ULTRASONIC STANDING WAVES | Inactivation of Food-borne Microorganisms using Power Ultrasound

Betts, Gail; Williams, Alan; Oakley, Rachel M.

doi:10.1006/rwfm.1999.1625

Cited by 9 publications

(10 citation statements)

References 12 publications

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“…They have reported a greater inactivation of bacteria and spores by heat when preceded by ultrasonication. In another report, ultrasonication resulted in a decrease of the thermal resistance of bacterial spores up to 43% (Betts and Williams, 1999). Similarly, a decline in Dvalue of ultrasonication-treated B. licheniformis spores in ringer solution has also been reported by Burgos et al (1972).…”

Section: Effectiveness Of Ultrasonication Treatment On Bacterial Endomentioning

confidence: 63%

Evaluation of high-intensity ultrasonication for the inactivation of endospores of 3 bacillus species in nonfat milk

Khanal

Anand

Muthukumarappan

2014

Journal of Dairy Science

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Endospores of Bacillus licheniformis [American Type Culture Collection (ATCC) 6634], Bacillus coagulans (ATCC 12245), and Geobacillus stearothermophilus (ATCC 15952) were spiked in sterile nonfat milk, and subjected to high intensity batch ultrasonication treatment at different amplitudes (80 or 100%) and durations (1 to 10 min). Increasing the amplitude from 80 to 100% did not result in enhanced inactivation of G. stearothermophilus endospores. However, an increase in the duration of ultrasonication from 1 to 10 min significantly increased the inactivation of endospores of all 3 species. About 48.96% of the G. stearothermophilus endospores were inactivated by ultrasonication alone, whereas ultrasonication and pasteurization combined increased the inactivation to 65.74%. Inactivation of endospores could be further enhanced to 75.32% by ultrasonication and higher heat (80 °C/1 min) combination. Endospores of B. licheniformis and B. coagulans were inactivated to a lesser extent compared with G. stearothermophilus spores. Ultrasonicated B. licheniformis endospores germinated in higher numbers when compared with untreated endospores resulting in their greater inactivation during the combined treatment. During microstructure imaging of ultrasonicated endospores, although no structural damage was noticed, they showed irregular shrinkage and wrinkles with surface coarseness. This may also have contributed to their reduced thermal resistance, in addition to sporulation.

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Section: Effectiveness Of Ultrasonication Treatment On Bacterial Endomentioning

confidence: 63%

Evaluation of high-intensity ultrasonication for the inactivation of endospores of 3 bacillus species in nonfat milk

Khanal

Anand

Muthukumarappan

2014

Journal of Dairy Science

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“…The heat resistance of B. cereus, Bacillus licheniformis, B. stearothermophilus, and thermoduric streptococci decreased following ultrasonication treatment at 20 kHz. (7,38,39,40,41) The effect of the combined treatment of ultrasound and heat in a continuous process on microbial destruction was demonstrated by the comparison of the integrated time-temperature intensity (F value) of each treatment. (36) …”

Section: Thermosonicationmentioning

confidence: 99%

“…Ultrasound processes are used in food manufacturing for: peeling, disintegration of cells, extracting (extract intracellular components or obtain cellfree bacterial enzyme), activation (acceleration) of an enzyme reaction in liquid foods, acceleration of a microbial fermentation, mixing, homogenizing, dispersion of a dry powder in a liquid, emulsifying of oil/fat in a liquid stream, spraying, degassing, inspection, e.g., in the beverage industry, deactivation of enzymes, microbial inactivation 2 Demirdöven and Baysal (preservation), crystallization of fats and sugars, foam breaking, meat tenderization, cleaning and surface decontamination, effluent treatment, humidifying and fogging, stimulation of living cells, and enhanced oxidation. (7,8) Moreover ultrasound can be used for: 1) extraction of phenolic compounds from vacuolar structures by disrupting plant tissue; 2) extraction of Betacyanin (red pigments, e.g., from beets) and Betaxanthin (yellow pigments); 3) extraction of lipids and proteins from plant seeds, such as soybean (e.g., flour); 4) improvement of oil extraction from oil seeds; 5) cell membrane permeabilization of fruits, such as grapes, plums, and mango; 6) processing of fruit juices, (e.g., orange, grapefruit, mango, grape, and plum), purees, sauces (e.g. tomato, asparagus, bell pepper, and mushroom), dairy products; and 7) improve stability of dispersions, such as orange juice, i.e.…”

Section: Introductionmentioning

confidence: 97%

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The Use of Ultrasound and Combined Technologies in Food Preservation

Demirdöven

Baysal

2008

Food Reviews International

138

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TurkeyUltrasound techniques find use in the food industry in both the analysis and modification of foods. Microbial and enzyme inactivation are other applications of ultrasound in food processing. The use of ultrasound on its own in the food industry for bacterial destruction is currently unfeasible; however, the combination of ultrasound and pressure and/or heat shows considerable promise. The future of ultrasound in the food industry for bactericidal purposes lie in thermosonication, manosonication, and manothermosonication, as they are more energy-efficient and result in the reduction of microbial and enzyme activity when compared to conventional heat treatment. The use of ultrasound and combined technologies, mechanisms, and effects of ultrasound combinations are discussed in this review.

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“…The continuous interests in this is due to numerous advantages given by this method (reduces the process time, saves energy and improves shelf life and quality of food products) and the large applications offered such as: peeling, disruption of cell, the production of enzymes without bacterial cells, extraction, acceleration of microbial fermentation, mixing, homogenization, extraction etc. [11][12][13].…”

Section: Introductionmentioning

confidence: 99%

The influence of the different techniques of maceration on the aromatic and phenolic profile of the Busuioacă de Bohotin wine

Tarțian¹,

Cotea²,

Niculaua

et al. 2017

BIO Web Conf.

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The main objective of the present study is to evaluate the influence of the maceration techniques on the volatile and phenolic compounds content of the wines obtained from an autochthonous aromatic variety from Romania. For this study, a pink biotype of the Busuioacȃ de Bohotin variety from the Huşi vineyard was used. The wine samples were obtained by applying five types of maceration: Classic maceration (V1; S1), Thermo-maceration (V2; S2), Microwave maceration (V3; S3), Ultrasound maceration (V4; S4) and Cryomaceration (V5; S5). The results of the aromatic profile of the wine samples obtained from Busuioacȃ de Bohotin variety, indicated that the wine samples obtained through cryo-maceration and classic maceration contained a large variety of volatile compounds, namely: alcohols (1-propanol; 2-methyl-1-propanol, 3-methyl-1-butanol, 1-hexanol, phenethyl alcohol e.g.), esters (ethyl octanoate; ethyl caprylate; ethyl lactate; ethyl benzoate; ethyl palmitate e.g.) terpenoid compounds (α-terpineol, linalool, hotrienol, citronellol, nerol, geraniol) and so an. Among alcohols, phenethyl alcohol, which is responsible for floral aroma of roses and is typical for the Busuioacȃ de Bohotin wine, was found in large quantities in wine samples V1 (4.3 mmol/L) and S5 (5.53 mmol/L). Terpene compounds and their oxides were identified with elevated levels for linalool (cis-and trans-) and also nerol-as well as linalool-oxide. Analysing the phenolic compounds, it was observed that the total polyphenol index and Folin-Ciocâlteu index expressed higher values for the wine samples V1 and V3. Concerning the total anthocyanins and tannins content, the wine samples obtained had low amounts of this compounds.

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ULTRASONIC STANDING WAVES | Inactivation of Food-borne Microorganisms using Power Ultrasound

Cited by 9 publications

References 12 publications

Evaluation of high-intensity ultrasonication for the inactivation of endospores of 3 bacillus species in nonfat milk

Evaluation of high-intensity ultrasonication for the inactivation of endospores of 3 bacillus species in nonfat milk

The Use of Ultrasound and Combined Technologies in Food Preservation

The influence of the different techniques of maceration on the aromatic and phenolic profile of the Busuioacă de Bohotin wine

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