Reduction of Listeria innocua in fresh-cut Chinese cabbage by a combined washing treatment of sweeping frequency ultrasound and sodium hypochlorite

Alenyorege, Evans Adingba; Ma, Haile; Ayim, Ishmael; Aheto, Joshua Harrington; Hong, Chen; Zhou, Cunshan

doi:10.1016/j.lwt.2018.11.048

Cited by 48 publications

(41 citation statements)

References 41 publications

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“…innocua as it achieved 2–3 log reductions for the same frequency. Alenyorege et al () reported a 1.29 log CFU/g reduction of L . innocua after treating Chinese cabbage with SF (40 ± 2 kHz) ultrasound for 10 min.…”

Section: Resultsmentioning

confidence: 98%

Inactivation kinetics of inoculated Escherichia coli and Listeria innocua in fresh‐cut Chinese cabbage using sweeping frequency ultrasound

Alenyorege

Ayim

2019

Journal of Food Safety

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Sweeping frequency ultrasound washing is a recent technology of applying varying ultrasound frequencies in the decontamination of fresh produce. Ultrasound inactivation of Escherichia coli and Listeria innocua inoculated on fresh‐cut Chinese cabbage was investigated at sweeping frequencies of 28 ± 2 to 68 ± 2 kHz for washing time of 5–40 min. The survival ratio of E. coli and L. innocua decreased with the time of exposure to ultrasound washing and varying frequencies. E. coli were more sensitive to ultrasound washing than L. innocua, achieving >3.0 log reductions after 10 min of washing with 40 ± 2 kHz. A nonlinear Weibull model was used to describe the experimental data, and the fitness of the model was evaluated by the coefficient of determination (R2) and the root mean square error (RMSE). The model used provided a good fit with R2 ≥ .98 for both bacteria and RMSE values in the range of 0.03–0.21 and 0.02–0.32 for E. coli and L. innocua, respectively. Practical Application Ultrasound decontamination is an alternative nonthermal technology that has been applied in recent years to improve the microbial safety of fresh produce. The bacterial inactivation is predominantly attributed to cavitation, an occurrence that interrupts cellular arrangement and function. With the known significance of sanitization in the processing of vegetables, it is imperative to develop and appraise novel approaches that contribute to the microbial safety of these fresh produce. Largely, the results of our study could guide the design of new ultrasonic fresh produce wash systems in addition to current industrial practice related to frequency selection and use of ultrasound during fresh produce sanitation.

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Section: Resultsmentioning

confidence: 98%

Inactivation kinetics of inoculated Escherichia coli and Listeria innocua in fresh‐cut Chinese cabbage using sweeping frequency ultrasound

Alenyorege

Ayim

2019

Journal of Food Safety

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“…The systems can work on a single, dual, and tri‐frequency mode with a maximum power output of 300 W. However, the dual‐mode was used for this experiment. Further details about the figures, working system, and principle of this sonicator can be found in the work of Alenyorege et al () and Wang et al ().…”

Section: Methodsmentioning

confidence: 99%

“…Further details about the figures, working system, and principle of this sonicator can be found in the work of Alenyorege et al (2019) and Wang et al (2016).…”

Section: Dual-frequency Ultrasoundmentioning

confidence: 99%

“…For the image acquisition of the sample after treatment, an hyperspectral image (HSI) technique operating in reflectance mode was used. The procedures and parameters of this system are similar to Alenyorege et al (2019) and Huang, Zhao, Chen, and Zhang (2013). A data acquisition application (SI, Isuzu Optics Corp., China) was employed for the acquisition of the image and adjusting of the reflectance, following the method of Alenyorege et al (2019).…”

Section: Hyperspectral Image Acquisitionmentioning

confidence: 99%

“…The procedures and parameters of this system are similar to Alenyorege et al (2019) and Huang, Zhao, Chen, and Zhang (2013). A data acquisition application (SI, Isuzu Optics Corp., China) was employed for the acquisition of the image and adjusting of the reflectance, following the method of Alenyorege et al (2019). For the spectral extraction, a region of interest tool (rectangular shape) was selected and placed on the sample (central part) in a field of view (6 cm × 180 μm).…”

Section: Hyperspectral Image Acquisitionmentioning

confidence: 99%

See 2 more Smart Citations

Combination of thermal and dual‐frequency sonication processes for optimum microbiological and antioxidant properties in cherry tomato

Mustapha

Zhou

Wahia

et al. 2019

J Food Process Preserv

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Cherry tomato fruits were treated with three dual‐frequency ultrasound (US) at different temperature and time. The three treatment variables, that is, dual‐frequency US, temperature, and time were optimized with the aid of response surface methodology (RSM). About 20/40 kHz, 52°C, and 6 min were the optimum condition obtained for total bacteria count (TBC, 1.08 log cfu/g), firmness (15.90 N), and total phenolic content (TPC, 34.34 mg GAE/100 g). All the linear relations of the treatment variables showed a significantly negative and positive effect on the TBC and TPC, respectively, while positive significant effects were obtained for some of the relations of the firmness. Hence dual‐frequency sonication is effective for microbial safety and maintaining the quality of cherry tomato. Also, RSM was found to be a useful tool in setting and optimizing the variables responsible for sonication treatment. Practical applications Thermosonication (ultrasonication and heat) has been applied toward improving the microbial safety and nutritional quality of vegetables and fruit. However, factors such as power, frequency, time, temperature, etc. determine the efficiency of its operation. Controlling these factors is difficult and therefore requires a robust and efficient optimization tool in determining their effects (individual and interactions) on food during treatment. In this study, response surface methodology provides the solution in settling and optimizing the variables for the sonication treatment. Besides, the remarkable result obtained in this work offers an alternative to the combined use of ultrasound and chemical in food industries.

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Effect of ultrasonic pretreatment monitored by real‐time online technologies on dried preparation time and yield during extraction process of okra pectin

Zhang

Wang

et al. 2021

J Sci Food Agric

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BACKGROUND Ultrasonic pretreatment is a novel physical method that can be used in the extraction process of okra pectin. Real‐time online monitoring technologies were introduced in time and frequency domains when okra was pretreated. Preparation time of dried okra and yield of okra pectin were studied; and physicochemical properties of okra pectin were analyzed at the optimum ultrasonic parameter. RESULTS Results showed that ultrasonic intensity of sweeping‐frequency ultrasonic (SFU) pretreatment was stronger than that of fixed‐frequency ultrasonic pretreatment (FFU). SFU pretreatment (60 ± 1 kHz) at 30 min had a strong ultrasonic voltage peak of 0.05387 V and signal power peak of −6.62 dBm. The preparation time of dried okra was 160 ± 14.14 min in the pretreated group, 44.83% lower than control without SFU pretreatment. The intercellular space was 56.03% higher than control. Water diffusion coefficient increased from 1.41 × 10−9 to 2.14 × 10−9 m2 s−1. Monobasic quadratic equations were developed for the monitored ultrasonic intensity and pectin yield. Compared to control, extraction yield (16.70%), pectin content (0.564 mg mg−1), solubility (0.8187 g g−1) and gel strength (30.91 g) were improved in the pretreated group. Viscosity decreased, and values of G′ and G″ crossing at 63 rad s−1 revealed the viscoelastic behavior and the beginning of viscous behavior with a sol state. CONCLUSION Decrement of dried preparation time and increment of yield were achieved by ultrasonic pretreatment during the extraction process of okra pectin, and the relationship of ultrasonic intensity monitored by real‐time online technologies and yield was given. © 2021 Society of Chemical Industry

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Reduction of Listeria innocua in fresh-cut Chinese cabbage by a combined washing treatment of sweeping frequency ultrasound and sodium hypochlorite

Cited by 48 publications

References 41 publications

Inactivation kinetics of inoculated Escherichia coli and Listeria innocua in fresh‐cut Chinese cabbage using sweeping frequency ultrasound

Inactivation kinetics of inoculated Escherichia coli and Listeria innocua in fresh‐cut Chinese cabbage using sweeping frequency ultrasound

Combination of thermal and dual‐frequency sonication processes for optimum microbiological and antioxidant properties in cherry tomato

Effect of ultrasonic pretreatment monitored by real‐time online technologies on dried preparation time and yield during extraction process of okra pectin

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