Synergistic effect of ultrasonic waves under pressure at mild temperatures (MTS) in yeast inactivation

Condón-Abanto, S.; Pedrós-Garrido, S.; Marcén, Marcos; Ruiz, V.; Condón, S.

doi:10.1016/j.ijfoodmicro.2018.07.001

Cited by 9 publications

(4 citation statements)

References 46 publications

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“…Recently, Condón‐Abanto et al. (2018) suggested that the simultaneous application of MTS may provide additive or synergistic effects depending on the studied target bacterial species. For instance, after MTS treatments in McIlvaine citrate‐phosphate buffer (pH 7.0), bacteria such as A. hydrophila and Y. enterocolitica showed additive effects, but synergistic effects were seen in S. bayanus , L. monocytogenes , Salmonella spp., and Bacillus spp.…”

Section: Us and Combinations With Temperature And/or Pressure For Ina...mentioning

confidence: 99%

Microbial decontamination assisted by ultrasound‐based processing technologies in food and model systems: A review

Beitia

Gkogka

Chanos

et al. 2023

Comp Rev Food Sci Food Safe

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Ultrasound (US) technology is recognized as one of the emerging technologies that arise from the current trends for improving nutritional and organoleptic properties while providing food safety. However, when applying the US alone, higher power and longer treatment times than conventional thermal treatments are needed to achieve a comparable level of microbial inactivation. This results in risks, damaging food products' composition, structure, or sensory properties, and can lead to higher processing costs. Therefore, the US has often been investigated in combination with other approaches, like heating at mild temperatures and/or treatments at elevated pressure, use of antimicrobial substances, or other emerging technologies (e.g., high-pressure processing, pulsed electric fields, nonthermal plasma, or microwaves). A combination of US with different approaches has been reported to be less energy and time consuming. This manuscript aims to provide a broad review of the microbial inactivation efficacy of US technology in different food matrices and model systems. In particular, emphasis is given to the US in combination with the two most industrially viable physical processes, that is, heating at mild temperatures and/or treatments at elevated pressure, resulting in techniques known as thermosonication, manosonication, and manothermosonication. The available literature is reviewed, and critically discussed, and potential research gaps are identified. Additionally, discussions on the US's inactivation mechanisms and lethal effects are included. Finally, mathematical modeling approaches of microbial inactivation kinetics due to US-based processing technologies are also outlined. Overall, this review focuses only on the uses of the US and its combinations with other processes relevant to microbial food decontamination.

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Section: Us and Combinations With Temperature And/or Pressure For Ina...mentioning

confidence: 99%

Microbial decontamination assisted by ultrasound‐based processing technologies in food and model systems: A review

Beitia

Gkogka

Chanos

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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“…My hypothesis here consist to use ultrasound, as a valid prevention mean, which propagates well in the air, to fight the SARS-CoV-2 in environments, especially indoors, and it is well known have effects on molecular structures of various microorganisms, including viruses, but they are not harmful to humans. Ultrasound is one of the new technologies that have been suggested as an alternative to current heat treatments for microbial inactivation [7,8]. Ultrasound is defined as a sonic wave at frequencies over the threshold human hearing.…”

Section: Hypothesismentioning

confidence: 99%

“…Ultrasonic waves are generally classified by their frequency and their wavelength. Waves with frequencies between 20 and 40 kHz are considered as high-energy or high-power ultrasound Figure 1 [8].…”

Section: Hypothesismentioning

confidence: 99%

Could Ultrasound Inactivate COVID-19 in the Environment and in the Air, Thus Preventing the Spread of the Pandemic?

2021

Internal Med Res Open J

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The novel severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), also called COVID-19, started by Wuhan, China, in 2019, has caused a pandemic which has quickly involved the entire world and raised public health concerns. The scientific community is actively exploring treatments that would potentially be effective in combating COVID-19. Viral infections, especially those that are transmitted by air, are the most contagious infectious diseases and cause major biological, clinical and socioeconomic problems worldwide. COVID-19 spreads in the air and therefore rapidly contagious, thus finding appropriate and timely treatment to cure the entire population and above all to prevent transmission between individuals, is extremely necessary in a short time. Considerable efforts are being made to seek therapy on the infected human being, in fact several drugs already used in the past for SARS or HIV-1 are tested, in what is called a drug repositioning or label off strategy, but it is very important to prevent contagion before other individuals are infected, and especially the most fragile ones, even to decongest the structures of the health system also to avoid neglecting other pathologies as unfortunately is happening in this pandemic period. High intensity ultrasound is becoming important and more widely used in the food industry for microorganisms decontamination and is one of the new technologies that have been suggested as an alternative to current heat treatments for microbial inactivation, including viruses. Also for synergistically enhanced elimination of organic pollutants and pathogenic microorganisms from water since the early 2000s, dual-frequency ultrasound has received much attention. Here, my hypothesis consist to use ultrasound, as a valid prevention clean mean, which propagates well in the air, such as respiratory viruses, to fight the COVID-19 expansion in the air environment, and thus block the transmission from one individual to another, especially indoors and also from objects to individuals. Ultrasoud are also used in the Protein misfolding cyclic amplification (PMCA) technique used to amplify prions. The growing chain of misfolded protein is then blasted with ultrasound by sonication, breaking it down into smaller chains and so rapidly increasing the amount of abnormal protein available to cause conversions. Ultrasounds are waves with frequencies between 20 kHz and 20 MHz, well known have effects on molecular structures of various microorganisms, even viruses, but are not harmful to humans, and so could potentially damage also the new Coronavirus, COVID-19 especially by damaging the superficial spike S-glycoprotein that the virus uses to enter cells and infect them, and block or slow down the epidemic which is destroying many human lives. Experimentally, COVID-19 and its variants, can be treated with ultrasonic waves at different exposure times, then Vero E6 cells (African green monkey kidney cells) permissive to the SARS-CoV-2, are infected in vitro with the treated virus with ultrasounds and...

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“…US technology has broad applications and benefits; it can reduce processing time, improve physicochemical and sensory characteristics, and retain some nutrients; the result is high‐quality food products and beverages (Ojha et al., 2018; Gallo et al., 2018). Besides, researchers have also combined the US with other food‐processing technologies to increase its efficiency (Condon‐Abanto et al., 2018, 2016; Singla & Sit, 2021).…”

Section: Introductionmentioning

confidence: 99%

Ultrasound‐assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging

Gavahian

Manyatsi

Morata

et al. 2022

Comp Rev Food Sci Food Safe

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Ultrasound is sound waves above 20 kHz that can be used as a nonthermal ''green'' technology for agri-food processing. It has a cavitation effect, causing bubbles to form and collapse rapidly as they travel through the medium during ultrasonication. Therefore, it inactivates microorganisms and enzymes through cell membrane disruption with physicochemical and sterilization effects on foods or beverages. This emerging technology has been explored in wineries to improve wine color, taste, aroma, and phenolic profile. This paper aims to comprehensively review the research on ultrasound applications in the winery and alcoholic beverages industry, discuss the impacts of this process on the physicochemical properties of liquors, the benefits involved, and the research needed in this area. Studies have shown that ultrasonic technology enhances wine maturation, improves wine fermentation, accelerates wine aging, and deactivates microbes while enhancing quality, as observed with better critical aging markers such as phenolic compounds and color intensity. Besides, ultrasound enhances phytochemical, physicochemical, biological, and organoleptic properties of alcoholic beverages. For example, this technology increased anthocyanin in red wine by 50%. It also enhanced the production rate by decreasing the aging time by more than 90%. Ultrasound can be considered an economically viable technology that may contribute to wineries' waste valorization, resource efficiency improvement, and industry profit enhancement. Despite numerous publications and successful industrial applications discussed in this paper, ultrasound up-scaling and applications for other types of liquors need further efforts.

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Synergistic effect of ultrasonic waves under pressure at mild temperatures (MTS) in yeast inactivation

Cited by 9 publications

References 46 publications

Microbial decontamination assisted by ultrasound‐based processing technologies in food and model systems: A review

Microbial decontamination assisted by ultrasound‐based processing technologies in food and model systems: A review

Could Ultrasound Inactivate COVID-19 in the Environment and in the Air, Thus Preventing the Spread of the Pandemic?

Ultrasound‐assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging

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