life of food products should be conducted under equivalent processing conditions that provide an equivalent effect (i.e., equivalent degree of microbial inactivation) (Table 4). The potential of combinations of non‐thermal technologies to reduce biological hazards and extend product shelf life has been investigated in a range of food matrices, however relatively few studies have been performed using combinations of these three technologies on fresh juices (Mukhtar et al, 2022). In particular, the combination of TS, PEF, and HPP has proven to be more effective for microbial inactivation and maintaining nutritional quality of fruit juice compared with individual applications.…”

Section: Combined Effect Of Thermosonication Pulsed Electric Field An...mentioning

confidence: 99%

Hurdle effect of thermosonication and non‐thermal processing on the quality characteristics of fruit juices: An overview

Kesavan

Begum

Das

et al. 2023

J Food Process Engineering

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Traditional thermal processing technologies are widely used to extend the shelf life of fruit juices. However, its detrimental effect on the nutritional and sensory properties of fruit juices paved the way for alternative food processing technologies. Non‐thermal processing methods can be a substitute for thermal methods because they have no/minimal effect on the nutritive and sensory qualities of fruit juices and improve their storage quality by deactivating enzymes and eliminating microorganisms. In this review article, combined use of thermosonication (TS) with other non‐thermal processing technologies in fruit juice processing has been detailed. Additionally, the impact of TS on the various qualities of fruit juices as well as the TS mechanism have been covered. TS, one of the emerging non‐thermal technologies have been preferred in fruit juice and beverage processing industries over the past few years, due to consumer's preference towards high quality and nutritious food products. When TS is employed in combination with other non‐thermal processing methods, it reduces processing time, improves process efficiency, and reduces power consumption. The content of this review paper might be beneficial for upcoming research and the commercialization of this hurdle‐based approach. Practical Applications Generally, fruit juices were treated using thermal methods (e.g., pasteurization) for extending the shelf life by inactivating microbial and enzymatic activities. But it shows negative impact on the nutritional and sensorial attributes of fruit juices. Non‐thermal technologies like, TS has been preferred as an alternative method for the processing of juices due to their less/no effect on the quality parameters of juices. The benefits of TS as compared with thermal treatments include less flavor loss, significant energy savings, and increased homogeneity. TS reduces the processing temperature and time required for pasteurization of juices and it can be used to make high‐quality fruit juices that are additive‐ and preservative‐free. In the review, the effect of TS on fruit juice quality as well as its combined effect with high pressure processing and pulse electric field processing has been summarized. The finding of this review paper might be helpful for the further exploration of these technologies in the large‐scale food industries.

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“…Moreover, TS has demonstrated its effectiveness in inactivating Lipase milk whey, which can cause rancidity and off-flavors in dairy products. A study found that lipase in milk was entirely inactivated by TS at a temperature range of 110–140 °C and an ultrasound frequency of 20 kHz [ 126 , 127 ].…”

Section: Effect Of Ts On Inactivation Of Enzymes In Foodmentioning

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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Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)

Cited by 40 publications

References 108 publications

Improvement of Structural, Rheological, and physicochemical properties of type I collagen by calcium lactate combined with ultrasound

Improvement of Structural, Rheological, and physicochemical properties of type I collagen by calcium lactate combined with ultrasound

Hurdle effect of thermosonication and non‐thermal processing on the quality characteristics of fruit juices: An overview

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

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